Jan 22 2012

Homemade Nutella

Homemade Nutella

I’ve been looking for a good homemade Nutella recipe for a while now, and holy crap have I found it!

This blows the original Nutella away, and it’s vegan!

Not only does the original have dairy, it also has soy. They both have tons of sugar, so this is definitely a treat and not meant for the breakfast of champions, but at least the hazelnuts make you feel a little better about eating all that sugar!

  • 1 cup hazelnuts
  • 12 ounces vegan chocolate chips (I like Enjoy Life)
  • 2 tablespoons mild vegetable oil, such as safflower
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt


1. Preheat the oven to 350°F (176°C).

2. 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. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.

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

4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks.

This recipe for homemade Nutella is from David Leite’s (of Leite’s Culinaria)

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