Homemade Nutella
Everybody's favorite chocolate hazelnut spread is actually easy to make with this Homemade Nutella recipe and you'll be amazed by the rich flavor! Whether you serve it with toast, in crepes, or in any of hundreds of other ways, everybody will rave over this delicious dessert spread!
Nutrition Facts
Ingredients
Instructions
Roast the hazelnuts on the stove or in the oven. Stovetop: Heat a large skillet over medium-high heat. Add the hazelnuts and stir or shake almost constantly for 8 to 10 minutes, or until you notice some of the skin is coming off and they start to brown. Oven: Preheat oven to 350°F. Spread hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes.
Remove from the heat and transfer the roasted hazelnuts to a clean kitchen towel. Gently rub them together with the towel until most of the skin comes off. You might need a bit of help with a knife to get most or all of the skin off of the hazelnuts.
Place hazelnuts in a Vitamix or high-powered blender or food processor and mix until it starts to liquify and look like butter, about 3-4 minutes in a blender or 6-10 minutes in a food processor. Stop and scrape the sides as needed to make sure you get all of the nuts mixed in. Add the powdered sugar, cocoa powder, vanilla, and coconut oil and mix until combined.
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Continue Reading at Houseofnasheats →Chef's Notes
Yield: About 1 ½ cups homemade Nutella.
Note: I recommend straining it with a strainer and then with a cheesecloth if you want it smoother.
Storage: Keeps for up to 1 month at room temperature in a resealable airtight container like a mason jar.
Blending takes time. It might not seem at first like the nuts will blend into a smooth, spreadable butter but give it time. It can take 10 minutes in the food processor for them to break down completely into a creamy, spreadable mixture.
Use a high speed blender or food processor. I have used some blenders that just can’t handle creating nut butters well, but our Vitamix has no problem with it. Neither does our large food processor.
It will thicken as it cools. At first, your homemade Nutella will be a bit thinner than regular Nutella, but it will firm up a bit as it cools down from the friction of the blending process.
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Reviews from the Original Source
Always read the recipe first to make sure you have all the correct ingredients! While making this, my daughter said, "We can't leave a review. We changed half of the ingredients!" She was right--not quite 2 cups of hazlenuts, left most of the skins on as we could not rub them off, used black cocoa powder instead of regular, didn't have milk chocolate chips, and added powdered milk to help offset the extra semi-sweet chips. I hope you are laughing now. Ours turned out to be a dark nutella-ish chocolate spread. The good thing--we liked it anyway! Next time, make sure you have all the ingredients, not just the nuts!
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