Homemade Nutella


Strudel The first time I had Nutella, I was 19 years old and living in Israel for the year. The whole “desserts that pretend to be breakfast foods” thing that food companies push was a non-starter for my parents, so growing up, my breakfasts mainly consisted of grape nuts or puffed rice cereal with raisins for “sweetness.” I wasn’t thrilled about this at the time (on my first solo grocery store trip as a college freshman, I remember binge buying peanut butter Cap’n Crunch), but I get it now… I’d prefer to learn to start my days off with healthy food so when I do decide on a sweet breakfast, it’s a special treat.


So, enter Nutella. I still have no idea why it’s considered a breakfast food, but Bless America, somehow it’s accepted. Since I’m not a big fan of processed foods, making my own seems an even more acceptable way to allow it in my mornings. It turns out it’s a snap to make, and *perfect* for packaging in small jars to keep one on hand for myself and give a few others away to friends and family.





This recipe comes together quite quickly; and while it’s chocolatey, it’s also not too sweet (so if you’re looking for a sweeter spread, add a bit more confectioners sugar). The recipe, as originally written, is for a “chocolate hazelnut butter” – meaning that it’s much thicker than traditional Nutella. I added in a bit more oil (included in the recipe below) to make it easier to spread and a bit creamier.


The spread does firm up in the fridge, but 20 seconds in the microwave returns it to it’s perfectly spreadable consistency. I divided the Nutella into 3 4-ounce jars; I kept one for myself and gave the others as gifts; the one we still have will be stirred into oatmeal for a sweet, but not overly indulgent, breakfast treat.



Chocolate Hazelnut Spread

adapted slightly from “Food in Jars” by Marisa McClellan


2 cups hazelnuts

1/4 cup canola oil

3 ounces dark chocolate, melted

1/4 cup cocoa powder

1 teaspoon vanilla

2/3 cup confectioners sugar

1/2 teaspoon salt


Preheat oven to 350 degrees.


Spread the hazelnuts out on a baking sheet, and roast in the oven until the nuts are fragrant, about 10-12 minutes. Shake the pan a few times to stir up the nuts and ensure even roasting.


After 10ish minutes, remove the nuts from the oven and let cool on the baking sheet. When they’re cool enough to handle, bundle in a clean kitchen towel and rub vigorously to remove the skin. They don’t all have to be removed, but can impart a bitter flavor it too many remain.


Our the nuts into the bowl of a food processor and process until they resemble cornmeal. Add the oil and melted chocolate, and pulse to combine. Scrape down the sides of the food processor, then add the rest of the ingredients. Pulse, then run the food processor steadily until the homemade nutella starts to resemble store-bought nutella (though it won’t be quite as smooth). Taste, and if necessary, add a bit more oil (for a smoother, more spreadable texture) or confectioners sugar (for additional sweetness).


Scrape into jars and store in the fridge.

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