Homemade Nutella: A Decadent Chocolate-Hazelnut Spread
Discover how to make your own creamy, rich chocolate-hazelnut spread at home.
This homemade Nutella recipe is free from palm oil and artificial additives, offering a healthier and equally delicious alternative to the store-bought version.
Homemade Nutella the Healthier, Tastier Choice for Your Breakfast Table
Admit it—these luscious photos of rich, velvety chocolate hazelnut spread are almost cruel. You can practically feel the urge to swipe your finger across the jar, just to “clean it up,” right?
And that innocent little taste? Followed, of course, by a deep, satisfied “mmmmm…” It’s simply irresistible.
Today, I’m sharing a homemade Nutella recipe that’s pure bliss—crafted with love by mu friend Lunetoiles.
Think smooth, dreamy texture and the deep, toasty flavor of real hazelnut praline. It melts on your tongue and lingers just long enough to make you crave more.
The best part? It’s free from palm oil and full of wholesome, natural ingredients. No nasties—just pure, spreadable indulgence.
Lunetoiles even used it to whip up some Nutella french crepes, and the verdict is in: this homemade version captures the essence of the iconic spread, but with the bonus of being fresher and healthier.
It’s quick to make, family-friendly, and dangerously delicious. Ready to wow your tastebuds? Let’s dive into the recipe that will elevate every snack moment!
Ingredients You Need for the Perfect Homemade Nutella
To make about two 250 ml jars of rich, homemade chocolate hazelnut spread, you’ll need:
- 350g whole hazelnuts – Choose high-quality, unsalted hazelnuts. Lightly roasting them in the oven enhances their aroma and brings out that irresistible praline flavor.
- 150g light brown sugar – Brown sugar adds natural sweetness and a subtle caramel note that perfectly complements the hazelnuts. For a deeper, more robust flavor, you can substitute with unrefined whole cane sugar.
- 30g unsweetened cocoa powder – Use pure, unsweetened cocoa to balance the sweetness and give your spread that deep, authentic chocolate taste.
- 22 to 45ml canola oil – Canola oil helps create a silky, smooth texture without overpowering the flavor. Adjust the amount based on how thick or runny you want your spread to be.
Step-by-Step Guide to Making Nutella at Home
Follow these simple steps to create a smooth, flavorful chocolate hazelnut spread:
- Roast the hazelnuts : Preheat your oven to 180°C (350°F). Spread the whole hazelnuts on a baking tray and roast them for 10 to 15 minutes. They should turn lightly golden and release a rich, nutty aroma.
- Blend the hazelnuts : Right after roasting, place the warm hazelnuts into a food processor with a metal blade. Blend until they turn into a smooth paste—this may take around 5 minutes, so be patient. The creaminess is worth the wait!
- Add sugar and cocoa : Add the brown sugar and unsweetened cocoa powder. Blend for another 3 minutes until the mixture becomes dark, smooth, and slightly glossy.
- Slowly pour in the oil : With the processor running, slowly drizzle in the canola oil. Use about 22 ml for a soft, spreadable texture—adjust slightly depending on how thick or fluid you want it.
- Store it properly : Transfer your homemade Nutella into airtight glass or plastic jars. Keep it refrigerated, where it will stay fresh for 4 to 6 weeks.
How to Store and Preserve Your Homemade Spread
To keep your homemade Nutella fresh and delicious for as long as possible, follow these simple storage tips:
- Use clean, airtight jars: Store your spread in sterilized glass or BPA-free plastic containers with a tight seal to keep out moisture and air.
- Refrigeration is best: While the spread can sit at room temperature for a few days, it’s safer and lasts longer—up to 4 to 6 weeks—when kept in the fridge.
- Bring to room temperature before using: Chilling can firm up the texture. Let the jar sit out for a few minutes before spreading, or stir gently to soften.
- Avoid contamination: Always use a clean, dry spoon to scoop from the jar. Introducing water or crumbs can shorten shelf life.
- Optional: Add a preservative: If you want it to last even longer, a few drops of natural vitamin E oil can help extend freshness without affecting flavor.
How Does Homemade Nutella Compare to the Store-Bought Version?
Homemade Nutella has a richer, more authentic hazelnut flavor thanks to real roasted nuts and quality cocoa.
Unlike many store-bought versions, it’s free from palm oil, preservatives, and excessive sugars.
You control the ingredients—making it a cleaner, healthier, and more customizable treat.
Tips to Customize Your Chocolate-Hazelnut Spread
- Texture: Blend less for a crunchy, rustic texture or more for silky smoothness.
- Sweetness: Adjust the sugar to your taste or use maple syrup or coconut sugar for a natural touch.
- Flavor Boost: Add a dash of cinnamon, espresso powder, or a pinch of sea salt for extra depth.
- Nut Variations: Try almonds, cashews, or a mix for unique flavors.
Can I Make This Nutella Recipe Without a Food Processor?
Yes, but it takes extra effort. Use a high-speed blender or a mortar and pestle (for small batches).
Pre-ground hazelnut flour can be a shortcut, though it won’t give the same roasted flavor.
For the smoothest result, a powerful food processor is ideal.
Vegan or Dairy-Free Options for This Nutella Recipe
Absolutely! This recipe is naturally dairy-free, but here’s how to make it fully vegan:
- Swap sweeteners: Use maple syrup, agave, or coconut sugar instead of processed white sugar.
- Avoid milk powder: Stick to pure cocoa and nuts—no dairy additives needed.
Other recipes to try for snack
The Ultimate Homemade Nutella Recipe: Smooth, Rich, and Irresistibly Nutty
Ingredients
- 350 g whole hazelnuts
- 150 g light brown sugar
- 30 g unsweetened cocoa powder
- 22 to 45 ml canola oil
Instructions
- Preheat your oven to 180°C (350°F).
- Spread the whole hazelnuts on a baking tray and roast them for 10 to 15 minutes. They should turn lightly golden and release a rich, nutty aroma.
- Right after roasting, place the warm hazelnuts into a food processor with a metal blade.
- Blend until they turn into a smooth paste—this may take around 5 minutes, so be patient. The creaminess is worth the wait!
- Add the brown sugar and unsweetened cocoa powder. Blend for another 3 minutes until the mixture becomes dark, smooth, and slightly glossy.
- With the processor running, slowly drizzle in the canola oil. Use about 22 ml for a soft, spreadable texture—adjust slightly depending on how thick or fluid you want it.
- Transfer your homemade Nutella into airtight glass or plastic jars. Keep it refrigerated, where it will stay fresh for 4 to 6 weeks.
