The moment has finally arrived: homemade Nutella! I’ve been wanting to make this for a long time and I’m so happy to share my version with you.
The quantities below are small because I wanted to test the recipe first. If you like it, double the amounts to make a larger batch. This is my personal take on Nutella: a hazelnut-forward spread that really tastes like hazelnuts—so get ready to notice the real nut flavor.
NOTE: This is my version of Nutella. It highlights the taste of real hazelnuts, so expect a strong hazelnut presence.
ANOTHER NOTE: Hazelnuts are high in fat, so enjoy in moderation. To give you a rough idea of the macros for this batch, these are approximate totals:
- Calories: 850
- Carbohydrates: 29 g
- Fats: 69 g
- Proteins: 23.5 g
The fatty acid profile of hazelnuts is beneficial for lipid metabolism. They provide a good amount of oleic acid (omega-9), which can be helpful for maintaining healthy cholesterol levels.
Ingredients (for about 120 g of homemade Nutella)
- 120 g peeled organic hazelnuts (I found some excellent ones on offer from my local natural foods store)
- 1 tablespoon unsweetened cocoa powder
- 12 g dark raw chocolate
Procedure
Use a powerful blender or food processor — this is essential. I use a 650W food processor. If your machine isn’t strong enough, the paste will remain grainy instead of becoming smooth and silky.
Start by blending the hazelnuts and the dark chocolate together until they become very smooth. As you blend, the nuts will release their oils and transform from chopped pieces into a creamy, almost liquid paste. Be patient and stop occasionally to scrape down the sides so everything blends evenly.
Once the mixture is creamy and close to a spreadable consistency, add the cocoa powder and blend briefly to incorporate it. Taste a small amount and, if you prefer a sweeter spread, add a little sugar or another sweetener to suit your taste. A tiny pinch at a time is best to avoid oversweetening.
When I made this the second time I didn’t have the dark chocolate and used only cocoa powder — it was still fantastic.
Taste and texture tips: the spread will be looser when warm from blending, and it may thicken as it cools. If it becomes too firm after refrigeration, let it sit at room temperature for a short while before spreading. If you prefer a smoother texture, continue processing until completely silky, but be mindful of heat build-up in the motor; pulse periodically to let the machine rest.
Storage and serving suggestions: transfer your homemade hazelnut spread to a clean, airtight jar. Keep it refrigerated if you prefer a firmer texture or leave it at room temperature for easier spreading; either way, bring it to room temperature briefly before serving for the best mouthfeel. Use it on toast, pancakes, in sandwiches, or as a dip for fruit.
Final note: this recipe is small and intentionally simple so you can try it quickly. If you enjoy the result, scale the ingredients up. The real highlight here is the hazelnut flavor—less commercial sweetness and more authentic nuttiness.