Description

This Homemade Nutella recipe is a delightful and easy-to-make version of the classic hazelnut cocoa spread. Roasting raw hazelnuts and blending them with Dutch processed cocoa powder, icing sugar, hazelnut oil, and vanilla extract creates a smooth, luscious, and spreadable treat. Perfect for spreading on toast, crepes, or enjoying straight from the jar, this homemade alternative is free from unnecessary preservatives and customizable to your taste.

Ingredients

Scale

Dry Ingredients

250 g / 8 oz raw skinless hazelnuts
1/4 cup / 30 g Dutch processed unsweetened cocoa powder
3/4 cup / 90 g icing sugar / confectioner’s sugar

Wet Ingredients

2 tbsp hazelnut oil (or vegetable, canola, grapeseed or other neutral flavored oil)
1 tsp vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 180°C (350°F) to prepare for roasting the hazelnuts.
Roast Hazelnuts: Place the raw skinless hazelnuts on a baking tray and roast them in the oven for about 8 minutes or until they turn golden brown, enhancing their flavor. Once roasted, transfer the nuts into a blender while still warm.
Blend Nuts into Paste: Start blending on the blender’s lowest speed until the hazelnuts grind into crumbs, scraping down the sides as needed. Gradually increase the speed to level 4 until the mixture turns into a smooth paste. Then increase the speed to the highest setting and blend until the paste is smooth and flows like honey.
Add Remaining Ingredients: Add the Dutch processed cocoa powder, icing sugar, hazelnut oil, and vanilla extract to the blender. Start blending on low speed and increase to high, continuing to blend until the sugar is fully dissolved and the mixture is smooth and glossy.
Store and Cool: Pour the warm Nutella-like spread into a jar. Allow it to cool to room temperature so it reaches a perfect spreadable consistency. Avoid refrigeration as it will cause the sugar to crystallize, making the spread grainy.
Enjoy: Use your homemade Nutella just like the store-bought version—delicious on toast, crepes, or wherever you love a chocolate-hazelnut treat!

Notes

Use raw, skinless hazelnuts for the best texture and flavor.
Dutch processed cocoa powder provides a smooth and less acidic chocolate flavor.
Do not refrigerate the Nutella as it causes sugar crystallization and a grainy texture.
Hazelnut oil can be substituted with other neutral oils like vegetable, canola, or grapeseed oil.
Storage: Keep in an airtight jar at room temperature and consume within 2-3 weeks for best freshness.