I haven’t bought Nutella in years, mostly because of all the additives and palm oil. But making your own at home is honestly easier than you might think, and it’s such a nice way to enjoy a healthier version. This recipe is made with simple, natural ingredients, so you still get that creamy, chocolatey goodness without any of the junk. It’s perfect on toast, drizzled over pancakes, served with crepes, or even enjoyed straight from the spoon.
Why You’ll Love This Homemade Nutella
If you’re tired of buying Nutella with added sugar, palm oil, and preservatives, this homemade version is a game-changer. Not only does it taste richer and more decadent, but you can also adjust the sweetness to your preference, making it a customizable treat that feels indulgent without the guilt. Whether you’re spreading it on fresh brioche or pairing it with fruit, this Nutella will quickly become a pantry staple.
Ingredients to Make Chocolate Hazelnut Spread
Here are the main ingredients used to make this delicious homemade Nutella:
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Hazelnuts: Roasting them brings out their natural oils and makes them easy to blend into a smooth butter.
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Powdered Cane Sugar: It dissolves easily into the hazelnut butter.
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Cocoa Powder: Unsweetened cocoa powder to help give this Nutella its rich, chocolatey flavor.
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Vanilla Extract: It adds a warm, subtle sweetness that makes the chocolate and hazelnuts shine.
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Avocado Oil: This is my go-to for that silky, creamy texture. It has a neutral flavor, so it doesn’t overpower the rest.
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Salt: It balances the sweetness and really brings out the deep cocoa and nutty flavors.
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Dark Chocolate: Adding melted dark chocolate gives the Nutella an extra layer of richness, intensifying the chocolate flavor and making the spread extra smooth.
How to Make Homemade Nutella
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Roast the Hazelnuts: Begin by roasting your hazelnuts in the oven at 350°F (175°C) for 10-15 minutes, or until they’re fragrant and slightly golden. Once roasted, let them cool for a few minutes, then rub them in a towel to remove the skins.
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Make the Hazelnut Butter: Add the cooled, skinned hazelnuts to a food processor. Blend for about 5-10 minutes, scraping the sides as needed. First, the nuts will become a coarse paste, but as you continue blending, they will turn into a smooth, creamy hazelnut butter.
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Once you have your hazelnut butter, add the powdered cane sugar, cocoa powder, vanilla extract, salt and avocado oil. Blend again to incorporate all the ingredients.
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Melt the Dark Chocolate: In a a double boiler, melt dark chocolate. Once melted, add it to the hazelnut mixture and blend until everything is well combined.
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Store and Enjoy: Transfer your homemade Nutella into a clean jar and let it cool. The spread will firm up slightly as it cools. Store it at room temperature for up to 2 weeks, or in the fridge for a longer shelf life.
Tips for Making Chocolate Hazelnut Spread
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Roast Hazelnuts Properly: Roasting your hazelnuts is essential for getting that deep, nutty flavor. Just be careful not to over-roast them, or they might become bitter.
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Sweetness Level: You can adjust the sweetness by adding more or less sugar to suit your taste.
FAQ
What kind of cocoa powder should I use?
For the best results, use unsweetened cocoa powder. It’s what gives the Nutella that rich, chocolate flavor without being too sweet.
Can I substitute the avocado oil with another oil?
If you don’t have avocado oil, you can use other oils like neutral coconut oil. Avocado oil gives a smooth consistency and a neutral taste, but feel free to experiment!
This homemade Nutella recipe is perfect for anyone who loves chocolate spreads but wants a healthier, more natural option. It’s made with just a few simple ingredients and is completely free of palm oil, refined sugars, and artificial additives. Enjoy it with your favorite baked goods or even on its own!
If you give this recipe a try and enjoy it, I’d be so happy if you came back to leave a 5 star rating. And if you share it on Instagram, don’t forget to tag me @your_kitchen_lab
Simple Homemade Nutella - Chocolate Hazelnut Spread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Roast hazelnuts for 10-15 minutes, then rub them in a towel to remove the skins.
- Add the roasted hazelnuts to a food processor and blend until they turn into smooth hazelnut butter.
- Add the powdered sugar, cocoa powder, vanilla, avocado oil and salt. Blend until smooth.
- Melt the dark chocolate and stir it into the hazelnut mixture. Blend until fully combined.
- Store the Nutella in a clean jar. Let it cool before using.
Notes
- Store at room temperature for up to 2 weeks or refrigerate for a longer shelf life.
- Adjust sweetness to your liking by adding more sugar if desired.
- Calories: 120
- Fat: 10g
- Carbohydrates: 8g
- Protein: 2g
