DIY Nutella
Prep time
Cook time
Total time
Homemade, preservative-free Nutella!
Recipe type: Condiment/Spread
Cuisine: American
Yields: Varies
  • 1 cup peeled (“blanched”) hazelnuts
  • 2 cups chocolate chips
  • 4-5 tbsp canola oil (Original recipe notes that you use more oil if you’re making during colder months, to keep from becoming too solid)
  • 3 tbsp powdered sugar
  • 1 tbsp cocoa powder
  • ½ tsp vanilla extract
  • 1 tsp salt
  1. Preheat the oven to 350°F.
  2. Toast the hazelnuts on a baking sheet until they’re slightly browned, 12-15 minutes. (See original recipe - link below - for instructions on how to deal with peel-on hazelnuts)
  3. Let hazelnuts cool completely.
  4. Melt the chocolate in a heat-safe bowl in the microwave – medium power, 45 second intervals.
  5. Stir melted chips until smooth and let mixture cool.
  6. Add toasted hazelnuts and canola oil to your food processor and grind/pulse until you get a paste.
  7. Add the sugar, cocoa powder, vanilla, and salt and process until the mixture is smooth.
  8. Add the melted chocolate and process again until it’s thoroughly blended. (Original recipe said that your homemade Nutella will be runny at first and solidify later. I don’t know if it’s because my kitchen was cold, but my Nutella was never runny – I actually had to add more canola oil to get it to be slightly less thick.)
  9. Use a spoon or spatula to transfer Nutella to your jar(s) and wait until it cools to room temperature to seal the jar. (The spread will keep at room temperature for a few months. If it gets too solid over time, you can heat it in the microwave for a few seconds, or re-blend with an additional tablespoon of oil to thin it out.)
  10. Enjoy! With anything.
Recipe by Just Putzing Around the Kitchen at