Homemade Nutella

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Five ingredients and a blender are all it takes to make a jar of chocolate hazelnut spread that tastes richer and more real than anything from the grocery store shelf.

The first time I made this, I honestly wasn’t expecting much. I figured homemade versions of store-bought classics rarely live up to the original. This one proved me completely wrong.

Once the hazelnuts are roasted and blended smooth, the flavor is deep and toasty in a way that jarred versions just can’t match. You can actually taste the nuts instead of mostly sugar and oil.

I keep a jar of this in my pantry pretty much year-round now. It’s become my go-to for spreading on toast, swirling into oatmeal, or sneaking a spoonful straight from the jar when nobody’s looking.

If you’ve got a blender or food processor and about twenty minutes, you’re closer to homemade chocolate hazelnut spread than you might think.

Smooth, glossy, and packed with real hazelnut flavor in every spoonful.

Why This Homemade Nutella Works

• Only five ingredients, and no preservatives or mystery additives.
• Roasting the hazelnuts first brings out a deeper, toastier flavor.
• A high-powered blender gets it perfectly smooth in just a few minutes.
• Tastes noticeably more like real hazelnuts than the store-bought version.
• Keeps well at room temperature for weeks, so it’s easy to make ahead.

Ingredient Notes for This Chocolate Hazelnut Spread

• Hazelnuts – Raw, skinless hazelnuts work best. If you can only find skin-on nuts, roast them first, then rub the skins off with a clean kitchen towel.
• Cocoa powder – Dutch-processed cocoa gives the darkest color and richest flavor, though regular unsweetened cocoa works in a pinch.
• Powdered sugar – This dissolves more easily than granulated sugar, which helps the spread stay smooth instead of gritty.
• Neutral oil – Hazelnut oil adds extra flavor, but any neutral oil like vegetable or canola oil works well too.
• Vanilla extract – A small amount rounds out the chocolate and hazelnut flavors nicely.

Full Ingredients List for Homemade Nutella

• 2 cups raw, skinless hazelnuts
• 1/4 cup unsweetened cocoa powder, Dutch-processed if possible
• 3/4 cup powdered sugar
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract

A powerful blender makes all the difference here, turning the hazelnuts into a silky paste in just a couple of minutes instead of ten or more.

Shop My Favorite High-Powered Blender

How to Make Homemade Nutella

Step 1: Roast the Hazelnuts

1. Preheat the oven to 350°F.
2. Spread the hazelnuts on a baking sheet and roast for 8 minutes, until golden and fragrant.

Tip: Roasting brings out the natural oils in the nuts, which makes blending them into a smooth paste much easier.

Step 2: Blend into a Paste

3. Transfer the warm hazelnuts to a blender or food processor.
4. Blend on low speed until finely ground, scraping down the sides as needed.
5. Increase the speed gradually and blend until the nuts turn into a smooth, glossy paste, about 3 to 5 minutes.

Tip: Be patient here. The nuts go through a crumbly stage before turning into a smooth paste.

Step 3: Add the Remaining Ingredients

6. Add the cocoa powder, powdered sugar, oil, and vanilla to the blender.
7. Blend on low, then increase to high speed until fully smooth.
8. Pour into a clean jar and let cool to room temperature before serving.

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Homemade Nutella

A smooth, rich chocolate hazelnut spread made with just five simple ingredients and a blender.

Prep Time10 minutes

Roast Time8 minutes

Total Time20 minutes

Yield1 1/2 cups

Ingredients

• 2 cups raw, skinless hazelnuts
• 1/4 cup unsweetened cocoa powder, Dutch-processed if possible
• 3/4 cup powdered sugar
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and roast the hazelnuts for 8 minutes, until golden.
2. Transfer the warm nuts to a blender and blend on low until finely ground.
3. Increase the speed gradually until the nuts form a smooth, glossy paste.
4. Add the cocoa powder, powdered sugar, oil, and vanilla, then blend until smooth.
5. Pour into a clean jar and let cool to room temperature before serving.

Notes

• Store at room temperature for up to 2 weeks; do not refrigerate, as the sugar can turn grainy.
• If using skin-on hazelnuts, rub off the skins with a towel after roasting.
• A less powerful blender may need a few extra minutes to reach a smooth consistency.

Nutrition (per tablespoon, estimated)

• Calories120
• Total Fat9g
• Saturated Fat1g
• Cholesterol0mg
• Sodium0mg
• Total Carbs10g
• Dietary Fiber1.5g
• Sugars8g
• Protein2g
• Calcium20mg
• Iron0.7mg
• Potassium112mg

Nutrition values are estimates only and will vary based on the exact brands used.

Serving Ideas and Variations

• Spread it on warm toast or fold it into crepes for a quick treat.
• Swirl a spoonful into oatmeal or yogurt for extra richness.
• Use it as a filling for cookies, cupcakes, or a simple no-bake cheesecake.

Tips for Success

• Blend the hazelnuts while still warm from the oven for a faster, smoother paste.
• Scrape down the sides of the blender often so nothing gets left behind.
• Use powdered sugar rather than granulated for the smoothest texture.
• Store the jar at room temperature, not in the fridge, to keep the texture soft and spreadable.
• Give the spread a good stir before using if any oil has separated on top.

Notes and Frequently Asked Questions

• How long does homemade Nutella keep? It stays good at room temperature for about 2 weeks in a sealed jar.
• Can I refrigerate it? It’s best to avoid the fridge, since the sugar can crystallize and turn the texture grainy.
• Can I use a food processor instead of a blender? Yes, though it may take a bit longer to reach a fully smooth consistency.
• Can I substitute the hazelnuts? Hazelnuts give this spread its signature flavor, so swapping them will change the taste significantly.
• What’s a common mistake to avoid? Stopping the blender too soon, which leaves the spread gritty instead of silky smooth.

A Few Final Thoughts

This is one of those recipes that makes you wonder why you didn’t try making it from scratch sooner.

It’s simple, it’s honest, and the flavor is more real than anything you’ll find in a jar at the store.

I hope it earns a permanent spot in your pantry the way it has in mine.

If you give this homemade Nutella a try, I’d love to hear how it turned out in the comments below.

Jessica Moore
Hi, I’m Jessica! I bake and share simple, cozy recipes here on CookieRecipesOnline.com. Thanks for stopping by my kitchen.