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!

4.31 from 13 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

Danielle @ Chits and Chats and Chocolate

I’ve seen those recipes floating around the internet too, but I must say that this recipe definitely looks the closest to the store-bought stuff! Yay!

Red Deception

I do love me some Nutella – it reminds me of backpacking through Western Europe (it was cheap and easy to pack along…and eat on a baguette!). I’m afraid if I made this I would eat it all in one sitting!

jenna

Hi!

I tried doing something very similar (no coco sugar just maple syrup) but I used my Vitamix instead and I couldn’t get it the that smooth texture. It was really good but a bit grainy. Have you tried it with your vitamix?

    Sonoma

    I don’t have a Vitamix (cant afford it…lol), but my Ninja works fine

athletic Avocado

This looks like the real thing! I like the addition of coconut sugar! Great post! can’t wait to make it!

Ceara @ Ceara's Kitchen

Cannot wait to try this – looks absolutely delicious! Pinned and shared on my FB page!!

Laura

I typically don’t buy nutella (although it is super tasty) just because of the refined sugar issue I’m having right now (avoid avoid, right?!?) so I love your spin off version with ZERO refined sugar!!! Definitely going with your version hazelnuts and all. Love Love Love this!!!

Lisa

Would Palm sugar be a good substitute for coconut sugar?

    hanie

    Palm and coconut sugar is technically the same thing if not mistaken. Just make sure its pure palm sugar. Some have added sugar in it.

Sabine

I’ve seen those nutella recipes floating around the internet too and have been hesitant to experiment with nuts because they’re expensive. But your version I’ll try because I’ve enjoyed every recipe of yours that I’ve tried.

Here’s a little nut recipe for you; a gift for all that you share. Blend 1 cup of walnuts with a few softened dates, a teaspoon or so of speculaas spice mix, and a sprinkle of salt, whiz it up in the food processor leaving it chunky. I like to put it on my oatmeal.

sabijo

I tried doing this a while ago, and never got a watery consistency in step 3, when you’re just processing hazlenuts by themselves, before you add the coconut oil and stuff…It was a Ninja food processor. I kept at it for quite some time and never got anything smooth and spreadable. Do you have any advice on this? I put coconut oil, maple syrup, and cocoa powder in that batch…I didn’t think to try water. I’m afraid to try this recipe b/c then if it gets messed up I can’t use the stuff for anything else, though of course itis still super delish!

    Megan

    Is that the Ninja food processor that has the motor on the top as the lid? I find that type of food processor doesn’t work as well as traditional food processors when it comes to making nut butters. I think when the powerful motor is on the bottom of the unit, it helps create some additional heat that breaks the nuts into a silky butter much faster.

Brittney

Bookmarking this to try! Hoping it works in a Vitamix too 🙂

Meagan

How FUNNY! I literall saw this this morning and I made my own version of Nutella last night! What a coincidence. I did my VERY different than yours. But yours looks great too 🙂

Britni

Out of curiosity, why do we want the skins off? Could i do this with soaked dehydrated hazelnuts with the skins on? Thanks!

Sorry, my email was typo’d in the comment above. 🙂

Natalie

Hi Megan,I love your recipe, you have no idea how hard I try every day in the store to keep the hands of my two-year-old off the nutella. I read some recipes on the internet, but this one I’ll print it 🙂 I even want to try this to use as some cake cream for some healthy cakes like these:
http://www.coolhealthyrecipes.com/18-best-healthy-cake-recipes-including-raw-vegan-gluten-free-recipes/
What do you think, will it be suitable to make it like a healthy cream for some chocolate cake?

    Megan

    That sounds fantastic!

Teresa

This was delicious. My family and I finished off an entire batch in just a couple of days (super tasty with bananas)! Thank you, Megan!!

Caroline

Tried this at home and wow, does it ever taste/smell great! Mine didn’t quite mix smoothly though, after the addition of oil, water, etc. The liquid separated out and left a chunky mass. I tried further blending, but no luck. Could it be an issue of temperature differences? Warm nuts, melted coconut oil, cold water?

Nancy

If my hazelnuts are already blanched do I still need to toast them in the oven?

Sylvie

Dear Megan,

I have just made this and wow, this taste absolutely DELICIOUS even if I put some coconut powder instead of cocoa !!!!! But managed to save the load fortunately 🙂
Just wanted to ask you if I could use some hazelnut flower (which I have) instead of hazelnuts and how much could I use instead ?
Thanks a lot and thanks for your fabulous recipes :-))

Janice Marie Foote

Been looking for a naturally sugar free Nutella on the shelves. No luck. So I’ll make this one at some point…and I’d definitely add the Maple Syrup 😀

Sarah Kwai

This is à great recipe my 3 year loves it

Joelle Maliepaard

Hi Megan! Quick question for you…Could this be made in a Vitamix, instead of a food processor? If so, do you have any tips? Thank you for all the great recipes! 🙂

Teresa

I just tried making this tonight. I was looking forward to a non-refined sugar recipe. I made it in my blendtec. It turned out grainy, oily and not as sweet as I was hoping, even after I added the maple syrup. So, a little disappointed… not sure what I should have done differently. It’s in the fridge right now. Maybe I’ll try adding more maple syrup tomorrow and see if that helps the sweetness.

    Megan

    Did you follow the directions above exactly? I’ve never had the best luck making nut butter in my Vitamix, but the recipe should work fine as long as you make a creamy hazelnut butter first (so it shouldn’t be grainy). And did you only add 1 tablespoon of oil, and the 1/4 cup of water? It definitely shouldn’t be oily. If you want it sweeter, you can add more coconut sugar or maple syrup to taste.

Teresa

I figured out what I did wrong. I added more hazelnuts than what the recipe called for. This likely is why it was so oily. Therefore, to make up for the excess of nuts, I added more cocoa and maple syrup (homemade) and it was much nicer. The great thing is that my kids like it and request it. I will definitely make it again. Goal achieved. Thanks for all your great recipes.

Dana

Oh god I made this and it is to die for!!!!!!!!!!!!!! Thanks for sharing!!

Carole from Ottawa, Canada

Just made this in my vitamix and is glossy and delicious. Can’t wait for it to be refrigerator cold to enjoy on rice crackers this afternoon. Thank you for this healthier version of the store bought stuff.

Shelby

I made this this weekend to bring to a dinner party hosted by a friend. It was gone in one sitting. (It was just four of us and I’m not ashamed!) So delicious!!!!

Caty

Hi! Do you know if cocoa butter will work instead of the coconut oil for this?

Malou

Hi Megan,

I just made this homemade Nutella and it was so delish. It was so smooth, creamy and glossy. It has a texture just like the store bought one. I just used 1 cup of hazelnuts, because I only had 1 cup, 4 tablespoons of coconut sugar, 4 tablespoons of water and 1 tablespoon of maple syrup. And I added a lil bit of organic vanilla extract. Cant stop nibbling on it. Now, I can make Nutella strawberry crepes.

Thank you for sharing this recipe.

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!

Jessica

I had the same issues as some other people. It started out the perfect consistency then when I added the water it turned into a glob and I could never return it to a normal consistency as much as I tried. I think this is a great recipe I just wouldn’t add the water (my advice to others trying it). Thank you for sharing, though, I will try again without the water. 🙂

Sonoma

its expensive, cost prohibitive

Heather MacAuley

indeed!! Hazelnuts are expensive!! If the ingredients are safer for you and you don’t have a ton of kids, it might be ok

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