Homemade nutella is really easy to make. Once you give it a try, this recipe will be on repeat!
This recipe is a long time coming. I don’t remember the first moment I had Nutella. If I were to guess, it was sometime in my early teens when I had a crepe filled with Nutella and a scoop of ice cream on top. HOLY SMOKES.
My life was changed. I went hard. Fruit. Pretzels. Spoons. I mean, what’s better than that hazelnut chocolate combo? I can think of literally nothing.
So what took me so long to make my own healthier version, you ask? Well, I have no clue. I finally made my own homemade Nutella and I couldn’t be more in love.
It’s sooo good so good!! It’s pretty drizzly when it’s freshly made. I’m thinking ice cream topping, strawberry dipping, finger licking, you get the picture. But, once you pop it in the fridge or in the container for a day, it firms up a bit and becomes more spreadable.
If you love desserts, you have to check out my post of 50+ Gluten Free Dessert Recipes! You’ll find my favorites like this Gluten Free Chocolate Banana Bread and these Rich & Fudgey Oat Flour Brownies!
Five Ingredients for Homemade Nutella
- peeled hazelnuts
- coconut sugar
- vanilla extract
- cocoa powder
- salt
What Kind of Hazelnuts Should I use?
First things first, you want skinless hazelnuts. I bought them this way, but I have a quick tip to remove the skin after the next step to save you the hassle of tirelessly peeling the nut skins. Stay tuned.
But but but how do I make sure my nuts are peeled? They are peeled if they are a tan-ish color (as picture above and below and every pic in this post). If they are brown or look like they have a papery brown thin layer on them, the skin is most likely on. Don’t worry if the skin is on. I have a game plan for you below…
How to Make Homemade Nutella
Lay your hazelnuts out on a baking sheet and roast for 10 minutes.
If your skin is still on the hazelnuts (aka not peeled), place them in a bowl. Then, place a bowl over top and shake. This should remove the skins from the hazelnuts and allow you to easily scoop the nuts out.
Place the peeled and roasted hazelnuts in your food processor along with the coconut sugar, vanilla, sea salt, and cocoa powder. Turn the food processor on and forget about it for about 3 minutes. Come back to it, scrape down the sides with a rubber spatula and then turn it on for 7 – 10 minutes. This sounds like a bit much but it honestly does its thing and is pure magic.
Once the mixture is smoooooth and the consistency you like, transfer the chocolate hazelnut mixture to an air-tight container and store in the fridge until you’re ready to eat!
Recipe
Five-Ingredient Luscious Homemade Nutella
Swap your store-bought chocolate hazelnut spread with a luscious, homemade version! Put it in a crepe or just use a spoon, it’s vegan + refined sugar free!
Ingredients
- 3 cups peeled hazelnuts
- 1/2 cup coconut sugar
- splash of vanilla
- 1/2 teaspoon sea salt
- 1/4 cup cocoa powder
Instructions
- Preheat oven to 300F.
- Lay your hazelnuts out on a baking sheet and roast for 10 minutes.
- Place the peeled and roasted hazelnuts in your food processor along with the coconut sugar, vanilla, sea salt, and cocoa powder.
- Turn the food processor on and forget about it for about 3 minutes.
- Turn it off, scrape down the sides with a rubber spatula and then turn it on for another 7 – 10 minutes.
- Once the mixture is smoooooth and the consistency you like, transfer the chocolate hazelnut mixture to an air-tight container and store in the fridge until you’re ready to eat!
Enjoy!! xo
I am amazed as to how easy this recipe is! It’s also super duper healthy. Watch me spread this on EVERYTHING :DDDDD
Mine has come out too thick…what’s the best way to thin it down? Thanks!
Hi!! I think make sure the hazelnuts are roasted and continue to process or blend until it gets smooth. You can a couple tablespoons of water if necessary, but keeping it running for about 10 – 15 minutes, taking some breaks to scrape down the sides is key.
Hi, this looks yummy!
Do I need it to keep it in the fridge or can I skip that so it stays smooth and room temperature?
Thanks!
Thanks! I usually keep it in my pantry! It doesn’t last more than a week, but I treat it just like I would nutella or any nut butter 🙂
I’m allergic to coconut (not coconut oil though). What could I use to replace the coconut, that would work the same way? 🙂
You can use whatever your preferred sweetener is! Any should work whether its granular or sticky. Let me know how it goes! xo