Homemade Nutella - Hazelnuts, cocoa, confectionary sugar, vanilla and oil is all you need to make Nutella at home. Better than store bought! www.recipetineats.com
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4.75 from 8 votes

Homemade Nutella

A silky, creamy homemade Nutella! It tastes just like the real thing, with a slightly stronger hazelnut flavour and the pure taste of preservative free homemade goodness. This really will knock your socks off. A must try at least once in your life!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Servings: 1 1/2 cups
Calories: 122kcal
Author: Nagi | RecipeTin Eats


  • 250 g / 8 oz raw skinless hazelnuts (Note 1)
  • 1/4 cup /30 g Dutch processed unsweetened cocoa powder (Note 2)
  • 3/4 cup / 90 g icing sugar / confectionary sugar
  • 2 tbsp hazelnut oil (or vegetable, canola, grapeseed or other neutral flavoured oil)
  • 1 tsp vanilla extract


  • Preheat oven to 180C/350F.
  • Place hazelnuts on a baking tray, roast for 8 minutes or until golden. Transfer into blender.
  • Blend on the lowest speed until the nuts are ground into a crumb. Scrape down the sides as necessary. Then increase the speed to 4 until it turns into a paste. You may need to scrape down the sides - in my Vitamix blender, I did not have to. Then increase the speed as high as it will go and whizz until it becomes smooth with a consistency like honey.
  • Add remaining ingredients, then whizz, starting on low and increasing to high. Whizz until smooth - the sugar takes the longest to dissolve (Note 3).
  • Pour into a jar - it will be lovely and warm. Allow to cool to spread consistency. Do not refrigerate as the sugar will crystallise and it will become grainy.
  • Use as you do Nutella! Especially fabulous with Nutella Crepes!


1. If you can't find peeled hazelnuts, just use hazelnuts with the skin on. Roast them, then place in a bowl and then put another bowl on top. Shake vigorously to loosen the skin then separate the nuts from the skin. Don't worry if there is some skin, it will whizz up smooth. You just want to remove most of the skin because it can be a bit bitter.
2. Dutch processed cocoa powder is darker and has a more intense flavour than normal cocoa powder. You can use a dark cocoa powder (which is darker than normal cocoa but slightly lighter than Dutch processed) but the Nutella won't be quite the same colour and the chocolate flavour is a slightly less (not that much, it affects colour more than taste).
3. It takes around 2 - 3 minutes in my Vitamix which is a high performance blender, so it may take longer in other blenders.
4. Nutrition per serving, assuming 20 servings (about 1 tbsp per serving).Homemade Nutella Nutrition


Serving: 23g | Calories: 122kcal | Carbohydrates: 10.2g | Protein: 2.1g | Fat: 9.1g | Saturated Fat: 0.8g | Potassium: 112mg | Fiber: 1.5g | Sugar: 8.1g | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.7mg