Confession: This one time, in college, I ate a half jar of Nutella…in one evening…after dinner…on Ritz crackers.
Oh, don’t act like I’m the only one with no self-control.
This recipe is a reader request! I’m smitten with nut butters and shocked I haven’t attempted one with hazelnuts yet. Things had to change.
Origins of Nutella
It’s believed that nutella was invented in the 1920s by an Italian pastry chef named Pietro Ferrero. He thought of the idea when seeing factory workers going to work with tomato and cheese sandwiches. He knew a sweet, chocolatey hazelnut spread would be an inexpensive, popular alternative for spreading on sandwiches. And he was right!
The spread was originally called “Supercrema” but was changed to “Nutella” in the 1960s. Soon after that, it became wildly popular in Italy and later, throughout the world!
How to Make Nutella
This recipe is simple requiring just 4 ingredients and 30 minutes start to finish.
It’s also delicious, vegan, gluten-free, and ridiculously close to the real thing. Win-win!
It all starts with the hazelnuts, roasted to warm up the natural oils and loosen the skins. Then blendy blend!
It all happens so fast.
The nuts turn into butter and then you add the melted chocolate and give it a whirl and WHOA – you have homemade Nutella on your hands!
The only thing left to do is figure out what to put it on…
The options…oh, the glorious options.
I think you guys are going to love this spread! It’s
I tested this recipe two ways, knowing not everyone would want the melted-chocolate version. Although the melted chocolate yields a much creamier, superior Nutella, you can also substitute cacao or cocoa powder and sweeten it with maple syrup (see notes).
See the texture/color difference below. Either way, still delicious!
If you try this recipe, let us know how it goes! Leave a comment and rate it.
And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
4-Ingredient Nutella (Vegan + GF)
- 3 cups raw or roasted unsalted hazelnuts
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2/3 cup dairy-free dark chocolate (chopped // we used Trader Joe's 72% Dark Chocolate // see notes for cacao version)
- Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
- Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
- Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields best results). Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
- In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
- Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
- If your Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp maple syrup or agave (amount as original recipe is written). NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
*Recipe as written yields roughly 2 1/2 cups nutella spread.
*Nutrition information is a rough estimate.
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