Description
Rich and creamy Homemade Nutella made with toasted hazelnuts, cocoa powder, and a touch of vanilla. This easy chocolate hazelnut spread recipe is healthier than store-bought and perfect for toast, crepes, or dessert toppings. Dairy-free, preservative-free, and ready in minutes.
Ingredients
2 cups hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons neutral oil (such as sunflower or canola)
Instructions
1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant and skins start to crack.
2. Let hazelnuts cool slightly, then transfer to a clean kitchen towel and rub off most of the skins.
3. Add the peeled hazelnuts to a food processor or blender. Blend until they form a smooth butter, scraping down sides as needed.
4. Add powdered sugar, cocoa powder, vanilla extract, salt, and oil. Blend again until silky and smooth.
5. Transfer the Nutella to a clean jar and store at room temperature for up to 2 weeks or refrigerate for up to a month. Let soften before using if chilled.
Notes
This recipe makes about 1.5 cups.
Use raw, unsalted hazelnuts for best results.
A high-speed blender yields the smoothest texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Spreads & Condiments
- Method: Blended
- Cuisine: European
Nutrition
- Serving Size: 2 tbsp
- Calories: 180
- Sugar: 13g
- Sodium: 20mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg