Description
This Homemade Nutella recipe offers a rich, creamy chocolate hazelnut spread made from toast-to-butter hazelnuts, cocoa powder, and your choice of sweetener. It’s a healthier and customizable alternative to store-bought spreads, perfect for spreading on toast, using in desserts, or enjoying straight from the spoon.
Ingredients
Nutella Spread Ingredients
- 2 cups hazelnuts (240g)
- 1/4 tsp pure vanilla extract
- 1/4 cup cocoa powder
- 1/3 cup sweetener of choice (e.g., sugar, honey, maple syrup, or a sugar substitute)
- 1/4 tsp salt
- 1/2 cup milk of choice (optional) or 2 tbsp oil (optional)
Instructions
- Roast the Hazelnuts: Preheat your oven to 400°F (200°C). Spread the hazelnuts on a baking sheet and roast for 6-8 minutes until they begin to brown and become fragrant, stirring once halfway through to ensure even roasting.
- Remove Hazelnut Skins: Transfer the warm hazelnuts to a clean kitchen towel or paper towel, rubbing them together vigorously to remove as much of the skins as possible. It's okay if some skins remain.
- Blend Nuts into Butter: Place the skinned hazelnuts in a high-powered blender or food processor. Blend continuously for up to 20 minutes, pausing occasionally to scrape down the sides, until the nuts release their oils and form a smooth hazelnut butter.
- Add Remaining Ingredients: Add the vanilla extract, cocoa powder, sweetener, and salt to the hazelnut butter. Blend thoroughly until the mixture is smooth and creamy like traditional Nutella.
- Incorporate Milk or Oil (Optional): If desired, add the milk of choice or oil to the mixture. Blend once more to combine evenly, adjusting the liquid amount to reach your preferred consistency.
- Store and Enjoy: Transfer the homemade Nutella to an airtight container. Store it at room temperature for up to one week or refrigerate for longer freshness. Stir before each use as natural separation may occur.
Notes
- Use raw, unsalted hazelnuts for best flavor.
- To make the spread vegan, use plant-based milk and a vegan sweetener.
- If your blender struggles, pulse frequently and be patient while nuts turn to butter.
- Homemade Nutella thickens as it cools; add milk or oil incrementally for desired spreadability.
- Store in a cool, dark place to maintain freshness and avoid oil separation.
- This recipe can easily be doubled or tripled for larger batches.
