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Homemade Nutella

Making healthy homemade nutella at home couldn't be easier! Learn how to make your own chocolate hazelnut butter using this easy vegan recipe. Paleo friendly too. Makes for a delicious snack with toast and fruit!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 16 ounce jar
Course: Snacks
Cuisine: American

Ingredients

  • 2 cups hazelnuts
  • 4 ounces chopped dark chocolate bar or about 2/3 cup regular sized chocolate chips
  • 1 tsp vanilla extract
  • 2 tsp coconut sugar to taste
  • 1/4 tsp salt to taste

Instructions

    Cup of Yum
  1. Preheat oven to 325ºF and place raw hazelnuts on a medium-sized baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let hazelnuts cool on pan for 10 minutes. Transfer hazelnuts to clean dish towel and roll skins off.
  2. Place hazelnuts in bowl of food processor and cover with lid. Process  until the hazelnuts break down and thick butter starts to form. Depending on your food processor, this could take about 10 minutes. Scrape down the sides of the bowl periodically if necessary. 
  3. Add chopped chocolate,and process again until almost smooth. Then add coconut sugar and salt. Continue processing until desired consistency is reached. The longer you process, the creamier it will be.
  4. Allow nutella to cool before transferring to jars with lid. 

Notes

  • Storing: I typically store homemade nut butters in my cupboard up to 2 months. You can also store in refrigerator for about 6 months.