Menu Enter a recipe name, ingredient, keyword...
Logout / Welcome

Homemade Nutella


Do it youself Nutella - without the palm oil!

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 cup hazelnuts
  • 12 ounces milk chocolate
  • chopped
  • 2 tablespoons mild vegetable oil
  • such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • more or less depending upon your preference


servings 1
Level of difficulty Average
Preparation time 15mins
Cost Average budget


Step 1

1. Preheat the oven to 176°C.

2. Put a layer of hazelnuts on a baking tray and toast them in the oven for about 10 - 12 minutes, until browned and the skins have started to peel. Wrap them in a kitchen towel and rub off the loose skin of the nuts. Leave to cool (completely).
3. Melt the chocolate in a waterbath or in the microwave and stir until nice and smooth. Leave to cool completely.
4. In a (Magimix 4200XL) food processor, grind the hazelnuts until it becomes a paste. Add oil, sugar, cocoa powder, vanilla, and salt and keep processing until well combined and smooth. Add the melted chocolate, and again blend well. Strain the mixture to remove any chunks of hazelnut that remain.

The end result of the homemade Nutella should be thin and runny but don't worry, it will thicken as it cools. Pop the mixture into a mason jar and let it cool at room temperature.

The Nutella will last on the kitchen table for 2 weeks.

Like these recipes? Then you'll love

Leave a comment about this recipe

Cake filled with Nutella and marshmallows Chocolate Biscuit and Nutella Cake