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    Home » Recipes » Pantry Recipes

    Chocolate Hazelnut Spread (Homemade Nutella)

    Published: Jan 13, 2019 · Modified: Mar 4, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    chocolate hazelnut spread in a jar with text graphics.

    Silky, smooth, and luxurious, our Chocolate Hazelnut Spread is a healthy alternative to the store-bought version. This homemade Nutella recipe is dairy-free, made with just three ingredients, and comes together quickly in a blender in less than 5 minutes.

    chocolate hazelnut spread in a jar with salt, chocolate squares and hazelnuts around it.
    Jump to:
    • Ingredient List
    • Recipe Steps: How to Make Homemade Chocolate Hazelnut Spread
    • Chef's Tips
    • Variations
    • FAQ
    • Recipe Card

    The only thing better than store-bought Nutella is making homemade chocolate hazelnut spread. Made with just three ingredients – hazelnuts, chocolate, and salt, our version is blended into a smooth hazelnut butter before adding dark chocolate.

    Lightly sweetened, dairy-free, and a healthy alternative to the store-bought version, this homemade Nutella recipe is free from unnecessary ingredients and artificial preservatives. Plus, it's the closest thing to melting Ferrero Rocher chocolate and spreading it onto a piece of toast.

    Our Homemade Chocolate Hazelnut Spread is luxurious, nutty, and seriously irresistible. Spread it on toast, smear it on apples or strawberries, between our Chocolate Rolls, or as a topping on a Waffle Ice Cream Sandwich, our French Toast, oatmeal, or our oat flour pancakes. The uses for our homemade Nutella are richly endless – dare you not to eat it out of the jar or by the tablespoon.

    If you like our Chocolate Hazelnut Spread, you'll also enjoy our other Pantry Recipes like Homemade Cashew Butter, Cinnamon Applesauce, or Homemade Ricotta Cheese.

    ingredients for chocolate hazelnut spread (homemade nutella) with labelled text.

    Ingredient List

    • Hazelnuts: Whole raw cashews, organic if available. Save some time by using pre-roasted hazelnuts with the skin removed.
    • Chocolate: We use 70% dark chocolate to give a good balance of sweetness and deep chocolate flavor.
    • Salt: Kosher or sea salt.

    Find the complete recipe with measurements below.

    Recipe Steps: How to Make Homemade Chocolate Hazelnut Spread

    1. Roast the hazelnuts.

    Arrange the hazelnuts in a single layer on a baking sheet and roast in a preheated oven until the skins loosen and they begin to lightly brown. If using pre-roasted hazelnuts with skin removed, then roast until light brown and move to step 3.

    roasted hazelnuts on a sheetpan.

    2. Remove the hazelnut skins.

    While still warm, transfer the hazelnuts to a clean tea towel. Close into a pouch and vigorously rub and shake the hazelnuts to loosen the skins. Unbundle the towel to reveal the peeled hazelnuts.

    roasted hazelnuts in a tea towel with skins removed.

    3. Add hazelnuts to blender.

    Transfer the hazelnuts to your blender, leaving the skins behind (don't worry if there are a few skins left on the nuts). If available, blend using a nut butter setting, otherwise, start on low and gradually increase to full speed.

    roasted hazelnuts in a blender.

    3a. Hazelnut powder.

    After about 15-20 seconds of blending, the nuts will have a coarse powder consistency. Stop the blender, scrape down the sides with a spatula, and continue blending.

    Crumbly hazelnut butter in a vitamix.

    3b. Cruncy hazelnut butter.

    Another 15-20 seconds of blending will get your hazelnuts to a crunchy nut butter consistency.

    crunchy hazelnut butter in a Vitamix blender.

    3c. Smooth hazelnut butter.

    Another 15-20 seconds of blending will get your hazelnuts to a smooth nut butter consistency.

    smooth hazelnut butter in a Vitamix blender.

    4. Add the salt and chocolate.

    Add a pinch of salt and 2-3 squares of chocolate. Blend on a low setting and while continuing to blend, add the chocolate, 2-3 squares at a time. The heat from the nuts and the blender will slowly melt the chocolate, incorporating it evenly into the nut butter.

    Salt and chocolate squares in Vitamix with hazelnut butter.

    4. Make it extra smooth.

    Once you can no longer hear any chunks of chocolate hitting the blades, gradually increase the speed to full for 20 seconds to get the chocolate hazelnut spread to a smooth Nutella consistency.

    Creamy chocolate hazelnut spread in a blender.

    5. Transfer and store your homemade Nutella.

    Transfer the chocolate hazelnut spread to a glass container or jar with a tight-fitting lid. Transfer to the fridge to firm up then store at room temperature for an extra-soft and creamy texture, or keep in the fridge for a firm, spreadable consistency.

    chocolate hazelnut spread being poured into a mason jar.

    Chef's Tips

    Top Tip: Save time and effort by using pre-roasted hazelnuts with the skins removed. This reduces the roasting time to just a few minutes to warm them up and eliminates the effort and mess of removing the skins. 

    Equipment: This recipe is based on using a Vitamix Ascent Series A3500 (affiliate link) but you can use another high-powered blender or food processor. It may take a little longer and may have a slightly crunchy texture.

    Jar of homemade chocolate hazelnut spread on a counter with hazelnuts and chocolate around it.

    Variations

    • Spicy Homemade Nutella: add a half teaspoon of chili powder to the recipe along with the chocolate.
    • Extra Sweet: This recipe is not super-sweet, so if you are looking for something sweeter, add 4-6 tablespoons of granulated sugar as you add the chocolate squares. The heat of the blender/nuts will help the sugar dissolve.
    • Other Chocolate Nut Butter: You can utilize this same recipe with almost any other nuts to make chocolate nut butter, such as almonds for chocolate almond butter, peanuts for chocolate peanut butter, or a mix of nuts like walnuts, pecans, pistachios, or macadamia nuts for mixed chocolate nut butter.

    FAQ

    Do you have to use raw hazelnuts for this recipe?

    We find we get the best results with raw hazelnuts, which contain the most moisture. You can use pre-roasted/skinned hazelnuts to save time but you may need to process them longer to help it along.

    Do you have to remove the skins before blending?

    For the success of the recipe, remove the skins. Leaving them on can make the hazelnut spread bitter and prevent it from being super-smooth like Nutella.

    Do you need to chop or melt the chocolate before blending?

    While many recipes call for the chocolate to be melted before adding, this is an unnecessary step as the warmth from the roasted nuts, and from the friction of blending, gradually melts the chocolate allowing it to perfectly incorporate into the nut butter.

    Why is my homemade Nutella so liquidy?

    The consistency of the warm blended hazelnuts and melted chocolate makes the hazelnut spread more of a sauce than a spread. Simply place in the fridge for about 1-2 hours to chill to a spreadable consistency. At this point, you can store at room temperature or in the fridge depending on how creamy you like it.

    How long with the chocolate hazelnut spread last?

    The shelf life of nut butter depends on the temperature, light, and moisture of the space it is stored. We keep our chocolate hazelnut spread at room temperature for 2-3 weeks or in the fridge for 6-8 weeks.

    Recipe Card

    chocolate hazelnut spread in a jar.

    Chocolate Hazelnut Spread (Homemade Nutella)

    5 from 18 votes
    Philip Lago and Mystique Mattai
    Our Chocolate Hazelnut Spread, aka Homemade Nutella, is so simple to make, requires just 3 ingredients, and is a better chocolate breakfast spread than anything you can find in a jar. Chocolately, smooth, and subtly sweet, this recipe is one we make again and again (and again).
    Servings: 10 servings
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Chilling Time 1 hour hr

    Ingredients
      

    • 3 cups raw hazelnuts
    • 8 oz dark chocolate broken into squares (about 1 heaping cup)
    • ¼ teaspoon salt

    Instructions
     

    • Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 10-14 minutes, stirring once halfway through, until golden brown and the skins loosened.
    • Transfer the nuts to a clean, lint-free kitchen towel. Close the towel into a pouch, holding the four corners. Shake the hazelnuts and firmly and quickly rub the base of the pouch on your palm several times. Do this for 30-60 seconds to loosen and remove the skins from the hazelnuts.  
    • Transfer the hazelnuts to your blender, leaving the skins behind to discard (don't worry if there are a few skins left on the nuts). Blend using a nut butter setting, if available, otherwise, start on low and gradually increase to full speed. Blend for 30-60 seconds, until the hazelnuts turn to hazelnut butter. Stop and scrape down the blender container a couple of times, if necessary.
    • Add a pinch of salt and 2-3 squares of chocolate. Blend on a low setting and while continuing to blend, add the chocolate, 2-3 squares at a time, until fully incorporated and you can no longer hear the chocolate catching the blades.
    • Stop and scrape down the blender. Blend, once more, for 20 seconds on high speed until the chocolate hazelnut butter is perfectly smooth. Transfer to a jar, then place in the fridge to chill for about 1-2 hours, until thickened. Store at room temperature and enjoy for up to 3 weeks.

    Recipe Notes

    Scroll up to view a visual walkthrough of the recipe.
    Equipment: This recipe is based on using a Vitamix Ascent Series A3500 (affiliate link) but you can use another high-powered blender or food processor. It may take a little longer to get a creamy consistency.
    Volume: It is very important to ensure you have enough nuts in your blender to process properly. Use at least half the amount of your blender container capacity, for example, an 8-cup container, you should start with 4 cups of ingredients.
    Consistency: The chocolate hazelnut spread will be very liquidy when first blended. Place in the fridge to chill and get that homemade Nutella consistency.
    Reduce food waste and use the leftovers for the best glass of chocolate milk: Before washing the blender container, add 2 cups of milk and a teaspoon of maple syrup and blend for 30 seconds. Transfer to a cup and enjoy.
    Storage: Store the chocolate hazelnut spread in a closed jar. It will last 2-3 weeks at room temperature or 6-8 weeks in the fridge.

    Nutrition

    Calories: 362kcal | Carbohydrates: 16g | Protein: 7g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 407mg | Fiber: 6g | Sugar: 7g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 4mg

    Additional Information

    Course: Breakfast, Food + Drink, Snack
    Cuisine: Canadian, Comfort, Italian, north american
    Servings: 10 servings
    Calories: 362
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Kim says

      February 19, 2022 at 1:07 am

      How do you make it super smooth? Just keep blending? Not that it will take away from the taste (I hope) yours looks a bit chunky. I only have a smoothie type blender. Will this still work?

      Reply
      • Philip + Mystique says

        February 21, 2022 at 8:14 am

        Hi Kim, you can try blending a little longer. If that doesn't work, you can try to add a little bit of maple syrup or honey to help it get smoother. We always like our nut butters with a little bit so we intentionally leave it a little chunky.

        Reply
    2. Marlene says

      January 23, 2021 at 2:21 am

      Tastes amazing and super easy to make! Thanks for the recipe, it's going on this morning's crepes!5 stars

      Reply
    3. Charlie says

      January 08, 2021 at 8:45 am

      Hi, I would like just a hazelnut spread NO chocolate!5 stars

      Reply
      • Philip + Mystique says

        January 21, 2021 at 10:34 am

        Hi Charlie,

        Thanks for stopping by the blog and taking the time to comment. If you do steps 1 through 3 then that will give you a delicious, chocolate-free hazelnut spread. Happy cooking!

        Reply
    4. Herbivore Earthfoods says

      November 27, 2020 at 2:49 am

      This blog is very nice. Thank you for this post. Keep it up

      Reply
    5. Rachel says

      June 26, 2020 at 7:08 pm

      Hi, Can I use this to make chocolate babka? How do i make it thinner so easier to spread on the dough? Thanks!5 stars

      Reply
      • Chef Sous Chef says

        June 29, 2020 at 9:54 am

        Hi Rachel,

        You certainly can. You can blend in a little coconut oil or even use milk to thin it out a bit for a babka.

        Reply
    6. Vaishnavi says

      June 06, 2020 at 8:24 am

      This recipe looks divine and I plan on trying it next week! Just a quick question - how many grams do 2 cups of raw hazelnuts weigh? I'm from the UK and all these websites I've found online convert it to different weights and I wanted to check which is the right one 🙂5 stars

      Reply
      • Chef Sous Chef says

        June 10, 2020 at 9:43 am

        Hello Vaishnavi,

        The weight for 2 cups of hazelnuts should be approximately 300g. Good luck with the recipe!

        Reply
        • Vaishnavi says

          July 05, 2020 at 9:46 am

          Tasted amazing!! Thank you so much for the recipe 🙂 I am wholly looking forward to delving into more recipes from the website.5 stars

          Reply
          • Chef Sous Chef says

            July 06, 2020 at 5:23 pm

            That's wonderful to hear Vaishnavi! Thanks so much for the nice comments and so glad you enjoyed the recipe. All the best!

            Reply
    7. Josephine says

      February 08, 2020 at 11:30 pm

      I am so looking forward to trying your recipe since, like you stated, who wants sugar and oil to be the first two ingredients of a hazelnut spread???

      My question to you two is this: since this spread keeps at room temperature for 2-3 weeks, how much longer (if applicable) will this keep in the refrigerator? Can I partially freeze to thaw and use at a later date? How should it be thawed (counter or in the fridge)? Thank you!

      Reply
      • Chef Sous Chef says

        February 09, 2020 at 10:05 am

        Hi Josephine, We have never tried to freeze it. It will become extremely firm in the fridge, so you are best to make a smaller batch to keep out at room temperature.

        Reply
    8. Gabriele says

      January 20, 2020 at 2:41 pm

      Would you recommend using whole hazelnuts or would be equally tasteful using already roasted and blanched ones?
      Also, would it compromise its texture by adding coffee in a liquid form rather than instant granules?
      Could you suggest an alternative to maple syrup?
      Thank you for this wonderful recipe!5 stars

      Reply
      • Chef Sous Chef says

        January 20, 2020 at 2:49 pm

        Hi Gabriele,

        Thanks for the questions. Pre-blanched/roasted hazelnuts will work wonderfully for the recipe assuming they are fresh. Using coffee in the liquid form should be ok, but just a small amount, so make it extra-strong 🙂 Instead of maple syrup, you could use honey, date syrup, or quick dissolve sugar.

        Reply
        • Gabriele says

          January 20, 2020 at 4:18 pm

          Thanks for the quick reply. One last question if I may; if using already roasted AND blanched hazelnuts, would I still bake them for 7-8 minutes?
          Thank you very much, I’ll let you know how my version of this great recipe will turn out (fingers crossed) ?

          Reply
          • Chef Sous Chef says

            January 21, 2020 at 11:21 am

            I don't think it is necessary to bake pre-roasted hazelnuts unless they are very light in colour.

            Reply
    9. Dana says

      February 13, 2019 at 6:38 pm

      Homemade comments, sauces, dressings, etc. are always so much better than store bought, and this hazelnut spread is no different! If only I could find a way to incorporate it into every meal 😉5 stars

      Reply
    10. Leanne | Crumb Top Baking says

      February 13, 2019 at 2:00 pm

      I only have nutella in the cupboard on rare occasions when I'm making a special dessert or treat that calls for it. I have never been one to slather it on toast. I'm a peanut butter gal. But the photos of this chocolate hazelnut spread are drool worthy, and I may need to convert to slathering this on my toast!5 stars

      Reply
      • Chef Sous Chef says

        February 26, 2019 at 10:00 am

        You obviously can't go wrong with peanut butter, but yeah, this is worth the slather on toast 😉

        Reply
    11. Jo Vanderwolf says

      February 13, 2019 at 11:23 am

      So... yeah... I need to make this happen ASAP. I am loving the texture of this so much more than the store bought stuff! I can't wait to try it!5 stars

      Reply
      • Chef Sous Chef says

        February 26, 2019 at 9:59 am

        LOL.... It's a little thicker than the store bought stuff, making it hold up better on warm toast or pancakes

        Reply
    12. Donna says

      February 13, 2019 at 12:20 am

      Wow! This hazelnut spread looks amazing. There's something so satisfying about making your own nut butters from scratch.5 stars

      Reply
      • Chef Sous Chef says

        February 26, 2019 at 9:58 am

        Thanks Donna, completely agree! Not only is it generally healthier, but simply watching the nuts turn to butter is so satisfying!

        Reply
    13. Sabrina says

      February 12, 2019 at 2:28 pm

      I love this recipe, whole ingredients and sweetened with maple syrup-yum! Excellent, thank you ?5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 2:40 pm

        Thanks so much Sabrina!

        Reply
    14. Dawn - Girl Heart Food says

      February 12, 2019 at 2:06 pm

      I'm OBSESSED with making my own nut butter and am always amazed how it comes together so creamy and quickly. This one sounds absolutely delish! Perfect for Valentine's day with some strawberries 🙂5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 2:15 pm

        You can say that again! ?

        Reply
    15. Elaine says

      February 12, 2019 at 1:15 pm

      I'm loving the addition of espresso in your beautiful recipe! It adds an extra layer of yum!5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 2:14 pm

        It's amazing how it intensifies the chocolate flavour.

        Reply
    16. Colleen says

      February 12, 2019 at 12:57 pm

      Knowing the ingredients, I've never had Nutella in the house, but there's no denying how delicious the combo of chocolate and hazelnuts are. Your homemade version looks amazing, and I can't wait to try it!5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 1:11 pm

        It's probably one of my favourite combos. Thanks for the nice words ?

        Reply
    17. Lisa says

      February 12, 2019 at 3:40 am

      This looks amazing! And love that it's all healthy ingredients! Definitely want to try this!5 stars

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 1:08 pm

        Thanks Lisa, it's definitely something you can eat anytime and not feel guilty about

        Reply
    18. Laura says

      February 11, 2019 at 1:31 pm

      I am looking forward to trying this healthier version of Nutella! It looks so easy and delicious ?!

      Reply
      • Chef Sous Chef says

        February 12, 2019 at 1:07 pm

        Thanks Laura. Make sure to let us know how you like it!

        Reply
      • Apple says

        April 15, 2020 at 9:05 am

        I've already made it. It's superp and super easy to make. I use honey cause I don't have maple syrup and it's very good too. Thank you for sharing.5 stars

        Reply
    19. Mélanie @ Bon Appet'Eat says

      February 11, 2019 at 1:09 pm

      Omg I definitely should do something about my Nutella jar and get the real stuff!
      Also, ALL pictures you guys publish are beautiful. I love your style and how sleek it looks!

      Reply
    20. Joyce says

      January 14, 2019 at 11:28 am

      Chocolate + hazelnuts are the best combination! I have to give this recipe a try!

      Reply
    21. Shivani Raja says

      January 14, 2019 at 3:12 am

      I just can’t get enough of your photography - it’s gorgeous! I’ve been craving nutella since I went vegan so this recipe came at the right time! Thank you x

      Reply
      • Chef Sous Chef says

        January 14, 2019 at 10:31 am

        So sweet Shivani, thanks so much. Give the recipe a try and let us know what you think ?

        Reply
    22. Lauren says

      November 20, 2017 at 11:21 pm

      This is so delicious! Not too sweet and super chocolaty!5 stars

      Reply
    5 from 18 votes (1 rating without comment)

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