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Homemade Hazelnut Spread

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Are you dreaming of a delicious, chocolatey spread? Make your own Homemade Nutella!

Chocolatey Homemade Hazelnut Spread

Homemade Nutella, a luscious and customizable version of the beloved chocolate-hazelnut spread, brings the joy of crafting a kitchen staple with fresh, quality ingredients. Unlike store-bought Nutella, which often contains palm oil and excessive sugar, homemade Nutella offers a healthier alternative without sacrificing the creamy, rich flavor that fans adore. This homemade version allows you to control the sweetness and flavor intensity, making it a perfect addition to your pantry for spreading on toast, adding to desserts, or enjoying straight from the jar.

Chocolate hazelnut spread like you’ve never tasted – homemade and heavenly

Nutella, the world-famous Hazelnut Spread, was created by the Italian company Ferrero in 1964. The product’s roots, however, go back to the 1940s when Pietro Ferrero, a pastry maker, developed “Pasta Gianduja,” a mixture of hazelnuts and cocoa. This was a clever response to the cocoa shortages during World War II, utilizing the abundant hazelnuts from the Piedmont region. The creamy and delightful spread soon became a breakfast staple in Italy and eventually gained global popularity.

Despite its delicious taste, Nutella’s commercial recipe has faced criticism for using palm oil, sugar, and artificial additives. These concerns have spurred a movement toward homemade versions, allowing consumers to enjoy the same delightful flavor with healthier ingredients. Homemade Nutella – Hazelnut Spread typically involves a blend of roasted hazelnuts, cocoa powder, and a sweetener of choice.

an image of a glass jar with Homemade chocolate hazelnut spread
Homemade chocolate hazelnut spread The perfect spread for every occasion
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Delicious Smooth and Creamy Homemade Hazelnut Spread (Nutella)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 1 pot 1x
  • Category: Dessert
  • Method: Moderate
  • Cuisine: Italian


Love chocolate hazelnut spread. Why not make your own at home?


Units Scale


  1. Place nuts in the oven at 120C for 25 minutes, remove, and cool.
  2. Place cooled nuts in a food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
  3. Process nuts until they start to liquefy. It can take up to ±5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
  4. Add icing sugar and cocoa. Mix until well combined.
  5. Add in oil and continue to process until smooth.
  6. Add salt
  7. Melt the chocolate over simmering water and add to the processor.
  8. Pour the spread into a clean jar. Store in a refrigerator.
  9. This could last very long if kept well!
  10. Feel free to store them in 250g packages/ jars and place them in the freezer.  Take out one at a time as I need!


  1. Make sure all dry ingredients are sifted.
  2. For a little crunch, you can use brown sugar instead of icing sugar
  3. For a smooth Nutella, use a NutriBullet Blender.
  4. If you don’t have Belcolade Couverture Chocolate, any good quality Coverture chocolate will do.
  5. To make a thicker Hazelnut Spread, add more Milk chocolate.


Prepared, tried, and tested by Quraisha from The Recipe Hunter: Tried and Tested Recipes from Home Chefs


  • Serving Size: 1 pot
  • Calories: 10096
  • Sugar: 345.1 g
  • Sodium: 2386.1 mg
  • Fat: 846.7 g
  • Saturated Fat: 164.1 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 573.9 g
  • Fiber: 149.8 g
  • Protein: 187.9 g
  • Cholesterol: 30 mg
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an image of a glass jar with Homemade chocolate hazelnut spread
Deliciously homemade, irresistibly creamy chocolate hazelnut spread

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16 thoughts on “Homemade Hazelnut Spread”

  1. Now I know why my homemade Nutella didn’t work out; I haven’t baked the hazelnuts! I will be making this soon but with erythritol instead of sugar. Thank you for sharing 🙂

    • Thank you so much for inviting Miriama. I hope this will help and that you will enjoy the spread. Please let me know once done and how much erythirol used iso of sugar. I would love to add the modification to the recipe if you do not mind.


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