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Making your favorite store-bought treats at home has a certain charm, especially when they turn out healthier, richer, and even more delicious. This Homemade Hazelnut Nutella is silky-smooth, deeply chocolatey, and naturally sweetened, so you can feel good about spreading it on toast, drizzling it over pancakes, or sneaking a spoonful straight from the jar.
With just a handful of wholesome ingredients and a blender or food processor, you can create a decadent spread that tastes like pure chocolate-hazelnut heaven. Unlike the store-bought version, this recipe skips the palm oil and refined sugar, using honey or maple syrup for natural sweetness and your choice of milk to achieve a creamy, dreamy texture.
Once you try this homemade version, you may never go back to the jarred stuff again. It’s perfect for breakfast, snacks, or desserts, and makes an excellent homemade gift for chocolate lovers. I recommend trying strawberry rosemary sauce, high protein chocolate sauce, and easy three ingredient caramel sauce. You will never regret!
Recipe Overview
Flavor Profile: creamy, nutty, and deeply chocolatey with a natural sweetness and a hint of vanilla
Method: blended until silky smooth in a high-speed blender or food processor
Skill Level: beginner-friendly
Occasion: perfect for breakfast spreads, desserts, gifting, or a healthier sweet treat any time of day
Nutrition: rich in healthy fats, naturally sweetened, and packed with antioxidants from cacao
Prep time: It’s ready in just 15 minutes
Why Homemade Nutella Is a Better Option
Healthier oils: Store-bought Nutella uses palm oil, which is highly processed and linked to inflammation. The homemade version uses olive oil or coconut oil, which are heart-healthy fats and less inflammatory.
No refined sugar: Instead of white sugar, you’re using honey, maple syrup, or dates, which add natural sweetness as well as minerals and antioxidants.
Whole ingredients: Homemade Nutella is less processed and higher in nutrients because of the addition of hazelnuts, cacao, milk, and natural sweeteners.
Customizable: You can control sweetness, creaminess, and flavor. So no need to be stuck with a single, excessively sugary option.
Ingredients
- Roasted hazelnuts
- Olive oil
- Honey
- Vanilla extract
- Cacao powder
- Almond milk
- Pinch of salt
How to Make Homemade Nutella
Add roasted hazelnuts to a high-speed blender or food processor and blend for 5–8 minutes, or until they form a smooth nut butter, scraping down the sides as needed.
Once creamy, add oil, honey, vanilla, cacao, and salt. Blend until smooth.
Slowly add almond milk, 1 tablespoon at a time, blending until you reach a silky, spreadable Nutella-like texture. Add more milk if you prefer a looser consistency.
Transfer to a clean jar. Refrigerate for up to 2 weeks.
Creative Uses
There are so many delicious ways to enjoy your homemade hazelnut Nutella!
To go classic, spread it on toast, warm pita bread,bagels, or croissants for a quick and satisfying breakfast or snack.
Spoon it over rice cakes; these are especially great if you want something light but still full of flavor. They are my personal favorites.
For a sweet drizzle, pour it over pancakes, waffles, crepes, oatmeal, or Greek yogurt bowls. It’s an indulgent alternative to syrup, adding a rich, chocolatey boost. You can also blend a spoonful into smoothies or milkshakes for that signature Nutella vibe.
Homemade Nutella also makes a perfect dip for fresh fruit, like strawberries, apple slices, or bananas. It makes a fun and healthy treat for both kids and adults.
And don’t forget desserts! Use it as a frosting for cakes, cupcakes, or brownies. Since it’s naturally creamy and luscious, it spreads beautifully. If you prefer a thicker frosting, reduce the amount of milk in the recipe. You can also use it as a filling for pastries, cookies, or cakes.
Finally, this homemade spread makes an excellent gift for chocolate lovers. Pack it into a cute jar, tie it with a ribbon, and you’ve got a thoughtful, delicious present for any occasion.
Variations and Substitutions
Natural Sweetness with Dates: Swap honey for Medjool dates by soaking 6–8 pitted dates in warm water for about 10 minutes. Blend them into a smooth paste before adding to the hazelnut mixture for a rich, natural caramel-like sweetness.
Different Sweeteners: Try maple syrup, agave nectar, or coconut sugar (blended until fine). If using a dry sweetener, add a bit more milk to keep your Nutella smooth and creamy.
Dairy-Free Option: Use almond milk, oat milk, or coconut milk for a fully vegan, dairy-free spread. This will not affect taste or texture.
Protein and Nutrient Boost
Hazelnuts are the star ingredient. This ingredient is rich in vitamin E, magnesium, and healthy monounsaturated fats that promote heart and brain health. They also add a boost of protein and fiber, making each spoonful more satisfying and nourishing.
Additionally, cacao is rich in flavonoids, powerful antioxidants that help reduce inflammation and may even boost your mood.
Milk adds creaminess to the spread and provides a small amount of protein and calcium, rounding out the nutritional profile.
If you use dates as a sweetener, you’ll also get added fiber, which supports digestion and provides steady energy.
While this Nutella is still an indulgent treat, it fuels your body with whole, nourishing ingredients instead of empty calories.
Calories per Tablespoon
One tablespoon of homemade hazelnut Nutella contains approximately 70–80 calories, depending on the type of sweetener and milk used.
In comparison, store-bought Nutella averages around 100 calories per tablespoon, mostly from refined sugar and palm oil.
Additionally, each tablespoon contains 1.5–2 grams of protein, derived from the hazelnuts, which is slightly higher than traditional Nutella.
Recipe Tips
Roast for Maximum Flavor: Roasted hazelnuts give the spread its deep, nutty flavor. If starting with raw hazelnuts, roast them at 350°F for 10–12 minutes, then rub them with a kitchen towel to remove as much skin as possible.
Blend with patient: The hazelnuts will go through stages from crumbly to clumpy, then oily finally creamy. Keep blending until you get a perfectly smooth, silky texture.
Scrape Often: Stop the blender periodically to scrape down the sides for even blending.
Customize the flavor: For a sweeter spread, add a bit more honey or maple syrup. For a deeper chocolate flavor, mix in extra cacao or cocoa powder.
Adjust the Creaminess: If your Nutella feels too thick, add a splash of milk or a drizzle of oil and blend until it reaches your desired consistency.
Storage Tips
Store your homemade Nutella in a clean, airtight jar in the refrigerator for up to 2 weeks.
For easy spreading, let it sit at room temperature for a few minutes before use. If separation occurs, just stir it back together.
Frequently Asked Questions
Removing the skins gives you a smoother, creamier Nutella, but it’s okay to leave some on if you don’t mind a bit of texture.
Yes! Freeze in a sealed container for up to 2 months. Thaw in the fridge and stir before using.
Yes! A food processor works well, though it may take a little longer to reach a silky consistency.
Add more milk, one tablespoon at a time, until you get the texture you like.
Try These Indulgent Desserts
The Best Homemade Nutella Recipe
Ingredients
- 3 cups Roasted hazelnuts, skins removed if possible
- 2 tablespoons Olive oil or coconut oil, more if needed
- ½ cup Honey, or maple syrup
- 1½ tablespoons Vanilla extract
- 3 tablespoons Cacao, or cocoa powder
- ¾ cup Almond milk (or oat milk or whole milk), as needed for creaminess
- Pinch of salt
Instructions
- Add roasted hazelnuts to a high-speed blender or food processor and blend for 5–8 minutes or until they turn into a smooth nut butter, scraping down the sides as needed.
- Once creamy, add oil, honey (or sweetener of choice), vanilla, cacao, and salt. Blend until smooth.
- Slowly add almond milk, 1 tablespoon at a time, blending until you reach a silky, spreadable Nutella-like texture. Add more milk if you like it looser.
- Transfer to a clean jar. Refrigerate for up to 2 weeks.
