Homemade Nutella Recipe
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1½ cups (225 grams) raw or roasted unsalted blanched hazelnuts
- 2 tablespoons coconut oil
- ½ cup + 2 tablespoons powdered sugar
- ⅓ cup cocoa powder
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Method
- Preheat oven to 350°F/180°C Fan oven 160°C.
- Scatter the hazelnuts on a sheet pan and roast for 10-12 minutes.
- Transfer the roasted hazelnuts to a bowl of a food processor, and blend for 90-120 seconds (time depends on how powerful your food processor is). The hazelnuts should turn into butter.
- Add the powdered sugar and cocoa powder, and blend again for 90 seconds. Scrape the sides as needed.
- Add in the coconut oil, vanilla extract, and salt. And blend until the spread is liquefied but not too thin. Total blend time is usually around 5-6 minutes.
- The mixture will firm up as it cools down.
- Store in a glass jar in the fridge or at room temp for up to 2 weeks.