Homemade Nutella

You know that creamy chocolate hazelnut spread? It just makes everything taste better. Imagine making it yourself with simple ingredients you can actually pronounce.

Homemade Nutella gives you the same smooth, chocolatey flavor you love. You skip the extra sugar, palm oil, and weird additives in the jarred stuff.

It’s easy, budget-friendly, and you control what goes in.

I started making hazelnut spread after realizing how fast a store jar disappeared here. Once I roasted the nuts and blended them with cocoa and vanilla, I couldn’t go back.

The flavor was richer, the texture smoother. It felt good knowing exactly what I was spreading on toast or stirring into oatmeal.

You’ll see how simple it is, how to adjust sweetness, and how to store it. Whether you spread it on pancakes, drizzle it over fruit, or sneak a spoonful, this homemade Nutella just might become your kitchen favorite.

Why You Will Love Homemade Nutella

Making your own homemade Nutella gives you total control. You can skip palm oil and excess sugar, focusing on real ingredients like roasted hazelnuts and cocoa powder.

Blend the hazelnuts into creamy nut butter for a rich, chocolatey spread. It’s pretty satisfying to see the nuts become a silky paste in your food processor.

Here’s why people prefer this copycat Nutella:

• Cleaner ingredients: Only pantry staples, no weird additives.
• Less sugar: Sweeten it to your taste.
• Custom texture: Blend longer for smoothness, or leave it rustic.
• Flexible flavor: Add vanilla, a pinch of salt, or honey if you want.

Spread it on toast, swirl it into oatmeal, or dip fruit in it. It stores well in a sealed jar, and a quick stir brings it back if the oils separate.

How To Make Homemade Nutella

You can make creamy homemade Nutella with roasted hazelnuts, cocoa powder, and your favorite sweetener. The process is simple but takes patience while blending.

Ingredients

You’ll only need a few pantry staples. The main one is hazelnuts—they give the spread its nutty base. Toasting them deepens the flavor and helps loosen the skins.

You’ll also need unsweetened cocoa powder, powdered sugar, and a pinch of salt.

For sweetness, use honey or maple syrup, though powdered sugar makes it smoother. Add vanilla extract for aroma. If you want a looser texture, stir in a little hazelnut oil or another neutral oil.

Here’s your list:

• 2 cups roasted hazelnuts
• 2 tablespoons unsweetened cocoa powder
• 4–5 tablespoons powdered sugar or other sweetener
• 1–2 teaspoons hazelnut oil (optional)
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

Instruments

You’ll need a food processor with a strong motor. A blender can work, but it may take longer to get smooth.

You’ll also need a baking sheet for roasting the hazelnuts and a spatula for scraping the bowl.

A measuring spoon and cup set helps keep things consistent. If you want to store your Nutella, have a clean glass jar with a tight lid ready.

Keep a towel nearby to rub off hazelnut skins after roasting. Removing most skins improves texture and taste.

Step-By-Step Instruction

1. Roast the hazelnuts. Heat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10–12 minutes.
2. Remove skins. Wrap the warm nuts in a towel and rub to loosen the skins. It’s fine if a few bits stay on.
3. Blend the nuts. Add the hazelnuts to your food processor. Blend until they form a thick paste, then a smooth butter.
4. Add remaining ingredients. Mix in cocoa powder, powdered sugar, salt, vanilla, and oil if using. Blend again until creamy.
5. Taste and adjust. Add more sugar for sweetness or cocoa for a stronger chocolate flavor.
6. Store properly. Pour into a jar and refrigerate. It stays fresh for about a month.

Tips & Tricks

When you make homemade Nutella, small details matter. Roasting and skinning the hazelnuts well gives a smoother texture and better flavor.

If you leave too many hazelnut skins, the spread can taste a bit bitter. Be patient while blending. The nuts need time to release their oils and turn creamy.

Scrape down the sides often so everything blends evenly. If the mixture looks dry, add a spoonful of oil or milk until it softens.

Use high-quality cocoa powder for a rich chocolate flavor. A bit of vanilla extract helps balance the taste.

If you want a deeper flavor, try a spiced Nutella by adding cinnamon or nutmeg.

Adjust the consistency slowly. Add milk one tablespoon at a time until it spreads easily but doesn’t run. Taste as you go and sweeten it only as much as you like.

Keep your homemade Nutella in a clean, airtight jar. Store it at room temperature if your kitchen is cool or refrigerate it if it’s warm. Stir before using to keep it smooth.

Ingredient Substitute

Sometimes you don’t have every ingredient on hand. You can swap a few items without losing flavor or texture.

These swaps also help if you need a vegan or dairy-free version.

If you don’t have hazelnuts, try other nuts or seeds:

• Almonds for a milder flavor
• Cashews for creaminess
• Sunflower seeds for a nut-free option

For the oil, pick one that keeps things smooth and light. I like avocado oil because it’s neutral and adds healthy fats. You can use coconut oil for a hint of sweetness or canola oil for a classic texture.

To make vegan Nutella, replace milk powder with non-dairy milk powder or skip it and add a splash of almond or oat milk. Sweeten with maple syrup, agave, or coconut sugar instead of refined sugar.

For the chocolate, unsweetened cocoa powder works best, but you can melt dark chocolate chips if you want a richer taste. Adjust sweetness since different chocolates can be more bitter.

These swaps let you customize your spread while keeping it smooth and chocolatey.

What To Serve With Homemade Nutella

You can enjoy homemade Nutella with lots of simple foods. The key is to pair it with things that balance sweetness and texture.

Start with Nutella crepes. Their thin layers hold the spread perfectly. Add sliced bananas or strawberries for a lighter touch.

Waffles and pancakes also work well. The crisp edges and fluffy centers soak up the Nutella. Spread it thin for balance.

Try toast or croissants for something quick. The warm bread helps the Nutella melt a little, giving it a silky texture. Whole-grain or plain bread keeps it from getting too sweet.

For a cooler treat, mix Nutella with Greek yogurt or drizzle it over ice cream. The tangy or creamy base contrasts nicely with the chocolate.

If you want something crunchy, dip pretzels, graham crackers, or apple slices in your Nutella. The salt or tartness balances the sweetness.

Layer Nutella in desserts like brownies or cookies for a gooey center. It’s an easy way to make a simple treat feel special.

How To Store Homemade Nutella

Once you’ve blended your hazelnuts and cocoa into a smooth spread, proper storage keeps it fresh. Homemade Nutella doesn’t have preservatives, so it can spoil faster than store-bought.

Store it in an airtight container to protect it from moisture and bacteria. A clean glass jar with a tight lid works best. Always use a clean spoon when scooping to avoid contamination.

If your recipe uses milk or perishable ingredients, keep the jar in the refrigerator. This helps prevent spoilage and keeps the flavor stable for about 2–3 weeks. The texture may firm up in the fridge. Letting it sit at room temperature for a few minutes softens it again.

If your version doesn’t have dairy, you can store it at room temperature for up to a week. Keep it in a cool, dark place away from sunlight or heat. This prevents the oils from separating.

You can freeze homemade Nutella to make it last longer. Spoon it into small, freezer-safe containers or use silicone molds. When you want to use it, thaw at room temperature and stir before spreading.

Quick tips:

• Avoid plastic containers—they can absorb odors.
• Don’t microwave to soften; let it thaw at room temp.
• Label jars with the date so you know when to use them.

Nutritional Value

When you make homemade Nutella, you control every ingredient. You can skip added oils and refined sugars.

This lowers calories and carbs compared to store-bought jars. A typical tablespoon of homemade Nutella has about:

• Calories: 30–40
• Fat: 2–2.5 g
• Saturated Fat: 0.3 g
• Carbohydrates: 1–3 g
• Sugars: 0.1–2 g
• Fiber: 0.9 g
• Protein: 0.9 g
• Sodium: 22 mg

Natural sweeteners like honey or maple syrup bump up the sugar. The flavor stays rich and balanced, though.

With sugar-free options, net carbs drop to about 0.1 g per tablespoon. That’s great for low-carb diets.

Hazelnuts give healthy fats, vitamin E, and magnesium. Cocoa adds antioxidants.

You get a creamy spread that’s lighter and more nutrient-dense than commercial Nutella. Store-bought usually has 200 calories and 11 g of fat per two tablespoons.

Tweak the ingredients to fit your nutrition goals. More cocoa for deeper flavor, less sweetener if you want it.

Your version can be wholesome, or honestly, a little indulgent if that’s what you’re after.