home made Nutella

A spread that is easy to make at home: the Home made Nutella ! A well-known hazelnut and chocolate flavor, reproduced with 7 simple ingredients (and without palm oil). Prepare yourself a big jar of homemade Nutella to accompany your pancakes and toasts...

What you will like with this homemade nutella

• flavors : a hazelnut-chocolate spread less sweet than the original version with a richer taste.
• Texture : even without palm oil it is possible to make your own homemade Nutella! It remains creamy because it is kept at room temperature.
• Difficulty level : Easy ! On the hardware side, you need a powerful blender or a voucher food processor.

Ingredient details

• Hazelnut : it doesn't matter what variety, they just have to be whole, that is to say with their skin.
• milk chocolate : I use baking milk chocolate, it is used to soften the spread and create texture.
• icing sugar : it allows to sweeten and also to thicken this homemade Nutella. It does not leave crystals in the mouth which is important for this recipe.
• oil : I use rapeseed oil but other oils are also suitable (sunflower, refined and deodorized coconut oil).
• bitter cocoa : it adds depth to the chocolate taste, we use little of it.

How to make homemade nutella?

1. On roast the hazelnuts in the oven: simply on a hob!
2. On mix the hazelnuts in a blender or food processor: the whole hazelnuts go from the powder stage to the liquid stage.
3. We do melt the milk chocolate : in the microwave or bain-marie.
4. On mix all the ingredients : we mix them together until we obtain a smooth and homogeneous texture. All that remains is to put them in a jar.

My tips for making this recipe a success

• roast the hazelnuts to increase their flavor: this is what gives all the taste to this homemade Nutella!
• so as not to damage your blender/mixer : make regular stops when mixing the hazelnuts to avoid overheating.
• pass the spread through a sieve if you have small pieces of unmixed hazelnuts left inside. This can happen when using a food processor or if the blender is not powerful enough.

How to store your homemade nutella?

By its composition, it is best to keep your homemade Nutella at room temperature, up to 2 weeks. If you want to keep it longer, up to 1 month, you should place it in the refrigerator.

In the refrigerator, it will harden and will therefore be less easy to spread. It will need to be allowed to return to room temperature before using it or put it in the microwave for a few moments.

Other recipes to try

If you like this kind of easy recipes for snack or breakfast, then I advise you to take a look at these other recipes from the blog:

• Homemade almond butter (1 ingredient)
• Roasted hazelnut chocolate babka
• Easy no-bake energy balls
• Chocolate chip coconut muffins
• Soft butchy brioche with chocolate chips

If you make this homemade Nutella, please rate the recipe below and tag @liliebakery on Instagram so I can see your creations!

Quick and Easy Homemade Nutella

4.77 on 26 votes

Making your own homemade spread is very simple! 7 ingredients only, with a blender or a food processor...

Amount : 1 big jar

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Prepare in advance 15 minutes min

Cook time 15 minutes min

Total 30 minutes min

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Home

• 1200w blender
• food processor

Ingredients 

• 200 g whole hazelnuts with their skin
• 15 g bitter cocoa
• 2 cs Colza oil or sunflower, or refined coconut
• 95 g icing sugar
• 1 cc natural vanilla extract
• 0,25 cc salt
• 100 g pastry milk chocolate

Prepare in advance 

• Preheat the oven to 180° traditional heat. Spread the hazelnuts on a baking sheet lined with parchment paper. Bake for 15 minutes, stirring the hazelnuts once during cooking.
• Place the roasted hazelnuts in a tea towel and let cool. Rub the hazelnuts in the tea towel to remove their skin. It's okay if there's some unremoved skin left.
• Separately, melt the milk chocolate in the microwave or bain-marie. Let cool for later.
• Put the hazelnuts in the bowl of a powerful blender (or food processor). Blend the hazelnuts until they turn into a powder, then into a liquid. It takes about 5 minutes, stopping every 30 seconds so as not to overheat your hardware.
• Add the bitter cocoa, rapeseed oil, icing sugar, vanilla and salt. Mix everything to have a homogeneous texture.
• Add the warm melted chocolate last. Blend one last time. If you have pieces of hazelnuts left, due to a mixer/blender that is not powerful enough, just pass the mixture through a sieve.
• Pour the spread, still liquid, into a large jar. It will thicken as it cools.

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Recipe : Dessert, Snack