Description
Discover how to make your own creamy, rich chocolate-hazelnut spread at home.
This homemade Nutella recipe is free from palm oil and artificial additives, offering a healthier and equally delicious alternative to the store-bought version.
Ingredients
Scale
- 350 g whole hazelnuts
- 150 g light brown sugar
- 30 g unsweetened cocoa powder
- 22 to 45 ml canola oil
Instructions
- Preheat your oven to 180°C (350°F).
- Spread the whole hazelnuts on a baking tray and roast them for 10 to 15 minutes. They should turn lightly golden and release a rich, nutty aroma.
- Right after roasting, place the warm hazelnuts into a food processor with a metal blade.
- Blend until they turn into a smooth paste—this may take around 5 minutes, so be patient. The creaminess is worth the wait!
- Add the brown sugar and unsweetened cocoa powder. Blend for another 3 minutes until the mixture becomes dark, smooth, and slightly glossy.
- With the processor running, slowly drizzle in the canola oil. Use about 22 ml for a soft, spreadable texture—adjust slightly depending on how thick or fluid you want it.
- Transfer your homemade Nutella into airtight glass or plastic jars. Keep it refrigerated, where it will stay fresh for 4 to 6 weeks.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: spread
Nutrition
- Serving Size: 100 g
- Calories: 550 kcal