Homemade Nutella Recipe: Creamy, Chocolatey Hazelnut Spread

If you love the rich chocolate-hazelnut flavor of Nutella, you can make an incredibly delicious version at home with simple ingredients and a food processor. This Homemade Nutella Recipe creates a smooth, spreadable chocolate hazelnut butter with deeply roasted hazelnuts, cocoa powder, vanilla, and just enough sweetness.

The best part about making homemade chocolate hazelnut spread is that you can control the ingredients and adjust the flavor to your taste. Want it darker and more chocolatey? Add more cocoa. Prefer a sweeter spread? Increase the powdered sugar. You can even make it extra creamy or leave a little texture from the toasted hazelnuts.

This homemade version is wonderful on toast, pancakes, waffles, crepes, oatmeal, fruit, or simply eaten by the spoonful. It also makes an excellent filling for cakes, cookies, cupcakes, and homemade pastries.

The key to getting that luxurious, silky texture is simple: roast the hazelnuts thoroughly, remove as much loose skin as possible, and process them long enough for their natural oils to turn the nuts into a smooth butter.

Why You’ll Love This Homemade Nutella Recipe

There are plenty of reasons to make your own chocolate hazelnut spread at home.

Rich hazelnut flavor: Toasting the hazelnuts brings out their natural oils and gives the spread a deeper, nuttier taste.
Creamy texture: A good food processor transforms the roasted nuts from crumbs into a silky hazelnut butter.
Easy to customize: Adjust the sweetness, cocoa intensity, or consistency to suit your preference.
Simple ingredients: You only need a handful of pantry-friendly ingredients.
Versatile: Use it for breakfast, desserts, snacks, or baking.
No complicated cooking: Most of the work happens in the food processor.

Unlike many store-bought chocolate spreads, homemade hazelnut spread gives you much more control over what goes into the jar.

Ingredients for Homemade Nutella

You don’t need a long list of ingredients to make an exceptional homemade chocolate hazelnut spread. Each ingredient has a specific job.

Hazelnuts

Use raw, unsalted hazelnuts for the best results. Roasting them yourself allows you to control how deeply toasted they become.

Hazelnuts are the foundation of the recipe, so don’t rush this step. Properly roasted nuts will have a noticeably stronger aroma and a richer flavor.

Unsweetened Cocoa Powder

Cocoa powder gives the spread its signature chocolate flavor. Natural unsweetened cocoa powder works well, while Dutch-process cocoa produces a smoother, deeper chocolate character.

For a darker, more intense spread, use a good-quality Dutch-process cocoa powder.

Powdered Sugar

Powdered sugar sweetens the spread while blending easily into the hazelnut butter. Because it is finely ground, it helps maintain a smooth consistency.

Granulated sugar can be used in some homemade versions, but powdered sugar is preferable because it dissolves and blends more easily.

Neutral Oil

A small amount of neutral-flavored oil helps loosen the hazelnut butter and creates a more spreadable texture.

Avocado oil, grapeseed oil, sunflower oil, or another mild-tasting oil works well. Avoid strongly flavored oils that could compete with the hazelnuts and chocolate.

Vanilla Extract

Vanilla rounds out the chocolate and hazelnut flavors. You don’t need much—a small amount makes the finished spread taste more balanced.

Salt

A pinch of salt is important even in a sweet recipe. It helps enhance the chocolate and hazelnut flavors without making the spread taste salty.

Optional Milk Powder

For a creamier, more milk-chocolate-style flavor, add a little dry milk powder. This is optional, but it gives the spread a richer, more rounded character.

Exact Ingredients

For approximately 1 ½ cups of homemade chocolate hazelnut spread, you’ll need:

2 cups (about 250 g) raw, unsalted hazelnuts
½ cup (60 g) powdered sugar
¼ cup (25 g) unsweetened cocoa powder
2 tablespoons neutral-flavored oil, plus more if needed
1 teaspoon vanilla extract
¼ teaspoon fine salt
2 tablespoons dry milk powder, optional
2 to 4 tablespoons finely chopped or melted chocolate, optional for a richer chocolate flavor

The optional chocolate makes the spread particularly luxurious and gives it a more pronounced chocolate profile.

Recommended Tools

A few basic kitchen tools make this recipe much easier.

Food Processor

A sturdy food processor is the most important tool. You need enough power to process the hazelnuts into a smooth butter.

A high-powered blender can also work, although you may need to stop and scrape the sides more frequently.

Baking Sheet

Use a rimmed baking sheet to roast the hazelnuts evenly.

Parchment Paper

Parchment makes cleanup easier, although it isn’t essential.

Clean Jar

Store the finished spread in a clean, dry glass jar with a tight-fitting lid.

Rubber Spatula

A flexible spatula makes it easy to scrape the food processor bowl and transfer every bit of the chocolate hazelnut spread into your jar.

How to Make Homemade Nutella

Step 1: Roast the Hazelnuts

Preheat your oven to 350°F (175°C).

Spread the hazelnuts in a single layer on a baking sheet. Roast for approximately 10 to 15 minutes, shaking the pan once or twice during roasting.

The nuts are ready when they smell intensely nutty and the skins have begun to crack or darken.

Watch them carefully during the final few minutes. Hazelnuts contain a lot of natural oil and can go from beautifully toasted to burnt relatively quickly.

Step 2: Remove the Skins

Transfer the hot hazelnuts to a clean kitchen towel. Fold the towel over the nuts and rub them firmly between the towel layers.

This loosens much of the papery skin.

Don’t worry if some skin remains. It is nearly impossible to remove every little piece, and a small amount won’t ruin the recipe.

Allow the hazelnuts to cool slightly before processing.

Step 3: Start Processing the Hazelnuts

Place the warm roasted hazelnuts in your food processor.

Process for several minutes.

At first, the nuts will become coarse crumbs. Keep going and you’ll notice the mixture becoming thicker and clumpier as the natural oils begin to release.

Stop occasionally to scrape down the sides.

Step 4: Continue Until Smooth

This is the most important stage of the entire recipe.

Keep processing until the hazelnuts turn into a smooth, glossy nut butter.

Depending on your food processor, this may take 5 to 10 minutes or longer.

Don’t assume something is wrong if the nuts look dry at first. They usually need additional processing time before their natural oils create a creamy consistency.

If the processor becomes hot, pause for a few minutes before continuing.

Step 5: Add the Cocoa and Sugar

Once the hazelnut butter is smooth, add:

powdered sugar
cocoa powder
salt
milk powder, if using

Process again until thoroughly combined.

The mixture may become thicker after adding the dry ingredients. That’s normal.

Step 6: Add the Oil and Vanilla

With the processor running, add the oil gradually.

Then add the vanilla extract.

Process until the spread becomes smooth and glossy.

If it is too thick, add another teaspoon of oil at a time until you reach your desired consistency.

Step 7: Add Melted Chocolate, If Using

For an especially rich chocolate flavor, gently melt the optional chocolate.

Let it cool slightly so it isn’t extremely hot, then add it to the food processor.

Process until completely incorporated.

Taste the spread and adjust the ingredients if necessary.

Step 8: Taste and Adjust

This is your opportunity to customize the recipe.

If it tastes too bitter, add a little more powdered sugar.

If you want more chocolate flavor, add another teaspoon or two of cocoa powder.

If it is too thick, add a small amount of oil.

If the flavor seems flat, add a tiny pinch more salt.

Remember that the flavor can become slightly more pronounced as the spread sits.

How to Get an Ultra-Smooth Homemade Nutella

The texture of homemade chocolate hazelnut spread depends heavily on how thoroughly you process the nuts.

Roast the Nuts Properly

Under-roasted hazelnuts won’t develop as much flavor and may take longer to release their oils.

Look for a fragrant, toasted aroma rather than relying only on the clock.

Use Warm Hazelnuts

Warm roasted hazelnuts tend to release their natural oils more readily than completely cold nuts.

You don’t want them scorching hot, but processing them while they are still slightly warm can help.

Be Patient

This isn’t a recipe where you should stop the food processor after 60 seconds.

The progression is usually:

whole nuts → chopped nuts → crumbs → thick paste → nut butter → smooth hazelnut butter

Keep processing through those stages.

Scrape the Bowl

Pause every few minutes to scrape down the sides and push the mixture toward the blade.

This helps the nuts process evenly.

What If My Homemade Nutella Is Too Thick?

If the spread is thicker than you prefer, add neutral oil ½ teaspoon at a time.

Process thoroughly after each addition.

Don’t add a large amount of oil all at once. A little can make a surprisingly big difference.

If you’ve added dry ingredients while the hazelnut butter was still somewhat coarse, additional processing may also help.

What If My Homemade Nutella Is Too Thin?

If your spread is too loose, process it for another minute or two and let it cool.

The consistency can change as the spread cools.

If it remains too thin, you can add a small amount of additional cocoa powder or powdered sugar. Add it gradually so you don’t accidentally make the spread overly sweet or bitter.

Expert Tips for the Best Homemade Nutella

Don’t Burn the Hazelnuts

A little extra roasting creates wonderful flavor, but burnt hazelnuts will make the entire spread taste bitter.

Stay nearby during the final minutes of roasting.

Don’t Obsess Over Removing Every Skin

Some recipes make skin removal sound like a precision operation. It isn’t.

Remove most of the loose skins and move on. A few stubborn pieces won’t make a meaningful difference.

Use Fresh Hazelnuts

Old or stale nuts can have a dull or slightly rancid flavor. Fresh hazelnuts are worth seeking out because they form the dominant flavor of the spread.

Choose Cocoa Carefully

Since cocoa powder contributes a significant portion of the chocolate flavor, quality matters.

For a classic, mellow chocolate flavor, use natural cocoa. For a darker, more sophisticated taste, try Dutch-process cocoa.

Taste Before Adding More Sugar

The final sweetness depends partly on the cocoa and chocolate you use. Always taste the finished spread before making adjustments.

Common Mistakes and How to Fix Them

Mistake 1: Stopping the Food Processor Too Early

If your spread is grainy, the most likely problem is insufficient processing.

Fix: Continue processing and scrape the sides periodically.

Mistake 2: Adding Too Much Oil

Too much oil can make the spread greasy and overly loose.

Fix: Add oil gradually, only as needed.

Mistake 3: Burning the Hazelnuts

Over-roasted nuts can create a bitter flavor.

Fix: Roast at a moderate temperature and watch carefully near the end.

Mistake 4: Using Too Much Cocoa

Cocoa powder adds chocolate intensity, but too much can make the spread dry and bitter.

Fix: Add cocoa gradually when adjusting the recipe.

Mistake 5: Expecting Store-Bought Texture Immediately

Commercial spreads are made using specialized equipment capable of extremely fine grinding.

A home food processor can produce an impressively smooth spread, but it may retain a very slight natural texture.

If you want the smoothest possible result, process the hazelnuts as thoroughly as your equipment allows.

Homemade Nutella Variations

Once you’ve mastered the basic recipe, it’s easy to create different flavors.

Dark Chocolate Hazelnut Spread

Use Dutch-process cocoa and add a little extra melted dark chocolate for a more intense chocolate flavor.

Milk Chocolate Hazelnut Spread

Use milk chocolate instead of dark chocolate and include the optional milk powder.

This creates a sweeter, creamier flavor.

Espresso Hazelnut Spread

Add ½ to 1 teaspoon instant espresso powder.

Coffee intensifies chocolate flavor without necessarily making the spread taste strongly like coffee.

Cinnamon Hazelnut Spread

Add a small pinch of cinnamon for a warm, bakery-inspired flavor.

Salted Chocolate Hazelnut Spread

Increase the salt slightly or sprinkle a tiny amount of flaky sea salt over individual servings.

The sweet-salty combination is especially delicious on warm toast.

Coconut Chocolate Hazelnut Spread

Replace part of the neutral oil with refined coconut oil.

Refined coconut oil provides richness without an intense coconut flavor.

Ingredient Substitutions

Can You Use Almonds Instead of Hazelnuts?

Yes. Almonds create a delicious chocolate almond spread, although the flavor won’t have the characteristic hazelnut taste.

Can You Use Coconut Sugar?

You can, but it may create a slightly darker flavor and a less silky texture than powdered sugar.

For the smoothest result, powdered sugar is the easiest option.

Can You Skip the Milk Powder?

Absolutely. Milk powder is optional.

Leaving it out creates a dairy-free version as long as the chocolate and other ingredients you choose are also dairy-free.

Can You Use Maple Syrup?

Liquid sweeteners can be used experimentally, but they change the moisture and consistency of the spread.

For a thick, smooth texture, powdered sugar is generally easier to work with.

How to Serve Homemade Nutella

There are almost endless ways to enjoy homemade chocolate hazelnut spread.

Spread it over:

Toast
English muffins
Bagels
Croissants
Pancakes
Waffles
Crepes
French toast
Rice cakes
Crackers

You can also spoon it over oatmeal, yogurt, ice cream, or fresh strawberries and bananas.

For dessert, use it as a filling between cake layers, swirl it into brownie batter, spread it inside cookies, or pipe it into cupcakes.

A spoonful mixed into warm milk also makes a quick homemade chocolate hazelnut drink.

Storage Instructions

Transfer the finished spread to a clean, completely dry airtight jar.

For the best quality, store it in a cool, dark place and use it within approximately 2 weeks.

Because homemade versions don’t contain the same commercial stabilizers and preservatives as packaged chocolate-hazelnut spreads, storage conditions matter.

If your kitchen is particularly warm, refrigeration is a better option.

Does Homemade Nutella Need Refrigeration?

It can be refrigerated for longer storage, but the spread will become noticeably firmer when cold.

If refrigerated, let it sit at room temperature for a little while before spreading.

Always use clean, dry utensils when serving to prevent moisture or food particles from getting into the jar.

Can You Freeze Homemade Nutella?

Yes, you can freeze homemade chocolate hazelnut spread.

Place it in a freezer-safe airtight container, leaving a little room for expansion.

Freeze for up to approximately 2 to 3 months for best quality.

Thaw it in the refrigerator or at room temperature and stir thoroughly before using.

If the texture separates slightly after freezing, processing or vigorous stirring can help bring it back together.

Frequently Asked Questions

Is homemade Nutella easy to make?

Yes. The recipe is straightforward, but the most important step is processing the roasted hazelnuts long enough to create a smooth nut butter.

Why is my homemade Nutella grainy?

Graininess usually means the hazelnuts haven’t been processed enough. Continue processing until their natural oils are released and the mixture becomes creamy.

How long should I blend hazelnuts for Nutella?

The exact time varies by food processor, but it commonly takes several minutes and may take 10 minutes or longer. Watch the texture rather than relying strictly on the clock.

Do I have to remove hazelnut skins?

No. Removing most of the loose skins improves the flavor and appearance, but a few remaining skins are perfectly fine.

Can I make homemade Nutella without a food processor?

A high-powered blender can work, although it may require more frequent scraping and careful attention to the machine’s temperature.

Why does my hazelnut butter look dry?

Don’t immediately add lots of oil. Keep processing first. Hazelnuts naturally release oil as they’re ground, and the mixture often becomes creamy with additional processing.

Can I make this recipe dairy-free?

Yes. Omit the milk powder and use dairy-free chocolate if adding melted chocolate.

Can I make homemade Nutella without cocoa powder?

You can make a sweetened hazelnut spread without cocoa, but it will no longer have the characteristic chocolate flavor of Nutella-style spread.

Can I use roasted hazelnuts?

Yes, provided they are unsalted and don’t contain added oils or seasonings. If they’re already roasted, you can skip the roasting step and proceed with processing.

How do I make it less sweet?

Reduce the powdered sugar gradually. You can also increase the hazelnut or cocoa flavor slightly to create a more balanced, less sweet spread.

How do I make it more chocolatey?

Add additional cocoa powder in small increments or incorporate melted dark chocolate.

Why did my homemade Nutella separate?

Natural nut oils can separate slightly, particularly if the spread is warm. Stir it thoroughly before serving. Properly processing the mixture can also improve its consistency.

Can children help make this recipe?

Children can help measure ingredients, spread hazelnuts onto the baking sheet, and stir the finished mixture, but an adult should handle the hot baking sheet and food processor.

Recipe Notes for Success

The secret to exceptional homemade chocolate hazelnut spread isn’t an elaborate ingredient list. It’s technique.

Start with fresh hazelnuts and roast them until fragrant but not burnt. Remove the loose skins, then give the food processor enough time to transform the nuts into a genuinely smooth butter.

After that, add the cocoa, powdered sugar, salt, vanilla, and oil gradually. Taste the finished spread and adjust it to your preference.

If you’re making it for the first time, resist the temptation to change several ingredients at once. Once you understand the basic consistency, you can experiment with dark chocolate, espresso, cinnamon, or different nuts.

Final Thoughts

This Homemade Nutella Recipe is one of those simple kitchen projects that feels much more special than the amount of effort involved. Toasted hazelnuts provide a rich foundation, cocoa adds deep chocolate flavor, and a touch of vanilla and salt brings everything together.

The biggest trick is patience. Let the food processor work through the hazelnuts until they become smooth and glossy before adding the remaining ingredients. That single step makes the biggest difference in texture.

Keep a jar ready for breakfast toast, weekend pancakes, afternoon snacks, or your next baking project. Once you taste a freshly made chocolate hazelnut spread, you may find yourself looking for excuses to put it on everything.

Homemade Nutella Recipe Card

Recipe Name: Homemade Nutella Recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Processing Time: 10 minutes
Total Time: About 32 minutes
Servings: 12
Yield: Approximately 1 ½ cups
Cuisine: Italian-inspired
Course: Breakfast, Spread, Dessert

Ingredients

2 cups (about 250 g) raw, unsalted hazelnuts
½ cup (60 g) powdered sugar
¼ cup (25 g) unsweetened cocoa powder
2 tablespoons neutral-flavored oil, plus more if needed
1 teaspoon vanilla extract
¼ teaspoon fine salt
2 tablespoons dry milk powder, optional
2 to 4 tablespoons melted chocolate, optional

Instructions

Preheat the oven to 350°F (175°C).
Spread the hazelnuts on a baking sheet and roast for 10 to 15 minutes, shaking once or twice, until fragrant and lightly browned.
Transfer the warm hazelnuts to a clean kitchen towel and rub them together to loosen most of the skins.
Place the roasted hazelnuts in a food processor. Process until they progress from crumbs to a thick paste and eventually a smooth, glossy nut butter, scraping the sides as necessary.
Add the powdered sugar, cocoa powder, salt, and optional milk powder. Process until combined.
Add the oil and vanilla. Process until smooth and spreadable.
If desired, add melted chocolate and process until fully incorporated.
Taste and adjust the sweetness, cocoa, salt, or consistency as desired.
Transfer to a clean airtight jar and allow to cool before storing.

Recipe Notes

Process the hazelnuts long enough to achieve the smoothest texture.
Don’t worry about removing every piece of hazelnut skin.
Add oil gradually to avoid making the spread greasy.
For dairy-free chocolate hazelnut spread, omit the milk powder and choose dairy-free chocolate.
Store in a cool, dry place for about 2 weeks or refrigerate for longer storage.
If refrigerated, allow the spread to soften before serving.