Homemade Nutella
Creamy, chocolatey, and irresistibly smooth Homemade Nutella made with roasted hazelnuts, cocoa, and a hint of vanilla. A healthier, tastier spread for breakfast or desserts.
Equipment
- Oven or skillet (for roasting hazelnuts)
- Blender or food processor
- Spatula
- Airtight jar for storage
Ingredients
- 1 cup hazelnuts
- 2 tbsp cocoa powder unsweetened
- 1/2 cup powdered sugar adjust to taste
- 1 tsp vanilla extract
- 2 tbsp vegetable oil or hazelnut oil
- 1 pinch of salt
- 1 –2 tbsp warm milk optional for smoother texture
Instructions
- Roast hazelnuts: Preheat oven to 350°F (175°C). Roast hazelnuts for 10–12 minutes until the skins darken and crack.
- Remove skins: Rub warm hazelnuts in a clean towel to remove most skins.
- Blend nuts: Add peeled hazelnuts to a blender or food processor; blend until creamy (like peanut butter).
- Add cocoa & sugar: Add cocoa powder, powdered sugar, vanilla, and salt. Blend again until smooth.
- Add oil: Pour in oil gradually and blend until glossy and spreadable.
- Adjust texture: Add warm milk, 1 tbsp at a time, if you prefer a thinner consistency.
- Store: Transfer to a jar and store in a cool, dry place or refrigerate for up to 2 weeks.
Notes
Nutrition Facts (per tablespoon):
- Calories: 90
- Fat: 7g
- Carbohydrates: 6g
- Protein: 2g
- Sugar: 5g