An easy homemade Nutella recipe made from 3 ingredients that are paleo, vegan, gluten free and dairy free.
You'll be amazed at how simple it is to make a healthy and delicious version of this chocolate hazelnut spread!
What is Nutella?
Homemade Nutella is a rich and creamy chocolate hazelnut spread.
Nutella is not just for breakfast. It can also be enjoyed with fruit, incorporated into cookies and brownies or eaten right off the spoon! (My personal favorite.)
Homemade Nutella recipes are truly endless!
Homemade Nutella ingredients
Is Nutella healthy? That depends on who you ask. I consider this version to be healthy by my standards. And because it's vegan, dairy free, gluten free and paleo, it can be enjoyed in just about any diet.
- raw hazelnuts: Roasting raw hazelnuts right before blending brings out the oils and even more nutty flavor. No additional oils are necessary to achieve a smooth consistency.
- coconut sugar: Grind the coconut sugar into a powder using a coffee grinder. This step is optional but will help the sugar to dissolve more evenly into the spread when blended.
- cacao powder: Substitute cacao powder with unsweetened cocoa powder.
(Raw almonds, peanuts or cashews can be used in place of hazelnuts. The final result will have a different "nutty" flavor if substitutes are used.)
How to roast hazelnuts
Preheat your oven to 350°F (176°C). Spread the hazelnuts onto a baking sheet and roast for 10 minutes. Remove and let cool.
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 the skins.
It's important to remove as much of the skins as possible in order to avoid a bitter taste in the final spread.
How to make smooth and creamy homemade Nutella
- Make the hazelnut butter. After you've removed the skins from the roasted hazelnuts, place them into a high speed blender and process on high until they become a smooth nut butter. (This should take about 1-2 minutes.)
- Add the remaining ingredients. Blend until fully incorporated which will take about 30 seconds. Taste the to see if more sugar and/or salt are needed.
- Pour the homemade Nutella into a container with a tight fitting lid and store at room temperature.
What kind of blender do I need to make Nutella?
Use a high speed blender, such as a Vitamix, to create the most smooth and creamy chocolate hazelnut spread.
A powerful food processor, like the Ninja can work too, but tends to produce a more "grainy" texture.
How long does homemade Nutella last?
This spread will last for up to 2 weeks at room temperature stored in a container with a lid.
If stored in the fridge, the spread will become hard. Let it come to room temperature before using.
Recommended kitchen tools
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Other recipes you may like:
- strawberry jam
- homemade apple butter
- homemade compound butter (plant based option)
- all-purpose cashew cream sauce
Homemade Nutella Recipe
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- High Speed Blender
- 2 cups raw hazelnuts
- 2 tablespoons cacao powder
- 2 tablespoons coconut sugar (powdered)
- ½ teaspoon fine sea salt (optional)
- 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.
- 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.
This recipe was originally published on Amy in the Kitchen.