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chocolate hazelnut spread in a jar.
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5 from 18 votes

Chocolate Hazelnut Spread (Homemade Nutella)

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).
Prep Time5 minutes
Cook Time15 minutes
Chilling Time1 hour
Course: Breakfast, Food + Drink, Snack
Cuisine: Canadian, Comfort, Italian, north american
Keyword: Chocolate Hazelnut Spread, dairy-free, Homemade Nutella, How to make Nutella
Servings: 10 servings
Calories: 362kcal

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.

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