Homemade Nutella

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If you’re a chocolate hazelnut lover, you’re in for a dreamy treat with this homemade Nutella. It’s creamy, rich, and spreads like a charm—perfect on toast, pancakes, fruits, or straight off the spoon. Forget store-bought; this DIY version takes everything you love and upgrades it with a cleaner ingredient list and customizable sweetness.

Crafted in just minutes with roasted hazelnuts and quality cocoa, this spread brings comfort food to another level. Whether you’re after a kid-friendly snack or a gourmet topping for breakfast, this Homemade Nutella will become your pantry essential.

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Do I Have to Roast the Hazelnuts First?

Yes—roasting the hazelnuts is a must. It deepens their flavor and makes removing the skins much easier, which leads to a smoother and more flavorful spread. Skip this step, and you’ll end up with a grainier texture and less intensity in the hazelnut-chocolate combo.

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Ingredients for the Homemade Nutella

Hazelnuts – The base of our spread. Roasting brings out their deep, nutty richness and helps achieve that silky-smooth texture.

Cocoa Powder – Unsweetened cocoa gives our Nutella that bold, chocolatey depth without overwhelming sweetness.

Powdered Sugar – For sweetness that dissolves easily and blends seamlessly into the mixture.

Vanilla Extract – Just a splash enhances the chocolate and nut flavors beautifully.

Salt – A pinch sharpens all the flavors and balances out the sweetness.

Neutral Oil – Think sunflower or grapeseed oil—this helps smooth out the consistency without interfering with flavor.

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How To Make the Homemade Nutella

Step 1: Roast the Hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer and roast for 10-12 minutes, or until fragrant and slightly golden. Keep an eye on them to prevent burning.

Step 2: Remove the Skins

Once roasted, transfer the hazelnuts to a clean kitchen towel. Rub them together to remove most of the skins. It’s okay if a few stubborn pieces remain—just get as much off as you can.

Step 3: Blend Into a Butter

Place the warm, peeled hazelnuts into a high-powered food processor or blender. Process for about 5-8 minutes, scraping down the sides as needed, until they transform into a creamy hazelnut butter.

Step 4: Add the Flavor

Add cocoa powder, powdered sugar, vanilla extract, and salt to the hazelnut butter. Blend again until fully incorporated.

Step 5: Adjust the Texture

Slowly drizzle in the oil while blending to achieve your desired consistency. Some prefer it thicker, while others like it pourable. Add more oil as needed, but do it gradually.

Step 6: Taste and Tweak

Give your Nutella a taste. Want it sweeter? Add a bit more powdered sugar. Want it richer? More cocoa powder. Blend until it’s just right for you.

Step 7: Store It Right

Transfer the finished spread to a clean jar with a tight lid. It can be stored at room temperature for up to 2 weeks, or in the refrigerator for a firmer texture and longer shelf life.

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How to Serve and Store Homemade Nutella

Homemade Nutella is endlessly versatile. Slather it on toast or warm croissants for an indulgent breakfast. It’s also divine drizzled over pancakes, waffles, or stirred into oatmeal. Want to dip fresh strawberries, apple slices, or pretzels? This spread has your back. You can even use it as a filling for cookies or swirl it into brownies for that hazelnut twist.

To store, keep your Nutella in a sealed glass jar at room temperature for up to 2 weeks. If your kitchen is particularly warm, the fridge will help extend its shelf life—just know it firms up when chilled. A quick 10–15 second zap in the microwave will bring it back to spreadable form.

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Frequently Asked Questions

How long does homemade Nutella last?

It lasts up to 2 weeks at room temperature or up to a month in the refrigerator. Just be sure to store it in an airtight container.

Can I make this without a food processor?

You can try using a high-speed blender, but the results might not be as smooth. A food processor gives you better control and consistency.

Is this version healthier than store-bought?

Yes! You skip the palm oil and preservatives and control the sweetness. It’s more wholesome and customizable.

Can I use other nuts instead of hazelnuts?

Definitely. Almonds or cashews make great alternatives, though the flavor will shift. Hazelnuts give it that signature Nutella taste.

Why is my Nutella grainy?

It may not have blended long enough. Keep processing the nuts until they’re creamy before adding other ingredients. Also, sift the cocoa powder to avoid clumps.

Can I make it vegan?

Absolutely! This recipe is naturally vegan as long as your powdered sugar doesn’t contain bone char.

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Want More Spreadable Treats?

If this creamy homemade Nutella won you over, you might love experimenting with more sweet and spreadable recipes. Try these reader favorites next:

• Strawberry Cheesecake Banana Pudding for a dreamy layered dessert.
• Whipped Shortbread Cookies if you want a buttery cookie perfect for dipping.
• Lemon Oatmeal No-Bake Cookies for a quick fix that’s tangy and sweet.
• Cheesecake Stuffed Caramel Apple Cookies with fall flavor and gooey centers.
• Triple Chocolate Banana Bread to pair with a smear of your Nutella.

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📌 Save this recipe to your Pinterest board so you can whip it up again anytime: Life with Nina on Pinterest

Tried it? Let me know how it turned out! Did you go extra chocolatey or keep it light? I’d love to hear your twist. Comment below and help others get creative with it too!

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