Description
This homemade Nutella recipe offers a rich, creamy chocolate hazelnut spread made from roasted hazelnuts, cocoa powder, and a touch of vanilla. It’s a delightful, naturally flavored alternative to store-bought spreads, perfect for breakfast, snacks, or baking.
Ingredients
Nutella Spread Ingredients
- 8 ounces raw hazelnuts
- ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and roast them for 12 to 14 minutes until they become fragrant and their skins start to crack, enhancing their natural flavor.
- Remove the Skins: While the hazelnuts are warm, transfer them to a clean kitchen towel. Rub them vigorously together inside the towel to remove most of the skins. It’s fine if some bits remain; they will blend well later.
- Blend the Ingredients: Place the peeled hazelnuts, powdered sugar, unsweetened cocoa powder, avocado oil, vanilla extract, and salt into a food processor. Blend continuously until you achieve a smooth, glossy paste, stopping occasionally to scrape down the sides to ensure even mixing.
- Store and Cool: Transfer the finished Nutella into a clean jar. Allow the spread to cool to room temperature, which will cause it to thicken. Store in an airtight container for optimal freshness.
Notes
- Be sure to roast hazelnuts evenly to avoid any burnt pieces which can alter the flavor.
- If you prefer a chunkier spread, pulse the food processor less to leave some texture.
- Substitute avocado oil with light olive oil or another neutral oil if preferred.
- Store homemade Nutella in the refrigerator for up to 2 weeks.
- Allow refrigerated Nutella to come to room temperature before use for easier spreading.
