How to Make Homemade Nutella (2 Ingredients Only!)
If you’ve ever wondered if you can make your own homemade Nutella with just a couple of simple ingredients, the answer is yes. It’s honestly a game changer.
This homemade Nutella recipe uses just raw hazelnuts and melted chocolate to create a rich, smooth (ish), creamy texture that rivals any store-bought Nutella. It’s simple, wholesome, and lets the natural flavour of toasted hazelnuts shine.
Whether you’re spreading it on toast, drizzling over ice cream, or dipping banana slices and fresh fruit, this is one of those easy recipes you’ll come back to again and again.
Although, it may only last a few days if you love it as much as my family do!
If you like this recipe, why not try my blueberry peanut butter as well.
Why You’ll Love This Homemade Version
- Made with just 2 simple ingredients
- No unnecessary extras like vegetable oil or soy lecithin
- Naturally rich from the natural oils in hazelnuts
- You can control the sweetness (use milk chocolate or dark chocolate)
- A healthier homemade Nutella option with less sugar
- Tastes like a cross between Ferrero Rocher and pure hazelnut butter
Ingredients
- 250g (approx 2 cups) whole hazelnuts
- 150g melted chocolate (milk or dark)
The Best Way to Make Homemade Nutella
- Roast the Hazelnuts: Preheat your oven to 170 degrees (fan) and place hazelnuts in a single layer on a baking sheet
- Roast on the middle position of your oven rack for 10–12 minutes. You’ll know they’re ready when they’re fragrant and lightly golden. This step creates roasted hazelnuts with a deeper flavour and makes such a huge difference compared to skipping it.
- Remove the Skins: While still warm, wrap the hazelnuts in a clean kitchen towel, tea towel, or dish towel and rub them together to remove the hazelnut skins (don’t worry about the skins as a little bit left is fine)
- Blend into Hazelnut Butter: Place hazelnuts into a high speed blender or food processor. Blend for a few minutes, scraping down the sides of the bowl as needed. At first, it will look like a dry paste, but give it a bit of time as the natural oils will release and turn it into smooth hazelnut butter.
- Add Melted Chocolate: Melt your chocolate in the microwave in 30 second bursts and let it cool slightly to room temperature. Slowly pour the creamy nut mixture into the melted chocolate while stirring.
- Transfer to a jar with a tight-fitting lid and enjoy.
Tips for the Creamiest Texture
- Use a high speed blender for the smoothest finish
- Blend longer than you think. It will go from crumbly to paste to silky
- Warm hazelnuts blend much better than cold ones
- A small amount of hazelnut oil or coconut oil can help loosen the texture
How to Use Your Homemade Nutella
- Spread on toast or pancakes
- Swirl into yoghurt or porridge
- Drizzle over ice cream
- Dip banana slices or strawberries
- Add to nutella banana bread
- Bake into Nutella brownies
- Use in your favorite desserts and favorite treats
How to Store
- Transfer to a jar with a tight-fitting lid
- Keep in an airtight container at room temperature for up to a week
- Or refrigerate for longer storage (just let it soften before using)
Homemade Nutella
A simple homemade Nutella recipe made with roasted hazelnuts and melted chocolate. Creamy, delicious, and perfect for toast, fruit, or desserts.
Ingredients
Equipment
Method
- Preheat your oven to 170 degrees (fan) and place hazelnuts in a single layer on a rimmed baking sheet
- Roast on the middle position of your oven rack for 10–12 minutes. You’ll know they’re ready when they’re fragrant and lightly golden.
- While still warm, wrap the hazelnuts in a clean kitchen towel, tea towel, or dish towel and rub them together to remove the hazelnut skins (don’t worry about the skins as a little bit left is fine)
- Place hazelnuts into a high speed blender or food processor. Blend for a few minutes, scraping down the sides of the bowl as needed.
- At first, it will look like a dry paste, but give it a bit of time as the natural oils will release and turn it into smooth hazelnut butter.
- Melt your chocolate in the microwave in 30 second bursts and let it cool slightly to room temperature.
- Slowly pour the creamy nut mixture into the melted chocolate while stirring.
Video
Notes
- Transfer to a jar with a tight-fitting lid. Keep in an airtight container at room temperature for up to a week. Or refrigerate for longer storage (just let it soften before using)
