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Close up of a jar of homemade Nutella on counter next to strawberries for dipping.
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Chocolate Hazelnut Spread

Chocolatey, smooth and rich, this homemade version of Nutella features amazing toasted flavors and can be customized to your taste.
Course Condiment
Cuisine American
Keyword Condiment
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 serves
Calories 237kcal
Author Kate Freebairn

Equipment

  • Baking Tray
  • Blender (ideally, a high-powered one) or food processor
  • Spatula

Ingredients

  • 250 g Hazelnuts (raw)
  • 65 g Powdered Sugar (icing sugar)
  • 30 g Cocoa Powder
  • 2 g Vanilla Extract
  • Salt (just a pinch)

Instructions

  • Preheat your oven to 400ºF/200ºC. Put the hazelnuts on a baking sheet and roast until golden, shaking halfway through to rotate the nuts. This should take about 7 to 10 minutes depending on your oven. 
  • Carefully transfer the toasted hazelnuts to a high-powered blender. Blend on high speed to the consistency of smooth peanut butter, 3 to 5 minutes. If using a food processor, the process may take 10 to 15 minutes. Scrape down the sides as needed.
  • Add the powdered sugar, cocoa powder, vanilla extract and pinch of salt to the blender. Blend again on high speed, scraping down the sides as needed, until all the ingredients are incorporated and you have a lovely smooth texture. Taste and add more powdered sugar, vanilla, or a pinch more salt if desired before transferring to a clean, sterilised jar.
    This recipe makes 1 x 250 ml jar of chocolate hazelnut spread but you can easily double or triple the recipe.

Nutrition

Serving: 40g | Calories: 237kcal | Carbohydrates: 16g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 1mg | Potassium: 270mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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