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Homemade Nutella

Homemade Nutella beats the store-bought version any day. Blended with pure cacao and lots of hazelnuts, it’s silky smooth, deeply chocolatey, and secretly healthier.

Homemade Nutella in a jar with a spoon.

Jars of homemade almond butter or chia seed jam are essential spreads in my kitchen. They add a deliciously creamy texture to warm baked goods, or a touch of sweetness to a simple bowl of oatmeal. But when I’m craving something a little chocolatey, this homemade Nutella is my saving grace.

Unfortunately, store-bought Nutella contains dairy, soy, and processed sugara lot of processed sugar. That’s why it’s so addictively sweet.

And while I wouldn’t go so far as to call this version healthy, it’s certainly healthier and far less processed. Toasted hazelnuts (which make your house smell amazing), are blended with raw cacao powder (that’s rich in antioxidants), and sweetened with a touch of coconut sugar. The results are unbelievably creamy, decadent, and rich in that same chocolate-nutty flavor.

Ingredients for homemade Nutella on a table.

Ingredients For The Best Nutella Recipe

With just six ingredients, this homemade nutella recipe comes together easily. And bonus – it’s naturally dairy-free and vegan.

  • Raw Hazelnuts: This star ingredient adds the most delicious nutty flavor and pairs beautifully with chocolate. 
  • Coconut Oil: Helps to make the consistency a bit more smooth and creamy. 
  • Coconut Sugar: An unprocessed sugar that gives just the right amount of sweetness. 
  • Cacao Powder: I like to use cacao powder, but you can also use cocoa powder. 
  • Vanilla Extract: Deepens the richness of this spread. 
  • Salt: A pinch to balance out the sweetness. 

Find the complete recipe with measurements below

Roasting hazelnuts on a sheet pan for homemade Nutella

How To Make Homemade Nutella 

The base of this recipe is a quick hazelnut butter made in your food processor. And to achieve that creaminess, you need to roast your hazelnuts to help release their natural oils. So preheat your oven to 350F and continue with the steps below.

  • Roast the hazelnuts. Spread them out on a sheet pan and cook for about 10-12 minutes, until the skins darken and crack. 
  • Remove the skins. Once the hazelnuts are cooled, transfer them to a kitchen towel.  Grab up the corners of the towel to create a sac and give them a good rub until the skins are removed. 
  • Blend into a butter. In a food processor, blend the hazelnuts for about 5 minutes until it becomes a creamy butter. Then add the oil and blend for another minute. 
  • Add the rest of the ingredients. Add the sugar, cacao, and vanilla and blend until it’s combined. (I recommend turning the coconut sugar into powdered sugar before blending so it’s less gritty).
  • Store or serve. Pour and scoop the Nutella into a storage container (it will firm up slightly as it cools) or enjoy right away.

Blending ingredients in a food processor for homemade Nutella.

Ways To Use Homemade Nutella

If you’re wondering, what should I put this on? Think warm baked goods and fresh cut fruit that transforms into indulgent breakfasts, sweet snacks, and of course – desserts. 

Storage Instructions

While you might be tempted to store this homemade Nutella in your pantry – don’t. It won’t last very long. Store-bought versions have been processed with high-heat pasteurization and preservatives, allowing them to be shelf-stable at room temperature. 

For this homemade version, store it in a container in the fridge for up to 2-3 weeks. And if you want it to be extra creamy again, just microwave it for 15-20 seconds to soften it back up.

Pouring homemade Nutella into a jar.

A Few Questions Answered

  • Do you have to pre-roast your hazelnuts? Yes! Similar to how you roast almonds before making almond butter, roasting helps to release oils from the nuts to create a smoother butter. 
  • Can you use a blender instead of a food processor? Yes, you can. But just make sure to double the recipe as you need a minimum quantity of ingredients in the blender container, to blend properly. 
  • Can you add chocolate to this recipe? Absolutely. Heat about 1/2 cup of chopped chocolate bars (use semi-sweet or dark chocolate) in the microwave. Then slowly add this into the final mixture and blend until everything is combined.
  • Why is my nutella not super creamy? Make sure that your plain hazelnut butter is really creamy before adding the rest of the ingredients. If that butter doesn’t blend smoothly, add in a bit more coconut oil. 
  • Can you use honey or maple syrup instead of coconut sugar? I tried it and the liquid sweeteners made the batch of homemade Nutella seize up, to no longer be beautifully spreadable. I even tried re-thinning it with oil and water, but it never returned to the perfect consistency of this version. So stick with coconut sugar or an organic powdered sugar.
  • Will the nutella firm up in the fridge? Yes, it will. But just 5 minutes at room temperature will soften it up again. It will also soften on warm toast to become smooth and spreadable, as pictured below.

Homemade nutella spread on toast.

More Easy Chocolate Recipes

While this recipe is one answer to a chocolate lover’s dream, just wait until you give these desserts a try!

Homemade Nutella Recipe Video

Watch the video below to see how I make it!

If you make this recipe, let me know how it turned out! I’d love to hear what you think in the comments below.

A spoon with a jar of homemade Nutella.
4.94 from 32 votes

How to Make Homemade Nutella

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 12 servings
Yield: 1 cup
Author: Lisa Bryan
Print Recipe Pin Recipe
This homemade Nutella beats the store bought version any day. Blended with pure cacao and lots of hazelnuts, it’s silky smooth, deeply chocolatey, and secretly healthier. Watch the video above to see how I make it!


  • 2 cups raw hazelnuts
  • 2 tbsp coconut oil or hazelnut oil
  • 2/3 cup coconut sugar
  • 1/3 cup raw cacao powder
  • 1 tsp vanilla extract
  • pinch of sea salt


  • Preheat your oven to 350F. Then, place the hazelnuts on a sheet pan and spread them out. Roast for 10-12 minutes, or until the skins become dark and cracked.
    Roasted hazelnuts on a baking sheet for homemade Nutella.
  • Let the hazelnuts cool to the touch, then transfer them to a kitchen towel and rub them until the majority of the skins have been removed.
    Rubbing skins of hazelnuts for homemade Nutella.
  • Place the hazelnuts into a food processor and blend for 5-6 minutes, or until you have a creamy hazelnut butter. Add the oil and blend for another minute.
    Blending hazelnuts for homemade Nutella in a food processor.
  • Add the sugar, cacao and vanilla and blend until fully combined. If you can powder the coconut sugar in a spice grinder before combining, even better.
    Blending ingredients for homemade Nutella in a food processor.
  • Pour the nutella into a storage container (where it will firm up slightly as it cools) or enjoy immediately.
    Homemade Nutella in a glass container with spoon.


Calories: 180kcal, Carbohydrates: 12g, Protein: 3g, Fat: 14g, Saturated Fat: 3g, Sodium: 17mg, Potassium: 172mg, Fiber: 2g, Sugar: 6g, Vitamin C: 1.2mg, Calcium: 26mg, Iron: 1.3mg
Course: Dessert
Cuisine: Italian
Keyword: homemade nutella, Nutella
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally published September 2016, but updated to include new photos and information. 

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159 comments on “Homemade Nutella”

  1. Made this today, it was quite grainy which I’m okay with and not too sweet (which I surprisingly enjoyed) but if you want something that tastes more like nutella add about 1/2 cup of powdered sugar and eyeball some more oil to make up for that. 
    I am struggling to find out what serving size the nutritional information is based on though

    • Hi Bruna – This homemade (healthier) version is more on the grainy side and not meant to be as sweet :) But thanks for providing the tip for people who are looking for something much sweeter. As for the nutritional information, each serving is about 2 tablespoons.

  2. I made this for Christmas gifts and it turned out so well.  I saved a bit for myself.   I have never had store bought Nutella and now I never will! 

  3. Lisa, If you powder the sugar, do you still use 2/3 c after its powdered?   I tried it both ways… one it was too dry, the other wasn’t sweet enough.

  4. I don’t normally eat sugar but an exception for this recipe. It’s so deeply nutty and chocolatey, I wish I could upload a photo. Many thanks Lisa for posting <3

  5. Hi Lisa, 
    What a great recipe! I substituted the coconut sugar with erythritol because I’m doing keto and it turned out so good! My husband and I are really fans of all your recipes! Thanks again 😘

  6. Great recipe, made it my vitamix stainless steel container substituted the coving sugar for powdered swerve since I am keto and added an extra table spoon of coconut oil and it turned perfect! Great recipe!

  7. This was delicious! I made it last night. I followed your directions exactly, grinding the coconut sugar, and I spread the Nutella over an “almond bread in a mug”. (Though I was tempted to use powdered monkfruit). Thank you for the recipe!

  8. I tried the nutella recipe but I didn’t turn the coconut sugar into powered and it came out gritty. Still flavorful.   I needed to add an other 2 tbl of coconut oil.  Next batch will be better.

    • Hi Michele – yes, it is slightly gritty if you don’t use a powdered form of the sugar, but still delicious as you mentioned. Hope your next batch comes out even better!

  9. This looks so delicious! My husband and daughter are going to love this recipe! I can’t wait to give this a try!

  10. Thanks to this recipe I can give my grandchildren chocolate Hazelnut spread again. Yummy!

  11. So so freaking good!!! Thanks for sharing it !

  12. Oh my goodness this is the most delicious and perfect recipe! Nutella is one of our family favorites and this was easy and scrumptious.

  13. Oooooo… I have never thought to make my own Nutella before! Great idea. :)

  14. This looks gorgeous…. So I tried to make mine (actually before seeing your video, but I´ve seen some other recepies and I´ve made peanut butter and I thought I would give it a try… so I did, but I don´t why it didn´t go well… My theory is that i used maple syrup, and I think as it was cold and the hazelnut butter was not hot but warm, it make some kind of reaction and it form a paste a very thick paste (where it was allready a smooth and soft butter) and the hazelnut oil, like it was separated from the hazelnut “meat” that had already the cacao powder, vainilla, and the maple syrup…. I ended up making power balls, (which are great) but i really wanted to make nutell. I wonder if you know if my theory is right, or maybe something else I did wrong (which I don´t think, becuse everything else is the same you have LOL)… thank you, have a great day.

    • Hi Andrea – I do have a note on the post above about using maple syrup, and that it will seize up if you try it. I’ve unfortunately made that same mistake myself. ;)

  15. Mine turned out very thick and pasty any way to thin it out ? I tried more coconut oil.

    • Hi Maria – it sounds like you may not have roasted the hazelnuts long enough, to allow them to release their natural oils. The only way to thin it out would be to add a little bit more oil.

  16. Hi Lisa, your recipe looks amazing! I want to try it but first I have a question. For how long can you refrigerate it?

  17. Hi Lisa,
    Thanks for this recipe. I tried this today- followed every step, but unfortunately it didn’t become very runny. I tried adding a bit of maple syrup and Sweetened almond milk to make it runny but the end product looks more like brownie batter. But it still taste too delishh to not eat. 
    Do let me know where I went wrong. 

    Thanks again!

    • Hi Sneha – unfortunately, you can’t add maple syrup to this recipe or it will seize up and thicken. I mention that in the blog post above. If it wasn’t very runny, it sounds like your nuts may not have been fully roasted, which would allow them to release their natural oils. Glad you still loved the flavor of it though!