3.8 from 87 votes
Homemade Nutella
Why buy ultra-processed Nutella® when you can make your own? You control the ingredients for healthier homemade chocolate hazelnut spread!
Prep Time
20 mins
Total Time
20 mins
Servings: 2 cups
Calories: 99 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 2 cups roasted hazelnuts, skins removed*
- 1/4 cup confectioner's sugar
- 3 Tbsp cocoa powder
- 1 Tbsp vanilla extract
- 4 Tbsp vegetable oil I used almond
- 1 cup milk chocolate chips, melted
Instructions
- Put the skinned nuts in a high speed food processor. Note: while you can do this in a food processor, the resulting texture will be a little rougher and slightly gritty.
- Process the nuts until you get a smooth hazelnut butter. This might take about 5 minutes, until you have a smooth paste. Stop the machine to scrape down the sides several times. The butter will go through a grainy paste stage, then it will get smoother, and finally it will break down further to a shiny, almost liquid stage.
- Add in the rest of the ingredients and process again until smooth and very silky, scraping down the sides of the blender as necessary. Each time you stop and start the machine be sure to start on a low setting, and then gradually increase speed. Check periodically to see if the homemade Nutella is smooth enough for your liking.
- Store in a clean jar either at room temperature or in the refrigerator. Remember homemade Nutella is not ultra-processed and contains no preservatives, so store in the Pantry: 1-2 weeks or Refrigerator: Up to 1 month.
Cup of Yum
Notes
- *To roast hazelnuts place them in a single layer on a microwave safe plate and microwave on high for 2-3 minutes. Let cool.
- To remove the skins put the nuts on a clean kitchen towel. Fold the towel over the nuts and rub off the skins with a back and forth motion. (They don't have to be completely bare, a little skin is fine)
- ut the nuts on a clean kitchen towel. Fold the towel over the nuts and rub off the skins with a back and forth motion. (They don't have to be completely bare, a little skin is fine)
- Why do we roast nuts for homemade Nutella?
- This recipe for homemade Nutella was first published in 2012. It has been updated and rephotographed in 2024.
- Maillard Reaction: Roasting nuts brings out their natural oils and triggers the Maillard reaction, a chemical reaction between amino acids and reducing sugars that enhances the nuts' flavor, giving them a richer, deeper taste. This results in a more flavorful nut butter.
- Oil release: Roasting helps release the natural oils within the nuts, making them easier to grind into a smooth, creamy consistency. This results in a nut butter that is less grainy and more spreadable.
- Increased aroma: The roasting process intensifies the aroma of the nuts, making the nut butter smell more appealing and enhancing the overall sensory experience.
- Softened structure: Roasting can soften the nut’s structure, making them easier to blend, which can reduce the wear and tear on your food processor or blender.
Nutrition Information
Serving
1 Tbsp.
Calories
99kcal
(5%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Sodium
0.2mg
(0%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
2IU
(0%)
Vitamin C
0.5mg
(1%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 99
% Daily Value*
| Serving | 1 Tbsp. | |
| Calories | 99kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 0.2mg | 0% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.