Homemade Nutella (Chocolate Hazelnut Spread)
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This Homemade Nutella (Chocolate Hazelnut Spread) is made with roasted hazelnuts, unsweetened cacao or cocoa powder, sugar, vanilla, salt, and a little oil for a smooth, creamy texture. The key is blending the roasted hazelnuts long enough for their natural oils to turn them into a silky hazelnut butter before adding the chocolate and sweetener. Ready in about 25 minutes, this Italian-inspired chocolate hazelnut spread is delicious on toast, pancakes, crepes, or straight from the spoon.
This homemade version is perfect for my Nutella Milkshake, Bomboloni, and Italian Butter Cookies.
Quick Look: Homemade Nutella (Chocolate Hazelnut Spread)
- Prep Time: 25 minutes
- Servings: 16
- Dietary Info: Vegetarian and gluten-free
- Method: Oven roasting + food processor or high-speed blender
- Technique: Roast the hazelnuts, remove most of the skins, blend until they release their natural oils and become smooth hazelnut butter, then add the cacao or cocoa powder, sugar, vanilla, salt, and oil and blend.
- Flavor & Texture: Rich, chocolatey, deeply nutty, smooth, creamy
A Recipe You’ll Make Again and Again
I grew up on Italian Nutella, so real Nutella runs in my blood, ha! Because of this, homemade chocolate hazelnut spread is a recipe I wanted to get just right. I love this version because the roasted hazelnuts remain the star of the spread, while cacao or cocoa powder adds rich chocolate flavor without overpowering the nuts.
The most important part of the process is patience: the hazelnuts first become crumbly, then form a thick paste, and finally release their natural oils to become smooth hazelnut butter. Once that happens, the remaining ingredients blend into a creamy spread that is delicious on warm toast, pancakes, crepes, or simply by the spoonful.
Pair with my homemade bread, banana oatmeal bars, chocolate chip banana bread, and banana oatmeal cookies.
Made With Amore,
“This is so much better than store-bought! Delicious.”
– Toni
Table of Contents
Simple Ingredients
A handful of ingredients transforms roasted hazelnuts into a rich chocolate hazelnut spread with a smooth, creamy texture.
- Hazelnuts: Roasted hazelnuts create the nutty foundation of the spread and release their natural oils as they are blended.
- Cacao or Cocoa Powder: Adds the rich chocolate flavor. Use unsweetened cacao or cocoa powder.
- Granulated Sugar: Sweetens the spread and balances the naturally earthy flavor of the hazelnuts and cacao.
- Vanilla and Salt: Add flavor depth and balance the sweetness and chocolate.
- Coconut Oil or Neutral Oil: Helps create a smooth, spreadable consistency and can be adjusted based on your preferred texture.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Hazelnuts: For the best hazelnut flavor, use roasted hazelnuts. If using already roasted and skinned hazelnuts, warm them briefly in the oven before blending to refresh their flavor.
- Cacao Powder: Use unsweetened cocoa powder or dark chocolate (melted) for a slightly different chocolate flavor.
- Sugar: Replace with coconut sugar or brown sugar if desired.
How to Make Homemade Nutella
The secret to creamy homemade Nutella is blending the roasted hazelnuts until their natural oils are released and the nuts become smooth hazelnut butter before adding the remaining ingredients. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Place the hazelnuts on a sheet pan. Clean any skin off of the hazelnuts with a clean kitchen towel.
- Blend the toasted hazelnuts in a food processor or high-speed blender. This will take up to 15 minutes to create a smooth nut butter.
- The hazelnut mixture will look thick and smooth.
- Add the rest of the ingredients (cacao powder, sugar, vanilla, and coconut oil).
- Blend until smooth and combined.
- The best way to store homemade Nutella is in a sealed glass jar.
Chocolate Hazelnut Spread FAQs
The hazelnuts likely need more processing. They naturally pass through several stages as they release their oils: chopped pieces become a dry, crumbly mixture, then a thick paste, and finally a smooth nut butter. Continue processing and scrape down the sides as needed until the hazelnuts become creamy before adding the remaining ingredients.
Homemade Nutella can be thinner while the food processor is running because the blades generate heat. It also becomes firmer as it cools. If your spread is too thin, let it cool before adding more ingredients, and consider reducing or omitting the optional oil the next time you make it.
Natural oils from the hazelnuts may separate over time. Stir well before using, or add a small amount of lecithin to prevent separation.
Room Temperature: Store in a clean, airtight jar at room temperature for up to 2 weeks. This works best in cooler climates or if the spread is made without added dairy or milk. Refrigeration: For longer freshness, keep the jar in the refrigerator for up to 1 month. Note: The spread will thicken when chilled. Let it sit at room temperature or warm slightly before use to soften. Freezing: You can freeze homemade Nutella in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and stir well before use.
Serving Suggestions
I love serving homemade nutella as a rich and creamy spread on warm pancakes, or waffles for a decadent breakfast. It’s also perfect for drizzling over ice cream, filling crepes, or adding to chocolate chip cookies for a twist.
My Pro Tips
Recipe Tips
- Roast the Hazelnuts Perfectly: Roast until the skins blister and the nuts are golden. This enhances the nutty flavor and makes the spread extra rich.
- Remove Skins Thoroughly: Rub the roasted hazelnuts in a towel to remove as much skin as possible. This prevents bitterness and creates a smoother texture.
- Use High-Quality Cacao Powder: A good-quality cacao or cocoa powder makes all the difference for a deep, chocolatey flavor.
- Blend Until Super Smooth: Be patient when blending. It may take 15-20 minutes to get the hazelnuts to a creamy consistency, especially in a food processor.
- Add Oil Gradually: Use coconut or neutral oil to achieve a silky, spreadable texture. Add it a little at a time until the consistency is just right.
More Dessert Condiment Recipes
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Homemade Nutella
Equipment
Ingredients
- 2 cups hazelnuts**, roasted, unsalted, skinned*, 240g
- ½ teaspoon pure vanilla extract
- ¼ cup high-quality cacao powder
- ⅓ – ½ cup granulated sugar
- 1-2 tablespoons coconut oil, melted (or neutral oil, such as hazelnut or avocado oil)
- ½ teaspoon salt
Instructions
*If you can't find skinned hazelnuts, follow steps 1-2. **Even if you have the skinned and roasted hazelnuts I recommend in the link above, I still like to roast them for extra flavor for about 10 minutes, then skip to step 3.
- Prepare the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer. Roast for 10-12 minutes, or until the skins are slightly blistered and the nuts are fragrant. Be careful not to over-roast them.
- Remove the Skins: Let the hazelnuts cool slightly. Place them in a clean kitchen towel and rub them together to remove most of the skins. It's okay if a few bits remain.
- Blend into Butter: Transfer the roasted and skinned hazelnuts to a blender or food processor. Blend until the hazelnuts turn into a smooth, creamy butter. This step may take 15 minutes in a food processor, and you may need to stop occasionally to scrape down the sides. At first, the nuts will turn into a powder and then get smoother and smoother as you blend.
- Add the Remaining Ingredients: Once the hazelnut butter is smooth, add the vanilla extract, cacao powder, sugar (start with 1/2 cup and adjust to taste), coconut oil (optional), and salt. Blend again until fully incorporated and smooth. The optional oil helps achieve a luscious, spreadable consistency. Blend again for another 5-8 minutes until a silky smooth consistency is created.
- Adjust Sweetness and Consistency (Optional): Taste your spread and adjust sweetness or cacao as desired.
- Store and Enjoy: Transfer your homemade Nutella to a clean, airtight jar. Store at room temperature for up to 2 weeks or in the refrigerator for longer freshness. Let it come to room temperature before using, as it will thicken in the fridge.
- Serving Suggestions: Spread it on toast, use it as a filling for crepes, swirl it into yogurt, or enjoy it by the spoonful!
Notes
- Roast the Hazelnuts Perfectly: Roast until the skins blister and the nuts are golden. This enhances the nutty flavor and makes the spread extra rich.
- Remove Skins Thoroughly: Rub the roasted hazelnuts in a towel to remove as much skin as possible. This prevents bitterness and creates a smoother texture.
- Use High-Quality Cacao Powder: A good-quality cacao or cocoa powder makes all the difference for a deep, chocolatey flavor.
- Blend Until Super Smooth: Be patient when blending. It may take 15-20 minutes to get the hazelnuts to a creamy consistency, especially in a food processor.
- Add Oil Gradually: Use coconut or neutral oil to achieve a silky, spreadable texture. Add it a little at a time until the consistency is just right.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks absolutely delicious. I’m going to buy the ingredients today. Elena, if I choose to add a few tablespoons of almond milk, does that take the place of the oil? What is your preference, oil or milk? I can’t wait to try this and give it to my siblings as x-mas presents in a glass jar.
I’m thrilled you are giving this as gifts- how fun! If you use the oil it lasts outside the fridge a lot longer! Also, you can make it without milk or oil and just keep pulsing until it gets silky smooth! I hope that helps.
I followed the recipe exactly and mine turned into soup. I’m not sure what went wrong. Flavor wise it’s delicious but it’s literal soup. Any advice? I would love to give it a try again. I blended the hazelnuts in a food processor for exactly as long as the recipe says to. I think that was way too long.
Hi! Yes, soup like does not sound right :). I recommend looking at the process photos to see how mine looked. Also, you can try not adding the coconut oil. Also, it will firm up a bit over time. It is more runny at first since it is warm from the heat of the blade blending for so long. You can try refrigerating for a bit as well and it will naturally get more solid. It’s worth perfecting! Enjoy and let me know if that helps!
This is so much better than store-bought! Delicious.
This is utterly utterly delicious!!! Fabulously silky! Delectable!😊✨️💫👌.
Yay! So happy you loved it. We have kept a stock of this ever since I developed this recipe!
Creamy, healthy, and dreamy- this homemade Nutella is 100x better than the store-bought, and you can feel GOOD about what is in it! Enjoy on toast, gelato, fruit, and more!