Nutella

5 from 32 votes

This homemade Nutella (chocolate-hazelnut spread) beats the original version by Ferrero any day. It's smooth, chocolaty, and so delicious! We're almost through the last batch I made two days ago. Yes, it's that good! This homemade Nutella is also vegan (dairy-free), gluten-free (grain-free), soy-free, and refined sugar-free.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Italian

Keyword: homemade Nutella, Nutella, Nutella recipe

Servings: (1-Tbsp.) servings

Calories: 152kcal

Equipment

Ingredients

2 cups hazelnuts
1/2 cup cashews
1/2 cup coconut sugar , powdered*
1/4 cup cocoa powder
3 Tbsp. coconut oil
pinch sea salt
1/4 cup dark chocolate , melted (optional)
1 tsp. sunflower lecithin (optional)

US Customary - Metric

Instructions

Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350ºF/177ºC.
Skin the hazelnuts. Spread the hazelnuts in a single layer onto a bare baking sheet and roast them until the skins have darkened and cracked, for 10-12 minutes. Shake the baking sheet halfway through roasting. Watch the hazelnuts closely towards the end of roasting because nuts go quickly from toasted to burned. Once roasted, transfer the hazelnuts onto a clean kitchen towel, grab the corners of the towel, and create a sac. Let the hazelnuts sit for 5-10 minutes. Then, rub the nuts vigorously until most of the skins have fallen off. This may take a lot of rubbing, so be persistent. If you're having difficulties removing the skins, return the nuts to the oven and roast them for 1-2 more minutes.
Blend (in a high-speed blender). Add the skinned hazelnuts, cashews, and coconut oil to a high-speed blender - I use a Vitamix with a 48-oz container for this recipe^ - and blend on high until smooth, for about 1 minute. Use a tamper to push the nuts down into the blade as you’re blending. The nuts will go from whole to crushed to ground to pasty to creamy. A good way to tell you’re at the right consistency when processing the nuts is when the nut butter has an almost oily, sleek, or shiny surface. When a smooth butter has formed, add the coconut sugar (make sure it's powdered), cocoa powder, salt, and melted chocolate (optional). Blend again until all the ingredients are well combined, for about 30 more seconds.
^You can also use a 64-oz tall container or a 32-oz container. If all you have is a 64-oz low-profile container, you will need to increase the amount of ingredients by 50%. This is because a 64-oz low-profile container requires a minimum of about 4 cups of nuts for the blade to work properly and break down the nuts.
Blend (in a food processor). Add the skinned hazelnuts, cashews, and coconut oil to a bowl of a food processor fitted with an S blade and process until smooth, anywhere from 5 to 15 minutes. A good way to tell you’re at the right consistency when processing the nuts is when the nut butter has an almost oily, sleek, or shiny surface. Then, add the coconut sugar (make sure it's powdered), cocoa powder, salt, and melted chocolate (optional) and process until all the ingredients are well combined, for 45-60 seconds.
Store. Leftover Nutella keeps well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.

Notes

*If you only have granulated coconut sugar, add it to a high-speed blender and blend it into a fine powder before proceeding with the recipe.

**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations. Nutrition information is calculated without optional ingredients.

Nutrition