If you’ve been looking for a simple Homemade Nutella recipe, you’re in the right place. This vegan, gluten-free chocolate hazelnut spread is quick to make, wonderfully tasty, and a healthier alternative to many store-bought spreads.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Homemade Nutella
- Substitutions
- Variations
- How to make Homemade Nutella
- Leftovers
- Recipe FAQs
- Homemade Nutella Recipe
Why this recipe works
I wanted a chocolate hazelnut spread without the long list of additives found in many commercial options—excess sugar, palm oil, and milk. Making your own lets you control the ingredients and create a cleaner, plant-based version that still tastes indulgent.
This recipe draws inspiration from a simple nut butter chocolate pot and pairs exceptionally well with crepes, waffles, pancakes, or simply spread on toast.
Ingredients to make Homemade Nutella
- Hazelnuts – The base of the spread; roast them to enhance flavor.
- Raw cacao powder – For rich chocolate flavor. Cocoa powder can be used but is more processed and slightly sweeter.
- Maple syrup – A natural liquid sweetener. Honey or agave work as alternatives.
- Coconut oil – Melted before mixing to help create a smooth texture.
- Salt – Just a pinch to balance the flavors.
- Cold water – Added gradually to achieve the desired spreadable consistency.
See the recipe card below for exact amounts and full details.
Substitutions
- Cacao powder: Swap with cocoa powder if needed, knowing it will be slightly sweeter and more processed.
- Maple syrup: Use runny honey (if not strictly vegan) or agave syrup as alternatives.
Variations
- Deluxe: Use this spread as a filling for stuffed French toast, a topping for gluten-free pancakes, or swirled into desserts.
- Kid friendly: Serve as an ice cream topping at parties or use it to stuff pancakes for a treat. It also works well alongside fruit sauces and other toppings.
How to make Homemade Nutella
Step 1: Spread the hazelnuts on a baking tray and roast at 180°C for about 10 minutes. Let them cool for 5–10 minutes.
Step 2: Place the cooled hazelnuts in a food processor or high-speed blender and grind for 3–5 minutes until they form fine crumbs and start to release their oils.
Step 3: Add cacao, maple syrup, melted coconut oil, and a pinch of salt to the blended hazelnuts. Blend for about 30 seconds, then slowly pour in cold water while blending until the spread reaches the texture you prefer.
Hint: The smoother you can blend the nut mixture, the creamier the final spread will be.
Leftovers
Store the spread in an airtight jar in the refrigerator for 5–7 days. Freezing is not recommended because it can alter the texture.
Recipe FAQs
Nutella-style spreads are traditionally made from hazelnuts combined with cacao or cocoa to create a chocolate-hazelnut cream.
Use it as a spread on crepes, pancakes, toast, or in baking recipes like pies and cookies. It’s versatile and delicious in many desserts and breakfast dishes.
Yes. Roast hazelnuts and blend them with cacao, a sweetener, coconut oil, salt, and water to make a tasty homemade version.
Because this version is made without preservatives, refrigeration is recommended to extend freshness. If you plan to use it quickly, you can keep it at room temperature for a short time for a creamier consistency.
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Homemade Nutella
Ingredients
- 200 g hazelnuts
- 3 tbsp cacao powder
- 4 tbsp maple syrup
- 2 tbsp coconut oil, melted
- pinch salt
- ½ cup cold water
Instructions
-
Preheat the oven to 180°C and roast the hazelnuts on a baking tray for 10 minutes. Allow them to cool for 5–10 minutes.
-
Add the hazelnuts to a food processor or blender and grind into very fine crumbs, 3–5 minutes is typical. The finer the blend, the smoother the spread.
-
Mix in the cacao, maple syrup, melted coconut oil, and a pinch of salt. Blend for about 30 seconds, then slowly add cold water while blending until you reach your preferred consistency.
Notes
Substitutions & Variations: Options are listed in the post above if you want to tweak the recipe.
To Store: Keep in an airtight container in the fridge for 5–7 days.
To Freeze: Freezing is not recommended as it can change the texture.
Tip 1: Use this spread on porridge, crepes, pancakes, or toast for a tasty boost.
Tip 2: Blend the hazelnuts thoroughly for the smoothest result.
Tip 3: Add water gradually to control thickness—use more for drizzling or less for a thicker spread.
Nutrition
