Homemade Nutella Better Than the Real Thing
Indulge in the ultimate homemade treat with this "Homemade Nutella Better Than the Real Thing" recipe, a rich and creamy hazelnut chocolate spread made from scratch with wholesome ingredients. Roasted hazelnuts are blended into a silky butter and paired with melted semi-sweet chocolate, unsweetened cocoa, and a touch of vanilla for a decadent flavor that’s perfectly balanced. Quick and surprisingly simple to make in just 25 minutes, this recipe uses pantry staples like powdered sugar and vegetable oil (or hazelnut oil for an extra nutty twist) to create a spread that’s irresistibly smooth and customizable to your taste. Whether slathered on warm toast, drizzled over pancakes, or savored straight off the spoon, this homemade Nutella is a dream come true for chocolate lovers. Plus, it’s free of unnecessary additives, making it a fresher, healthier alternative to the store-bought version. Store it in a jar for up to two weeks and enjoy the delicious difference!
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Ingredients
- 2 cups raw hazelnuts
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 cup powdered sugar
- 2 tablespoons vegetable oil (or hazelnut oil)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the raw hazelnuts in a single layer on a baking sheet.
Step 2
Roast the hazelnuts for 10-12 minutes, until the skins are dark and the nuts are fragrant. Be careful not to burn them.
Step 3
Remove the hazelnuts from the oven and transfer them to a clean kitchen towel. Rub the nuts in the towel to remove as much of the skins as possible. It's okay if some skins remain.
Step 4
Place the peeled hazelnuts in a food processor or high-powered blender. Process for 5-8 minutes, scraping down the sides as needed, until the hazelnuts turn into a smooth butter.
Step 5
While the hazelnuts are processing, melt the semi-sweet chocolate chips. You can do this in a microwave in 20-second intervals, stirring in between, or using a double boiler on the stove.
Step 6
Add the melted chocolate, cocoa powder, powdered sugar, vegetable oil, vanilla extract, and salt to the hazelnut butter in the food processor.
Step 7
Blend until the mixture is smooth and creamy. Stop occasionally to scrape down the sides and make sure everything is well incorporated.
Step 8
Taste the spread and adjust the sweetness or saltiness, if desired.
Step 9
Transfer the homemade Nutella to a clean, airtight jar. Let it cool completely before sealing the jar.
Step 10
Store your homemade Nutella at room temperature for up to 2 weeks, or in the refrigerator for longer preservation (it will firm up slightly in the fridge). Enjoy on toast, pancakes, fruit, or straight from the jar!
Nutrition Facts
| Serving size | (613.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3296.9 |
| Total Fat 244.3g | 0% |
| Saturated Fat 45.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 592.8mg | 0% |
| Total Carbohydrate 287.1g | 0% |
| Dietary Fiber 42.4g | 0% |
| Total Sugars 220.8g | |
| Protein 55.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 334.0mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 2079.6mg | 0% |
Source of Calories