Homemade Nutella
This easy homemade Nutella recipe uses just 3 ingredients that are paleo, vegan, gluten-free, and dairy-free. You'll be amazed at how simple it is to make a healthier version of this delicious chocolate hazelnut spread!
Homemade Nutella is a rich and creamy chocolate hazelnut spread that's perfect for a quick breakfast or snack. Spread it on toasted sourdough English muffins or sourdough bread for a delicious start to your day.
Nutella isn't just for breakfast—it’s great with fruit, added to cookies and brownies, or even eaten straight off the spoon (my personal favorite). The possibilities for homemade Nutella are endless!
Ingredients
- hazelnuts: Roasting raw hazelnuts before blending enhances the oils and deepens the nutty flavor. This step ensures a smooth consistency without the need for any additional oils.
- coconut sugar: Grind the coconut sugar into powdered sugar using a coffee grinder. This step is optional but helps the sugar dissolve more evenly into the spread when blended.
- cacao powder: Substitute cacao powder with unsweetened cocoa powder.
Amy's notes
You can use raw almonds, peanuts, or cashews in place of hazelnuts. Keep in mind that the final result will have a different "nutty" flavor depending on which nuts are used as a substitute.
How to make healthy homemade nutella
Step 1: Roast the hazelnuts
Preheat your oven to 350°F (176°C). Spread the hazelnuts evenly on a baking sheet and roast them for 10 minutes. Once done, remove the tray from the oven and allow the hazelnuts to cool.
Step 2: Remove the skins
Place the cooled hazelnuts onto a kitchen towel, gather up the ends, and gently rub the outside of the towel to help loosen and remove as much of the skins as possible. This will help prevent any bitterness in the final spread.
Step 3: Puree the hazelnuts
After removing the skins from the roasted hazelnuts, place them into a high-speed blender and blend on high until they turn into a smooth nut butter. This process should take about 2 minutes.
Step 4: Add the remaining ingredients
Add the cacao and sugar to the hazelnut butter and blend until fully incorporated, which should take about 30 seconds. Taste the mixture to see if more sugar and/or salt are needed, then adjust accordingly.
Step 5: Store
Transfer the homemade Nutella into a container with a tight-fitting lid and store at room temperature.
Serve this delicious homemade Nutella on sourdough bread, sourdough crepes, or sourdough pancakes or waffles.
Common Questions
Use a high-speed blender, like a Vitamix, to achieve the smoothest and creamiest chocolate hazelnut spread. A powerful food processor, such as a Ninja, can also work, but it may produce a slightly more "grainy" texture.
This spread will last for up to 2 weeks at room temperature in a container with a lid. If stored in the fridge, it will become hard, so just let it come to room temperature before using.
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Homemade Nutella Recipe
EQUIPMENT
- High Speed Blender
INGREDIENTS
- 2 cups raw hazelnuts
- 2 tablespoons cacao powder
- 2 tablespoons coconut sugar (powdered)
- ½ teaspoon fine sea salt (optional)
INSTRUCTIONS
- Roast Hazelnuts - Preheat your oven to 350°F (176°C). Spread the hazelnuts onto a baking sheet and roast for 10 minutes. After the hazelnuts have cooled, place them onto a kitchen towel. Bring the corners of the towel together and rub the outside of the towel with your hands to remove the skins.
- Powdered Coconut Sugar - While the hazelnuts are roasting, place the coconut sugar into a coffee grinder and grind until it is a fine powder. (This step is optional. Omit if you do not have a coffee grinder.)
- Blend - Place the hazelnuts into a high speed blender or food processor and blend until smooth and creamy, 1-2 minutes. Add the remaining ingredients and blend until combined 30-60 seconds. (Taste to see if extra sugar or salt is needed.)
- Pour the mixture into a jar with a tight fitting lid. Store at room temperature for up to 2 weeks.
NOTES
- The spread can be stored in the fridge for up to one month. Allow it to come to room temperature before using as a spread.
- Other nuts can be used such as almonds or cashews in place of hazelnuts. Peanuts can also be substituted.
Nutrition
This recipe was originally published on Amy in the Kitchen.
Can I use Hersey's cocoa powder or does it have to be cacao?
Hi Krista, yes that should work fine
I tried to make homemade Nutella with what I thought was roasted hazelnuts but it never turned into a paste like yours, it’s almost dry and sand like. I don’t have a high speed blender but just the ninja. So should I try roasting the mix I tried to blend and try again or somehow use it in some dessert?
Hi, I am making this recipe now. The skins of my hazelnuts are not coming off. How important is this? Is it ok to leave them on?
If some of the skins stay on, that is ok. They might be a little bitter so you might need to add more sugar.
I posted on the youtube video, on how to perfecly remove the skin on hazelnuts, as with the "towel" thing, there is always skin remaining !
Just watch this video : https://www.youtube.com/watch?v=gjVvWoynKkE
And it is not advertisement, also I am NOT affiliated with Fine Cooking, by the way 😉
Wow, thanks for sharing. I'll definitely be using this method the next time I make Nutella 🙂
I can't wait try this. Can I use cane sugar or powdered sugar instead of coconut sugar? Thank you, Orly
Yes you can! 🙂
When you eat as much Nutella as we eat in our house, this recipe is literally a life saver! Love it!
Ha! Same here 🙂
Looks easy and tasty.
This is amazing. I added a little bit more sugar for my taste.
Thank you Sue! 🙂
That also looks like gluten free. I love Nutella. Will make it for sure.
Thank you
Yes it is gluten free! I hope you enjoy 🙂