Move over store-bought jars, Homemade Nutella is here to change your life. This easy, creamy, chocolate hazelnut spread comes together in just 20 minutes with simple pantry staples. It’s rich, silky, and so much better than anything you’ll find in the grocery aisle.
Nutella has been a breakfast and snack favorite for decades, but making it at home means you control exactly what goes in. No mystery oils or preservatives, just toasted hazelnuts, cocoa, vanilla, and a touch of sweetness. Plus, it’s customizable so you can make it healthier with honey or richer with extra cocoa. Whatever your heart desires!
This recipe was inspired by my Homemade Almond Butter and can be used perfectly with my Nutella Crepes or Nutella Cookies for a breakfast treat that feels straight out of a Parisian café.
Why You'll Love This Recipe
- Better than store-bought. Homemade Nutella is fresh, pure, and customizable, unlike the jars from the store that are packed with palm oil and preservatives. You’ll taste the difference right away. The deep roasted hazelnut flavor shines through and blends perfectly with chocolate for a spread that feels gourmet and indulgent. Once you try it, there’s no going back.
- Quick and easy. All you need is 20 minutes, a food processor, and a few pantry staples. Roast your hazelnuts, blitz everything together, and boom: silky chocolate hazelnut spread. This homemade nutella recipe is perfect for busy mornings, last-minute desserts, or meal prepping snacks for the week. No complicated steps, no fuss, just deliciously creamy Nutella every time.
- A healthier option. Making Nutella at home means you decide how much sugar and what type of sweetener to use. Go refined sugar-free with honey or maple syrup, or stick with powdered sugar for a classic taste. Either way, you’ll end up with a cleaner, healthier spread without sacrificing flavor.
- Versatile and delicious. Use homemade Nutella as a spread for toast, pancakes, and waffles, swirl it into oatmeal, or drizzle over fruit. You can even bake with it, stuff it into cookies, or just enjoy a spoonful straight from the jar. It’s one of those recipes that never lasts long because there are endless ways to use it.
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Ingredients and Substitutions
To make this easy homemade nutella, you will need the following ingredients (see recipe card below for quantities):
- raw hazelnuts – The base of this spread. Toasting the hazelnuts deepens their nutty flavor and helps loosen the skins. If you can’t find raw hazelnuts, use pre-roasted (but skip the roasting step). Almonds can also be used for a chocolate almond spread.
- oil - Use hazelnut oil or avocado oil to add smoothness and help achieve that luscious, spreadable consistency. Hazelnut oil enhances the nutty flavor, while avocado oil is a mild, neutral option. You can also use coconut oil for a slightly different flavor and natural sweetness, or vegetable oils or canola oil if that’s what you have.
- vanilla extract – Enhances sweetness and rounds out the flavors. If you want an extra layer of flavor, try almond extract or hazelnut extract instead.
- cocoa powder – Unsweetened cocoa powder balances the hazelnuts with a deep chocolatey flavor. Use Dutch-processed cocoa for a darker, smoother taste, or natural cocoa for a sharper bite. You can substitute with raw cacao powder for a deeper, slightly more bitter chocolate flavor.
- sweetener - Powdered sugar or honey sweetens the spread. Powdered sugar blends easily for a smooth texture, while honey or maple syrup gives natural sweetness and a slightly different flavor. Feel free to swap in coconut sugar, maple syrup, or another favorite natural sweetener to adjust to your taste.
- salt – Just a pinch makes the chocolate flavor pop. Don’t skip it as it balances the sweetness and keeps the spread from tasting flat.
Equipment
You’ll also need measuring cups and spoons, a baking tray for roasting hazelnuts, a food processor or high-speed blender (like a vitamix), and a spatula for scraping down the sides.
Instructions
- Roast the hazelnuts. Spread the hazelnuts in a single layer on a parchment lined baking sheet. Bake in 350°F preheated oven until the skins are dark, about 10 minutes.
- Remove skins. Transfer the warm roasted hazelnuts to a clean kitchen towel and rub them together to loosen most of the skins. Don’t worry if some bits remain. Set aside to cool completely.
- Blend hazelnuts. Place the hazelnuts in a food processor or blender. Blend until they break down into a thick paste.
- Blend remaining ingredients. Add the hazelnut oil, vanilla extract, cocoa powder, powdered sugar (or honey), and salt. Continue blending until silky smooth, 1–2 minutes. Scrape down the sides as needed.
- Store. Transfer the homemade nutella to an airtight jar or container. Store at room temperature for up to 2-3 weeks, or in the refrigerator for a slightly firmer spread.
Expert Tip: Warm Hazelnuts Blend Better
Process the hazelnuts while they’re still warm from roasting. Warm nuts release their natural oils more easily, creating a smoother, creamier butter that blends beautifully with the chocolate.
More Tips and Tricks
- Toast the hazelnuts well. Don’t skip the roasting step. It deepens the nutty flavor and makes the skins easier to remove, giving your Nutella a cleaner taste and smoother texture.
- Use a powerful food processor. A high-speed blender or food processor makes all the difference. The stronger the machine, the creamier and faster your Nutella will come together.
- Adjust sweetness to taste. Some like Nutella sweeter, others more on the dark chocolate side. Start with less sweetener and add gradually until it’s just right for you.
- Add oil slowly. Start with the suggested amount of oil and add more only if needed. Too much can make the spread runny, while too little can make it too stiff.
- Store it right. Homemade Nutella doesn’t last forever like store-bought, so keep it in an airtight jar. Refrigeration extends shelf life, but know it may firm up slightly.
Recipe Variations
- Extra chocolatey. If you’re a chocoholic, double up on the cocoa powder or add in a few ounces of melted chocolate before blending. Dark chocolate creates a richer, fudgier spread with a flavor closer to chocolate truffles than the standard Nutella, while milk chocolate creates a sweeter, creamier variation closer to the store-bought version.
- Naturally sweetened. Skip powdered sugar entirely and use dates, maple syrup, or coconut sugar instead. Dates add thickness, while maple syrup adds a deeper, caramel-like sweetness and a slightly softer texture.
- Add maple syrup. Swap the powdered sugar with maple syrup for a deeper, caramel-like sweetness and a slightly softer texture.
- Vegan Nutella. Stick with powdered sugar or maple syrup for sweetness and avoid any dairy-based chocolate add-ins. Opt for vegan chocolate or raw cacao powder instead of regular cocoa powder if you want that extra rich chocolate flavor. This version is naturally vegan-friendly and dairy-free.
- Spiced Nutella. Add warmth and depth with spices like cinnamon, nutmeg, or cardamom. Even a pinch of chili powder or cayenne can add an exciting kick. This variation pairs perfectly with toast in the morning or drizzled over fruit.
- Chunky hazelnut spread. Blend the hazelnuts into a butter, but reserve a small handful to chop and fold back in at the end. This gives you little crunchy bits of hazelnut for texture — like a nutty twist on “crunchy” peanut butter.
- Change the nuts. Swap half of the hazelnuts for roasted almonds for a chocolate-almond-hazelnut blend that’s just as creamy and delicious. Try it with pecans or cashews too. Pecans create a buttery richness and cashews create an even creamier spread.
Storage
How to Store
Store homemade Nutella in a clean, airtight jar at room temperature for up to 2 weeks. For longer freshness, store in the fridge for up to 1 month, though the spread may firm up slightly.
How to Reheat
If refrigerated, let the jar sit at room temperature for 15–20 minutes to soften. You can also microwave a small portion for 5–10 seconds to make it spreadable again.
How to Freeze
You can freeze homemade Nutella in a freezer-safe jar or container for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
How to Serve
Homemade Nutella is versatile and irresistible. Spread it on breakfast favorites, swirl it into baked goods, or just enjoy it straight from the spoon. Some options:
- Use as filling for crêpes, cakes, or cookies
- Slather on toast, pancakes, or waffles
- Drizzle over fruit like bananas, apples, or strawberries (or dip them in!)
- Swirl into oatmeal or yogurt bowls or even ice cream
These are my favorite dishes to serve Nutella with:
Breakfast Recipes
Nutella makes every breakfast better! From warm toast and fluffy pancakes to crepes, waffles, and overnight oats, there are endless ways to enjoy its rich, chocolate-hazelnut goodness. Check out our collection of breakfast ideas to find the perfect ways to pair Nutella with your morning favorites.
FAQ
Making your own Nutella at home is easier than you might think. Start with raw hazelnuts, roast them until fragrant, and rub off most of the skins. Blend the nuts in a food processor until they turn into a paste, then add cocoa powder, powdered sugar or honey, vanilla extract, hazelnut oil, and a pinch of salt. Keep blending until the mixture is silky smooth and spreadable. The key is patience — let the processor run long enough to break down the nuts into a creamy butter before adding other ingredients. In just 20 minutes, you’ll have a healthier, homemade chocolate hazelnut spread.
Classic Nutella that you buy in stores is made from seven simple ingredients: sugar, palm oil, hazelnuts, skim milk powder, cocoa solids, soy lecithin (an emulsifier), and vanillin (an artificial flavoring). Hazelnuts are a key component, but sugar and oil make up a large portion of the recipe, which is why homemade versions often taste fresher and nuttier. When you make your own at home, you have full control over the sweetness, type of oil, and quality of cocoa powder used. That way, you can replicate the delicious flavor of Nutella while cutting back on additives or excess sugar.
Yes, Nutella really does contain hazelnuts! In fact, it’s the main nut ingredient in the recipe. That said, store-bought Nutella isn’t as hazelnut-heavy as many people assume. The nuts make up about 13% of the jar, while sugar is the largest ingredient by weight. Making your own Nutella at home lets you flip that ratio, so the hazelnuts are the star and the flavor is more authentic, nutty, and wholesome.
The so-called “secret ingredient” in Nutella is really the combination of sugar and palm oil. While hazelnuts and cocoa provide the signature flavor, sugar and oil are what give Nutella its ultra-smooth, spreadable texture. Palm oil, in particular, helps the spread stay soft at room temperature. In homemade Nutella, you can use healthier oils like hazelnut oil or avocado oil instead, and adjust the sweetness to your preference. This way, the secret isn’t so secret. It’s just about balancing richness, sweetness, and smoothness to make a spread that tastes indulgent while being more wholesome than the store-bought jar.
In terms of nutrition, Nutella and peanut butter are quite different. Peanut butter is generally higher in protein and healthy fats, with less sugar, making it more nutrient-dense and filling. Nutella, on the other hand, is higher in sugar and lower in protein, which means it’s more of a treat than a protein-rich spread. That doesn’t mean Nutella can’t fit into a balanced diet — it’s just best enjoyed in moderation. If you want a healthier option, making your own Nutella at home lets you reduce the sugar, choose a high-quality cocoa powder, and highlight the hazelnut flavor.
The secret to getting creamy Nutella at home is in the blending process. First, roast your hazelnuts to bring out the oils, then blend them long enough to turn into a silky nut butter before adding any other ingredients. A food processor or high-speed blender works best. Adding hazelnut oil (or another mild oil) helps loosen the texture, while powdered sugar or honey sweetens without making it grainy. Finally, scraping down the sides and blending for an extra minute or two will make the spread smoother. Patience is key — the longer you blend, the creamier your homemade Nutella will be.
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Recipe
Homemade Nutella
Ingredients
Equipment
Method
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread the hazelnuts in a single layer on the prepared sheet. Bake for until the skins are dark and the nuts are fragrant, about 10 minutes.
- Transfer the warm hazelnuts to a clean kitchen towel and rub them together to loosen most of the skins. Don’t worry if some bits remain. Set aside to cool completely.
- Place the hazelnuts in a food processor or high-speed blender. Blend until they break down into a thick paste. Add the hazelnut oil, vanilla extract, cocoa powder, powdered sugar (or honey), and salt. Continue blending until silky smooth, 1–2 minutes. Scrape down the sides as needed.
- Transfer the homemade Nutella to an airtight jar or container. Store at room temperature for up to 2–3 weeks, or in the refrigerator for a slightly firmer spread.
Stacy says
This was so good! I can't believe I didn't try making nutella before. The ingredients are so much cleaner!