Learn how to make this popular chocolate hazelnut butter in your food processor
Who doesn't love Nutella?
Roast 2 cups of hazelnuts in the oven on a sheet pan. Be sure to check on the hazelnuts often so they don’t burn.
(Credit: Flickr/Joana Petrova)
When they’re done roasting in the oven, wrap the hot hazelnuts in a clean kitchen towel and allow them to steam. After they’ve cooled, rub them together in the towel to loosen and remove their skins.
(Credit: Flickr/Robin Welsh)
Place the roasted and peeled hazelnuts in your food processor along with 2 tablespoons of unsweetened cocoa powder, ½ a tablespoon of vanilla extract, 4 tablespoons of powdered sugar, and a pinch of salt. Pulse a few times to start breaking up the hazelnuts.
(Credit: Flickr/Tina Marie)
Add 2 tablespoons of coconut oil and blend until smooth.
If you want, you can add even more chocolate flavor by adding a small amount of melted chocolate chips to the finished Nutella and pulsing a few more times in the food processor, until smooth. I’d say about a handful of chocolate chips, melted, for 2 cups of hazelnuts.
(Credit: Flickr/Heather Weaver)
Store your homemade Nutella at room temperature in a sealed glass jar.
(Credit: Flickr/Dobrin Isabela)
Click here to see our Homemade Nutella Recipe.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
Making Nutella at Home Is a Lot Easier Than You Think&mdashHere's How to Do It Right
PSA: you could be eating homemade hazelnut spread in less than 30 minutes. What are you waiting for?
When did you first get into Nutella? For me, it was when I was studying abroad in France. My host mother would leave breakfast ingredients out for her kids𠅊nd me, basically an overgrown child messing up French verbs at the dinner table. Anyway, madame would often be out running errands when I got up, so there weren’t any witnesses as I greedily slathered slices of white bread with Nutella. Served with a cup of strong black tea in a quiet kitchen in Paris, Nutella on toast augured another day spent wandering around my favorite city on earth. To this day, the flavor of Nutella puts me in a good mood.
In the years since I said au revoir to France, I kicked my two-toast-a-day habit𠅋ut Nutella’s popularity has exploded. You can buy Nutella clothing, visit a Nutella cafe, or even join 31 million other people and become a fan of it on Facebook (that’s more fans than U2 has!).
I still have Nutella for breakfast every once in a while (and, um, eat it straight out of the jar), but there are lots of reasons to lighten up on your consumption. Palm oil is not good for the rainforests𠅊nd all that sugar certainly isn’t good for us𠅋ut Nutella remains an undeniably delicious treat.
So what’s a responsible Nutella lover to do? Make it yourself, of course!
My homemade version goes heavy on the hazelnuts, and relies on milk chocolate for sweetness and texture. It requires five ingredients, requires less time than it takes to watch an episode of Queer Eye, and is (incredibly) even more delicious than the original. Since I’ve made this, I’ve served it on fruit, on ice cream, and, yes, on toast. A high-powered blender is practically born for this task (remember the SNL skit about nut butter?), but a food processor works just fine.
A note about hazelnuts: some stores sell blanched hazelnuts, meaning the skins are already removed. If you find them this way, you can skip the step of rubbing them in a kitchen towel, but you’ll still want to toast the nuts, because it makes them much more flavorful. I always toast a few extra—they’re delicious on salads (try them with beets), sundaes, and even on pasta. Store any extra hazelnuts in the freezer, as their high oil content means they can spoil within a few months at room temperature.
What is Nutella?
Nutella is an iconic and popular brand of sweet hazelnut cocoa spread made by one of the world&rsquos largest chocolate producers, the Italian manufacturer Ferrero. It was introduced in the 1960s and quickly became a pantry staple in homes, cafes, bakeries, and restaurants.
The creamy and intense Nutella flavor comes from seven ingredients- roasted hazelnuts blended with cocoa, palm oil, sugar, milk, vanilla, and lecithin. It&rsquos similar to gianduja, a velvety chocolate spread with hazelnut paste.
The Ultimate Healthy Homemade Nutella
A few years ago, I flew to Chicago for a blogging conference. By some miracle, the November weather cooperated and stayed fairly nice with temperatures in the 50’s and absolutely no snow in sight (I’m definitely a warm weather California girl!), which meant I really looked forward to exploring the city.
I arrived with over a full day before the conference began, so after grabbing breakfast from a local smoothie and breakfast bar, I wandered around Millenium Park to see the infamous Chicago jelly bean (aka Cloud Gate!) and Buckingham Fountain in Grant Park. That afternoon, I bought a ticket for a riverboat tour, and our witty and vivacious guide talked nonstop as the boat chugged along up and down the Chicago River, pointing out iconic scenes and buildings while entertaining us with stories of their history. It was worth every penny to sail with this company!
Later, on the second day of the conference, I decided to explore more of the city’s food scene with my friend Jane and her cousin. After lunch at the grand opening of Latinicity, we walked over to Eataly, a combination of restaurants and a marketplace, all boasting authentic flavors imported directly from Italy.
As food bloggers typically do in places like that, we slowly walked through every inch of the massive two-story building, snapping photo after photo and accepting every free sample offered our way by the kind and generous employees. Somehow, we mostly restrained ourselves, ending up with only one or two items to purchase in our hands until…
We spotted the little dessert shop downstairs, directly adjacent to a gelato stand and Nutella shop. I picked out two dainty yet impressive pastries from the first stall, a teensy sliver of cake and a little domed chocolate hazelnut cake, then made my last stop before exiting Eataly at the Nutella shop.
Jars of that sweet chocolate hazelnut spread filled rows upon rows of shelves, all in various sizes, ranging from small 13-ounce jars all the way up to 11 pounds. Some of the medium-sized ones even displayed cute sayings on their labels, like “me & you” or “miss you” or “good luck.” I thought about buying a jar for my mom, seeing as it’s one of her favorite treats… Yet I remembered at the last second that Mom was trying to eat healthier and remove as many sweet temptations from her pantry as possible.
But now, far too many months later, I finally perfected this recipe for the Ultimate Healthy Homemade Nutella ! It tastes exactly like that famous hazelnut spread, perfectly creamy and deliciously sweet with rich chocolate tones, yet this healthy version contains just 4 ingredients and no artificial ingredients, dairy, oil, or sugar!
The only downside? It’s just as dangerously addictive as the classic original… So I’ve learned to make a double batch because it disappears much too quickly otherwise!
So let’s go over how to make this ultimate healthy homemade Nutella!
The recipe itself is very simply and straightforward, but the ingredients and equipment make a big difference in the flavor and texture. Therefore, I wanted to cover all of that with you to ensure your ultimate healthy homemade Nutella turns out perfectly!
For the equipment, you’ll need a blender with a strong motor and extremely sharp blades . I use this Ninja one! It’s really affordable compared to the pricier options from BlendTec and Vitamix, but it still yields a really smooth and creamy (and perfect!) consistency in this ultimate healthy homemade Nutella recipe!
I’ve tried making this homemade chocolate hazelnut spread with my food processor, but its blades aren’t quite as sharp… Which resulted in a grittier, not as smooth or creamy consistency. The flavor was still great, but the blade sharpness makes a huge difference in the texture!
Tip: If your blender blades aren’t quite as sharp, you can typically add a little bit of neutral-tasting oil to get a creamier consistency.
As for the ingredients, you’ll start with hazelnuts . Seeing as this is a chocolate hazelnut spread, it’d be impossible to make without them! The smaller local grocery stores in my neighborhood don’t actually sell hazelnuts, so I bought mine online.
While shopping online for hazelnuts, I noticed that the raw (aka “natural”) ones cost almost half as much as the roasted ones. Since it’s really easy to roast nuts, I opted for these raw ones. That was the best price I’ve found for hazelnuts!
After toasting your hazelnuts in the oven, you must let them fully cool before making your ultimate healthy homemade Nutella for the best flavor! Then there’s something else you have to do as well…
Peel the skins off of your roasted hazelnuts! Yes, this takes a bit of time, but it makes a huge difference in the texture of your healthy chocolate hazelnut spread! Just pop on a podcast or movie to play in the background while you work. It makes the time pass by much faster while you’re peeling those skins off!
I know it feels tedious and a little pointless but… Skipping this step leads to a more gritty texture. If you take the time to rub the skins off of your hazelnuts, you’ll end up with the smoothest and creamiest ultimate healthy homemade Nutella imaginable. I promise it’s worth it!
So pinky swear promise me you’ll peel off those hazelnut skins, okay??
Besides its hazelnuts, Nutella is also know for its sweet flavor and chocolate undertones, which means you’ll need sweetener and cocoa powder ! I recommend using the regular unsweetened variety of cocoa powder, like this. It adds a much richer flavor than Dutched or “special dark” cocoa powder! But you only need a small amount. If you add too much, it’ll overpower the hazelnut flavor… So use a light hand when measuring so your ultimate healthy homemade Nutella tastes just like the original!
For the sweetener, you’ll skip the refined granulated sugar in the classic Nutella jars and use confectioners’ style erythritol instead. Erythritol is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). I buy mine online here because that’s the best price I’ve found!
It’s important to use a granular sweetener , rather than a liquid like pure maple syrup or honey, to make your ultimate healthy homemade Nutella. Liquid sweeteners add too much liquid volume to the hazelnut spread, so it would turn out more like watery soup rather than smooth and creamy nut butter.
But other granular sweeteners do work, if you’re not a fan of erythritol! I haven’t tried every single one, but options like monkfruit, coconut sugar, and even granulated stevia should work. Just pick the one that tastes the best to you!
Then to balance the sweetness and bring out the nuttiness of the hazelnuts, you’ll add in a pinch of salt . I prefer a bright pop of salt, so I usually sprinkle in a teensy bit extra!
Although the original Nutella also includes palm oil, skim (nonfat) milk, and artificial vanilla (along with soy lecithin to help keep all of the ingredients well mixed)…
I actually found that this ultimate healthy homemade Nutella tasted exactly the same without any oil, dairy, or vanilla. And it was incredibly smooth and creamy—no lecithin necessary either!
I even bought a jar of Nutella and did a side-by-side taste test. Nobody could tell a difference between my ultimate healthy homemade Nutella and the original!
I literally jumped up and down in my kitchen with excitement. Finally perfecting this recipe for the ultimate healthy homemade Nutella made for the best day ever!
What’s your favorite way to eat this? With fruit, on toast, or straight from the jar with a spoon? ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your ultimate healthy homemade Nutella!
- 1 cup + 6 tbsp (165g) roasted, peeled, and unsalted hazelnuts (see Notes!)
- ½ cup (72g) confectioners’ style erythritol (see Notes!)
- 2 tbsp + 1 tsp (11g) unsweetened cocoa powder (measured like this)
- ½ tsp salt
- Add the hazelnuts to a high-powered blender, and blend the hazelnuts until smooth and creamy, with a texture similar to thin honey, stopping to scrape down the sides as needed. Add the erythritol, cocoa powder, and salt. Blend until everything is fully incorporated and smooth. Transfer to a glass jar or airtight container, and refrigerate.
Notes: I bought my hazelnuts online here. ← Those raw ones cost almost half as much as the roasted hazelnuts, so I just roasted them myself! To do so, place your raw hazelnuts on a rimmed baking sheet lined with foil. Bake at 350°F for 15 minutes, stirring every 5 minutes. Let them cool completely before peeling them and adding them to your blender.
Peeling the skins off of the hazelnuts does take some time, but it makes a huge difference in the consistency of your healthy homemade Nutella! If you skipped peeling off the skins, your healthy homemade Nutella would have a grittier texture. Just rub your cooled roasted hazelnuts gently, and the skins should pop off! (Sometimes, small pieces of the skin don’t want to rub off. As long as those small bits are no larger than a few millimeters, it’s okay to use them!)
Measure and weigh your hazelnuts after roasting and peeling off the skins!
I use this regular unsweetened cocoa powder. I love how it tastes much richer than Dutched or special dark cocoa powder!
Just about any granular sweetener should work! Use whatever granular sweetener tastes best to you. I haven’t tried it with every single one, but options like monkfruit, granulated stevia, coconut sugar, and even granulated sucralose should be fine. You’ll need your sweetener’s equivalent of ½ cup of granulated sugar.
Do not substitute liquid sweeteners (like pure maple syrup, honey, or agave) because they’ll add too much liquid volume and make your homemade Nutella too thin and watery.
You’ll want to use a blender (or food processor!) with very sharp blades and a strong motor. This ensures that your healthy homemade Nutella turns out with the smoothest and creamiest consistency possible (without overworking your machine!). This is the blender that I own, and I absolutely love it! It’s worth every single penny, and I use it every day. (And if you check out this blog post, you’ll see lots more recipes of mine you can make with it!) See the text of this blog post above for more information about the best blenders!
If your blender or food processor doesn’t have very sharp blades, then you’ll probably need to add a bit of neutral-tasting oil to make sure your healthy homemade Nutella turns out really smooth and creamy (instead of gritty). Any oil should work except for coconut oil.
For the thickest texture, wait at least 12 hours after refrigerating before using.
"This is extremely good! I had hazelnut butter on hand and just mixed in rice syrup (instead of agave), cocoa powder and vanilla."
© 2021 Discovery or its subsidiaries and affiliates.
Share this recipe:
Looking for one of your favorite recipes? You'll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS.
Plus, all of your private notes can now be found directly on the recipe page under the directions.
17 Mouthwatering Nutella Desserts You Need in Your Life
Because there are more sophisticated ways to eat Nutella than with a spoon.
Because there are more sophisticated ways to eat Nutella than with a spoon.
Breakfast won't be basic with Nutella, bananas, and roasted sandwiched between thick slices of challah bread .
Tools you'll need: $13, Totally Bamboo Cutting & Serving Board Set, amazon.com
Add some variety to your holiday cookies by smothering bars with N utella and toasted hazelnuts.
Tools you'll need: $15, Pyrex Glass Baking Dish Set of 2, amazon.com
This over-the-top Rice Krispie treat will satisfy both Nutella and rocky road lovers.
Tools you'll need: $15, Pyrex Glass Baking Dish Set of 2, amazon.com
Double up the goodness with this 30-minute recipe that incorporates Nutella in the dough and in the glaze.
Get the recipe at Cooking Classy.
Tools you'll need: $7, Nonstick Doughnut Pan, amazon.com
These miniature desserts combine Nutella, crème fraîche and sea salt, but you can personalize the recipe by adding accents like orange zest, almond paste or even rum.
Get the recipe at Dash and Bella.
Tools you'll need: $12, Ramekins, amazon.com
These French toast roll-ups have a buttery cinnamon-sugar-coated soft bread casing and a melted, gooey Nutella filling. The hardest part will be deciding whether to serve them for breakfast or dessert (or both!).
This Nutella cheesecake has three distinct layers: a crumbly Oreo cookie base, a plain cheesecake center, and a delectable Nutella cheesecake layer on top.
Get the recipe at Rasamalaysia.
Swirl heated Nutella-enhanced batter and rich banana bread batter for this winning combination.
Get the recipe at Chef In Training.
Tools you'll need : $8, Loaf pan, amazon.com
Though a Nutella-banana filling is hardly what you'd expect to find biting into an egg roll, you'll wonder why you didn't try these Asian-inspired desserts sooner.
Get the recipe at Lil B Cooks.
These chocolate chip cookies pack in twice the chocolate goodness, and are finished with a sprinkling of fleur de sel.
Get the recipe at Top with Cinnamon.
Crepes are a classic way to eat Nutella, but have you ever considered stacking them into a makeshift layer cake? This recipe shows you the ideal way to get plenty of Nutella in every bite.
Get the recipe at Kumquat Blog.
These crescent rolls are as simple and convenient as they are delicious: The recipe calls for only four ingredients, and takes less than 20 minutes from start to finish. (Plus, they last for three days in an airtight container.)
Get the recipe at The Novice Chef.
Brown sugar and espresso powder give the Nutella filling in these luxurious espresso rolls a unique texture.
How to Use Homemade Nutella?
The possibilities of homemade nutella are limitless! Here are a few of my favorite ways to eat this creamy chocolate spread:
- Mixed into Overnight Oats
- Poured over Baked Oatmeal (Chocolate Chip Cookie or Chocolate Baked Oatmeal flavors)
- Fresh Berries
- Pretzels (gluten-free brand)
- On Whole Grain Toast (my favorite kind!)
- Drizzled on Healthy Rice Krispie Treats
- On top of Banana Bread
- Drizzle over a Cookie Skillet
- Straight out of the jar!
Like I said… the possibilities are endless.
Tips for Storing Homemade Nutella
- Does homemade nutella need to be refrigerated? Refrigerating homemade nutella is not required however, I store mine in the fridge to help it last longer. It will last up to a month in the fridge. Some recipes say homemade nutella will separate and harden in the fridge, but I have not had this problem with my recipe. If you do store your DIY nutella in the fridge and it hardens, just set it on the counter for a few hours or heat it in the microwave carefully for about 20 seconds.
- Can you store homemade nutella at room temperature? Absolutely. Store homemade nutella at room temperature for everyday use for 2-3 weeks or more.
- Can you freeze homemade nutella? Freezing homemade nutella is a great option. Store nutella it in an airtight container, jar, or resealable bag and freeze for up to 3 months.
I cannot wait for you to give this Homemade Healthy Nutella a try! Please snap a picture and share it with me!
Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
More Easy Healthy Recipes:
Happy Healthy Nutella Makin’!
How to Make Homemade Nutella
I’ve been on a “diet” for 17 very long days now. For the most part, I’ve managed to avoid wine, pasta, cheese, nuts and bread, and I’ve consumed very little sugar. As you can probably imagine, I’ve been fairly grouchy. But I’ve been working out like a mad woman and- 7 pounds down so far- I feel pretty darn great. I figured that after 17 days of discipline, it was high time to whip up a little treat that I could sample and then pass along to someone else. Making Homemade Nutella seemed like as good a choice as any other.
I cheated a little. Classic Nutella is basically Chocolate- Hazelnut Spread. See, I’ve never been super keen on hazelnuts, so I decided to use Marcona almonds instead. Marcona’s are a Spanish almond- they are skinless, lightly fried in olive oil and salted. Since they’re already toasted and skin-free, they make the grinding process that much quicker.
Marcona’s are awesome for snacking, adding to cheese trays and placing in bowls to nibble when guests drop by. They’re a zillion times more delicious than regular almonds. You can pick up a good-sized 17.6-ounce tub of them at Costco for only $7.99 (in the candy/nuts aisle). Or you can find several varieties on Amazon for a little bit more. The brand I used is roasted rather than fried in oil, so we’re going to add some oil to the recipe to compensate for the dryness.
I used a Blendtec blender for this recipe since it has a really cool Twister Jar option for superior nut grinding ability. Those little black arms you see– you simply turn those by using the handle on top, which keeps stuff from sticking to the sides of the blender. Not to worry though…if you don’t own one of these yet then you should go for using a food processor for this recipe. Here’s how you make it:
Place your Marcona almonds in your processor or Blendtec.
Grind away until it turns into a paste. Here’s how it looks when it’s almost done. Keep grinding.
You’re looking for a creamy consistency like peanut/almond butter. At this point, you can call it a day and use this up as Marcona Almond Butter! Or you can continue and make my variety of Nutella (Chocolate- Almond Butter).
Add the remaining ingredients, then turn the machine back on until everything is mixed and smooth. I adapted a recipe that I spotted on David Leite’s site, which originated in the book, “Cake Simple” by Christie Matheson. Instructions in that recipe offer an option to strain the Nutella at this point to bring it to a true creamy, classic Nutella consistency. See that recipe if you’d like to strain (or if you’d prefer to make classic Nutella with hazelnuts). Otherwise, just leave it as is and it will have a slight crunch to it- tiny pieces of almond. I left mine unstrained.
Transfer it into a jar and it will be rather loose and pourable- much unlike the Nutella that you spoon out of a jar. Don’t refrigerate it or it will solidify, but do place a lid on top and keep it at room temperature. It should thicken up just fine- to a nice, spreadable consistency, though it will not be quite as thick and creamy as classic Nutella. And if it does happen to get too thick- just pop it in the microwave for a short burst and a softer consistency will return.
At our house, we enjoy our Nutella on graham crackers for after-school snacks, and we like it swirled into banana bread and in thumbprint cookies too. If you’re feeling wild-and-crazy, you can add a little Marshmallow Fluff on those graham crackers too.
According to Matheson, you’ve got two weeks to eat this jar of yummy stuff. I’d say that’s a feat that won’t be too difficult to accomplish, wouldn’t you?
To make your own Nutella Recipes first you have to roast some Hazelnuts.
Let the hazelnuts cool to the touch, rub them to remove the skins, and then put it in your blender with the rest of the ingredients.
You can, of course, add more sugar or cocoa to this if you prefer a sweeter or more chocolatey tasting hazelnut spread, but this version was perfect for our family!
The Nutri Ninja with Auto IQ works well for blending all sorts of thing but one of the features that I especially like is the two auto IQ settings that are perfect for blending fresh and frozen ingredients. Mine came with 2 cups and lids and a Pro Extractor Blade designed for nutrient and vitamin extraction. And I can attest to the fact that it was able to handle things like my hazelnut spread quite well! It is silky smooth and oh-so-yummy!
Makes about 2 cups, enough to fill two 8-oz. canning jars (pictured here).
1 cup peeled ("blanched") hazelnuts
12 ounces milk chocolate, chopped
2-3 tablespoons canola oil (use more oil if you're making during colder months, to keep from becoming too solid)
3 tablespoons confectioners' sugar
1 tablespoon unsweetened cocoa powder
1. Preheat the oven to 350°F.
2. Toast the hazelnuts on a baking sheet until they're slightly browned, 12-15 minutes. If you can only find skin-on hazelnuts, either use this baking soda blanching method to peel them before toasting or wrap the warm toasted hazelnuts in a kitchen towel and rub vigorously to brush off as much of the skin as you can. Let hazelnuts cool completely.
3. Melt the chocolate in a heat-safe bowl in the microwave at medium power. Stir until it's smooth and let cool.
4. Grind the hazelnuts and oil in a food processor until they form a paste. Add the sugar, cocoa powder, vanilla, and salt and process until the mixture is smooth. Finally, add the melted chocolate and process until it's thoroughly blended.
5. The homemade Nutella will be a little runny but it will thicken as it cools. Use a spatula to transfer it into a jar and wait until it cools to room temperature to seal the jar. The spread will keep at room temperature for a few months.
NOTE: If the Nutella gets too solid, which can happen depending on how warm or cool your storage area is, you can heat it in the microwave for a few seconds, or re-blend with an additional tablespoon of oil to thin it out.