The Best Homemade Nutella


The only difficult thing about this recipe is resisting over indulging. A good blender or food processor is necessary to achieve the smooth texture but other than that you are just a few minutes away from enjoying this delicious treat!

Here's what you'll need for 1 large or 3 small mason jars

1 cup hazelnuts

700 g dark chocolate (70%), chopped

2 tbs grape seed or virgin coconut oil

4 tbs confectioners’ sugar

1 tbs unsweetened cocoa powder

pinch of salt

Preheat the oven to 350°F.

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. You can wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible but I like a little skin left on. Let cool completely.


Melt the chocolate in the microwave or a saucepan over gently simmering water, stiring until smooth. Let cool completely.


In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well. The resulting homemade Nutella will be a bit runny and maybe even a little warm but it will thicken as it cools.


Scrape your homemade nutella into a large jar or 3 small ones and let it cool to room temperature. Cover the container after sampling a spoonful or two. The nutella will keep on the counter for up to 2 weeks. (ya, as if!) You can also make a bigger batch and store it in the fridge for up to 2 months. (even bigger as if!)