HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (2025)

ExtrasVegetarianVeganDairy FreeGluten FreeQuick and Easy

Written By Prep My Recipe

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (1)

This dark chocolate hazelnut spread is incredibly yummy and much healthier than the original store bought version. To learn how to make this tasty spread recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. Interested in the history of Nutella? Be sure to visit my below and read all about it.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

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Extras, Vegetarian, Vegan, Dairy Free, Gluten Free, Quick and Easy, Kid’s Cooking Corner

Italian, European, American

Servings: 28

Author: Pimp My Recipe

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (2)

HOMEMADE NUTELLA

My Homemade Nutella is rich and chocolatey, healthier than store bought, and quite addicting! Dry roasted hazelnuts are blended with semi-sweet chocolate, Dutch processed cocoa, and a few other ingredients to produce a silky smooth spread that is delicious on toast, Graham crackers, fresh strawberries, ice cream, or even by the spoonful!

Prep Time: 20 MinRoasting Time: 10 MinCooling Time: 1 HourTotal Time: 1 H & 30 M

Ingredients

Instructions

  1. Place rack in the center of the oven and preheat oven to 375°F. Line a baking sheet pan with parchment paper. Spread roasted hazelnuts in a single layer on the baking sheet. Roast nuts for 10 to 15 minutes until warmed through and fragrant, shaking the pan halfway through the baking process.
  2. While nuts are roasting, melt coconut oil (see Note #1) in the microwave (about 15 to 20 seconds), and set aside.
  3. Once nuts are roasted, transfer to a dry and clean kitchen towel, and let cool (only 1-2 minutes). Gather the ends of the towel together, rub the bottom of the towel firmly against the warm nuts to separate the skins. Unwrap and separate nuts from the skins.
  4. Add warm nuts to a high speed blender (see Note #2), pulse a few times, then process for 15 seconds. Scrape down bottom and sides of the blender with a silicone spatula. With blender running, drizzle in melted coconut oil, and process for 4 minutes.
  5. While nuts are processing, melt chocolate chips in the microwave for 30 seconds, stir, then microwave again in increments of 15 seconds (stirring every 15 seconds) until almost melted. Remove from the microwave, and stir until all chips are melted, and chocolate is shiny. Set aside.
  6. Once nuts have finished processing, scrape blender again, and test for smoothness. Rub mixture between your thumb and index finger (CAUTION: nut mixture will be fairly hot!). If gritty, continue to process until smooth.
  7. Add powdered sugar, and cocoa powder. Blend until combined, and scrape again.
  8. Add warm melted chocolate, vanilla, and sea salt. Cover and process until smooth and creamy (see Note #3). Transfer to an airtight glass container, and allow to cool uncovered at room temperature. Once cooled, cover and refrigerate until ready to use.

Notes

  1. If your coconut oil is already in liquid form, you can skip this step as there is no need to melt. I used unrefined coconut oil, which solidifies in colder temperatures.
  2. Both the NutriBullet high speed blender, and the Vitamix high-speed blender work extremely well for this recipe.
  3. The hazelnut spread may appear liquidy due to the heat from processing in the high speed blender. The mixture will become thicker as the mixture cools. Refrigeration will solidify the spread.
  4. Store refrigerated in an airtight glass container for up to one month. For a softer consistency, allow the spread to sit at room temperature for about 5 minutes before using.
  5. Recipe can be made ahead!
  6. It’s amazing on my Nutty Indoor S’mores.
  7. Makes about 1 ¾ cups (28 servings, 1 tablespoon per serving).

Nutrition Facts

Calories

98.64

Fat (grams)

8.38

Sat. Fat (grams)

1.72

Carbs (grams)

6.58

Fiber (grams)

1.54

Net carbs

5.04

Sugar (grams)

4.36

Protein (grams)

2.05

Sodium (milligrams)

21.2

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

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Step by Step Instructions

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (6)

STEP 1

Place rack in the center of the oven and preheat oven to 375°F. Line a baking sheet pan with parchment paper. Spread 2 cups of unsalted dry roasted hazelnuts (10 ounces) in a single layer on the baking sheet. Roast nuts for 10 to 15 minutes until warmed through and fragrant, shaking the pan halfway through the roasting process.

Note: Although you are starting off with roasted hazelnuts, it’s important that you roast them again to warm them up and become fragrant. Just be careful not to burn them.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (7)

Hazelnuts ready to roast.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (8)

Shake pan halfway.

STEP 2

While nuts are roasting, add 2 tablespoons coconut oil (see Note below) to a small microwave dish, melt in the microwave (about 15 to 20 seconds), and set aside.

Note: If your coconut oil is already in liquid form, you can skip this step as there is no need to melt. I used unrefined coconut oil, which solidifies in colder temperatures.

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Coconut oil.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (10)

Melted.

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STEP 3b

Transfer hazelnuts to a dry, clean kitchen towel, and let cool slightly (only 1-2 minutes). Then gather the ends of the towel together, rubbing the bottom of the towel firmly against the warm hazelnuts to separate the skins. Unwrap and separate the nuts from the skins (discard skins).

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Cool slightly on towel.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (13)

Gather & rub towel.

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Unwrap & separate skins.

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Skins separated.

STEP 4

Add warm nuts to a high speed blender (see Note below), pulse a few times, then process for 15 seconds. Stop and scrape down the bottom and sides of the blender with a silicone spatula. With the blender running, drizzle in melted coconut oil, and process for 4 minutes.

Note: Both the NutriBullet high speed blender, and the Vitamix high-speed blender work extremely well for this recipe.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (16)

Nuts in blender.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (17)

After 15 seconds, scrape.

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Drizzle coconut oil.

STEP 5

While the nuts are processing, add ¼ cup semi-sweet chocolate chips to a small microwave safe bowl. Melt in the microwave for 30 seconds, stir, then microwave again in increments of 15 seconds (stirring every 15 seconds) until almost melted. Remove from the microwave, and stir until all chips are melted, and chocolate is shiny. Set aside.

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Chocolate chips.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (20)

Stir after 30 seconds.

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Melted & smooth.

STEP 6

Once nuts have finished processing, scrape the blender again, and test for smoothness by rubbing a little mixture between your thumb and index finger (CAUTION: nut mixture will be fairly hot!). If it feels gritty, continue to process until smooth, and test again. Once there is no grit, continue with the next step.

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Scrape again.

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Test for smoothness.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (24)

Rub between fingers.

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Combined & smooth.

STEP 7

Add ¾ cup aerated powdered sugar (see Note below), and ⅓ cup unsweetened Dutch processed cocoa powder. Blend until combined, and scrape down bottom and sides again.

Note: To learn how to aerate powdered sugar, visit my and watch the how to video, TIP #1 - Aerate & Measure Flour. This tip not only works for flour, but most dry ingredients.

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Add sugar.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (27)

Add cocoa.

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Scrape again.

STEP 8a

Add warm melted chocolate, 1 teaspoon pure vanilla extract, and ¼ teaspoon sea salt. Cover and process until smooth and creamy (see Note below). Scrape again, and transfer to an airtight glass container. Allow to cool uncovered at room temperature.

Note: The hazelnut spread may appear liquidy due to the heat generated from processing in the high speed blender. The mixture will become thicker as the spread cools. Refrigeration will solidify the spread.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (29)

Add melted chocolate.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (30)

Add vanilla.

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (31)

Add sea salt.

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Smooth & creamy!

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (33)

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (34)

HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (35)

Notes:

  1. Recipe can be made ahead!

  2. Makes about 1 ¾ cups (28 servings, 1 tablespoon per serving).

BACK TO RECIPE

VIDEO

How to Make Homemade Nutella the Healthy Way!

Blog Comments & Tips

What’s not to love about this rich & chocolaty spread?!

My Homemade Nutella recipe is rich and chocolaty, and quite addicting! This recipe uses only 7 ingredients and palm oil is NOT one of them, so it's much healthier than the original store bought version. My version of Nutella® also uses much less sugar, and in my taste testers’ opinions, the taste is even better than the original!

I combined dry roasted hazelnuts, semi-sweet chocolate, Dutch processed cocoa, powdered sugar, vanilla, and a touch of sea salt to produce a silky smooth spread that is delicious on so many things.

The original version of Nutella® was created in 1946 by an Italian pastry maker just after World War II. It was developed to satisfy the demand for chocolate, which was in short supply after the war. Hazelnuts which were more readily available at the time, were used to make up the bulk of the recipe. It was originally created as a paste that could be wrapped and sliced. Later, Mr. Ferrero (the Italian pastry maker) altered the recipe to create a spreadable version that was packed in a jar. We have come to love the latter version of Nutella, which has been sold all over the world for decades.

Store bought Nutella ingredients include both milk and palm oil (neither of which are in my recipe). My version is dairy-free and uses coconut oil instead.

Health studies have also shown that the use of palm oil in products, can be quite unhealthy. In addition to the negative health effects of palm oil, harvesting and processing palm oil is considered a major driver of deforestation of some biodiverse forests, which is also destroying the habitats of some endangered species.Back to the recipe.

Despite how you feel about the health and environmental issues caused by the use of palm oil, I have yet to meet anyone who doesn’t like Nutella. Therefore, I encourage you to try this easy recipe, as it’s healthier as well as more environmentally conscious.

Even though there are a lot of steps, it’s actually a quick and easy recipe that can be done in less than 30 minutes!

Most of the steps are about stopping and scraping the blender (which takes only a few seconds). To create a smooth texture, it is important to scrape the blender often and thoroughly to make sure that the roasted hazelnuts are completely blended, and thoroughly combined with all the ingredients.

This delicious and chocolatey spread is fantastic on toast, Graham crackers, fresh strawberries, ice cream, or even by the spoonful! I also highly recommend making this recipe ahead to use in my Nutty Indoor S’mores recipe.

How do you ensure the best results from our recipe?

My 4 tips to making a smooth & delicious Homemade Nutella:

  1. As always, use good quality ingredients including fresh dry roasted hazelnuts (I prefer the Trader Joe’s brand), Dutch processed cocoa, and semi-sweet chocolate chips.

  2. Before beginning, taste and smell one or two of the hazelnuts to ensure they are not rancid. In the past, I’ve actually opened a fresh bag of roasted hazelnuts (which was many months away from the expiration date) and the nuts were rancid! The taste and sniff test always work and will ensure that you have a great tasting spread.

  3. There are two major tips to ensure smoothness in this spread:

    • Although you can use a food processor, I found that a high-speed blender gets the best (and smoothest) results for this simple recipe (either the NutriBullet high speed blender, and the Vitamix high-speed blender work extremely well).

    • And, make sure to scrape the bottom and sides of the blender at each stage.

  4. Test for smoothness, and keep processing if you feel any grit. Just be very cautious, as the nut mixture will be fairly hot because of the heat from the motor of the blender.

It’s time to customize and Pimp Our Recipe.

Pimp Our Recipe:

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking the recipes on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.

Happy Cooking!

Mich

Footnote: Remember to scrape the bottom and sides of the blender at every stage!

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BACK TO TOP

Nutella® is a registered trademark of Ferrero Foodservice.

Adapted from the Homemade Nutella recipe by crunchycreamysweet.com, I used it as a base recipe. I altered their recipe and reduced the sweetness a bit, as well as intensified the flavors and textures by using Dutch processed cocoa, and double dry roasted hazelnuts. The techniques are also a bit different, but my recipe yielded a delightfully smooth and chocolaty spread that tastes better than the original version.

Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via these links. As an Amazon Associate, I earn from qualifying purchases.

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Prep My Recipe

Prep My Recipe is a food blog featuring California-style recipes in a variety of categories and dietary preferences, along with step-by-step instructions, printable recipe cards, helpful how to videos, and recommended products. This website also spotlights “Pimp My Recipe” ideas for a unique twist on how to customize each recipe.

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HOMEMADE NUTELLA - Best Chocolate Hazelnut Spread! — Prep My Recipe (2025)

FAQs

What are the 7 ingredients of Nutella? ›

Ingredients. Sugar, palm oil, Hazelnuts (13%), Skimmed milk powder (8.7%), Fat-reduced cocoa (7.4%), Emulsifier: lecithin (soya), vanillin.

How is Nutella made step by step? ›

Homemade Nutella
  1. Step 1: Gather Ingredients. To make about 3 small jars, you will need: ...
  2. Step 2: Roast Hazelnuts. On a medium flame, dry roast your hazelnuts for about 10-15 minutes. ...
  3. Step 3: Chop! Place hazelnuts in food processor and pulse away. ...
  4. Step 4: Melt Chocolate. ...
  5. Step 5: Bring It All Together. ...
  6. Step 6: Done!

What are the ingredients in Nutella hazelnut chocolate spread? ›

Ingredients. INGREDIENTS: SUGAR, VEGETABLE OIL (PALM*), HAZELNUTS (13%), SKIM MILK POWDER (8.7%), FAT-REDUCED COCOA POWDER (7.4%), EMULSIFIER (LECITHINS) (SOY), FLAVOURING (VANILLIN). TOTAL MILK SOLIDS: 8.7%. TOTAL COCOA SOLIDS: 7.4%.

What was the original Nutella recipe? ›

The traditional Piedmont recipe, gianduja, was a mixture containing approximately 71.5% hazelnut paste and 19.5% chocolate. It was developed in Piedmont, Italy, due to a lack of cocoa beans after post-war rationing reduced availability of the raw material.

What is the white liquid in Nutella? ›

It's mostly sugar and oil. There's just enough lecithin to hold that suspension under normal circumstances. However, shipments get hot or are subjected to alternating heat and cold, boxes are dropped or slammed around, and other environment factors can loosen the emulsion before you pick it up at the store.

Does homemade Nutella need to be refrigerated? ›

FAQs for making Homemade Nutella:

Does homemade Nutella need to be refrigerated? Because there are no dairy ingredients in this recipe the spread can safely be stored at room temperature, tightly covered, for a week. For longer term storage it should be refrigerated or frozen.

What is the best way to spread Nutella? ›

You can quickly melt Nutella by scooping it into a bowl and microwaving it gently. Or if you'd like to melt a larger amount, simply put the jar of Nutella into a bowl of hot water. If you only need a little Nutella for spreading, heat a metal knife or spoon then use it to scrape up the softened Nutella.

What makes Nutella hard? ›

How should Nutella® be stored? Nutella® should be stored at room temperature between 18-24 °C (between 64 and 75°F). Keep the container tightly closed and store in a cool, dry place to maintain maximum flavor. Do not refrigerate Nutella®, otherwise it will harden and become difficult to spread.

What are the ingredients in Nutella? ›

Ingredients. Sugar, Vegetable fat (Palm), Hazelnuts (13%), Skimmed milk powder (8.7%), Fat Reduced cocoa powder (7.4%), Emulsifier (lecithin (soy)) (0,43%)(INS 322), Flavouring (0,075%).

Why is my homemade Nutella grainy? ›

The spread is a bit grainy because of the hazelnuts - that's how it should be. It would be soft at this point, but it will set once chilled. Pour mixture into a jar and keep in the fridge. Try not to eat it all at once!

What can I replace Nutella with? ›

Pyure Hazelnut Spread: The Leading Alternative to Nutella

Its standout feature is its extraordinary 90% reduction in sugar compared to Nutella, with just two grams per serving. To put this in perspective, a single serving of Nutella contains as much sugar as an entire jar of Pyure's Keto Hazelnut Spread.

What was Nutella called in 1951? ›

The Ferrero Company was founded soon after that on May 14, 1946. In 1951, this paste was made into spreadable form and was called Supercrema. It wasn't until 1964 through trial and error and creative ingenuity that this spreadable form was first introduced into the UK market as Nutella.

Which country invented Nutella? ›

Founded as an Italian pastry shop in Piedmont, Italy, Ferrero turned this problem into a smart solution, creating a sweet paste made from hazelnuts, sugar, and just a little of the rare cocoa. The ancestor of Nutella® was born.

What was Nutella sued for in the United States? ›

Hohenberg says she was taken in by ads and product labels that claimed Nutella was "healthy" and "part of a balanced meal." When friends eventually pointed out Nutella's high sugar and fat content, she sued Ferrero for deceptive advertising.

How many ingredients are in Nutella? ›

Each jar of Nutella® contains 7 quality ingredients that have been carefully selected and nothing else. Nutella® is famous for its authentic taste of hazelnuts and cocoa, made even more irresistible by its unique creaminess. Its taste is so delicious that just a single portion can bring on pure pleasure.

Where do all the ingredients in Nutella come from? ›

The hazelnuts are from Turkey; the palm oil is from Malaysia; the cocoa is from Nigeria; the sugar is from either Brazil or Europe; and the vanilla flavoring is from France. Don't miss what matters.

Why is Nutella on the boycott list? ›

In 2015 Ségolène Royal, France's then environment minister, was forced to issue an apology after calling for a boycott of Nutella by consumers because of its use of palm oil, which she linked to deforestation.

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