I remember the first time I made homemade Nutella spread. That was a few years ago, with leftovers of roasted hazelnuts I had from a recipe I made that day. I did not have much to do with them, so I decided to improvise something and just put them in a food processor with some cocoa powder and sugar and could not believe how easy it was to get this insane nutty chocolatey spread at home.
Although I use quite a bit of store-bought Nutella, homemade Nutella is much tastier if you ask me (and healthier!). It is very nutty, the cocoa flavor blends perfectly with the nuts and salt, and you can also play with the sweetness according to personal taste. There were times I got to make Nutella with a really subtle sweetness, and got a kind of hazelnut butter with cocoa – so delicious.
Another great thing about homemade Nutella is that it’s vegan, made with only few ingredients and healthier than the common store-bought spread. I love having a small jar of Nutella in my fridge to spread on toast, pancakes and even for filling cookies and pastries.
Looking for more chocolate desserts? Try these: chocolate brownie pie | 5 ingredients chocolate cake | gluten free chocolate cake with pecans | no bake chocolate bomb cake
Homemade Nutella spread
For the Nutella:
- 250 grams of natural hazelnuts
- 25 grams 2 tablespoons + 1 teaspoon cocoa powder
- 60 grams 6 tablespoons powdered sugar (see notes regarding sweetness adjustment)
- Pinch of salt
- 30 ml. 2 tablespoons vegetable oil
Preheat oven to 180 Celsius degrees.
Place the hazelnuts on a baking tray in a uniform layer.
Roast for 8-10 minutes or until the thin rind is slightly cracked and they get a golden hue.
Transfer the hot nuts to a clean towel, close and rub them together until the peel falls out of them.
Transfer the peeled warm hazelnuts to a food processor with a steel blade. Add cocoa powder, powdered sugar, salt and oil and blend for 5-10 minutes or until a smooth, uniform spread is obtained.
Transfer the Nutella to an airtight jar and keep in the refrigerator.
- The spread is kept in an airtight jar for up to 10 days in the refrigerator. It is also possible to freeze for a longer period of time.
- Before cooling, the spread is relatively liquid and it solidifies a bit once cooled (but is still soft and easy to apply, even cold!).
- Instead of powdered sugar you can use the same amount of maple (which will slightly change the taste).
- Note that you can play with the sweetness of the spread according to personal taste. If you like really sweet - you can increase the amount of powdered sugar to taste.
- It is important not to give up the salt because it balances the sweetness and emphasizes the taste of the nuts and cocoa.
- If desired, you can use coconut oil. I used regular canola oil.