Homemade Nutella (Dairy-free, Refined-sugar-free)


I’ve seen recipes for Nutella floating around the internet for a while now, but I’ve always had a hard time believing that a homemade version could possibly taste even remotely like the store-bought stuff.

homemade nutella spread on toast

Boy, was I wrong.

This homemade version tastes better than the store bought stuff, and has a silky-smooth texture that makes it almost irresistible. In fact, it pretty much is irresistible in my home. I can’t help but reach for a taste every time I open my fridge door.

So, consider this your warning. Make this creamy, chocolate-y, homemade hazelnut spread at your own risk! (I have a feeling it would be just as addictive when made with any other type of nut, too.)

Homemade Nutella
Makes 8-10 ounces

Ingredients:

1 1/2 cups hazelnuts
1/2 cup coconut sugar
2 tablespoons cocoa powder, or more to taste
1 tablespoon melted coconut oil
6-8 tablespoons water
1 tablespoon pure maple syrup (optional)

Directions:

Preheat your oven to 300F and arrange the hazelnuts on a rimmed baking sheet. Toast the hazelnuts for 20 minutes at 300F, until their skins begin to crack. (This helps the skins slide off easier.) Allow the nuts to cool, then rub them in a dishtowel to help remove their skins. It doesn’t matter if you get every last speck of skin off– you just want to remove as much as is easily possible.

toasted hazelnuts

Place the peeled hazelnuts in the bowl of a large food processor fitted with an “S” blade, then process them into a creamy nut butter, stopping to scrape down the bowl if necessary. This process should take just about 5 minutes or less, and you should hear a “sloshing” sound when the hazelnut butter has reached a nice and runny consistency. Once you’ve got a smooth hazelnut butter, add the coconut sugar, cocoa powder, coconut oil, and 1/4 cup of water and process again until well combined.

making homemade nutella in a food processor

Taste the chocolatey butter at this point, and if you’d like it slightly sweeter, add 1 tablespoon of maple syrup. If it’s already sweet enough for your taste buds, add another tablespoon of water, instead. At this point, you’ll want to continue to process the chocolate-hazelnut-butter, adding one tablespoon of water at a time until your desired consistency is reached. I used 6 tablespoons of water total (1/4 cup + 2 extra tablespoons) plus the 1 tablespoon of maple syrup to achieve my favorite glossy-looking results. If the sugar hasn’t dissolved completely for you at this point, continue to process the batch until it’s very smooth.

homemade nutella in a glass jar

Store the finished spread in a sealed container in the fridge for up to a week. Enjoy!

4.42 from 12 votes
Print
Homemade Nutella (Dairy-free, Refined-sugar-free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A smooth and creamy chocolate hazelnut spread that's made with no dairy or refined sugar.

Course: Snack
Servings: 12
Calories: 132 kcal
Author: Detoxinista.com
Ingredients
  • 1 1/2 cups hazelnuts
  • 1/2 cup coconut sugar
  • 2 tablespoons cocoa powder , or more to taste
  • 1 tablespoon melted coconut oil
  • 6-8 tablespoons water
  • 1 tablespoon pure maple syrup (optional)
Instructions
  1. Preheat your oven to 300F and arrange the hazelnuts on a rimmed baking sheet. Toast the hazelnut for 20 minutes at 300F, until their skins begin to crack. (This helps the skins slide off easier.) Allow the nuts to cool, then rub them in a dishtowel to help remove their skins. It doesn't matter if you get every last speck of skin off-- you just want to remove as much as is easily possible.
  2. Place the peeled hazelnuts in the bowl of a large food processor fitted with an "S" blade, then process them into a creamy nut butter, stopping to scrape down the bowl if necessary. This process should take just about 5 minutes or less, and you should hear a "sloshing" sound when the hazelnut butter has reached a nice and runny consistency. Once you've got a smooth hazelnut butter, add the coconut sugar, cocoa powder, coconut oil, and 1/4 cup of water and process again until well combined. Taste the chocolatey butter at this point, and if you'd like it slightly sweeter, add 1 tablespoon of maple syrup. If it's already sweet enough for your taste buds, add another tablespoon of water, instead. At this point, you'll want to continue to process the chocolate-hazelnut-butter, adding one tablespoon of water at a time until your desired consistency is reached. (I used 6 tablespoons of water total-- 1/4 cup + 2 tablespoons extra-- plus the 1 tablespoon of maple syrup to achieve the glossy batch pictured in the photos.)
  3. Store the finished spread in a sealed container in the fridge for up to a week. Enjoy!

Notes:

  • If you’d prefer to use maple syrup instead of coconut sugar, you can replace the 1/2 cup of coconut sugar with 1/4 cup of maple syrup and reduce the water to just 4 or 5 tablespoons. The results aren’t quite as delicious as the recipe written above, but they’re still tasty.
  • I haven’t tried this using other nuts or seeds yet, but I think it would be worth a shot if you’d prefer to try something other than hazelnuts. As always, please share your results in the comments!

Reader Feedback: Are you a fan of Nutella or other chocolate nut butters? I see them popping up in stores everywhere, so I’m glad to know they’re so easy to make at home!

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Comments

Rachel H

Could you skip the first steps and buy a jar of organic hazelnut butter from the healthstore? How much Hazelnut butter does 1+1/2 of hazelnuts make? I don’t have a food processor but I do have a kitchen aid so I could follow the rest of the recipe I think…This would be awesome, I have had so many cravings for Nutella since I had to give up dairy!!!

    Megan Gilmore

    In my experience 1 cup of nuts = 1/2 cup nut butter. So, I’d guess 3/4 cup of hazelnut butter would work for this recipe!

Glynis

I’m sorry to say this was a total disaster. Everything was going fine until I tried adding the water in (one tablespoon at a time). Then the whole thing separated, and the oil just wouldn’t integrate back in. The consistency ended up being like oily play doh. A genuine waste of expensive ingredients! 🙁

rovina

I replaced hazelnuts with cashews, maple syrup with honey, and melted coconut oil with melted butter, also add pinch of salt and blend it with thermomix and its turns great. Thanks for sharing this recipe, love it, and will make it again with other nuts

Marci

Thanks for posting this. I tried it tonight (using your maple syrup substitute for the coconut sugar) and while it doesn’t taste just like Nutella, it had its own unique flavor that I like. Also, I bought the roasted hazelnuts at Trader Joe’s, so I didn’t have to roast them. The consistency was perfect! Thanks very much!

Patti

Adding the water, one tablespoon at a time, resulted in a disaster! It completely seized up and turned into a gloppy mess. Not sure what went wrong. Tastes good but is not smooth and creamy. Any ideas?

    Megan Gilmore

    It does seize up at first, you just need to keep adding the water until it becomes smooth.

Talitha

Yay, we did it! We homeschool and for a special project made Nutella today! My kids (8, 6 and 4) were so excited and proud! Great recipe, thank you!

Charmaine

You say that you can store the finished spread in a sealed container in the fridge for up to a week. Can the spread be frozen ? Have you tried to freeze it to check if the consistency changes with freezing ?

Steph

Do you think this work with hazelnut flour?

Mona

How long does it last and where do I store it Hun —

Heather MacAuley

i used heaping Tbsp of cocoa but that was a mistake; it is rather bitter. So I added some carob and had to use a bit more sugar to un-bitter it. it is super glossy, not sure if I actually want the coconut oil in there? But it is fun! The nuts got skinned fairly easily, by rubbing in the towel, transferring to a colander, shaking them, shaking out the towel and repeating. Had to do three goes but the skins were easily dealt with.

Neeter

An easy option is to try group 7’s Brownie butter and add hazelnut flour from Whole Foods.

Marie

I got the same weird thing, when I added the water, all the Nutella clumped up and the oil separated out. Before the water everything was fine. I’m tempted to try again without water. I also think some vanilla might be a good addition

Sweet-tooth

Thank you for this recipe! So yummy, easy, and guilt free. It’s thick, satisfying, and moreish!!

Velda

If i am using blanched hazelnuts should i still roast them?

Monique

I want to make this with premade hazelnut butter, how much would I use?

Monique

I left the last comment, I ended up just making it with whole nuts like in the directions. It worked! Only took 2 minutes even in my cheap $30 food processor! I added the oil at the beginning to help move things a long.

It is SOO good! I made it for my mom. I recently started caregiving for her and have been trying ro replace her staples with healthier options. She loves it so much she says she will return the real stuff to the store! Success! Glad I made it before she opened it.

Thank you so much this is delicious!!

    Megan Gilmore

    I’m so glad that you and your mom both enjoyed it! Thanks for reporting back. 🙂

tiffany

oh. my. goodness!!! Love love love this recipe megan! made this for my hubby and it incredible!

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