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A Hazelnut Spread to Knock Your Socks Off | Homemade (Gluten-Free) Nutella

hazelnut spread

When I was younger, Nutella was a big thing. Then it kind of fell by the wayside as a pantry staple, but in the last few years, this heavenly chocolate hazelnut spread has resurfaced as the ingredient of choice for all kinds of tasty desserts!

What Is Nutella?

Nutella is a hazelnut spread that was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, there was very little chocolate available because cocoa was in short supply due to World War II rationing. So Mr. Ferrero used hazelnuts, which were plentiful in Italy’s Piedmont region, to extend the chocolate supply.

You can spread Nutella on waffles, toast, pancakes, or put it in a sandwich along with peanut butter. I’ve even been known to spread some on a graham cracker or animal cookie to satisfy my sweet tooth!

It makes a great addition to cookie dough for an added dose of chocolate-y goodness, and tastes equally great added to cream cheese frosting.

How Healthy Is Nutella?

Nutella is a dessert topping, and like most desserts and treats, it contains a lot of sugar. The roasted hazelnuts that make up the base of the original recipe don’t counteract the effects of the sugar. As I have mentioned before, since it isn’t made using wheat-based flour, Nutella is gluten-free, but it’s not a health food.

Unsurprisingly, homemade chocolate hazelnut spread is MUCH healthier than the store-bought version. And there are so many different versions you can choose from based on your diet and health needs. For example, if you are vegan, you can use dark chocolate instead of milk chocolate, and swap out the regular milk for almond milk, hazelnut milk, or coconut milk.

But all of these ingredients work together differently (and taste differently), so it may take a few tries to find the perfect Nutella recipe that works for your nutritional needs.

The recipe I’ll be sharing with you today is a basic homemade Nutella recipe, but there are plenty of other recipes out there that include granulated sugar alternatives like coconut sugar, maple syrup, honey, stevia, and xylitol.

Making The Chocolate Hazelnut Spread

I had no idea how easy it was to make homemade Nutella! I figured it was some super secret recipe that involved lots and lots of steps. Happily, I couldn’t have been more wrong! :-) I actually had everything to make it on hand, except for the hazelnuts, and that was easily fixed with a trip to my local grocery store. 

I have to admit I have never looked for hazelnuts before, so I wasn’t certain they would have them in the bulk food section. But there they were hiding under the “code name” of Oregon filberts.  Apparently, hazelnuts were known as “filberts” until 1994 when the Nut Growers Society got together and voted to call them hazelnuts (in keeping with the common name in Europe and back east). You learn something new every day!

I actually got the idea to try making my own Nutella from a fabulous lady I met at a blogging conference in NYC. She told me she had a great homemade Nutella recipe and gave me her card, but sadly, I misplaced her card and never found it!

I was on my own to find a great recipe, but the first one I happened upon sounded like a winner to me. And it definitely was!

Here is what you need (exact measurements in the recipe below):

  • Toasted hazelnuts
  • Milk chocolate (chocolate chips work well)
  • Vegetable oil
  • Powdered sugar
  • Unsweetened cocoa powder
  • Vanilla extract
  • Sea salt

homemade nutella

Arrange the hazelnuts in a single layer on a baking sheet and bake them at 350°F for about 12 minutes, until they’ve browned a little and the skins are blistered. Wrap them in a kitchen towel and rub vigorously to remove as much of the loose skins as possible. (Some skin may still cling to the nuts when you’re done, but that’s okay!) Allow the hazelnuts to cool completely.

Melt the milk chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth and let cool completely. 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. Add the melted chocolate and blend well.

(At this point, the original recipe said to strain the paste. I skipped this step because I don’t mind the little bits of toasted nuts throughout the mixture, but feel free to strain yours if you want it to be super smooth!.)

How well you blend your homemade Nutella is entirely up to you as well. Some people really love the creaminess of the store-bought version. Just remember that the creamier you want it, the longer and more involved the process will be.

homemade nutella

You know how highly processed peanut butter is usually smoother than a natural nut butter (like almond butter)? That’s normal. Since this recipe doesn’t call for any preservatives or emulsifiers, you can expect some differences in texture from store-bought Nutella. You can always play around with the ingredients and measurements until you achieve the texture you like. (Hint: If you like it thicker, try using coconut oil instead of vegetable oil!)

This homemade version will be thinner at this point than the commercial stuff in the jar, but it will thicken as it cools. Scrape your homemade Nutella into a jar or other resealable container, let it cool to room temperature, and then cover it. The Nutella will keep on the counter for up to 2 weeks.

I have to say I was licking everything that came in contact with this stuff, whether it was fingers, the spatula, or the bowl! I even had to restrain myself from licking the blades of the food processor—it was THAT GOOD!  The combination of the sweet chocolate and the salt from the nuts is nothing short of miraculous! I’m pretty sure I heard angels singing when it was done. ;-)

I can’t wait to make crepes with my homemade Nutella and some fresh bananas!  And of course, spread it over a freshly toasted piece of my delicious gluten-free bread! Yum!

Hazelnut spread in a homemade nutella jar on a table.

HOMEMADE {GLUTEN-FREE} NUTELLA

Jill Nystul
This Homemade Chocolate Hazelnut Spread is a healthier way to satisfy your chocolate cravings.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Condiment
Cuisine American
Calories 2830 kcal

Ingredients
  

  • 1 cup hazelnuts
  • 12 ounces milk chocolate chopped
  • 2 tablespoons mild vegetable oil such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt more or less depending upon your preference

Instructions
 

  • 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. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.
  • Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.
  • Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
  • 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.
  • Add the melted chocolate, blend well.

Nutrition

Calories: 2830kcalCarbohydrates: 252gProtein: 32gFat: 217gSaturated Fat: 96gSodium: 1800mgPotassium: 1878mgFiber: 32gSugar: 204gVitamin C: 7.6mgCalcium: 218mgIron: 15.7mg

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  • I just finished licking the spatula after making this, and it is delicious. :) I used peanuts and semi-sweet chocolate chips because that is what I had on hand. Next time, I think I will make sure we have milk chocolate chips, but the peanuts worked well as a substitute. I chose to use coconut oil as others mentioned, and it worked well for me. Made just enough to fill a pint jar. Thanks for the recipe!

  • […] baking more bread, hanging our laundry out to dry, and making homemade versions of peanut butter, Nutella, laundry detergent, dishwasher detergent, and shampoo. Our chickens should be ready to start laying […]

  • I don’t ven know how I ended up here, buut I thought this post was good.
    I do not know who you are but definitely you’re going to a famous blogger if you aree not already ;) Cheers!

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  • This flour is the highest in protein at 50 percent and is used primarily to increase
    protein content in baked goods. Do gluten free products online have any side-effects.
    Popcorn, a dieter’s dream snack is also on the okay list.

  • […] Il y a des petites recettes comme ça qui semblent banales, ordinaires et qui pourtant dès la 1ère bouchée vous rendent DÉPENDANT!!!!Des recettes de pâte à tartiner Chocolat/Noisette il y en a en masse sur le net, ce n’est pas ce qui manque et je peux vous dire que j’en ai essayé pas mal, raté quelques’une, pas aimé certaines. Jusqu’au jour ou je suis tombée sur cette recette, j’ai pas mal hésité avant de l’essayer car j’étais un peu lassée de ne pas trouver MA recette.Qu’est-ce qui a fait la différence? J’ai tout de suite adoré son gout de noisettes grillées, la douceur du chocolat au lait et sa texture un peu crunchy…………Avec tout ça comment ne pas devenir une Tueuse en Série, car oui je l’avoue j’ai tué 2 pots en ………5 jours!!! Mouahahahahahahaha!!!!!! Avec un bon morceau de pain au petit-déjeuner et au goûter (ouiiii les adultes ça goûtent aussi :p) du bonheur je vous dit!!!!!J’ai trouvé la recette et les images explicatives étapes par étapes sur le blog One Good Thing. […]

  • […] Il y a des petites recettes comme ça qui semblent banales, ordinaires et qui pourtant dès la 1ère bouchée vous rendent DÉPENDANT!!!!Des recettes de pâte à tartiner Chocolat/Noisette il y en a en masse sur le net, ce n’est pas ce qui manque et je peux vous dire que j’en ai essayé pas mal, raté quelques’une, pas aimé certaines. Jusqu’au jour ou je suis tombée sur cette recette, j’ai pas mal hésité avant de l’essayer car j’étais un peu lassée de ne pas trouver MA recette.Qu’est-ce qui a fait la différence? J’ai tout de suite adoré son gout de noisettes grillées, la douceur du chocolat au lait et sa texture un peu crunchy…………Avec tout ça comment ne pas devenir une Tueuse en Série, car oui je l’avoue j’ai tué 2 pots en ………5 jours!!! Mouahahahahahahaha!!!!!! Avec un bon morceau de pain au petit-déjeuner et au goûter (ouiiii les adultes ça goûtent aussi :p) du bonheur je vous dit!!!!!J’ai trouvé la recette et les images explicatives étapes par étapes sur le blog One Good Thing. […]

  • […] since she didn’t lead me astray when I tried her gluten free bread, I trusted her on this one! As soon as Big Z woke up from his nap, I was pulling out the food […]

  • […] her blog, One Good Thing by Jillee, the Bon Vivant shows you how to make your own hazelnut heaven! So much better than the stuff in a […]

  • I just made this & lets just say the double batch is not going to last very long!! I did use olive oil instead of canola however, which I would highly recommend since it is so much better for you than the canola oil.

  • Hi! I’m so excited to try this! One question though: if I use the “easy peel” method you posted to get the skins off of the hazelnuts, do I still need to roast them?

  • I made this and the taste is fabulous. It’s much better than the store bought stuff. And hydrogenated fat free!

    However, unless you can get some great deals on the nuts and the chocolate, it is quite a bit more expensive. For me to purchase the nuts at my grocery store, I spent about what a jar of nutella costs. Then I still had to buy the chocolate.

  • I was looking for a recipe to make Nutella, and found your site. Looks great, am bookmarking this and making it when I feel better. :) Thanks for sharing.

  • I was so excited to make this, but it didn’t turn out like I was expecting. I followed the directionscarefully, but the nutella isn’t spreadable. I tried adding a little extra oil, but that didn’t seem to help either. Do you have any suggestions??

    • Jenessa, is it possible your chocolate seized? That can happen if you get even a drop of moisture in the chocolate during the melting stage, and will change its consistency dramatically.

  • Roasted Turkish Hazelnuts / Filberts (1 Pound Bag) (Unsalted”)they have no peelings on them. I just bought these from Amazon and only paid over a little over $3 because I got a $10 gift card through a money making site. I was going to buy Nutella on Amazon they thought, why not buy the nuts and be able to make more than I would get in a normal jar of Nutella.
    I love your site, you tell it like it is. I love all the ideas you have come up with and I will share your page on my facebook page, so everyone will go to it and check it out. Thanks so much, Naomi

  • Hi Jillee!

    I love your blog and shared this recipe and it is getting shared all over the place now. I hope your get lots of new readers.

    Peggy
    @PegFitzpatrick

  • Hi Jillee, I was wondering how much a cup of hazelnuts weighs, as I have access to some wonderful already-grounded toasted hazelnuts and would love to use them in this recipe.

    May I add that probably the oil is not necessary at all? Hazelnuts have already their fair share of oil and actually in Italy (where I am from) the best hazelnut spreads do not cointain fats other than the hazelnuts’ and cocoa’s. Nutella is not a gourmet food here, it’s quite a common, run-of-the-mill snack for children (although most grown-ups love it too :), but there are lots of more refined, higher quality spreads, mostly made by small manufacturers, and the very best only contain nuts, chocolate and sugar. For those of you who are concerned about using canola oil, I would suggest you try skipping it altogether, maybe upping the nuts a bit – that’s what I am going to do, as soon as I understand the amount of nuts to use here. Will report back! Thanks in advace Jillee… your blog is awesome :)

    • Canola oil is better for this, because it doesn’t have a very strong flavor. Olive oil has more of a flavor, and you would probably be able to taste it in the nutella.

      • I just made some with olive oil & it still tastes very much like the original! I say go ahead because it is so much better for you.

  • Oh, I’m so happy you posted the recipie! I’ve got problems with salt and sugar so I can make this, control the amount of salt I use and use a sugar free option instead, Jillee you have made my day! I’m going to tinker with the oil amount too and see if I can’t get it lower. And yes, I know artifical sugar free sweeteners are not healthy, but so is a blood sugar of 40, so…I’m going with artificials rather than eat stuff that makes my Blood Sugar drop like a rock and Blood pressure go up like a balloon.

    And, as far as I’m concerned, all modern food is genetically modified. It’s just a matter of *how* the genetics were modified.

  • My clever daughter made something like Nutella. We had a large package of honey roasted peanuts. She made something like Nutella from those peanuts. She left the skins on. It turned out yummy and we all ate it up in record time. One can make do and still have a marvelous result.

  • I’m surprised that you’re using canola oil in your spread. All of canola is GMO – all of it. Unfortunately, so is most corn… Since you’re using so little, and because of all of the other strong flavors in the spread, I would suggest using a very light olive oil, instead.

    • I bought 5# of the hazelnuts from our food coop for $36.00 & it is going to make more batches than I could buy containers of it in the store for that price!

  • Did the price you paid for the nuts and other ingredients equal less than the price of an actual jar of Nutella?
    I guess what I’m asking is: was it worth the time and $$ spent rather than purchasing a jar at the store?

  • Oh man! This looks so amazing. I like that you didn’t strain the paste, I bet it has a little extra something with the bits of nuts in there, a little more consistency. I must make this, it looks delicious!! Thanks for posting :)

    • Patty!! This is wonderful! Thank you so much for sharing. I’m going to add it to the original post. Can’t wait to try it NEXT time…and there WILL be a next time! :-) This stuff is addicting. I keep dipping my ‘homemade’ roasted almonds in it!!!!! Sooooooo gooooood!

    • I wasn’t suggesting nutella you buy in the jar is NOT gluten-free….I just wanted to make sure people knew this was a gluten-free recipe. Wasn’t very clear about that though. :-) Thanks for the info Sandy!

  • My foster daughter (soon to be adopted ;O)) LOVES Nutella but I refuse to buy it because it contains partially hydrogenated coconut oil. I think she will be loving me *wink, wink* in the next couple of days! I wonder if we could substitute the oil for EVCO?

  • Now this would be great if we could cut out some sugar, I have just started, or am into week 2 of wheat belly, cutting out all week and really cutting back on sugar, 8 1/2 pounds later and I don’t want to even risk adding extra sugar.

    • no water it will seize up. You can use a microwave if you are careful but the easiest way is to use a double boiler. That is, I grab my stainless steel pan. Find a bowl that fits in but wont touch the bottom. Fill pan with like an inch of water, nothing exact. Simmer (med/low) and melt chocolate slowly. Perfect every time.

  • Have I mentioned how much I LOVE your blog?

    I’m so glad I found it and you. You have such great stuff every day! I can’t wait to try this one. I’m moving and you’ve just reminded me to take my food processor. : )

  • Jillee, I have been following you on Pinterest for a while and all I can say is “wow” and “Thank You!!!” I have tried several of your recipes and they always impress! I can’t wait to try this one too!!!

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