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Homemade Nutella spread

Author Natalie


For the Nutella:

  • 250 grams of natural hazelnuts
  • 25 grams 2 tablespoons + 1 teaspoon cocoa powder
  • 60 grams 6 tablespoons powdered sugar (see notes regarding sweetness adjustment)
  • Pinch of salt
  • 30 ml. 2 tablespoons vegetable oil


  1. Preheat oven to 180 Celsius degrees.
  2. Place the hazelnuts on a baking tray in a uniform layer.
  3. Roast for 8-10 minutes or until the thin rind is slightly cracked and they get a golden hue.
  4. Transfer the hot nuts to a clean towel, close and rub them together until the peel falls out of them.
  5. Transfer the peeled warm hazelnuts to a food processor with a steel blade. Add cocoa powder, powdered sugar, salt and oil and blend for 5-10 minutes or until a smooth, uniform spread is obtained.
  6. Transfer the Nutella to an airtight jar and keep in the refrigerator.

Recipe Notes

  • The spread is kept in an airtight jar for up to 10 days in the refrigerator. It is also possible to freeze for a longer period of time.
  • Before cooling, the spread is relatively liquid and it solidifies a bit once cooled (but is still soft and easy to apply, even cold!).
  • Instead of powdered sugar you can use the same amount of maple (which will slightly change the taste).
  • Note that you can play with the sweetness of the spread according to personal taste. If you like really sweet - you can increase the amount of powdered sugar to taste.
  • It is important not to give up the salt because it balances the sweetness and emphasizes the taste of the nuts and cocoa.
  • If desired, you can use coconut oil. I used regular canola oil.