Homemade Nutella

~Your childhood favorite, made healthier~

Remember those childhood days when sneaking into the kitchen for a spoonful of Nutella felt like the ultimate guilty pleasure? That jar, half-hidden in the pantry, was a treasure trove of chocolaty goodness. One spoonful would turn into two… or three. But back then, health wasn’t on our minds. Today, we know better, but that doesn’t mean we have to give up indulgence! This Homemade Nutella is creamy, dreamy, and satisfies those nostalgic chocolate-hazelnut cravings.

Why You’ll Love This

• Healthier alternative to store-bought Nutella with no refined oils.
• Customizable sweetness—control sugar to your taste.
• Protein and healthy fats from hazelnuts.
• Versatile—spread, drizzle, stir, or just scoop.

Ingredients & Benefits

1. Hazelnuts – rich in healthy fats, protein, vitamin E, and antioxidants
2. Cocoa powder – provides flavonoids and deep chocolate flavor
3. Coconut sugar or maple syrup – natural sweeteners, lower glycemic index than refined sugar
4. Salt – enhances flavor
5. Hot water – helps achieve creamy, spreadable consistency

Tips

1. Keep a close eye on the hazelnuts while roasting; they can burn quickly but need to release their oils for a creamy texture.
2. Rubbing the roasted hazelnuts in a towel removes the skins and prevents a bitter taste.
3. Patience is key; blend until the natural oils release from the nuts to get a smooth, creamy spread.
4. Add hot water one tablespoon at a time until you reach your desired creaminess.
5. Start with less sweetener and taste as you go; you can always add more.
6. A drop of vanilla extract, a pinch of cinnamon, or a hint of espresso powder can elevate the flavor.
7. Keep the Nutella in a clean jar in the fridge for up to 2 weeks, and stir before each use if it separates slightly.

The Recipe

Servings: About 1 jar 200g | Total Time: 25–30 minutes | Difficulty: easy

Ingredients:

• 250 g hazelnuts
• 5 tablespoons cocoa powder
• 15 g coconut sugar or maple syrup
• Pinch of salt
• 70-100 ml hot water

Preparation:

1. Roast the hazelnuts in the oven at 180°C (350°F) for 10 minutes, checking frequently to prevent burning. This will release the oils and make them easier to blend.
2. Once roasted, transfer the hazelnuts to a clean kitchen towel. Fold the towel over and gently rub the hazelnuts to remove the skins.
3. Transfer the hazelnuts to a blender and begin blending. After a few minutes, add the cocoa powder and continue blending until a paste forms.
4. Add the sweetener (to taste) and blend again. Start adding the hot water, one tablespoon at a time, until you achieve a mixture with the consistency of chocolate.
5. Transfer the mixture to a jar and store it for up to 2 weeks.

Serving Suggestions

You can enjoy this homemade Nutella in so many ways: spread it on whole-grain toast with banana slices, stir it into warm oatmeal for a chocolate-hazelnut twist, drizzle it over pancakes or waffles, or simply eat it straight from the jar—yes, that’s totally allowed!

Nutrition 

Approximate per 1 tbsp: Calories: 90 kcal | Protein: 2 g | Carbohydrates: 4 g | Fat: 7.5 g | Fiber: 1.2 g | Sugar: 2.5 g

Dietary Info

Gluten-free | Vegetarian | Vegan | Dairy-free | Refined sugar-free