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.
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 sugar – a 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 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
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.
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.
- Spread it onto my paleo zucchini bread, paleo banana bread, or gluten-free toast.
- Drizzle it over paleo chocolate waffles or paleo pancakes.
- Drink it with milk for a cozy Nutella hot chocolate.
- Layer it inside cassava flour crepes or my paleo chocolate cake.
- Dip it with fresh strawberries, sliced bananas, apples, or even pineapple chunks.
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.
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.
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!
- Chocolate Avocado Pudding
- Chocolate Covered Strawberries
- Chocolate Chia Pudding
- Chocolate Mug Cake
- Almond Butter Cups
- Chocolate Hummus
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.
How to Make Homemade Nutella
- 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.
- 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.
- 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.
- 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.
- Pour the nutella into a storage container (where it will firm up slightly as it cools) or enjoy immediately.
Recipe originally published September 2016, but updated to include new photos and information.