Homemade Nutella Recipe
Homemade Nutella made with roasted hazelnuts, cocoa, and a little sugar, then blended into a smooth chocolate hazelnut spread you can eat in minutes.
Servings: 16 servings
Ingredients
- 8 ounces raw hazelnuts
- ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and roast for 12–14 minutes until fragrant and the skins crack.
- Transfer the warm hazelnuts to a clean kitchen towel. Rub them together to remove most of the skins (it's okay if a few bits remain).
- Place the hazelnuts, powdered sugar, cocoa powder, oil, vanilla, and salt in a food processor. Blend until they turn into a smooth and glossy paste, stopping to scrape down the sides as needed.
- Transfer to a clean jar. The spread will thicken as it cools.
Video
Notes
Makes 2 cups.
- My Top Tip: Remove as much of the hazelnut skin as possible because it tastes bitter. It's okay if a few pieces remain, but try to rub off as much as you can.
- Storage: Store the homemade Nutella in an airtight container. It'll last at room temperature for 1–2 weeks, or in the fridge for up to 1 month.
Nutrition
Serving: 2tablespoons | Calories: 123kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 37mg | Potassium: 117mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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