Why is everything that we love and that our kids love so bad for us? I was shocked to find out that Nutella is made up of something like 30% hazelnuts and SEVENTY PERCENT PALM OIL! Isn’t that insane? How can I feel good about feeding that to my kids when I know it’s mostly filler and oil?
That’s when I decided to try making my own version at home. And let me tell you, omg, the homemade version is EVEN BETTER. It actually tastes like hazelnuts, it’s smooth and chocolatey, and the best part? It doesn’t even take that long to make! My kids are obsessed, and honestly, so am I. We eat it by the spoonful, spread it on toast, drizzle it on fruit, and let’s just say…it barely lasts a week in our house.
The best thing about making Nutella at home is that you’re in control. You know exactly what’s going into it. No palm oil, no preservatives, no mystery ingredients it’s just roasted hazelnuts, cocoa, a touch of sweetness, and a little coconut oil to make it creamy. It feels good to make a treat you can enjoy guilt-free and feel confident serving to your family!
Details
Making homemade Nutella is way easier than it sounds, and the results are absolutely worth it. Start by roasting your hazelnuts. Preheat your oven to 400°F, spread the hazelnuts out on a baking sheet, and bake them for about 7–9 minutes. You’ll know they’re ready when they start to turn golden brown and give off that nutty aroma. This quick roast not only enhances their flavor but also makes removing the skins much easier.
If your hazelnuts still have skins on them, simply wrap them in a clean kitchen towel or paper towel while they’re still warm and rub them together. Most of the skins will fall right off. Don’t worry if a little bit of skin remains it won’t ruin the flavor.
Now comes the fun part: blending. Place your hazelnuts in a high-speed blender and let it run until they transform into a smooth nut butter. At first, they’ll look crumbly and dry, but as you keep blending, they’ll release their natural oils and turn creamy. In a high-speed blender this takes just a few minutes, but in a food processor it can take up to 15–20 minutes. Be patient, the end result is worth it!
Once your hazelnut butter is ready, add in the cocoa powder (high quality!), powdered sugar, vanilla extract, and a pinch of salt. Blend again until everything is fully incorporated and smooth. Finally, drizzle in the coconut oil and give it one last blend. This step makes the spread extra silky and gives it that glossy, Nutella-like finish.
Transfer your homemade Nutella into a clean jar and you’re done! You can store it at room temperature if your kitchen is cool, but if your house tends to be warm, pop it into the fridge. In the fridge, the spread thickens into that classic Nutella consistency and can last up to two months, though, let’s be honest, it’s not going to stick around that long once you taste it!
Serving Ideas
One of the best things about homemade Nutella is how versatile it is. Sure, you can eat it straight from the spoon (guilty 🙋♀️), but there are so many fun ways to enjoy it:
- Spread on toast or bagels – the classic way, simple and so satisfying.
- Dip for fruit – strawberries, bananas, and apple slices taste amazing with a little chocolate-hazelnut love.
- Pancake or waffle topping – drizzle it over warm pancakes or waffles for a breakfast that feels like dessert.
- Swirled into oatmeal or yogurt – a spoonful mixed in takes your morning bowl to the next level.
- Filling for crepes – add sliced bananas or berries and you’ve got a café-worthy treat.
- Baking boost – swirl it into brownies, muffins, or even banana bread for extra richness.
- Homemade “chocolate milk” – stir a spoonful into warm milk for a quick, cozy drink.
The beauty of making Nutella at home is that you can get creative and use it any way you like because once you start, you’ll probably find yourself putting it on everything.
Homemade Nutella
Ingredients
- 2.5 cups of hazelnuts
- 1/3 cup cocoa powder
- 1/3 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 2 tbsp. coconut oil
Instructions
- Preheat oven to 400 degree Fahrenheit. Bake the hazelnuts for 7-9 minutes or until they start to brown.
- If they aren’t already peeled, rub the hazelnuts together in a paper towel to get the skins off. In a high speed blender, blend the hazelnuts until it turns into butter. If you are using a food processor, it could take 15-20 minutes.
- Add in the rest of the ingredients except the oil. Blend for a few more minutes, until well incorporated. Then add in the coconut oil and blend once more. Add to a jar and enjoy!
Notes
- This is shelf stable. There is no need to put it in the fridge.
- If you want it to be the Nutella consistency, refrigerate it. It will thicken in the refrigerator.
- This can last in room temperature for two weeks (if you’re in a cold environment). If your house is warm it’s best to put it in the refrigerator. It can last in the refrigerator for up to two months.
