Homemade Chocolate Hazelnut Spread (Nutella)
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Recipe Intro From eat.haga
Homemade Chocolate Hazelnut Spread is rich, creamy, and seriously addictive—and makes an amazing edible gift! I’ve made this three times in the past month (and gifted two jars already). It's the perfect holiday treat, but honestly, I’d be thrilled to receive it any time of year. Made in minutes with just a handful of ingredients, this spread is vegan-friendly, shelf-stable, and comes together easily in a high-speed blender.
Storage tips:
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Shelf stable for 2 weeks at room temperature
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Refrigerate for a firmer, Nutella-like consistency—lasts up to 2 months
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No need to refrigerate unless you want it thicker
- Recipe Card
Recipe Card
ingredients
- 2 1/2 cups hazelnuts
- 1/3 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons coconut oil
Method
Step 1
Preheat the oven to 400°F. Spread hazelnuts on a baking sheet and roast for 7–9 minutes, until lightly browned and fragrant.
Step 2
If using hazelnuts with skins, wrap them in a clean kitchen towel or paper towel and rub to remove as much of the skins as possible. It's okay if a few bits remain.
Step 3
In a high-speed blender (like a Blendtec) or food processor, blend the hazelnuts until smooth and creamy. This will take about 3–5 minutes in a blender or 15–20 minutes in a food processor, scraping down the sides as needed.
Step 4
Add the cocoa powder, powdered sugar, vanilla, and salt. Blend again until fully combined.
Step 5
Add the coconut oil and blend one final time until silky smooth.
Step 6
Spoon into a clean jar. Let it cool before sealing.