Homemade nutella with hazelnuts, cocoa, sugar and almond milk
Indulge in a rich, homemade Nutella made from roasted hazelnuts, cocoa powder, sugar, and creamy almond milk. This easy recipe creates a luscious, spreadable chocolate hazelnut delight perfect for satisfying your sweet cravings. Try this healthier, nutty twist on a classic favorite today!
- 20 Apr 2025
- Cook time 5 min
- Prep time 20 min
- 16 Servings
- 5 Ingredients
This homemade Nutella recipe is a simple, delicious, and healthier alternative to store-bought versions. With just a few ingredients, including hazelnuts, cocoa, sugar, and almond milk, you can create a rich and creamy chocolate spread that is perfect for toast, desserts, or just eating by the spoonful. Follow these steps to make your very own homemade Nutella.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts evenly on a baking sheet.
- Roast the hazelnuts in the preheated oven for about 10-15 minutes or until they are fragrant and the skins begin to crack. Keep an eye on them to prevent burning.
- Remove the hazelnuts from the oven and let them cool for a few minutes.
- Once the hazelnuts are cool enough to handle, place them in a clean kitchen towel.
- Rub the hazelnuts vigorously within the towel to remove as much of the skins as possible. It’s okay if some skins remain.
- Transfer the skinned hazelnuts to a food processor or high-speed blender.
- Blend the hazelnuts until they turn into a smooth and creamy nut butter. This may take about 5-10 minutes, and you may need to stop occasionally to scrape down the sides with a spatula.
- Once the hazelnut butter is smooth, add the dry cocoa powder, sugar, and salt to the food processor or blender.
- Continue to blend until the ingredients are well combined and the mixture is smooth. Again, you may need to scrape down the sides occasionally.
- With the food processor or blender running, slowly pour in the almond milk.
- Blend until the mixture reaches a creamy, spreadable consistency. If the nutella is too thick, you can add a bit more almond milk, a tablespoon at a time, until you achieve the desired texture.
- Transfer your homemade nutella to an airtight container.
- Store it in the refrigerator for up to two weeks. Remember to give it a good stir before each use as it may separate over time.
- Spread your delicious homemade nutella on toast, pancakes, or use it as a dip for fruits.
Tips:
- Roast the hazelnuts: Roasting hazelnuts enhances their flavor and makes it easier to remove their skins. Spread them on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-12 minutes.
- Remove hazelnut skins: After roasting, let the hazelnuts cool slightly, then rub them with a clean kitchen towel to remove the skins. It's okay if a few skins remain.
- Blend thoroughly: Use a high-speed blender or food processor to blend the hazelnuts into a smooth butter before adding the other ingredients. This ensures the final spread is creamy and smooth.
- Adjust sweetener: Feel free to adjust the amount of sugar to your taste. You can also substitute with other sweeteners like honey, maple syrup, or a sugar alternative.
- Store properly: Keep your homemade Nutella in an airtight container in the refrigerator. It should stay fresh for up to 2-3 weeks.
Making your own Nutella at home is a rewarding experience that results in a delicious and healthier chocolate spread. With roasted hazelnuts, cocoa, and almond milk, this homemade version is free from artificial additives and can be customized to suit your taste. Enjoy your homemade Nutella on toast, in desserts, or as a delightful snack straight from the jar!
| Nutrition Facts | |
|---|---|
| Serving Size | 24 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 2.18g | 1% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.69g | 4% |
| Sugar 3.69g | 4% |
| Fat | |
| Fat 8g | 9% |
| Saturated 0.67g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 3.20ug | 0% |
| Choline 6mg | 1% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.26mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 0.80mg | 1% |
| Vitamin E 2.15mg | 14% |
| Vitamin K 1.83ug | 2% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 0.79mg | 7% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 110mg | 3% |
| Selenium, Se 0.50ug | 1% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.41mg | 4% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |