How to Make the Best Homemade Nutella (Easy Recipe)
Nutella is my kryptonite (especially with strawberries… omg YUM…), but the storebought stuff includes a lot of palm oil, a TON of sugar, and surprisingly, not that many hazelnuts.
I set out to create a homemade version – after all, if I could do it with Ranch seasoning, I knew I could do it with Nutella.
My version’s primary ingredient is hazelnuts (as it should be, right?!), and it uses a tiny bit of avocado oil for smoothness.
Many homemade Nutella recipes call for coconut oil, but I found it delivered a chocolate-hazelnut-coconut flavored result, and it just wasn’t the same as the storebought version.
Why You’ll Love This Recipe
- Better ingredient list: my homemade Nutella recipe has hazelnuts as the first ingredient, unlike the storebought stuff, which is mostly made of sugar. We’ve also swapped the palm oil for a touch of avocado oil and ditched the lecithin.
- Easy and quick to make: buying roasted hazelnuts allows you to skip the roasting step, and the Nutella comes together in less than 10 minutes thanks to the power of a food processor.
- Tastes just as good, if not better, than the store-bought version: Nutella is extremely sugar-forward, which makes sense as that’s its first ingredient. My version keeps hazelnuts at the forefront with a reasonable amount of powdered sugar to keep it sweet. I actually think it tastes better.
- Uses less sugar than storebought Nutella for a much healthier option: Just 1 tbsp of the storebought Nutella contains 10.5 g of sugar. Our version? Just 5.1 g.
The Recipe Testing Journey
This would hardly be my blog if I didn’t bring you along for the recipe testing ride!
I started by looking at the Nutella ingredient list, which consists of:
- Sugar
- Modified Palm Oil
- Hazelnuts
- Skim Milk Powder
- Cocoa
- Soy And/Or Sunflower Lecithin
- Vanillin
Recipe test 1
The first time I tried this recipe, I reverse-engineered the ingredient list. I swapped the palm oil for coconut oil and a little butter, and I used whole milk instead of skim milk powder. And, of course, I used real vanilla extract.
The result was all wrong… the texture was grainy and loose and the flavor was off thanks to the coconut oil.
Recipe test 2
After the total failure, I took a step back and decided to simplify everything.
I simply relied on roasted hazelnuts, powdered sugar, and cocoa powder. The result was so close I could cry, but there was still a slight grainy texture that just wasn’t the same as Nutella.
Recipe test 3
To hopefully solve the grainy issue, I streamed in some avocado oil to the mixture. Problem solved… the third time was the charm!
Smooth, beautiful texture with no coconut aftertaste.
When I added in a little vanilla extract, I did notice the texture shift slightly – still delicious, but slightly less creamy in appearance.
That’s why I consider the vanilla extract optional. It adds a tiny improvement to the flavor complexity, but the shift in texture may be unwanted by those who truly want the store-bought experience with a better ingredient list.
Ingredients in Homemade Nutella
- Roasted hazelnuts: The star of the show – buy roasted hazelnuts so you don’t have to roast them yourself! Raw hazelnuts can be used, but you’ll need the extra step of roasting them on a baking sheet first.
- Powdered sugar: Adds sweetness without graininess. Worked much better than regular sugar!
- Cocoa powder: Adds that chocolate-y flavor!
- Avocado oil: Essential for getting a smooth, silky spread. Substitute melted coconut oil if you want, but that will add a slight coconut aftertaste.
- Pinch of fine salt: Don’t use coarse salt for this recipe – I got random bites of super salty Nutella when I did. Use a very fine salt that will get well-dispersed. This little touch helps balance the sweetness.
Homemade vs Storebought Nutrition Information
Because we use more hazelnuts than sugar (unlike storebought Nutella), our nutrition facts are a bit kinder.
Disclaimer: Nutritional information provided is an estimate and should not be construed as a guarantee. Values may vary based on ingredient substitutions and portion sizes.
Just 1 tbsp of the storebought Nutella contains 10.5 g of sugar. Our version? Just 5.1 g. That’s just about half as much sugar, and I promise you don’t miss the sweetness overload.
How to Store Nutella
Store in an airtight container or glass jar with a tight-fitting lid.
As far as where to store it, there’s much debate. From what I’ve researched, the safest way to store homemade Nutella is in the fridge, and it should last for up to 2 months.
However, my second recipe test is still in my pantry (at room temperature), and after 3 weeks, it hasn’t gone rancid. There is just a slight separation of the oils from the hazelnuts. A quick stir gets it right back to tip-top shape.
If you refrigerate your homemade spread, the texture will harden, so let it stand at room temperature for a few minutes before spreading. If you need it softened quickly, microwave 1-2 tablespoons for 10-15 seconds.
Easy Homemade Nutella
Equipment
- Weck jars (optional, for storage)
Ingredients
- 300 g roasted hazelnuts (about 2 1/4 cup)
- 20 g avocado oil (about 1.5 tbsp)
- 150 g powdered sugar (about 2/3 cup)
- 50 g cocoa powder (about 1/2 cup)
- Pinch of fine salt
Instructions
- Add 300 g roasted hazelnuts to a food processor. Process for 5-7 minutes, or until the mixture drips off a spoon. Scrape down the sides of the bowl frequently with a spatula. Do not rush this step – stopping too early will lead to gritty Nutella.
- With the food processor running, drizzle in 20 g avocado oil until smooth. Add 150 g powdered sugar, 50 g cocoa powder, and a Pinch of fine salt. Turn on the food processor for another 30-60 seconds, or until the mixture is smooth and creamy. Enjoy!
Video
Notes
- You can add 1-2 tsp vanilla extract, if desired, but I found it did change the texture. The flavor it added is great, but it’s much thicker.
- Store in a cool, dark place (like your pantry) for 2-4 weeks or in the fridge for up to 2 months.
Conclusion
It was trickier than I expected to land on a DIY Nutella recipe that’s truly amazing, but I’m so glad I stuck with it.
The result is a delicious chocolate hazelnut spread that I don’t feel bad about eating or giving to my kids.
I appreciate you so much, and thank you for visiting my website. Be sure to share your opinions in the comment section below – I read every single one.
More pantry staple recipes to try:
This tastes great, but when I used it in Sally’s Nutella Brownie recipe, the brownies were on the dry side, and not fudgey as expected. What tweaks to the brownie recipe would you suggest?
Thanks!!
Nutella Brownies – Sally’s Baking https://share.google/kyAxWgu6nQtL2qBpk
I would ask Sally!
Do you know if any of your testers tried it in the Vitamix? My food processor broke and we were not planning to replace it.
I don’t know on that one, I’m sorry
Made in Vitamix, I was expecting better especially after the work of removing the skins. I had to add extra oil so it could mix in the machine
I think real chocolate instead of powder would have been better
A food processor works best for this recipe.
Hey Rebekah I can’t have powdered sugar – do u think honey would work?
I don’t think so 🙁
Use Besti Powder Sugar substitute with monk fruit and Allulose. https://a.co/d/0e2ErcmX.
Don’t use the grams measurement, use the volume. (2/3 cup). Monk fruit weighs much less than sugar.
Made it today and it is awesome. I also use Allulose instead of sugar/honey in my bread baking.
I make Nutella and use dates instead of sugar. Have you tried it?
I haven’t tried that!
That sounds good. How many dates do you use?
How many dates did you use, please?
Thank you,
Sonja
sgoldinak@gmail.com
I must made it and loved it. I like that it’s not overly sweet instead you taste real hazelnuts. I added a tablespoon of raw honey. Next week I’ll have the grandkids try it to see if it passes kid approval😂. For sure it’s healthier than regular Nutella.
Thank you.
Glad to hear it!!
Great recipe. Turned out delicious and was very easy and quick in the food processor?
The only complain I have is that the ingredient list doesn’t say shelled roasted havelnuts. And that extra step that’s a very long time.
Your roasted hazelnuts came in a shell?
Someone in the comments mentioned removing the skins from the hazelnuts, is that recommended? My roasted hazelnuts from Azure Standard are partially covered with skins.
Yes remove the skins!
How many ounces does this end up making? Besides better ingredients I want to compare cost effectiveness! Thank you!
About 18.3 oz. This recipe has hazelnuts as the main ingredient whereas Nutella does not, so it may not be a huge price savings. I remember looking into it and wishing it was a bigger savings, but that’s why.