Homemade Nutella (Chocolate Hazelnut Spread): Because Store-Bought Is Overrated

Imagine slathering a thick layer of chocolate-hazelnut goodness on your toast, knowing you made it yourself—no mystery ingredients, no preservatives, just pure, unapologetic deliciousness. Store-bought Nutella? Please.

That stuff’s got more additives than a science fair project. Homemade Nutella is richer, creamier, and 100% under your control. Want it darker?

Add more cocoa. Prefer it sweeter? Adjust the sugar.

And the best part? You’ll never look at the supermarket jar the same way again. Ready to upgrade your breakfast game?

Why This Recipe Slaps

This isn’t just another “healthy” knockoff that tastes like sadness.

This Homemade Nutella is luxuriously smooth, deeply chocolatey, and packed with roasted hazelnut flavor. It’s also customizable—swap the sweetener, tweak the cocoa intensity, or even add a pinch of sea salt for a gourmet twist. Plus, it takes under 20 minutes to make.

No fancy equipment, no weird ingredients, just a blender and a craving for greatness.

Ingredients You’ll Need

• 2 cups hazelnuts (raw or roasted—your call)
• 1/2 cup cocoa powder (the good stuff, not the dusty old can in your pantry)
• 1/2 cup powdered sugar (or maple syrup for a refined sugar-free version)
• 1/4 tsp salt (trust me, it’s necessary)
• 1 tsp vanilla extract (the fake stuff is a crime against humanity)
• 2 tbsp coconut oil or neutral oil (for that silky texture)
• 2-4 tbsp milk of choice (adjust for thickness)

How to Make Homemade Nutella: A Foolproof Listicle

1. Roast the hazelnuts. Toss them on a baking sheet at 350°F for 10-12 minutes until fragrant. Let them cool slightly, then rub off the skins (or don’t—we’re not the skin police).
2. Blitz the hazelnuts. Throw them in a food processor and blend until they turn into a smooth butter. This takes patience—about 5-10 minutes.

   Scrape the sides often.

3. Add the rest. Toss in cocoa powder, sugar, salt, vanilla, and oil. Process until combined. Taste and adjust sweetness or cocoa if needed.
4. Thin it out. Stream in milk, 1 tbsp at a time, until it reaches your ideal consistency.

   Want it thick? Stop early. Want it pourable?

   Keep going.

5. Blend like your life depends on it. Process for another 1-2 minutes until it’s so smooth you could swim in it.

How to Store Your Liquid Gold

Store this in an airtight jar at room temperature for up to 2 weeks (if it lasts that long). For longer storage, keep it in the fridge for up to a month—just let it sit at room temp for a bit before spreading, unless you enjoy wrestling with concrete-like Nutella.

Why Homemade Nutella Is a Game-Changer

Besides being ridiculously tasty, this version skips the palm oil, excessive sugar, and whatever “vanillin” is. You control the ingredients, so it’s allergy-friendly (swap nuts or sweeteners as needed) and arguably less guilt-inducing.

Plus, making it yourself is cheaper than buying a jar—unless you eat it all in one sitting, which, no judgment.

Common Mistakes to Avoid

• Under-blending the hazelnuts. If your spread is gritty, you didn’t blend long enough. Patience, Padawan.
• Using stale cocoa powder. If your cocoa smells like dust, so will your Nutella. Fresh is best.
• Skipping the salt. Salt balances sweetness.

  Without it, your spread will taste flat.

• Adding too much liquid. Start with 2 tbsp of milk and add slowly. You can’t un-pour it.

Alternatives for the Adventurous

Not feeling hazelnuts? Try almonds or cashews.

Out of cocoa powder? Melted dark chocolate works (just reduce the sugar). Vegan?

Use maple syrup and coconut oil. Allergic to joy? Okay, maybe skip this one.

FAQs

Can I use pre-made hazelnut butter?

Sure, but it won’t taste as fresh or rich.

IMO, roasting and blending your own nuts is worth the effort.

Why is my Nutella so thick?

You either didn’t add enough liquid or over-measured the cocoa. Thin it with a splash of milk and reprocess.

Can I freeze Homemade Nutella?

Technically yes, but the texture might change slightly. Thaw in the fridge and stir well before using.

Is this healthier than store-bought?

It’s less processed and customizable, but let’s be real—it’s still a treat.

FYI, moderation is a thing.

Final Thoughts

Homemade Nutella isn’t just a recipe—it’s a flex. You’re telling the world, “I don’t settle for mediocre spreads.” And once you taste it, you’ll wonder why you ever did. Now go forth and spread the chocolatey gospel.