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.

How to Make Homemade Nutella

4.95 from 37 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 12 servings
Yield: 1 cup
Author: Lisa Bryan
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!

Ingredients

  • 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

Instructions 

  • 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.

Nutrition

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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178 comments on “Homemade Nutella”

  1. Hi there,

    I just wanted to know if the nutritional info is for one serving, not only for this recipe but for all your recipes in general?

  2. This is the absolute best Nutella on the planet! Okay, I have not had every single Nutella on the planet but now I no longer need to. I have tried this recipe three times already and it has worked perfectly every time. This time, I tried adding some powdered sugar in there instead of the full amount of coconut sugar and it seems a bit smoother even though I always powdered my coconut sugar first. I prefer it with a little powdered sugar in it. Thanks for the delicious recipe Lisa!5 stars

  3. My daughter and I made this as a more environmentally friendly alternative to Nutella (which is well loved in our household). The taste was great! My youngest doesn’t like coconut so next time we’ll try with hazelnut oil and hopefully make a fan of her. =)5 stars

  4. Hello!

    I would like to make homemade Nutella too but I don’t own a good food processor. Can you suggest me the one you use? Or how many watts does it need to be to make the nut into a runny butter ?

    Thanks !

    • Hi Joanna – You can find the food processor I use in my Shop page. But you can also use a high powered blender to make this. Just scrape down the sides as you go and use a tamper to press the mixture down as it’s blending.

  5. I’m interested in making your homemade Nutella. Can I get pre roasted hazelnuts? And if so, do I need to roast them again to make Nutella?

    • Hi Kay – I would not recommend pre-roasted hazelnuts for this recipe, as you need to roast them fresh to help release their natural oils. And you don’t want to roast already roasted nuts.

  6. Finally got it right after about 4 attempts. I should clarify it’s always me. Can never get the texture right (always tastes delicious though!) but the recipe is foolproof in terms of taste.
    But I finally managed to get it liquidy and not a almond paste consistency.
    I made it into delicious vegan refined sugar free Nutella ice cream by whipping up a container (c.270ml) of plant based double cream until soft peaks (I used Elmlea plant double) and added 200g homemade vegan condensed milk (made with cashews and sweetened with agave or maple syrup) and 1 batch (or in my case 2 half batches) of this Nutella and stuck it in my ice cream machine for an hour or so until my ice cream machine went off with it’s ice cream van tune then I froze it😋😋
    I found you can use pre Blanched hazelnuts but they aren’t necessarily roasted, so roast them for 10 mins just as Lisa does normal hazelnuts.
    I did add some oil and it got a little too runny (I’d recommend making it first then adding oil if it’s not the right consistency) 
    I’ve also worked out you can make it in a Vitamix. I used the A3500 (I think; not sure of the model number. The new one that one Lisa uses with the presets and different sized containers and Bluetooth) and halved the recipe to make 2 half sized batches (I used the mini container and the nut preset I used says to use 170g nuts for best results so I used 120g and it worked perfectly)  I roasted the hazelnuts for 10 mins, used the spice grinding preset to grind the coconut sugar, then emptied it into a bowl with the cocoa powder and mixed together, then added the nuts and used the nut butter preset (these presets aren’t on the blender, but they available on the Vitamix Perfect Blend app as part of a myriad of additional presets) to  make hazelnut butter and chucked in everything else and ran the nut butter preset again and it was perfect. If anyone out there is allergic to nuts, I’ve also experimented substituting the hazelnuts with the same amount of sunflower seed butter (or you could roast sunflower seeds and use them in place of the hazelnuts here but I’ve never done that and not sure how long you’d roast them for) as a Christmas present for a friend who’s allergic to nuts, (I also ran out of coconut sugar and subbed half brown sugar but all coconut sugar would work I presume) and it worked out great. Doesn’t have the exact same taste, because it’s sunflower seeds and chocolate not hazelnut and chocolate but still pretty good (I tasted it and liked it). You could probably also make this a chocolate tahini spread if you use sesame seeds. That’s probably next on my list since chocolate and sesame work together too.

    It’s probably impossible to get the spread perfectly smooth, as there will always be the odd bit of chopped hazelnut but that adds to the charm. It doesn’t taste exactly like Nutella, which is definitely a good thing. Nutella is 55% sugar. This tastes more like gianduja (chocolate hazelnut spread before it became sugar laden Nutella) as you can actually taste the chocolate and the hazelnuts. My sister’s boyfriend says it tastes better than Nutella. I agree with that since you can actually taste chocolate and hazelnut instead of just sugar, and it’s nice to know it’s much healthier for you and also something I can actually eat (I’m allergic to cow’s milk protein, as well as gluten and eggs so fun-!-).
    I’ve seen (and made) a recipe before that just heated /melted together hazelnut butter hazelnut oil and chocolate. Lisa, could you use melted chocolate instead of cocoa powder, or as well as cocoa powder to make it sweeter and chocolatey-er if you wanted?5 stars

    • Glad you were able to nail down this recipe! This homemade version will always be a bit gritty due to the hazelnuts, but it’s a much healthier version than the store-bought version, and just as delicious!

  7. How long will this last in the fridge? 

  8. O my goodness I just made it today and my kids said it tastes amazing I could eat the whole jar!!! Thank you for sharing this recipe I will be making this all the time. And to top it off totally a healthier version which having 5 kids I love that they love healthy stuff:) Thank you again:)5 stars

  9. Finally made this hazelnut spread today and my 2.5 year old and myself enjoyed some very yummy toast with some tea this morning for snack time. Amazing recipe. Followed it exactly and it came out perfectly!5 stars

  10. 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.

  11. 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! 5 stars

  12. 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.

  13. 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 <35 stars

  14. 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 😘5 stars

  15. 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!5 stars

  16. 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!5 stars

  17. 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!

  18. This looks so delicious! My husband and daughter are going to love this recipe! I can’t wait to give this a try!5 stars

  19. Thanks to this recipe I can give my grandchildren chocolate Hazelnut spread again. Yummy!5 stars

  20. So so freaking good!!! Thanks for sharing it !5 stars

  21. Oh my goodness this is the most delicious and perfect recipe! Nutella is one of our family favorites and this was easy and scrumptious.5 stars

  22. Oooooo… I have never thought to make my own Nutella before! Great idea. :)5 stars

  23. 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. ;)

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

    • 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.

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

  26. 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!

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