Homemade Nutella
Prep time
Cook time
Total time
Recipe type: Spread
Cuisine: Vegan
Serves: 450g
  • 400g raw hazelnuts
  • 100g dark chocolate 70%
  • 1 tsp vanilla extract
  • pinch of sea salt
  • ½ tsp ground cinnamon (optional)
  • 1 tbsp maple or agave syrup
  • 1 tbsp vegetable oil (almond or hazelnut oil is best)
  1. Preheat oven to 150°C. Place the hazelnuts on a baking tray and roast them for 10-15 minutes.
  2. Remove them from the oven and wrap them in a kitchen towel. Leave them in the towel until they are cool enough to touch. Still in the kitchen towel, rub the hazelnuts against each other until most of the skins are off. This doesn't have to be perfect, there will be a few stubborn nuts.
  3. Place the skinned hazelnuts in a food processor or high performance blender and blend until you have a creamy nut butter, about 10 minutes. Scrape down the sides as needed.
  4. Meanwhile, melt the chocolate over a double boiler.
  5. Once your hazelnut butter is ready, add the melted chocolate, vanilla, salt and cinnamon. Blend until all is well incorporated. If you want your Nutella to be sweeter, add the maple syrup and oil and blend again until smooth.
  6. Pour your Nutella in a mason jar and store in the fridge. It will harden slightly when chilled. Bring it to room temperature or heat it to soften.
If you find that your Nutella is sweet enough with the melted chocolate, then leave out the maple syrup and oil.

Store in the fridge.

*Adapted from Minimalist Baker
Recipe by Bowsessed™ at https://bowsessed.com/homemade-nutella/