Diy Nutella
Indulge your sweet tooth with this rich and creamy DIY Nutella recipe, a homemade spread that's bursting with the irresistible flavors of roasted hazelnuts and dark chocolate. Crafted in just 30 minutes, this recipe combines wholesome ingredients like raw hazelnuts, unsweetened cocoa, and a touch of vanilla for a perfectly balanced treat that’s free from preservatives and artificial additives. The key to achieving that signature velvety texture lies in roasting the hazelnuts to enhance their natural nuttiness before blending them into a smooth paste. Melted dark chocolate brings a luxurious depth of flavor, while a pinch of salt ties it all together. Perfect for spreading on toast, drizzling over pancakes, or enjoying straight from the jar, this homemade Nutella is an indulgent, healthier take on the store-bought classic. Perfect for chocolate lovers, hazelnut enthusiasts, or those searching for a creamy vegan almond-free nut spread, this recipe is destined to become a pantry staple!
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Recipe Information
Ingredients
- 200 grams raw hazelnuts
- 100 grams dark chocolate (70% cocoa or higher)
- 50 grams powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons neutral oil (e.g., sunflower or vegetable oil)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 180°C (350°F).
Spread the hazelnuts evenly on a baking sheet and roast them in the preheated oven for 10-12 minutes, or until they are fragrant and their skins begin to crack.
Allow the hazelnuts to cool for a few minutes, then transfer them to a clean kitchen towel. Rub them together with the towel to remove as much of the skins as possible (don't worry if some skins remain, it won’t affect the taste).
Place the peeled hazelnuts in a high-speed blender or food processor. Blend on high until the nuts become a smooth paste. This may take 5-10 minutes, and you may need to scrape down the sides occasionally.
Melt the dark chocolate in a double boiler or microwave, stirring until smooth. Let it cool slightly so it doesn't overheat the mixture.
Add the melted chocolate, powdered sugar, cocoa powder, oil, vanilla extract, and a pinch of salt to the hazelnut paste. Blend everything together until the mixture is creamy and well combined.
Taste the mixture and adjust sweetness or saltiness as necessary.
Transfer the Nutella into a clean, airtight jar. Let it cool completely before sealing the jar and storing it.
Store your homemade Nutella at room temperature for up to 2 weeks or in the refrigerator for longer shelf life. Note that refrigeration will make it firmer, so allow it to come to room temperature before using.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 82.2 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2249 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
