Guys! Homemade NUTELLA. Say hello to the chocolate hazelnut spread that we all know and love. But wait, did I mention it’s like, one thousand times better than the prepackaged stuff you find at the store? It has a more chocolatey flavor but also the nut butter portion of this actually tastes like hazelnut, unlike the stuff you get in a jar. This homemade Nutella has just 7 simple ingredients and a flavor that’s so hazelnutty and pronounced. I’m now ashamed I ever spent $5 on the store-bought stuff when I can easily make Nutella at home in less than 30 minutes and it tastes better than the other stuff. It’s easy to control the amount of sugar you add to your Nutella and the quality of the chocolate you use too. Not something you can do when you’re purchasing it pre-made. I love being able to control what goes into my food; don’t you? To be honest, before I ever made Nutella at home, I thought it would be a process. How am I ever going to get the hazelnuts silky smooth? Do I use a blender or a food processor? Do I use coconut oil, vegetable oils, or hazelnut oil? Should I toast the nuts before pulsing them? Can I make the recipe dairy-free? How will the chocolate hazelnut spread thicken without lecithins? How will the chunks of chocolate become a velvety spread? Won’t granulated sugar give Nutella a weird texture? All of these questions and more ran through my mind on an endless loop.
Simple Homemade Nutella (30 Sec.)
But you know what? Making homemade Nutella isn’t difficult and you can make a batch in around 30 minutes and keep it in your pantry for a whole month — that’s IF it actually lasts that long. We’re almost through my last batch — I made it a week ago.
The ingredients for this homemade nutella recipe are simple, and you only need 7!
Hazelnuts: Also called filberts. You want to use raw, unsalted hazelnuts for this recipe. If you can only find roasted hazelnuts in your area, that’s totally fine, just be sure they are peeled. If they aren’t, simply add them to a baking tray and let them roast for a few minutes until they’re warmed through. You would let them go for longer if they’re raw, but if they’re already roasted, you only need to heat them through so that you can add them to a kitchen towel and rub off the skin. Melted chocolate: I like to use good quality chocolate for this recipe. A chopped-up chocolate bar or my favorite chocolate discs tend to work really well for this recipe. You could also use chocolate chips if you’d like, they do work.Salt: A pinch of kosher salt just helps amp up the chocolate and sugar in the recipe.Vanilla: vanilla extract is what I use. Once we make hazelnut butter, we’ll add all the ingredients in and give it a few pulses to combine. You could even use vanillin powder.Powdered sugar: Powdered sugar helps give the hazelnut spread that perfect texture.Cocoa powder: or cacao powder amps up the chocolatey flavor of this healthy Nutella recipe.Oil: In the past, I’ve used hazelnut oil, but avocado, olive, vegetable, canola, coconut oil, and several others work just as well.
How to make homemade Nutella:
If you like this recipe, you might also like:
No-Bake Nutella PieExtra Chewy Chocolate Chip CookiesNutella Swirled Banana BreadHow to Host a Hot Chocolate Bar PartyDeep Dish Chocolate Chip Cookie Stuffed with Nutella
for the oil: You can use a variety here, hazelnut, avocado, olive oil, vegetable oil, canola, walnut, coconut – they almost all work!For the chocolate: Though chocolate chips will work for this recipe, I always find that they are harder to melt than chocolate bars/discs broken into pieces.
