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    Home » Recipes » All Recipes

    Published: May 13, 2021 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    How To Make Homemade Nutella

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    Nutella tastes amazing, everyone knows it. Chocolate and hazelnuts are a perfect match, there's no denying. But Nutella is also made with a lot of palm oil and that's why I decided to create a healthier but equally delicious homemade Nutella that's 100% palm oil-free!

    Image of homemade nutella

    To make this homemade Nutella you'll need only 30 minutes of time, 6 ingredients and a powerful blender.

    Because this recipe requires only a handful of ingredients I suggest you use high quality ones. The better ingredients you use the more delicious the chocolate spread will come out.

    Before you jump into the kitchen be sure to read this blog-post carefully. The recipe is rather easy yet there are some tricks that make it even easier.

    Jump to:
    • Ingredients
    • Chocolate
    • Refined Coconut Oil
    • Powdered Sugar
    • High-Speed Blender
    • Step 1: roasting the hazelnuts
    • Step 2: peeling the nuts
    • Step 4: make the hazelnut butter
    • Step 5: stir in the rest of the ingredients
    • How to store
    • More Delicious Desserts
    • If You Try This Recipe...
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar
    Image of homemade nutella

    Ingredients

    To make homemade Nutella all you need are the following 6 ingredients:

    • hazelnuts
    • dark chocolate
    • coconut oil
    • cacao powder
    • salt
    Image of  the ingredients

    Chocolate

    For this recipe you need to use dark chocolate with at least 70% cacao. This will make the nutella extra chocolaty and delish!

    You can go higher with the cacao percentage if you want to, just keep in mind: The higher the cacao percentage the less sweet the spread will turn out.

    Refined Coconut Oil

    There are two major reasons why we use refined coconut oil in this recipe. The first one is that refined coconut oil doesn't taste nor smell like coconut. So it won't change the flavor of the nutella.

    The second one is that coconut oil stabilizes the chocolate spread making it super creamy and silky.

    Powdered Sugar

    Powdered sugar is the sweetener you need for this recipe and it's not replaceable with granulated sugar. That's because granulated sugar doesn't melt perfectly and will result in a grainy Nutella (been there, done that).

    Other sweeteners will change either the consistency or the flavor so... just stick to sugar for this one. It really pays off.

    Image of the chocolate

    High-Speed Blender

    To make the nutella you'll need a powerful high-speed blender.

    If you don't have one, use hazelnut butter instead of hazelnuts and skip the coconut oil. This won't affect the taste of your chocolate spread, trust me!

    Step 1: roasting the hazelnuts

    Roasting the hazelnuts makes them taste heavenly, improves the flavor, it's intensity and aroma. So don't skip this step or you'll miss the typical hazelnut-taste of the traditional Nutella.

    Image of the hazelnuts onto a tray

    Step 2: peeling the nuts

    Peeling the hazelnuts is necessary because the skin is bitter.

    To do so, you just need to toast the nuts in the oven for 10 minutes, then you wrap the nuts in a clean kitchen cloth and rub them against each other.

    The hazelnuts should come out more or less peeled (they don't have to be perfectly peeled, just try to get rid of as much skin as possible).

    Image of the peeling of the hazelnuts

    This is how they should look like once peeled:

    Image of the hazelnuts

    Step 4: make the hazelnut butter

    Hazelnut butter is crucial for the texture of the nutella. To make it, we blend the hazelnuts into a high-speed blender until creamy.

    Then we add the melted coconut oil and blend until the hazelnut butter is perfectly smooth. If the butter is smooth and creamy so will be the homemade nutella.

    So take your time and let the butter blend until no tiny pieces of hazelnuts are visible.

    Once the butter looks shiny, creamy and smooth (like the one in the image below) you know you are ready to go to the next step.

    Image of the hazelnut butter

    Step 5: stir in the rest of the ingredients

    Once the hazelnut butter is smooth, we can add the rest of the ingredients and blend.

    That's it foodies, once all the ingredients are combined the homemade nutella is ready! Get your croissants ready and enjoy it!

    Image of homemade nutella

    How to store

    This homemade Nutella can be stored for up to 3-4 weeks at room temperature in an airtight jar with the lid tightly closed. Do not put it in the fridge or it will firm up.

    Image of homemade nutella

    More Delicious Desserts

    • Italian Custart Tart (Torta della Nonna)
    • Super Creamy Vegan Pumpkin Cheesecake
    • Extra Fudgy Vegan Butter Beans Brownies

    If You Try This Recipe...

    Let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!

    Image of homemade nutella

    📖 Recipe/Rezept

    How To Make The Best Homemade Nutella

    Carlo Cao
    To make this homemade nutella you'll need a half hour of time, 6 ingredients and a powerful blender. Let's make it!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Breakfast
    Cuisine Italian
    Servings 20

    Equipment

    • high-speed blender

    Ingredients
      

    • 300 g raw hazelnuts ((10½ oz))
    • 50 g refined coconut oil melted ((1¾ oz))
    • 150 g powdered sugar ((5 oz))
    • 50 g cacao powder unsweetened ((5 oz))
    • 80 g dark chocolate melted ((2¾ oz))
    • a pinch of salt

    Instructions
     

    • Preheat the oven to 180 °C (350 °F) and line a baking tray with baking paper.
    • Set the hazelnuts onto the baking paper and bake for 10 minutes.
    • Wrap the hazelnuts in a clean kitchen cloth and rub the nuts against each other to peel. Discard the skin.
    • Set the hazelnuts into a high speed blender and blend until creamy.
    • Add oil and keep blending until smooth.
    • Stir in the rest of the ingredients and blend until incorporated.
    • Pour the nutella into a large jar and store at room temperature for up to 3-4 weeks. Enjoy
    Keyword nutella
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. brinacyl says

      December 13, 2021 at 9:17 pm

      Hi there. Wondering if there's a substitute for refined coconut oil? many thanks

      Reply
      • carlocao says

        December 15, 2021 at 10:02 am

        Hi, You could try using melted cacao butter, it should work as well 🙂 Best, Carlo

        Reply
    2. Kasia says

      August 04, 2021 at 12:48 pm

      5 stars
      Great recipe👌 first vegan homemade nutella that comes to to original. I used Ninja blender and it worked great. Used blended crystal sugar to save up and hoped its close enough but no;).
      Your recipies are worth Top Chef award, I wish I had time to cook such luxurious specialities more often.

      Reply
      • carlocao says

        August 05, 2021 at 4:37 pm

        Kasia, Thank you so much for your review! I'm so happy you loved my homemade Nutella!

        Reply

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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