Homemade Nutella

Use this simple recipe to make homemade nutella at home so you can control all the ingredients!
Homemade Nutella Recipe

Despite the millions of things I have going on right now, I’ve been really motivated to organize my kitchen. I’ve acquired quite a few pots and pans and they are all messily stacked on top of one another in one of the cabinets. I hate it. Especially when the pan I want is at the bottom of the pile. I’ve been getting organization inspiration from Pinterest and one of my favorite organization websites, I Heart Organizing. What are your favorite kitchen storage/organization tips, tricks, or inspiration photos?

Homemade Nutella - so simple and tasty!

Something else I’d like to organize is my small kitchen appliances. My Vitamix and food processor both take up quite a bit of space, but they’re so worth it! Especially because they can both make this Nutella recipe which is absolutely scrumptious. I saw Nutella was on sale at the store the other day for $5 for a tiny jar. That doesn’t really seem like a sale price to me. If you buy hazelnuts in bulk (you can store them in the freezer to extend their shelf life) and toast them yourself, this recipe becomes a pretty cheap and delicious version of Nutella!

Recipe Rundown
Taste: More nutty than store-bought Nutella and also not quite as sweet, but in a great way.
Texture: Smooth and thick yet spreadable. The Nutella was runny straight out of the blender because the friction of the spinning blades had heated it up quite a bit. Once it cooled to room temperature it thickened.
Ease: Very easy, the blender does a lot of the work. If you want to take a short-cut, however, you could buy toasted hazelnuts.
Appearance: Don’t you want a spoonful?
Pros: Simple and delicious homemade version of my favorite chocolate spread.
Cons: None!
Would I make this again? Yes. I plan to use this homemade Nutella in other recipes!


Homemade Nutella

Yield: About 2 cups


1 cup hazelnuts
12 ounces milk chocolate, chopped
2 tablespoons canola oil
3 tablespoons confectioners' sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
3/4 teaspoon salt


Preheat the oven to 350°F.

Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast the hazelnuts until they're slightly browned and the skin is slightly blistered, about 12 minutes. Wrap the hazelnuts in a kitchen towel and rub vigorously to remove as much loose skin as possible (some skin may not remove, that's fine). Let cool completely.

Place the chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until the chocolate is melted and smooth. Let cool completely.

In a high-powered blender or in a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue to process until the mixture is as smooth as possible. Add the melted chocolate and blend until smooth. Press the mixture through a fine strainer to remove any chunks of hazelnuts that might be left behind. Allow the mixture to cool (will be warm from blending or processing). Store the mixture in an airtight container at room temperature for up to 2 weeks.

From Cake Simple via Leite's Culinaria

Use this simple recipe to make homemade nutella at home so you can control all the ingredients!

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9 Responses to “Homemade Nutella”

  1. #
    Julia | JuliasAlbum.com — October 8, 2012 at 2:15 pm

    Wow, I love Nutella, but never thought of making it myself. It looks delicious on your photo!

  2. #
    Natalie — October 8, 2012 at 4:23 pm

    This looks absolutely amazing!! Can’t wait to try this. I’m a bit obsessed with nutella… but not the $5 price tag! Thanks so much for posting this!

    Richmond Treats and Kansas City Eats

  3. #
    Lauren — October 8, 2012 at 4:45 pm

    This sounds amazing – and much cheaper than buying nutella!!

  4. #
    Travis S — October 8, 2012 at 5:50 pm

    Where do you find hazelnuts? I haven’t been able to find them at any of the supermarkets where I live.

    • Tessa replied: — October 9th, 2012 @ 10:50 am

      Hi Travis, I can usually find at least shelled hazelnuts at supermarkets such as Kroger (it’s called Fry’s where I live) or at health food stores in the bulk bins (such as Whole Foods). Sometimes the hazelnuts are in the baking aisle with other nuts, sometimes they’re by the produce. Otherwise, you can always order online (OhNuts.com provided the hazelnuts used in this post).

  5. #
    Tracey — October 9, 2012 at 10:43 am

    Your homemade version looks so creamy and delicious!! I rarely have hazelnuts on hand but might need to grab some to try this.

  6. #
    Karla — July 27, 2013 at 10:17 am

    Would you mind telling me which unsweetened cocoa powder you used?? # I’ve never had much luck with getting the flavor I desired from unsweetened so have always turned to Nesquik and just decreased the amount of sugar in the recipe as a whole.

  7. #
    Lou — July 8, 2014 at 10:15 am

    This looks great – any chance I could make it work without the hazelnuts as a stand in for an allergic friend?

    • Tessa replied: — July 8th, 2014 @ 11:12 am

      You could use any type of nut your friend can eat – peanuts, almonds, walnuts, macadamia nuts. I’ve also heard raw sunflower seeds work for this.

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