Print

Homemade Nutella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This smooth, chocolate-hazelnut spread is even better than the store-bought version—rich, naturally sweetened, and completely customizable. Perfect for spreading on toast, drizzling over pancakes, or enjoying straight from the jar with a spoon!

Ingredients

Scale
  • 2 cups (250g) hazelnuts (raw, unsalted)
  • ½ cup (50g) unsweetened cocoa powder
  • ¾ cup (100g) powdered sugar (or maple syrup for a natural sweetener)
  • 2 tablespoons neutral oil (like sunflower or avocado oil)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2–4 tablespoons milk (optional, for a creamier texture)

Instructions

1. Toast the hazelnuts

  • Preheat your oven to 350°F (175°C).
  • Spread the hazelnuts on a baking sheet and toast for 10–12 minutes, shaking the tray halfway through, until the skins darken and crack.
  • Let the hazelnuts cool, then rub them in a clean kitchen towel to remove most of the skins (don’t worry if a few bits remain).

2. Blend the hazelnuts

  • Place the toasted hazelnuts in a food processor or high-powered blender. Blend until they turn into a smooth hazelnut butter, scraping down the sides as needed (this can take 5–10 minutes).

3. Add the remaining ingredients

  • Once smooth, add cocoa powder, powdered sugar, oil, vanilla extract, and salt. Blend until fully combined and creamy.
  • If the mixture is too thick, add milk one tablespoon at a time until you reach your desired consistency.

4. Store and enjoy

  • Transfer the homemade Nutella to a clean jar with a tight-fitting lid.
  • Store at room temperature for up to 2 weeks or in the fridge for up to 1 month. Let it soften at room temperature before using if refrigerated.

Notes

  • For a dairy-free version, use plant-based milk or skip the milk entirely.
  • Add a pinch of cinnamon or espresso powder for extra depth of flavor.
  • Use dark cocoa powder for a richer, more intense chocolate taste.

Find it online: https://ukfinda.com/homemade-nutella-recipe/