Homemade Nutella

As it’s apparently #WorldNutellaDay today I thought I’d share with you a homemade ‘Nutella’ recipe.

Jar of homemade Nutella

It’s very easy to make, tastes incredible and you can eat it with a decent dollop of smugness knowing you made your own version that taste just as good (or even better) than the real deal.

To make your own jar of the nutty stuff you will need:

150g of hazelnuts (naked ones, ie the ones without their brown papery cases)
1 cup of icing sugar
200g of milk chocolate
1/2 cup cocoa powder
2 tbsp vegetable or melted coconut oil
1/2 tsp salt
A sterilised jar (pop a jar into the dishwasher on the highest setting, allow to cool and DON’T touch the inside – voila sterilised jar)

Ingredients for homemade Nutella

In a small pan gently toast the hazelnuts until golden brown or pop into the oven for 10 minutes on 180 C – keep an eye on them, they will burn quickly.
Whilst the nuts are cooling, melt your chocolate, either in the microwave in 30 second bursts or in a bowl over a pan of simmering water.

Melting chocolate for homemade Nutella 

Once the nuts are cool, blitz them in a food processor until they are a fine dust.

Hazlenut dust for homemade Nutella

Add the icing sugar, salt and cocoa powder and blitz to combine.

Pour in the melted chocolate and whizz again for a couple of seconds. Stop, add the oil and go again.
You may need to scrape down the sides of the processor – do this and then whizz again.

Keep blending until you have a smooth Nutella consistancy – this can take some time if there are a few lumps. The key is to make sure each step is smooth before you start the next one.

Pour into your jar and pop the lid on. Refrigerate but make sure to remove it from the fridge 10-15 minutes before you want to use it (especially if you used coconut oil) as it may be a little hard.

Spread on warm freshly baked bread and serve with a tall glass of ice cold milk. Yum!

Recipe adapted from Crunchy Creamy Sweet


Leave a Reply

Your e-mail address will not be published. Required fields are marked *