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How to Make Your Own Nutella | The Best Homemade Nutella Recipe

Everyone loves Nutella, including us. We consider it to be a major macronutrient, up there with protein, fat and carbs. That being said, store-bought Nutella from Ferrero isn’t perfect, which is why we encourage you to try making your own! A homemade hazelnut and chocolate spread is very easy to make and yields a much yummier and healthier “Nutella” than anything you’ll find in a grocery store.

Homemade Nutella Recipe | How to Make Hazelnut & Chocolate Spread At Home From Scratch

Why Make Nutella At Home?

The first, and perhaps most obvious, reason for making Nutella at home is that you can create a healthier version. By making homemade Nutella, you can control how much sugar you add into the mix. Store-bought Nutella is loaded with sugar, which is the first listed ingredient. Even our recipe below, which makes a very sweet treat, has twice as much hazelnuts as it does sugar. You can reduce the amount as much as you like, even making an unsweetened version if you like (think hazelnut peanut butter).

In our opinion, the more important reason to give homemade Nutella a shot is the incredible flavor upgrade you will be rewarded with. Using much more hazelnuts (and undoubtedly of a higher quality), your DIY Nutella will be far more delicious. Sorry, Ferrero.

You can also switch out the nuts! We had great success making pecan “Nutella” recently.

How to Make the Best Homemade Nutella

The most difficult aspect of making Nutella yourself is achieving a good texture. Store-bought Nutella is extremely smooth. Even with a top-of-the-line food processor, any homemade version is naturally going to have a grainier texture from bits of unblended hazelnuts. Personally, we don’t mind the chunkier texture at all, so we leave it as-is. If you want super smooth Nutella, you can use a spatula to press your mixture through a very fine mesh sieve.

If you’ve ever had a homemade peanut butter, you’re probably familiar with how the oil separates, rises to the top, and needs to be stirred in before eating. The same thing will tend to happen with homemade Nutella, unless an emulsifier is used.

Soy lecithin is a natural emulsifier that is pretty easy to find and will completely solve the problem of oil separation. You definitely don’t need it, though. If you’re ok with giving your Nutella a quick stir before spreading it on some bread, feel free to skip it!

One last final note about texture: when you finish making the Nutella it will seem a little soupier than store-bought Nutella. This is just because it’s coming hot out of the food processor. After having a few hours (better yet a couple of days) to set at room temperature will thicken substantially.

How to Store Homemade Nutella

No need to refrigerate it! You can keep it in a jar or other airtight container at room temperature for several weeks (assuming it will last that long, which is unlikely).

Ideas for Serving Nutella

The most traditional way to eat Nutella in Italy is simply to spread it on bread. If you’re looking for something a little fancier, check out our recipes for Nutellotti cookies, Nutella crepes, and Nutella pizza!

Watch the Pasta Grammar video where we make homemade Nutella here:


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Makes: About 3 cups

Cook Time: 1 hour

For this recipe, you will need:

  • 17.5 oz. (500g) raw hazelnuts

  • 2 cups (250g) powdered sugar, or to taste

  • 1 1/8 cup (90g) unsweetened cocoa powder

  • 2/3 cup (40g) powdered milk

  • 1 1/2 tsp (5g) soy lecithin (optional)

  • 2 tbsp (20g) coconut oil

  • 1 tsp vanilla extract, or to taste

  • Baking sheet

  • Parchment paper

  • Mixing bowl

  • Food processor

  • Spatula

  • Jar(s) or other container for storage

Preheat an oven to 395 degrees F (200 C). Spread the hazelnuts on a parchment-lined baking sheet and roast for 10 minutes. Remove from the oven and immediately transfer them into the bowl of a food processor.

Blend the nuts until they turn into a soft, soupy “hazelnut butter.” You will need to stop periodically and scrape the sides of the processor bowl with a spatula to get all the nuts blended.

Meanwhile, combine the powdered sugar, cocoa powder, powdered milk, and soy lecithin in a mixing bowl. Mix them thoroughly.

Add the dry ingredient mix into the food processor and continue to blend until the mixture is consistent and even. Again, stop and scrape the bowl as needed. Finally, add in the coconut oil and vanilla extract. Blend these in as well until the spread is very smooth and even.

Transfer the finished spread into a jar or other airtight container. For best results, let it set at room temperature for at least 12 hours so it has time to thicken.

Buon appetito!

Now that you have some homemade Nutella, why not try making some quick and easy Nutella cookies? Up for a fancier challenge? Try making a Nutella pizza!

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3 comentários

serge graul
serge graul
06 de nov. de 2023



Roro Consiglio
Roro Consiglio
19 de set. de 2023

Definitely going to try this! I don't want any sugar, so I am going to try tempering some milk chocolate with sweetener (erythritol, monk fruit, and/or stevia). I might use whole milk to temper, so maybe it will have lactose, also a sweetener. Tempering is more work, but maybe it will be more smooth.

Also, If you do not want to use an emulsifier, you might be able to stop it from separating by storing in the frig. With natural peanut butter, I mix the oil in with one cake beater or the dough hook if it comes with it, and then keep in the frig, and it doesn't separate. I don't have soy lecithin; I have xanthan gum a…


19 de mar. de 2023

I couldn't wait to try this. It's super delicious, thanks!

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