Homemade Nutella
This homemade Nutella recipe (chocolate hazelnut spread) tastes even better than the original version by Ferrero. Packed with real hazelnuts and melted chocolate it tastes amazing and is preservative-free.
Nutella is one of the most popular spreads of all time. Spread it on toast or pancakes, drizzle it over ice cream or eat it with a spoon 🙂
This recipe works best if you have a mini food processor that is powerful enough to make nut butters. I personally own a Braun MultiQuick 5 blender that has a 500 ml chopper accessory which is perfect for this recipe and for so many others in the kitchen.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
INGREDIENTS
For this homemade Nutella recipe all you need are these 6 ingredients:
- Roasted hazelnuts or nut butter
- Hazelnut oil or neutral oil, such as vegetable or sunflower
- Icing sugar (vegan) or Medjool dates pitted
- Dutch cocoa
- Milk or dark chocolate of choice (vegan)
- Sea salt
WHAT VARIATIONS CAN I MAKE?
Hazelnuts: If you don’t like hazelnuts or feel like trying a different flavour, cashews, almonds, peanuts or pistachios are great too. Alternatively, if you don’t want to fuss with the hazelnuts you can now buy many different types of nut butters in the supermarkets and health food shops. Simply replace the amount of hazelnuts with the same quantity of nut butter.
Sometimes I make this without the icing sugar, as it can be easily replaced with Medjoul dates as I have indicated in the recipe. If you want to avoid sugar and dates, add powdered sweeteners rather than liquid sweeteners. Liquid sweeteners will cause the mixture to seize up because the water in the sugar will react to the oils in the nuts.
If you experiment, I would love to know how you get on and share it with the other readers.
EQUIPMENT SUGGESTIONS
This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.
This is a really good food processor, I have used Maggie mix before, I think they are one of the best processes on the market. The blades are very sharp and I use it for breaking down biscuits, nuts and getting very smooth creams or dips. It does a really good job and its very quiet not as noisy some other brands. I recommend it to anybody who enjoys baking and cooking. They are a little on the expensive side but you pay for what you get.
I think I have said it before that I am not a big fan of plastic, so I like this type of glass measuring jug for calculating my liquids.
TIP: I highly recommend adding a good pinch of salt to your jams. It would seem counterproductive, but it’s not, I promise. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. Sodium sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.
NUTRITION
Serving: one tablespoon of homemade Nutella
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
It is always best practice to store the finished Nutella in the fridge. Because of the dates, this will keep in the refrigerator for up to a week. If you use icing sugar it should keep up to a month.
Freezing: not recommended
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Homemade Nutella
INGREDIENTS LIST
- 150 g whole roasted hazelnuts (without shell, see notes)
- 4 tbsp hazelnut oil or any neutral oil (60 ml)
- 1 pinch fine sea salt
- 1 tbsp icing sugar (US powdered sugar) (or 60 g of Medjool dates pitted)
- 1 tbsp unsweetened cocoa powder (15 g)
- 300 g dark or milk chocolate (vegan chocolate for vegans)
Preparation
- To melt the chocolate, chop it and place it in a heatproof bowl over a saucepan of boiling water, this is known as a double boiler. Be careful not to allow the water or steam to get to the chocolate or the chocolate will seize up. (If you prefer you can melt the chocolate in the microwave for 30 seconds at a time.)
- Place the roasted hazelnuts (see recipe notes) into your food processor. (If you have a mini food processor it's ideal.)
- Blend the hazelnuts with the pinch of salt for 2-3 minutes until they become a paste and you get a creamy consistency. You may need to scrape down the sides a few times.
- Add the oil and icing sugar (or dates if using) and continue blending for another minute, until the mixture is as smooth as possible.
- Next, add the cocoa, melted chocolate and blend until smooth.
- Pour into a jar, it will be warm and liquidy. Allow to cool and keep in the fridge and use as required.
Notes & Tips
To remove the skins, you can either rub the hazelnut skins off with a clean kitchen cloth or shake the hazelnuts vigorously in a tightly closed container for a minute or so, until most of the skins come off. Don’t worry if there is some skin, but the idea is to remove the majority because it can be a bit bitter. Nut butters: If you don’t want to fuss around or don’t have a decent blender for the nuts you can buy any other nut butter of choice, it tastes really good with peanut butter. Nut butters are now easily found in supermarkets or health food shops.
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