The moment arrived. Here it is: homemade Nutella! I’ve been wanting to make this for a long time, and finally I did. This recipe is my personal version, inspired by the classic spread but with a true hazelnut flavor.
The quantities below are small because I wanted to test the recipe first. If you like it, double or triple the amounts to make a larger batch.
NOTE: This is my take on Nutella. It tastes strongly of real hazelnuts, so expect prominent hazelnut flavor.
CAUTION: Hazelnuts are high in fat, so enjoy in moderation.
As a rough nutritional estimate for this batch, values are:
- Calories: ~850 kcal
- Carbohydrates: ~29 g
- Fats: ~69 g
- Proteins: ~23.5 g
Hazelnuts are nutritious and provide beneficial fats, particularly oleic acid, which can be favorable for blood cholesterol levels when consumed as part of a balanced diet.
Ingredients (for approx. 120 g of homemade Nutella)
- 120 g organic peeled hazelnuts (choose high-quality nuts for the best flavor)
- 1 tablespoon unsweetened cocoa powder
- 12 g high-quality dark chocolate (raw or regular, according to preference)
Instructions
To achieve a smooth, spreadable texture you need a powerful blender or food processor (I use a 650 W unit). A weak appliance will leave the spread grainy.
1. Place the hazelnuts and the dark chocolate in the blender or food processor. Process continuously, scraping down the sides as needed. At first the mixture will be crumbly, then it will form a paste as the nuts release their natural oils.
2. Continue blending until the mixture becomes creamy and almost liquid in texture. This can take several minutes depending on your machine.
3. Once the hazelnut-chocolate base is smooth, add the cocoa powder and blend briefly to integrate. Taste a small amount and adjust sweetness if desired—if you prefer a sweeter spread, add a little granulated sugar, honey, or another sweetener to your taste and blend again until smooth.
Note: The second time I made this I didn’t have the dark chocolate and used only cocoa. It was still fantastic—intense hazelnut flavor shines through even without additional chocolate.
4. Transfer the homemade spread to a clean jar and let it cool if warm. Store in a cool, dry place or refrigerate if you prefer a firmer texture. Stir before use if separation occurs; natural oils can separate slightly over time.
Tasting tips: This homemade version emphasizes the natural flavor of hazelnuts rather than trying to perfectly replicate commercial spreads. It pairs beautifully with toast, pancakes, crepes, fruit, or as a filling for pastries.
Storage and shelf life: Because this recipe uses minimal ingredients and no preservatives, keep it refrigerated for longer shelf life—typically up to 2–3 weeks—but always use your judgment and check for changes in smell or appearance.
Final thoughts: Making Nutella at home is simple and rewarding. The texture and aroma of freshly ground hazelnuts make a delicious, artisanal spread. Adjust ingredient ratios to suit your taste—more chocolate for a darker profile, more hazelnuts for a nuttier result, or a touch of sweetener if you prefer it sweeter. Enjoy!