4-Ingredient Nutella (Vegan + GF)

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Bowl of our DIY vegan gluten-free Nutella made with simple ingredients

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.

Roasting hazelnuts on a baking sheet for making homemade healthy nutella

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!

Rolling roasted hazelnuts in a towel to remove skins

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!

Blender showing steps for How to Make DIY Nutella

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…

Waffles
Pancakes
Toast
Cakes
Cupcakes
Banana Bread
A spoon

The options…oh, the glorious options.

Bowl of our delicious homemade vegan Nutella


I think you guys are going to love this spread! It’s

Creamy
Chocolaty
Rich
Perfectly sweet
Spreadable
Simple
& Versatile

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!

Two bowls of homemade nutella with different options for sweetening

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!

Jar of our delicious homemade gluten-free vegan Nutella recipe

4-Ingredient Nutella (Vegan + GF)

Simple, 4-ingredient Nutella that’s vegan and gluten-free! Perfect for baked goods, pancakes, waffles, fruit, and more! Plus, options for both cacao and chocolate.
Author Minimalist Baker
Print
Wooden stick in a jar of homemade Vegan Nutella
4.62 from 179 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 (2-Tbsp servings)
Course Dessert, Snack
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 weeks

Ingredients

  • 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)

Instructions

  • 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.

Notes

*If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, and sea salt and puree. Once incorporated, add 1-2 Tbsp maple syrup, agave, or honey if not vegan. Or – our preferred – coconut sugar to taste. PLEASE NOTE: The more liquid sweetener you add, the firmer/stiffer the Nutella seems to get. Blend until creamy and smooth.
*Recipe as written yields roughly 2 1/2 cups nutella spread.
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 two-Tbsp servings Calories: 152 Carbohydrates: 5.6 g Protein: 3.5 g Fat: 14.4 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 58 mg Fiber: 2.6 g Sugar: 2.3 g

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My Rating:




  1. Yuri says

    So easy and amazzziiiinnngg!! It’s hard to not eat the entire jar with a spoon! I used the food processor and it was juuuust a tad grainy but I was too lazy to transfer to the vitamix to make it super smooth. Will be definitely making again and again!

    • Support @ Minimalist Baker says

      Hi Emma, we haven’t tried that! Our only hesitation is that the maple syrup might cause the mixture to seize. Let us know if you try it!

      • Sophie says

        I made half of the recipe this morning, planning to use it for babka 😍. I added some coconit sugar to the recipe and it turned out great. Thanks for sharing the recipe.

  2. Tomer says

    Thank you for the recipe!

    I tried it a couple of times so far.
    The 1st time, it turn out beautifully. Not too thick and not too thin.

    The 2nd time, the taste was similar, but it turned out a bit thicker, and less spreadable.

    The 1st time, after storing it in a jar, I could see it had some liquid / oils (from the nuts?) on the bottom. But the 2nd time, it did not have any, and was thicker and less spreadable.

    I used the same amounts in both batches. Measuring cups and Spoons, same weight etc. Both times I added 1 tbsp of maple syrup. Also I did not add vanilla.

    I wonder what I could have done differently in the process? The one thing I can think of is maybe I let the chocolate cool a bit more / less before adding it – could this affect this? And if so, should I let it cool or just add it while still warm, right after it had melted?

    BTW, I had lasted me nearly 3 months and still tasted good. I couldn’t test further because I ate it all by then.

    • Support @ Minimalist Baker says

      Hm, so interesting! Thank you for sharing your experience, Tomer! The temperature of the chocolate could be a factor. It should be warm, but not hot when adding. Another idea could be how long it blended.

      • Tomer says

        Thank you!

        I already made another batch yesterday, and it came out perfect!

        I payed extra attention to the small details, in order to know the steps for next time.

        And I added the melted chocolate slowly and after it cooled a bit.

    • AnnMarie says

      I made this recipe without roasting nuts as they were skinless , but next time I will still roast as I think it seized . One big clump , but a very tastefully clump Indeed. I used my new vitamix immersion blender but I think next time it will be the regular vitamix. I just couldn’t get it smooth . Any tips? Not giving up !
      Thanks !

      • Support @ Minimalist Baker says

        Hi AnnMarie, roasting and using the regular Vitamix should help with the issues you’re having. Let us know how it goes!

  3. Alex says

    So I did this. And, it just wouldn’t get creamy. It became buttery enough that it looked like the pictures. And then I added the melted chocolate. It became grainy. Tasted gread, smelled amazing, but.. I added a little cacao powder. Nothing. Still grainy. Hm.
    THEN I ADDED OATMILK. HUUUUUGE MISTAKE. Now I have a super oily brownie-like batter, that tastes amazing, but grainy and dry.
    I don’t know what to do with it – it’s beyond saving that much is clear, but.. any idea as to what I could use it for instead?

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that, Alex. We wonder if it would work in brownie batter? Such as a recipe that calls for dairy-free milk and nut butter. Or smoothies? Hope that’s helpful! In regard to it becoming grainy with the melted chocolate, we wonder if the chocolate got heated too much? Or if the brand had some sort of additive that didn’t work well?

      • Alex says

        Thanks, they’re as good a guess as any! Might try the brownie (:
        As for the chocolate it was probably too hot yes haha

  4. Elisha says

    So good! I made this last night and it was delicious. I’ve never been a fan a Nutella in the jar but this was amazing. Thanks!

  5. Lindsey says

    I just made this and it is delicious. I’m eating it on toast with freshly picked strawberries on top. So good. I need to order more hazelnuts. Thanks for the awesome recipe.

  6. Mollie Benton says

    I used dairy free mini chocolate chips and it is absolutely delicious! It took a while because I was a bit meticulous about the skins but I love the resulting smoothness. Thank you for the recipe!

  7. Maureen says

    Hello,

    About to begin this recipe for the first time – looking forward to it! I see the honey/agave/maple syrup or stevia options for adding sweetness if preferred. Do you know/think a date or two work to add sweetness without adding the liquid that stiffens the butter?

    Thank you very much for your help!

    Take care,
    Maureen

    • Support @ Minimalist Baker says

      Hi Maureen, we tried that, but found it makes it like a dough so wouldn’t recommend it.

  8. Carolyn says

    I made a half batch in the Vitamix and used Dutch process cocoa powder plus added 2 teaspoons of powdered Monk fruit sweetener. The nuts, which still had at least half the skins on, took about 80 seconds to get super creamy, stopping twice to scrape down the sides and using the tamper. After all the other ingredients it was a tiny bit on the runny side so I added in 1 teaspoon of maple syrup to thicken, which I think was about 1/2 teaspoon too much, but still spreadable. Oddly when I put it in a glass jar it smoothed out a little. Tastes great but I might use a pinch less salt next time. I like that it is not so sickly sweet.

      • Elfi says

        Hi I made this with 2pkts hazlenuts, 1.5 bars Lindt 75% chocolate, used vegie salt & 1tsp honey, no maple syrup. I didn’t mix in Thermomix until nuts were like butter as I wanted texture! OMGOSH it is delicious, like ferrero roche! Will be making tiramisu truffles & this is so much better than nutella! Thank you from S/Australia!

  9. Rachel says

    It is too thick. It was really creamy straight out of my Thermomix, and I put that into an empty glass jar that I had, and screwed the lid on shut. But after a few hours, it had solidified into a hard chunky and unspreadable dry paste. I remembered seeing other homemade Nutella recipes online (even the Thermomix ones) which recommended putting in milk and/or oil. So what I did was I gently microwaved the chunky spread in the glass jar under half power for about 2 mins until it warmed up and became runnier, then I added in about 80ml of sunflower oil and stirred the hell out of that so it incorporated into the spread. It made the warmed spread really funny, like the consistency of a slightly thin milkshake. But hopefully once it cools down, it will be the right consistency for spreading. I do live in England, it’s the middle of winter now, my kitchen isn’t heated, so it does get a bit chilly in there when no one’s cooking. I don’t want a spread which I have to refrigerate to keep fresh so I refuse to add in any milk of any sort into it. Well, hopefully once it’s cooled down in a couple hours, it will be spreadable!

    • Support @ Minimalist Baker says

      Hi Rachel, sorry to hear that was your experience. It sounds like it hardened due to the kitchen temperature. We’d suggest storing it in a warmer spot, if possible, or maybe placing near the stove or in a warm water bath before serving to help it soften.

  10. jaimie says

    im happy with this recipe but its not very sweet
    also the texture is pretty runny but right when you add maple syrup it thickens up to a butter like texture, i like the texture though

    • Support @ Minimalist Baker says

      Hi Jaimie, thanks for sharing! We’d suggest using a sweeter chocolate next time (such as semisweet chocolate chips). Hope that helps!

  11. Elena says

    Love it! The hazelnuts blended very well, they were in a liquid-ish form. I added melted chocolate, transferred the mixture into the jar, and placed it in the fridge because it was a bit runny. After two hours the spread thickened and it became creamy. I expected that the taste would be similar to Nutella, but it reminds me of Ferrero Rocher – which I always loved. Thanks for the recipe!

  12. Sarah says

    After making this I would agree it never comes out perfectly smooth, but I let my food processor just run for about 5-10 more min after which helped a lot. It was also saltier and a little more bitter than I expected, but I added 1/2 a cup of powdered sugar and it was perfect. Almost better than real Nutella!!

  13. SB says

    Past a few minutes in the Vitamix nothing really changes, you’ll never get butter but a grainy paste, no big deal. Next time I’ll replace the 1/2 tsp with only a pinch of salt to get rid of the salty aftertaste ruining the chocolate/hazelnut experience of that otherwise good recipe

    • Support @ Minimalist Baker says

      So sorry to hear that was your experience! Is it possible you made a smaller batch and it didn’t go over the blades? We used a Vitamix and didn’t have any issues with consistency.

    • Support @ Minimalist Baker says

      Hi Anna, that can happen if too much maple is added and unfortunately can be hard to reverse. Using melted chocolate works best in this recipe.

  14. Amy L Simeon says

    This did not work at all.
    1. Vitamix did not turn hazelnut into butter even after the roasting.
    2. Tried an expensive dark chocolate bar.
    3. Never tasted creamy
    4. Very grainy

    After making it by the recipe to improve it:
    Tried adding a variety of things to make it taste better: coconut milk powder, cane sugar, maple syrup, cocoa butter, SO Delicious creamer.

    Ended up throwing it away.

    • Support @ Minimalist Baker says

      Hi Amy, we’re so sorry to hear that was your experience! Was the mixture fully above the blades? We wonder if in a wide base Vitamix, there isn’t enough volume to get it above the blades (which is what gets it creamy).

  15. Kelly says

    Could you please share where you usually buy hazelnuts? I looked at Amazon but a lot of the reviews say they were rancid.

    • Support @ Minimalist Baker says

      Hi Kelly, Typically Trader Joe’s or Natural Grocers. But any natural foods store should have them!

    • Raji says

      Omg i tired this recipe turned out so good. .my daughter loves it. Thank you so much for the recipe. Also i follow your recipe for Almond milk. Soo good

  16. Ellen Zouras says

    Hello! Has anyone tried adding cocoa butter or coconut oil to the cacao powder version of this, to “smoothen it out”? Wondering if they would mess it up entirely. Thanks in advance :)

    • Support @ Minimalist Baker says

      We haven’t tried that, but it sounds promising! It looks like another reader did something similar. You can see what they did if you press “ctrl+f” on a PC or “command+f” on a mac- a find bar should pop up that allows you to search for the specific word (“cacao butter”) in the post and comments.

  17. Tali says

    I made this today:
    1. I couldn’t for the life of me get the hazelnut peel off so I left it on.
    2. despite using my brand new Vitamix it did not become paste but was not grainy either.
    3. I added only 1/4 tsp of pink Himalayan sallt
    4. I used Hershey’s Special dark Chocolate Chips (2/3 cup) I know it is not vegan (and we are not at my house) but I couldn’t find any vegan chocolate at our local grocery store and I wanted to make it today.
    5. I had to add 6 tbs of Kirkland Almond Milk. It is still far from the original Nutella consistency but it is spreadable. It tastes delicious!!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Tali! It should be smooth and creamy, but not quite the thick consistency of store-bought nutella (since that’s due to additives). Thanks so much for sharing your experience! xo

  18. harry aden says

    hi

    just wondering why all recipes including this one call for whole hazelnuts .
    you have to roast them so they should be warm for blending…

    why can’t one use store bought ground walnuts and grind that up further?

    no-one ever mentions it as a option?

    thanks

    • Marko says

      All home made Nutella recipes call for hazelnuts because Nutella is made from hazelnuts. It is that unmistakeable flavour of hazelnuts that has been giving Nutella an irresistible delicious flavour… for about hundred years now. If you would like to experiment with walnuts and create a totally different new spread, go ahead and good luck! Just don’t call it Nutella please, as it has nothing to do with Nutella.

  19. Nanci Malone says

    I’m making it now, using a food processor (Vitamix motor started to smell)- is there an expected time for nuts to become ‘butter’? More than 15-20 min? Love your site and your amazing recipes, thanks for the help!

    • Support @ Minimalist Baker says

      Hi Nanci, it will depend on the strength of your blender/food processor. But it usually takes us about 8-10 minutes with a food processor.

      • Nanci says

        Absolutely true! I assumed cause my food processor was big and loud – that it was powerful, lol

        Thanks for your reply and thanks again for sharing these recipes!

  20. Salty says

    Way too salty, and not very sweet. I much prefer other people’s recipes that are made from hazelnuts, dates, cocoa powder, and a little bit of almond milk as needed to moisten. Wasted a bunch of perfectly good hazelnuts. I think everyone who rated this didn’t follow the recipe..

    • Support @ Minimalist Baker says

      Hi, So sorry to hear you didn’t enjoy this one! Did you use sea salt? We find it adds a pleasant saltiness and other readers have really enjoyed this one. We could see standard table salt not being as pleasant.

  21. Megan says

    I just made this and wow I am SO HAPPY <3 I was too lazy to rub the skins off of the hazelnuts and it turned out amazing. I was a bit worried that my ninja blender wouldn't be able to handle it but VOILA *Chef Kiss* A masterpiece, thank you so kindly for this recipe!

  22. Logan says

    I think my hazelnuts were… dry? maybe already roasted and I didn’t notice so they got extra baked YIKES. Added a good amount of coconut milk (canned kind) since I don’t have avo or coconut oils at home to thin it out.

    I also didn’t have anything but bakers chocolate so I added 2/3 cup of that, + probably another 1/3 cup of maple syrup and the coconut milk and it came together DELICIOUSLY

  23. Eliza says

    The first time I tried making this, my food processor actually seized up and broke! I had to send it away for repairs. Clearly, not powerful enough! This time around I pre-crushed the hazelnuts with a mallet in a plastic bag before processing them. However I think I lost a lot of the oils my hazelnuts had released that way because they got left behind inside the bag. So, drier hazelnuts + weaker food processor meant I needed to add a good amount of coconut oil to get this to butter texture, which was also on the grittier side (again, due to food processor power). With the proper equipment I’m sure I could have achieved even better results. My husband and I were very pleased regardless & enjoyed it very much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Eliza! Sorry it took a couple tries to get it right! Nut butters can be hard on appliances!

  24. Alex says

    I’ve made this recipe twice – it tastes absolutely wonderful :)

    However, when making it this time, after a couple of days it turned really really stiff. That did not happen the first time. Any idea what might’ve caused it? And whether I can do anything to fix it? It’s quite useless for its intended purpose – to be drizzled on breakfast. Not very ‘drizzable’, lol!

    It still tastes amazing though, so finding other purposes for it isn’t hard haha!

      • Alex says

        You know what? I actually came to think of that after having sent the comment. The colder temperatures are likely the problem.

        Either way, I just enjoyed it on some toast with banana and I have absolutely no further complaints – mouthwatering :P

    • Stiff and delicious says

      Hello! I tried it today. I roasted and removed the skin from hazelnuts. I started to blend the hazelnuts in my processor, it didn’t turned into butter yet, when I added the melted chocolate and the rest of ingredients. It started to blend again and suddenly I observed that it started to separate.
      Now it is a stiff piece of “Nutella” in hazelnut oil. Tastes amazing! What can I do to smooth it’s consistency?
      Thank you so much!

      • Support @ Minimalist Baker says

        Hi, it sounds like maybe the chocolate got added too early which caused separation because of the oil. You could try blending more. But for next time, we’d suggest making sure the hazelnuts get to a butter consistency before adding the melted chocolate.

        • S.Delicious says

          Thank you! For sure I will do it next time. I managed to correct the consistency with some milk, as my children asked me) The taste was like “real Nutella” and a lot healthier! :) Wish you wonderful holidays! ⭐️🎄👏

  25. Campbell says

    OH MY GOODNESS! This is so good! I was little hesitant to try this recipe because it seemed “too simple” but I am so glad I did! This tastes just like Nutella and my whole family loved it!!

      • Kate says

        Not happy with te outcome. I blended for about 6-7 minutes and the hazelnuts went into a coarse butter paste but nowhere near smooth. Chocolate didn’t sweeten the thing enough so I added date siroup which ruined the texture even more. In the end neither taste or texture resembles the nutella. Its just as dry and unpleasant to eat as peanut butter which I hate. Its just as my own pervous attmpts on the topic:( it’s
        shame because I’d love a vegan version that tastes good.

        • Support @ Minimalist Baker says

          Hi Kate, we’re so sorry to hear that was your experience! Some readers seem to love this and others have trouble getting a creamy texture – we’re not sure what’s causing the discrepancy. Did you make any modifications? What type of blender were you using?

  26. Shamani says

    Hi Dana,

    I am thinking of soaking my nuts simply because I consume a fair amount of them and wandering what would they turn out to be like? Your guidance please. Thank you.

    • Support @ Minimalist Baker says

      Hi Shamani, we’d suggest drying them after soaking. Otherwise, we aren’t sure it would work. Hope that helps!

  27. Zen says

    Hello, I did this twice. First time using hazelnuts with skin that I cooked according to the minutes indicated in a fan oven, but I think they were slightly overcooked as the taste of my Nutella was very slightly bitter that my 5 years old did not like. I did not use any sweetener and used a whole vanilla stick. It was too soft so had to keep it in the fridge to get stiffer. Also I think I did not mix it enough, so we could taste grains in the mix. The second time I did it yesterday. I used already roasted and peeled hazelnuts that I heated for 5 minutes only in my fan oven. I add 15 more grams of chocolate from what the calculation gave me online and added a liquid vanilla flavour and maybe one good tablespoon of maple syrup as I wanted my Nutella to be thicker and I kept mixing it until I got the texture I wanted. I did not melt my chocolate apart but added it by bits to my hazelnut butter on different intervals. It was so PERFECT this time, like a real Nutella. Thank you so much. My 5 years old wants Nutella each morning and I was looking for healthier substitutes to satisfy his sweet tooth, I have the answer now :-)

    • Support @ Minimalist Baker says

      Hmm, we wonder if it has to do with the fat content of the chocolate? You could try blending with a neutral oil, such as avocado or coconut. Hope that helps!

  28. Monica says

    I’m reviewing this again because I didn’t leave a rating last time. Just made it again. So good! Thanks for the simple, perfect recipe. :)

  29. Bo says

    I loved this! So glad I bought a food processor recently, making nut butter myself is much more satisfying than just opening up a can :) Thanks for this recipe, turned out wonderful!

  30. Julia says

    Yayy! This is a lovely play on nutella…makes me nostalgic – though I think most of us are better off not consuming the original nutella :) I modified by substituting Monkfruit sweetener for sugar as a “sugar-free” replacement, and utilized the cacao version of the recipe. It was FANTASTIC, even though mine was quite thick. Still, I firmly believe this stuff belongs in the nut butter section of natural foods stores :)

  31. Rhea says

    I made this and it’s delicious! I did make some alterations, so instead of adding cacao powder or a chocolate bar, I separately made my own chocolate to pour in (melted cacao butter, cacao powder and maple syrup). To sweeten I used a bit of coconut sugar in the nut butter but mainly maple syrup, I didn’t find that made it too firm and actually it was quite runny still so I have popped it in the fridge (we are having a heat wave so that’s another factor!). Highly recommend this recipe and don’t be afraid to play with the quantities to taste. Thanks so much for sharing this recipe!

    • Poppy says

      I tried this recipe and my 3 nephews managed to wolf it down in the spam of s week, they thought it was the best Nutella ever, although I did add a little extra syrup, so they probably liked the sugar!

  32. Kika says

    My blender almost exploded trying to blend the hazelnuts lol definitely not powerful enough. I had to remove everything from the blender cause it just wasn’t even moving the ingredients and started smoking. I still managed to make the Nutella though. What I did was I added oat milk. It took me like 40 minutes to blend all the nuts adding 1 tbsp of hazelnuts at a time, making sure it was well blended before adding more, but at the end it came out really tasty!!

    • Support @ Minimalist Baker says

      Hi Kika, sorry to hear your blender had trouble with it! Thanks for sharing your troubleshooting tips!

  33. Macy says

    I just made this and it’s delicious! It tastes exactly like the non-dairy chocolate hazelnut spread from Rigoni d’Asiago. I used roasted skinless hazelnuts from Costco (best deal around) and Trader Joe’s semi-sweet chocolate chips. The hazelnuts turned into butter in about 2 minutes in my Vitamix with the 32-oz jar. I didn’t bother melting the chocolate since the nut butter was already so toasty. It worked perfectly! And then I “cleaned” out the blender with some banana ice cream 😉

  34. Simoom says

    So I messed up and added too much maple syrup accidentally. Any fix? It’s a weird battery like texture. I have made it twice before and was perfect! Love the recipe!

    • Support @ Minimalist Baker says

      We’d say maybe add to smoothies/shakes? Or perhaps making another batch without maple and trying to combine? Not sure if that would work though! Good luck!

  35. Monica says

    I melted the chocolate in a makeshift double broiler–a small saucepan floating in a medium saucepan of simmering water. It is much easier than a microwave, and you don’t have to watch it!

  36. Monica says

    Amazing! I made this for my vegan daughter, and we ALL love it. I followed the recipe exactly. I used unsalted roasted hazelnuts, and the skins came right off after 10 minutes at 350. Ninja blender took about 5 minutes to turn them into beautiful hazelnut butter. I used a whole three-pack of 1.75 ounce dark chocolate bars from Trader Joe’s, and that melted down into the perfect amount to mix with the nut butter. Salt and vanilla made it completely perfect. Did not need to add any additional sweetener. It fit perfectly into an empty Talenti Gelato container–filled it to the top. I’m not a huge Nutella eater, but I tasted it, and it’s spot on. I will definitely make it again since my kiddo loves it. Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Monica. We are so glad your kiddo enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Marilia Blumer says

    Very tasty! But my Nutella did not turn out super silky smooth and drizzable. I made this for the banana bread recipe and it’s currently in the oven. Maybe I didn’t blend the nuts for long enough, but also my chocolate was not liquidy enough either for pouring into the nut butter.. I was scared of burning it in the microwave before getting it any more liquid-y. Comments for next time?

    • Support @ Minimalist Baker says

      Hi Marilia, we’d say most likely it’s that the nuts didn’t get blended long enough or the blender or food processor isn’t strong enough. Hope that helps!

      • Marilia Blumer says

        Thank you! Yes, next time I’ll use my vitamix instead of the food processor. The banana bread and nutella turned out delicious!

  38. Vipra Sharma-Sethi says

    My son and I tried this today. We forgot salt and vanilla AND didn’t blend sufficiently so yes it’s a bit gritty BUT the result is more like a nut butter with a hint of chocolate which is just fine for us 😊 thanks for the recipe !!

  39. Ella says

    This recipe is amazing! Even though I forgot the salt and vanilla (oops 🙈) it was so creamy and hazlenutty, like a Ferrero Rocher. At first the hazelnut butter was nearly water thin (I had blended it for over 10 minutes due to some of the butter being nicely blended and the rest of the hazelnuts still whole or just halved) so I added in the melted chocolate little by little and stuck it in the fridge for a couple hours. This hardened it up and now it’s spreadable and smooth! There are a few hazelnut chunks, but they’re quite small and I honestly think it adds some nice texture to the mix. Definitely a new staple recipe.

  40. Andrea says

    Can I use raw hazelnuts without the skin on? If not then can I use both with skin and without? As I thought it was without skin and I bought some already. Thanks!!

  41. Vee says

    Tried this recipe today, with unsweetened dark chocolate, didn’t add any sweetener either, love the taste of rich dark chocolate, and with the hazelnuts, they were multiple times better. Used a 2000W blender, so managed to get it as creamy as possible. It was great.

  42. Amy says

    I made the recipe but it doesn’t taste sweet enough and I added the two tbs of agave 🤷‍♀️ and instead of using chocolate I used unsweetened cocoa powder.

    • Support @ Minimalist Baker says

      Hi Amy, the unsweetened cocoa powder is likely the issue. We recommend adding dairy-free dark chocolate because it already has sugar added.

  43. Mary says

    It looks gritty. I know you say creamy but it does not look creamy. Did you soak nuts overnight? Maybe that’s what needs to be done. I’m going to try it so I’ll let you know.

    • Support @ Minimalist Baker says

      Hi Mary, we didn’t soak the nuts, but if you do, you would need to bake them to dry them out before blending. It sounds like either it needs a longer time in the food processor and perhaps the machine isn’t powerful enough?

      • Support @ Minimalist Baker says

        Hi Daria, we haven’t tried it with walnuts and aren’t sure how it would turn out. Let us know if you try it!

  44. Sara says

    Hi! Can I use 100% unsweetened chocolate (bars or chips) and then add coconut sugar to sweeten it?

  45. Anne says

    Hi I did the recipe with marple syrup but after some days my home made Nutella changed taste. It turned a bit alcohol like taste. Any hint ? Thanks

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure what would cause that! Maybe an ingredient in the chocolate?

  46. Kat says

    I decided to switch to homemade ‘Nutella’ when my favourite choc-hazelnut brand changed from a glass jar to plastic. And I’m so glad I found your recipe. I was doubtful it would work but it turned out sooo well. Next time I think I will only need two ingredients – hazelnuts and chocolate. Thank you!

  47. Andrea says

    I had a similar situation. I’ve used this recipe in the past and this is the first time that it doesn’t turn out creamy. It’s more like spreadable chunks ?. Is there any way to fix it?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say if you wanted to use up the mixture as it is, you could add some more ground hazelnuts or even coconut flour or almond flour and form them into balls / energy bites. Otherwise, I’m not sure how to get it to a spreadable consistency if it’s already seized.

    • Support @ Minimalist Baker says

      Hi Hannah, we would recommend storing at room temp (such as in a cabinet) for best results. Hope that helps!

  48. Ashley says

    loved the recipe, i used melted chocolate (a dark chocolate bar 54% cocao from trader joes) and added just a little bit of honey at the end, maybe a tablespoon, delicious. It was slightly more runny than traditional nutella but i stored it in the fridge and it firmed up.

      • Rebecca says

        Hi Dana! Just wondering if you could do the same recipe but with peanuts instead – I wasn’t sure if you had made a seperate recipe somewhere else! Love your website and cooking!!!

    • Support @ Minimalist Baker says

      Hi Katerina, Yes to vanilla powder and icing sugar! To make it more creamy, either blend longer or if that’s not working, you may need a more powerful machine.

  49. Serena says

    This is a great substitute for jarred nutella. I followed the recipe exactly, using the chopped up chocolate version. My Ninja food processor worked just fine. I added a little maple syrup, and the flavor was divine. I loved how prominent the hazelnuts were, and the dark chocolate made it perfect.

  50. May O says

    I don’t have a very good blender nor magimix. I only have the ninja blender one that’s meant for shake making. Is that ok for blending the nuts?

    • Support @ Minimalist Baker says

      Hmm, unfortunately we don’t think that would work well. Those tend to need liquid to mix properly. But let us know if you give it a try!

  51. Cynthia says

    Have you thought about melting the chocolate with coconut oil and then adding to the hazelnut butter? I was thinking it might make it smoother up front.

  52. Bev S says

    Hi
    I just made this, and it taste great but it’s not creamy even though I processed the roasted hazelnuts for 17 minutes in the food processor after taking off every piece of skin from the nuts The nuts were roasted at 350 for 13 minutes.
    It’s also a little runny, but I’m hoping it solidifies in the jar after a bit.
    What did I do wrong?
    Thanks

    • Support @ Minimalist Baker says

      We wonder if your food processor might not be powerful enough? Or did you adjust the batch size? If there wasn’t enough volume, it could have trouble blending.

  53. Jessie Rich says

    Hi Dana,
    I really like the idea of this recipe, and since I didn’t have enough chocolate chips I used the cocoa powder to make the nutella. I added the exact amount listed of agave and it all seized up! Its OK as a snack I guess but not much else. My suggestion would be to remove the suggestion for liquid sweeteners all together and to recommend something like domino powdered sugar to be used instead, as I believe that will alleviate the seizing issue. I think revising to notes to add the word “seized” may help readers like me understand what you meant by making the chocolate all crumbly. Thank you so much, I use your recipes all the time and I really appreciate all you do!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great feedback. I’ve had success with adding a little agave, but it can seize up if too much is added. I believe something like coconut sugar could be nice here. My only hesitation is adding too many dry ingredients can also be detrimental. I’ll revisit the recipe to see about making some improvements!

    • Charleen Daniels says

      I have a 1500 watt Ninja. I could not get the nuts to turn to a butter like consistency. I went ahead & added the other ingredients to make a brownie batter or maybe into an energy bite or donut hole.

      I am gonna try cutting my recipe in half to see if that helps.

      • Support @ Minimalist Baker says

        Hi Charleen, we wonder if maybe the blender isn’t powerful enough? Let us know how it goes the next time though!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Did you sweeten with a liquid sweetener like maple syrup or agave? If too much gets added it can cause the mixture to seize, which is why I prefer using melted chocolate. You could try and salvage it by blending with neutral oil, such as avocado or coconut.

      • Francis says

        I had the same crumbly problem. I added the 2 tbsp of agave and one of coconut sugar and still wouldn’t be creamy so added a tbsp of coconut oil and voilá, creamy and delicious 😋

    • Support @ Minimalist Baker says

      Hi Alyssa, we would recommend storing at room temp for best results. It may separate in the fridge.

    • Support @ Minimalist Baker says

      Hi Jeff, 415 grams. You can see the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  54. Liv says

    Hello! The Nutella turned out wonderful! I love the taste! But the butter turned out a bit watery, is there a way I can thicken up the Nutella? But other than that I loved it!

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure what would cause that! Maybe the chocolate had a high fat content? We would suggest trying another brand or decreasing the chocolate for next time. Hope that helps!

  55. K says

    Do not add liquid sweetener (ei maple syrup) – it makes it all seize up and you get a pile of goop and a puddle of oil :(

  56. Virginia says

    Hi so totally messed up the recipe :( could managed to turn the hazelnuts into butter so everything is very dry. I ised dark chocolate that didn’t melt as liquid. I did had a spoon of Sunflower oil and maple syrup to help it mixed but I don’t get a creamy texture. What else can I do to get the creamy texture? Can I process more or is it too late?

    • Support @ Minimalist Baker says

      Sorry to hear that! It tends to seize up if too much liquid is added. But you could probably add it to smoothies!

  57. dayana says

    I have just made this recipe and it came out amazing ! The texture is perfect, very similar to nutella. I have purchased online my hazelnut already peeled to save time. I combined dark chocolate and milk chocolate and you can definitely switch it up based on your preference. No need to add sugar or anything else. I followed the recipe and came out so delicious! Thank you for sharing the recipe!

  58. Zsofia says

    Thank you for this recipe. I have to say though, it is really salty!! I would omit at least half of the salt. Just a suggestion. Otherwise I like the ingredients and how easy it is to make! :)

      • Zsofia says

        The salt I used is “Morton – Kite Salt, 50% less sodium”. It is weird that the recipe calls for that much salt, usually for baking or preparing sweet goods the recipes call for a pinch or a little more but in this recipe for the final quantity, I really think the salt content should be halved. Otherwise I really loved the recipe, too bad I had to try to sweeten it and then it turned less smooth as you said it would. Will try again with just a little salt and see how it goes. Thank you for the recipe though, really like it otherwise!!!

    • Liz says

      Had a go at making this today and hadn’t read the comments beforehand… I added the cocoa powder and had a beautiful consistency before making the fatal mistake of adding maple syrup! Whole mixture seized, complete disaster. Boyfriend steps in to help despite my insistence that there was nothing he could do – he added some oat milk, blended it up and amazingly saved the whole thing! Dont know if its anything like what Dana intended when writing the recipe but it still tastes nice, the texture is good and hopefully this will help anyone in the same situation as I was!

  59. Abigail Jacob says

    I made this today. It’s delicious – a bit runny but very nice. I used milk chocolate and semi sweet chocolate chips (I’m not vegan) and it’s a bit too sweet for me but my kids will love it. And I will still eat it of course! I found 350 too hot in my oven I rescued the hazelnuts after 12 minutes and a slight burning smell but they were ok! I trust minimalist baker recipes they’ve not let me down. Thanks – keep them coming!

  60. Marzena Sochacki says

    I tried to make the Nutella & it came out really bad. The texture is sticky & gooye.
    Is there something I can to make this nutella edible? I hate to toss it out. Thank you for any recommendations.

  61. Ashley says

    SO GOOD! I was in need of some Nutella and had all the ingredients to make this vegan version and it turned out great. Instead of the vanilla extract I scrapped a vanilla bean that had been soaking in maple syrup :)

  62. B says

    Yum! i added cocau powder and other additions at very end of processing and turned machine off immediately so not to over process. The butter was much thinner before additions, but it did not get too thick . Very tasty!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Ela says

    Ok ok so i was super scared of this but had to try! At the ebd of the day, it tastes nice and really similar to nuttella. But the texture for some reason came out… not so good. super sticky and gooey.
    , not at all possible to actually smear on bread haha. Any idea what i should do to make a better batch next time?

  64. James Giles says

    I’ve tried this a number of times but I can never get the husk off the hazelnuts. I’ve done just what you suggested, I’ve gone shorter, I’ve gone longer but the husks never come off and I hate it. It makes it more stuff and grainy.

  65. Mel says

    OMG!!! This recipe is the bomb! I’m a huge Nutella fan and have been thinking of making my own for a while. I’ve tried many of your recipes before and they are all fabulous and delicious!
    I could just eat this homemade hazelnut spread straight from the jar, and I might just do that :-)

  66. Samira says

    Perfect, I’ve done it twice and every time it is a hit. I tried previously recipes calling for dattes and Cacoa, didn’t work that well with the kids. This one with the chocolate is my favourite. Thank you for sharing

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Samira. We are so glad you and your kids enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  67. Sarah says

    I found this recipe and followed it to the t. It is delicious and has a sweet and salty finish. I will feel better giving my kids a little chocolate-hazelnut treat now.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Sarah!

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  68. Iva says

    Hi Dana,

    Thanks a lot for sharing the recipe. I’ve just made it and it’s really delicious. I have a fructose malabsorption and this a really good way for me to taste the hazelnuts in my test period. Just I skipped the salt and added some rice syrup. The taste is incredible and believe me now I can enjoy the taste of homemade Nutella. Yum ;-)

  69. Olee says

    That’s exactly what happened to me. I added two tbs of rapeseed oil to rescue it, but this didn’t revive it and now I have a paste!

    • Support @ Minimalist Baker says

      Hi Olee, sorry to hear that happened. We’d recommend giving it another try without the added sweetener/liquid. Better luck next time!

  70. Miranda says

    I just made a hazelnut butter and going to chocolate it up with your recipe, do you recommend the melted chocolate version over cocoa/cacao? I was going to use (raw) cacao powder, as a I think that’s the idea with commercial versions. I’d guess melted chocolate smooth maybe, and more rich?

  71. Kaitlyn Friesen says

    not sure if you need even MORE comments on this recipe.? but WOW it is so delicious. my sis said “it’s very nutty. i’d like it better with more chocolate.” but she’s not a nut-lover like me. ? it’s just right in my opinion. thanks for the wonderful recipe, Dana.

  72. Jen says

    I was making some cashew butter and decided I wanted to try something like this. When the cashew butter was done I scooped out just over half and used the rest for this. Because I didn’t really know how much was in there, I had to fudge the amounts a little. However, a little salt, a little vanilla, a little chocolate and things tasted pretty good. Then I decided to add in some icing sugar. Big mistake! I tried a little bit, then a little more, then a lot more. I realized I accidentally made an incredibly delicious chocolate nut icing! How am I going to keep this in my fridge? It won’t last a day! It may not even make it into the container to go in the fridge. While writing this, I keep “sampling” :) Can’t wait to try it with hazelnuts one day :)

  73. Shelaki says

    I do not have a Vitamix so am thinking of using hazelnut nut-butter from Nuts to You instead of the hazelnuts (no salt or other stuff added). Would this work? I would think I’d have measure by weight to get the equivalent amount.
    ps love your blog – it has definitely helped me enjoy being a vegan!

  74. Sophie Rau says

    Hello Dana,

    1st, thanks for making and sharing the recipe.
    I made it, even on the slowest speed, I achieved super quickly liquidness.
    The taste is amazing but the spread is super liquid, I think I can drink it through a straw???
    I was wondering how come? I didn’t add any sweetener.

    Thanks again and have a good day,

    Sophie from Marseille, France ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How interesting! Sometimes it can tend to be on the thicker side. If you want it thicker next time, blend for less. OR refrigerate to thicken!

  75. Holly says

    Thank you for this recipe. I gave it a try. I read through all of the comments first to get a few tips from those who have tried it. I decided to cut the recipe into thirds so I didn’t waste a bunch of ingredients just in case it didn’t work out. I took people’s advice and did not use vanilla extract or a liquid sweetener and I also added a dab of oil. It was so simple and amazing! Here’s exactly what I did and it was fantastic!:
    1 cup roasted hazelnuts (Nature’s Garden sold at Costco-already peeled!)
    1 teaspoon coconut oil
    5 Tablespoons Lily’s 35% cacao stevia-sweetened milk chocolate chips (keto friendly)
    4 packets of stevia
    1/8 teaspoon of pink Himalayan sea salt
    1. Put the pre-roasted, pre-skinned hazelnuts in a small saute’ pan to warm up (so they blend easier) for about 4 minutes on low-medium heat, stirring every 30 seconds or so.
    2. Put the hazelnuts & coconut oil in a Blendtec nut butter jar on speed 2 for about 30 seconds. Scrape the sides of the jar and repeat one more time. Now it’s already a warm liquidy hazelnut butter!
    3. Add half of the chocolate chips in (no need to melt since the nut butter is warm). Blend on low for 15 seconds. Repeat with remaining half of chocolate chips.
    4. Add salt and stevia to taste. Voila! In a matter of about 8 minutes, I’ve got delicious keto-friendly “Nutella!”

    Now give it a try and triple the amounts above ’cause you’re going to want more! :) YUM!

  76. Erin K says

    Just made this in my Vitamix and I am SO excited! I only had 2.5 cups of hazelnuts so used 0.5 cup of walnuts, and then just added seat salt, vanilla, 2 tbsp of cacao powder and 1 tbsp of cacao nibs. Took about 11 minutes for me to achieve the consistency I wanted, including stopping to scrape the sides down a couple of times. Thank you for this recipe and the perfect instructions!

  77. Joan says

    Love the taste. I found it did not always become butter in my food processor. In my vitamix blender I can throw all in at once and use the pusher to make sure all nuts are crushed. The speed of the blender creates creamy butter and melts the chocolate. Only Needs about three minutes.

  78. Chris says

    Hey, just a point of note I tried this recipe to see if it would work with cashews as I could not find hazelnuts but I would advise against it. The cashews, even though, raw, have a very string flavour that’s almost bitter and now it just tastes like a chocolate cashew butter. I’ll try harder to find hazelnuts next time.

  79. Michelle says

    I have made this three times. The first two batches I didn’t grind down/puree the hazelnuts enough so the Nutella was thicker than it was intended to be, and I found it got drier after just a couple of days. I made another batch last week and made sure that I pureed the hazelnuts enough and it was a perfect consistency and doesn’t seem to be drying out. I have only used melted vegan chocolate, but once I did add a small amount of maple syrup because I wanted it to be sweeter and as Dana mentions in the recipe, it hardened with a conservative amount of syrup. For this reason, I think I would only stick with melted chocolate to avoid that possibility, and I would avoid adding maple syrup. I made some and gave my sisters each a jar for their birthdays and they love it. In fact…I am about to turn on the oven and make more now.

  80. Michelle Brown says

    Great recipe! We’ve made it twice now, with good quality vegan chocolate (as instructed, no changes or additions). It comes out a bit thin and then, like magic, on the third or fourth day it thickens to the expected spreadable consistency. Tastes wonderful from the first day! We will keep making this one (especially now that Costco is carrying roasted hazelnuts). Thank you!!

    • Tiffiney Cowan says

      Third or fourth day? It lasts that long? Not in my house. Have made this many times. It’s become a family favorite. Thanks!

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Tiffiney. We are so glad your family enjoys this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Rachel says

      Hi, in addition to my previous comment, I think it was necessary for me to add some oil or milk (that contains fats) to keep it in a spreadable consistency. In my experience, the whole spread hardens up into an unspreadable thick paste within hours. I don’t think the blended nut butter is the problem because nut butter stays spreadable after blending. So I think the problem was to do with the chocolate I used. The reason could be that the tempered/melted chocolate in the mixture solidified again when the mixture cools down enough. Well obviously depends on what brand or type of chocolate. I used dairy free semi sweet chocolate chips from Kirkland as it’s not as bitter as 70% cocoa. It is 51% cocoa flavoured with vanilla already. My kids don’t like very bitter chocolate. I searched up how to keep tempered chocolate liquidy, and it says try adding oil or fatty milk to the melted chocolate.

  81. Diána says

    I have to confess first… I didn’t fully believe you when you said it tastes really close to the real thing… I had a few experiences when it was not ture. BUT NOT THIS TIME. I only made a half batch, I could have made the full. Or double. Or triple. I used 95% dark choco and added white stevia.
    Really delicious and BETTER than original Nutella! I liked the tase of it when I was little but I got nausea after I eat it and my teeth started to hurt, even after 1 teaspoon.
    Your homemade nutella recipe is a real winner!! Thank you for sharing it! *-*

    And a note on the liquid sweetener thing… It will be dough like because water (syrup) and oil won’t blend together. I read it on a blog(can I mention the name?) that use finelY powedered sweetener. ?

    Also I maybe put more vanilla in it… Aand I mixed a tablespoon with a little cacao powder and coconut sugar…I like it more chocolately ?

    Now I have to put it away before I eat it all at once… Sadly I cannot afford eating it all in one sitting ?

    • Lindsey says

      I wish I read the notes about maple syrup sooner because I had a gorgeous, albeit bitter for my taste, spread before adding in maple syrup to sweeten and I did end up with a paste. It’s still delicious but next time I’ll keep the sweetener dry, like coconut sugar. Thanks for a great recipe!

  82. Clarisse says

    I just wanted to point out – maybe other people did – that there is an easy way to skin the hazelnuts : you leave them in boiling water with 2 tablespoons of baking soda for 3-4 minutes. Then rince, the skins will come out easily in your hands. It takes time though, but it is really less effort. Then you can roast them in the oven, it lasts a bit longer because the nuts are soaked but it does not make any difference in the taste.

  83. Sarah says

    I made this today and it turned out better than I could have hoped. My 10 year-old Nutella junkie helped me, and as a concession to her being the connoisseur, we used about 6oz of chocolate rather than 4, and did a mix of milk and dark to get a little more sweet but still delicious and chocolatey. Absolutely delightful. The hardest part was rubbing the skins off those little hazelnuts, but that was hardly difficult.
    Thank you so much for a fab recipe! Now I can feel infinitely better about sending my sweet girl with a Nutella sandwich sometimes.

  84. Hayley says

    I store my nut butter in the fridge and get so frustrated by it firming up from the smooth consistency it was in the food processor. Are you sure this is okay to store at room temperature?

  85. Lulu says

    Thank you for this recipe!!!
    I normally dont like following recipes, cause most of the time you wont’ get all the right ingredients when living in other parts of the world..
    But I followed every step as its on here and it worked perfectly fine!!
    (As Im from Germany I used a Thermomix as a blender)
    I added a little bit of powdered sugar at the end for more sweetness though ;)
    Next try is the coconut joghurt made with probiotics!

  86. George says

    I made a quadruple batch today for our neighborhood food cooperative kitchen. I roasted the hazelnuts lightly, agitated them manually in towels to strip a decent percentage of skins off, then proceeded to liquefy them in my commercial Waring blender. Everything was fine until the blender stage. The nuts ground into a nice powder, but soon stuck to the sides of the blender without further progress. This was just the beginning of my woes. I used semi-sweet chocolate chips, slowly melting them in a 4 cup Pyrex measuring cup in the microwave at 30 second intervals. My major mistake was adding the vanilla extract to the melted chocolate. Instant coagulation! Froze up pretty good. Now, the chocolate was “broken” and wouldn’t dare flow into my blended nuts. After much struggle and annoyance, I tried the food processor. Not much better. Then I tried a professional Hobart mixer with a paddle attachment and a whisk attachment. Both fails. All I did was separate the oil from the mixture. My last gasp effort was warm milk. I added my nut “mess” back into the food processor in stages as I streamed in some warmed milk. Finally, some progress. Alternating new batches out of and into the processor finally gave me a product that resembled a nutella, but the flavor was more like flourless chocolate cake batter. I added some extra vanilla and powdered sugar. A tad better. Maple syrup would have probably been great, if I’d had some. Finally, I had it all mixed. Tasted a lot like a semi-sweet, overly-thick cocoa icing. Would I do it again? No way. Buying the crap in the store might be supporting environmental devastation, but it’ll be a lot less frustrating. This is the first recipe that really failed from this website. It’s a very difficult process that should be noted for readers.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      George, this is so strange. I’m sorry you had issues here. I can see how the vanilla might’ve caused issues with the chocolate. I’ll be sure to add a note to add that directly to the nut butter and slowly add the chocolate. Thank you for the feedback!

      • Annaliese says

        Lol well, assuming the vanilla carrier was ethanol, which is well…composed primarily of water. When you add water to a fat system with sucrose, a water loving molecule, you will encourage sucrose bridging via hydrogen bonding, which we see as lumping….the solution (no pun intended) is to add additional water until there is enough to essentially lubricate (more fully hydrate) the sucrose to not ‘stick’. So…..not a faulty recipe. Food science to the rescue……made this recipe tonight for a gift, and it turned out very well-not too sweet!

  87. clarisse says

    Hello, I tried it (the melted chocolate version) and it is very yummy !!! Different from the real nutella, but actually BETTER !!!! The hazelnut flavour is just… whoa.
    Just a few things for people who want to try it : 12 mn to roast the hazelnuts was too much in my oven, and the hazelnuts were darker than in your pictures – be careful it turns brown quickly. It also gave a very strong roasted nutty flavour, but everybody liked it anyway. Also the hazelnuts skins were very dark (too much roasting !) so I preferred to remove most of them and that took some time (15 mn). I have an old food processor (15 year old 400 Watts Bosch !), and it worked just fine, you just need to be patient : first I made hazelnut powder, then I waited 15 mn, and started again, until it got creamy and nearly liquid. The motor did not burn and I got a very nice camarel-colour hazelnut butter with a few tiny crunchy grains in it.
    The other thing : my nutella is quite liquid. I waited 24 hours and it did not change. Since I have kids and they make a mess with this running nutella, I put it in the fridge overnight : it became harder, like a paste, easy to spread but more grainy than creamy. But I like it like that. And also : once you left it in the fridge once, you don’t have to store it there, because it never goes back to being liquid ever even though you leave it at room temperature. (Bizarre physics phenomenon here ! ).
    Last thing : I did not have vanilla and forgot to put salt. I found it marvellous anyway, I don’t feel like adding those next time, so you could even advertise your nutella as a two-ingredient recipe. Thank your for this recipe, I was very happy to find yours that is very simple and does not have all the things you find in other recipes (oil sugar etc). So the consistency is different but the taste is better, the flavour is so much more intense (and you don’t feel like eating so much of it, and that’s a good point too! Lasts longer and is healthier ! ) So thank you.

  88. Helena says

    Had a craving for Nutella on toast, but no Nutella in hand. I was so excited to try this recipe, now I’ve done it and it isn’t creamy. I followed the recipe, but swapped cacao for melted chocolate – is that why? Any tips on how to make it creamier? Thanks!

  89. Ash says

    Could you use the cacao powder version but with mixing peanut butter instead( of hazelnuts) like a peanut butter/chocolate spread( I don’t need a food processor to make spread) ?

  90. Jessica Flory says

    I made this and it’s delicious!! I’ve never made nut butter so I’m not quite sure what to expect but mine isn’t runny and drippy like natural nut butters from the store. We rolled it into energy balls. Delicious, but not quite spreadable. Did I not process the nuts enough?

    • Support @ Minimalist Baker says

      Hmm it sounds like you didn’t process the nuts quite enough! Next time, let them go a little longer and you should have better success with it.

  91. Sindy Arango says

    Very disappointed that this did not turn out as expected. I made it with cocoa and it turned out very bitter and not smooth at all. I added the Maple surup and did not make it any better just harder.

  92. Oregon Mom says

    I had good, creamy results with subbing slightly roasted (325 degrees for 20 minutes) cocoa nibs in place of cocoa powder or chocolate chips. I used organic cane sugar instead of a liquid sweetener as well. It seems to be staying pretty creamy at day 5!

  93. Brigitte Nadeau says

    I was very excited to try out this recipe as I have had lots of success with your other recipes. Sadly I made this one with cacao and I should have read the comments first as it turned out like cookie dough with the hazelnut oil separated:(. Perhaps the option with cacao powder shouldn’t be listed.

  94. Caroline says

    I am so jealous of those who got a good result… I did the recipe with dark chocolate 75%, it was very creammy but too bitter. the taste of the halzenut is too strong as well. I tried to add some sugar lol it didn’t work. Any idea of what happened?

    • Support @ Minimalist Baker says

      Hmm I am wondering if your hazelnuts were rancid, Caroline. If the nut tastes sour or bitter, it has become rancid. If you try again with fresh hazelnuts, report back on how it goes!

  95. Jamie says

    Extremely late to the party, but I made this and it was wonderful! Just hazelnuts and chocolate, as it should be! So simple and delicious.

  96. Isabelle Payne says

    I made this as a filling for a vegan chocolate cake, the whole thing disappeared rather quickly!

  97. Susan Lused says

    When I first started to teach, I noticed that my Dutch students used to bring sandwiches with peanut butter on one slice, Nutella on the other and then chocolate hail on the Nutella. They just loved it.

  98. Ann C says

    A friend made this for me and it is fabulous! It takes the guilt out of eating store-bought Nutella.

    One question I have, is whether anyone has a source for buying reasonably priced hazelnuts???

  99. Amy says

    I followed the cocoa powder and honey version and I love it. After looking at other versions online, I added 1 tbsp melted coconut oil which helped make it a little creamier. Was going to bring it to a party and then kept eating straight from the food processor so I guess I’ll have to make another batch ;)

  100. Emma says

    Like many others, I tried the cocoa version and it came out like crumbly cookie dough (tastes good). I would recommend removing this option from the recipe. It’s especially disappointing when you spend $15 on hazelnuts, but could get more than 2 jars of Nutella for less. I appreciate that this is a healthy alternative but, again would remove the cocoa powder version.

  101. Quinn says

    Hi! I tried to make this with the cocoa powder and honey version, but it came out looking like cookie dough; super chunky and thick. Any suggestions to make it smoother and creamier?

    • Support @ Minimalist Baker says

      Hi Quinn! We’re sorry to hear you didn’t have success with this. Have a read through the comments above from others! Hope this helps!

  102. Vicky says

    Cannot wait to make this! Healthy and decadent at the same time.
    Dana, thanks so much for your fabulous recipes!
    My family and I as a result eat more healthy foods…..wonderful!

  103. N says

    Hi
    I would love to make this recipe. What kind of chocolate did you use for this recipe? Semi sweet, unsweetened or……
    Thanks

    • Support @ Minimalist Baker says

      Hi! You can use any dairy-free dark chocolate. Make sure you use a good quality one as that will yield best results!

    • Support @ Minimalist Baker says

      We wouldn’t recommend freezing it as storing it in a glass jar and then freezing may cause it to crack. Secondly, we haven’t tried a boiling water bath but if you do, report back on how it goes!

  104. Tiana says

    Sugar is hydroscopic, which mean it retains moisture. So when you put a sweetener in the Nutella it takes the moisture. Which is why it gets stiffer. In baking if you add too much sugar it dries your baked goods out. I’m studying molecular gastronomy/mixology at college currently. Just helping you all understand sugar better! Great recipe!

  105. Julie says

    Made this- so easy and quite yummy! I thought it was a bit salty, so will use a bit less salt to start next time. Question- how do you recommend storing this? Does it have to go in the fridge? Because then it gets all hard, and my daughter wants it gooey like out of the Nutella jar…

  106. Maria says

    I made this yesterday and it is better than Actual Nutella. The only thing is it is a bit grainy. I used a regular multi-tool food processor, not very strong. Maybe if you have a better blender, it would be more smooth.

    Now don’t get me wrong I don’t care much anout calorie counting when it comes to sweets (or anything else), but how did you get the 100kcal per serving – when compared to Nutella’s claim of 36g 200kcal, my calculator says something like 230 for this recipe and almost all of it goes from walnuts.

    What am I missing?

  107. Sarah says

    Hi, I tried this recipe last week and gave my sister a jar for her birthday. My sister, her boyfriend, my mom and I all loved it! Unfortunately, my hazelnuts did not really turn into butter but I think that’s because my food processor is not strong enough. Nevertheless, it turned out great and the nutella was just a little more grainy but we didn’t mind. Thank you for the recipe!! :)

  108. Steph says

    I had such a love for nutella I once received 18 jars (one of which was huge) of it for my birthday… wish I could say I was “cured” of it. Can’t wait to try!

  109. Amy says

    I made this last night—sooo yummy!! But today, it is really hard and when I try to spread it, it is really clumpy and powdery. It doesn’t spread smoothly. I had to use the cacao version. What did I do wrong? And is there anything I can do to salvage this batch?

    • Support @ Minimalist Baker says

      Hi Amy! It may have been how much sweetener you used? Unfortunately, there’s not much you can do to take it back to creaminess once it’s hardened, which is why I highly recommend using melted dark chocolate instead of cacao powder and to go light handed on the sweetener

  110. Holly says

    Just made this recipe and toasting some bread to spread it on but straight out of the jar is another option ;) looks, smells and tastes divine! Thanks for sharing.

  111. Jenny B says

    I’ve read through the questions and I think my problem may be my Vitamix. I used cacao powder instead of melted chocolate. So it was very thick so I added a bit of cocoa butter since the chocolate would have had that in it. It is still very thick and crumbly (dry) like a dough. Did I not mix it long enough? Is there a way to salvage it?

  112. Göksu says

    Hello Dana,

    Is it works if I’m gonna use dates for sweetness instead of vanilla extract?

    Thank you for your interest.

    • Support @ Minimalist Baker says

      Hi! We have tried using dates, It definitely makes it like a dough so I wouldn’t recommend it!

  113. Isabelle says

    Hi,

    THANK YOU for creating this wonderful blog! Just looking at the pictures makes me want to learn how to cook! What model is your food processor? I’m buying one for the first time and would love your input :) Happy eating!

  114. Adam says

    Hi there,

    Do I roast the hazelnuts while they’re in their shell or do I crack them open first?

    P.S. This looks delicious!

  115. Ashley says

    I have made many of your recipes, and I have loved all of them! but sadly, this recipe did not work for me, and it broke my Vitamix. I have no idea why it went so sideways as I followed the instructions and recipe. Now I have a grainy, chocolate, and hazelnut dough sitting in oil. Is there anything I can do with this dough? Any ideas so I don’t waste the ingredients. I’m happy I bought my Vitamix at Costco :)

    Thank you so much for all your recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ashley, sounds like it may be a vitamix issue! I actually owned a vitamix and I no longer use it. I switched to a food processor for nut butters (especially this recipe), and a Blendtec for smoothies and soups, etc. Nut butters are tricky in a vitamix, in my experience!

  116. Stephani says

    I’m wanting to make this for Christmas gifts and need to figure out the yield of your recipe. Did the recipe fit in the jar that is photographed here? And if so, how big is the jar?

  117. Natalie says

    Hello!
    I’m hoping to make your Nutella for Christmas presents this year. I wondered if you could tell me how well / how long it keeps for when jarred and how is best to store?

    Also I know this is a vegan recipe, but does it work the same with dairy chocolate?

    Thanks in advice! Look forward to hearing from you :)

    Natalie x

    • Support @ Minimalist Baker says

      Hi Natalie! Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more. We haven’t tried it with dairy chocolate, but it should work!

  118. Penny says

    This tastes amazing! Thanks Dana :) Mine did end up fairly thick as I added maples syrup but I knew the kids (and me!) would only like it if it was sweet enough. Do you think it would help to add a little melted coconut oil or something similar to thin it a bit?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can try thinning with coconut oil but it doesn’t always work because if stored in a cool environment it can harden. If trying to thin I’d recommend just going with the melted dark chocolate! It gives the best results.

  119. patton says

    Hi Richa!
    Thanks for the recipe. I love it how easy it is. I tried it and I’m really happy with the result. It’s got a rich, smooth taste thanks to the chocolate but at the same time it’s not too sweet.

    Maybe a tip for others: I wasn’t sure I could make it in my mixer. The blades in it are quite high and I thought the nuts would fall through and stick to the bottom of the container. And they did :) So I added the melted chocolate before the nuts turned into butter and it worked great. I was able to make the mixture really smooth (way smoother than I expected). So even for those of you with sh*tty mixers like me, there’s hope :)

  120. Emma says

    Hi! I loosely followed your recipe opting for a sugar-free version, so just with cocoa. I think I over-roasted the nuts a little so will roast them in a pan next time instead of the oven (my oven is rubbish!), which I think will improve the taste. But even with the skins on and slightly over-roasted nuts it was delish! I published my efforts and modified recipe on my blog.

  121. Elaine says

    We usually buy Nocciolata as a healthier alternative to regular Nutella, but my grocery store recently stopped carrying it. I don’t know why I never thought to make it at home in my Vitamix! Duh. Your version sounds amazing, but my daughter isn’t a dark chocolate fan. Is the dark chocolate taste in this mellowed out by the hazelnuts or would using milk chocolate work? I’ll definitely try the dark chocolate version for myself. Can’t wait! :)

  122. Cheetiri S Smith says

    Just made this, but used hazelnut flour I’ve had in the freezer and wasn’t sure what to do with! I used bakers chocolate (56%) and ended up adding maybe a tablespoon of coconut oil to get it closer to butter. Granted, I’ve never had nutella, and I’m guessing this consistency is a little less smooth, but it’s good! It’s like dry smooth peanut butter maybe. Would make again!

  123. Federica says

    Hi! I’ve tried this recepy but unfortunately it turned out to be too thick in consistency (I think I used too much cacao powder). Can you think of a way to use the wrong Nutella to do something else (cookies, energy balls…)???
    I don’t want to throw it away…
    Thank you :)

  124. Janine says

    Not being able to eat nutella was one of the things that kept me hesitating from going vegan. But this….. oh my!!! It tastes as great as it looks and smells and i just don’t need anything else. Recipe is perfect and was so easy!
    Thanks for this one!

  125. Jen says

    This is awesome! So yummy and I can’t stop eating it straight from the jar. I had a little bit of trouble getting through the hazelnuts through the meal stage and onto paste so I drizzled a little raps oil in and that got it going. My kids thought it was too bitter so next time I’ll use half dark and half milk chocolate. I didn’t want the jar sitting around as I definitely would have eaten it all so I used it in my latest favourite ice cream recipe to make Nutella Swirl Ice Cream which even the kids like.

  126. Nicoletta says

    A totally healthy version of Nutella? How can it possibly match up to the real thing??..
    Well, I thought I’d take a plunge and just try this out………………simply AH-MAZING!!!!!! My hubby tasted it and his face lit up in blissful ecstasy :)) simple, no fuss and oh-so-perfect! <3

  127. Iulia says

    I think that to make the cacao version extremely delicious and chocolaty you could add a bit of melted cacao butter ?

  128. Lita Waston says

    Putting the illustration picture above the instructions may not a good idea. Readers won’t understand the steps in the picture if they don’t read all the post. I hope this advice will help you to improve your page.

  129. Åshild says

    Late to the party and someone might already have commented this: When working with nut butters and honey 8and I imagine it might be the same with maple syrup) the WORST THING you can do is trying to incorporate the sweetener with the food proscessor!!! That is what makes it seize up, not the mixing og sweetener and nut butter per se. What I have come to do is make the nut butter, add salt and spices if using, remove it to a jar and mix in sweetener by hand while the nut butter is still warm. This way it stays perfectly smooth and yummy (My go to is almond butter with cinnamon and cardamom and a little honey – yum!)

  130. Max says

    Tell me, in the end how much nutella we have? That weight of 420-500gr? or less becouse its processed.

  131. lynn says

    File under great minds think alike!

    This is the same basic recipe I’ve been making for many years. I use a pound of nuts (sometimes I mix almonds and hazelnuts) and 100 grams of 70% chocolate (for a sweeter version, use 56-60%). For a deeper chocolate flavor, I also add 1 tablespoon of cocoa powder and 1 teaspoon espresso powder.

    • Support @ Minimalist Baker says

      Hi Diane! We haven’t tested this one with Swerve but if you give it a try, report back on how it goes!

  132. Stephanie says

    Tried this today. The hazelnuts wouldn’t blend past a crumb/meal texture so I carried on with the melted chocolate and remaining ingredients. Still wouldn’t blend together, stayed meal-y and crumbly. Maybe my hazelnuts were dry? I ended up adding another 1.5oz melted chocolate but that didn’t really help. In the end I added a couple Tbsp veg oil to get it to blend smooth. It’s still not a butter, more like a cookie dough. Any idea what went wrong? At $3.00/100g for hazelnuts it’s rather an expensive failure.

  133. Carly says

    Hi Dana,

    How would I give this a more liquid consistency (without warming it up)? I am wanting to use it as a chocolate drizzle as opposed to a spread.

    Thanks!

  134. Susan says

    I did make it! And it is amazing, better than any premium vegan version on the market. (And I have tried many, and they are good) And yes, I am having trouble not eating the whole thing with a spoon! My granddaughter is going to love this, if there is any left!

  135. carissa says

    hi! just finding you and all the goodness you offer! curious – what kind of dark chocolate do you recommend. so many brands in the store!

  136. nancy says

    I will definitely try it with the melted chocolate as the cocoa powder version didn’t come out too well.
    :-( Next time

  137. Jen says

    Hi Dana, I made this and though it’s delicious it’s almost a bit dry. Could I add some oil of some sort or heat it? At first the hazelnuts were a lovely oily butter and still moist with the cocoa but then THE maple syrup dried it up and the consistency is like the tahini of the bottom of the jar that hasn’t been mixed with the oil. Help.

  138. download lagu mp3 says

    there’s only one thing I worked out. To peal the haselnuts: just put a handfull roasted nuts in a min. 500ml well dryed glas. Close it with the lid belonging to it and shake it until the sink falls off. then take the next handfull of nuts. Its soooooo easy. (what brought me to try it with haselnuts is cause It works with garlic cloves as well, so I thought: why not trying it with other things what needs to be pealed, as I wasn’t very good at peeling haselnuts with the damp towel).My daughter is vegan and I am always looking for ideas to have in for when she visits. I also love Nutella but not the ingredients in it. I have made this twice now. The first time it was a little dry but this time it was soft and shiny. Tastes good either way. She is lucky that she got any as it was so y.

    Made this as a part of the banana bread – it was delicious! After reading comments, I was nervous how my blender would do but I actually over blended it – it turned out a bit too soupy, not creamy and spreadable. Still delicious and wonderful – totally my mistake, but wanted to add the comment in case anyone else is worried about their not-so-great blender. Mine did great ( a little too great, ha!).

  139. Jenny Greenblatt says

    The consistency was clumpy and horrible. I think you need to get rid of the liquid sugar and switch to powdered sugar.

    I have made at least 20 of your recipe and this one was the first one I didn’t love. ?

  140. Emily says

    Made this as a part of the banana bread – it was delicious! After reading comments, I was nervous how my blender would do but I actually over blended it – it turned out a bit too soupy, not creamy and spreadable. Still delicious and wonderful – totally my mistake, but wanted to add the comment in case anyone else is worried about their not-so-great blender. Mine did great ( a little too great, ha!).

  141. mp3kpop says

    Hi there, its just faboulus. I love this vegan homemade nutella and have been making for about 2 years ;) even took the mixer with my on my camping trip ;D.
    there’s only one thing I worked out. To peal the haselnuts: just put a handfull roasted nuts in a min. 500ml well dryed glas. Close it with the lid belonging to it and shake it until the sink falls off. then take the next handfull of nuts. Its soooooo easy. (what brought me to try it with haselnuts is cause It works with garlic cloves as well, so I thought: why not trying it with other things what needs to be pealed, as I wasn’t very good at peeling haselnuts with the damp towel).My daughter is vegan and I am always looking for ideas to have in for when she visits. I also love Nutella but not the ingredients in it. I have made this twice now. The first time it was a little dry but this time it was soft and shiny. Tastes good either way. She is lucky that she got any as it was so y.

  142. Liz says

    I made this today and it was WONDERFUL. Perfect – didn’t have to adjust anything. I dry-roasted the nuts on the stovetop (stainless steel pan, stirring frequently, no oil). If I was doing it again I wouldn’t melt the chocolate as the residual heat in the nuts will do that, and there’d be no mess/wastage that way.
    YUMMELICIOUS!

  143. Yasmin says

    I really really want to try this! Could I use your recipe for vegan chocolate to make it as well?Instead of buying dark chocolate and melt it??

  144. Julia says

    I was excited to make this but when I priced it out one batch was going to cost me over $15! The hazelnuts were $3.89 per 100g. Otherwise i would have tried it out as looks yummy.

  145. Alice says

    I have been vegan for almost a year, but I have been craving Nutella for about 2..It was way too dangerous to keep around me so I decided not to have it in my home. I tried the larabar version from Costco, and it was similar, but didn’t cut it for me, so I finally decided to make this recipe and it is AMAZING!! I didn’t have quite 3 cups of hazlenuts, so I used about 1.75, and I also added some almond milk to thin it out just a little. Absolutely perfect in my opinion! I also recently bought the Minimalist Baker Cookbook, and I absolutely love it too! Keep up the awesome work!!

  146. Myra says

    My daughter is vegan and I am always looking for ideas to have in for when she visits. I also love Nutella but not the ingredients in it. I have made this twice now. The first time it was a little dry but this time it was soft and shiny. Tastes good either way. She is lucky that she got any as it was so y.

    As someone else said it is really easy to burn the hazelnuts so they require careful watching.

    Thank you for sharing.

  147. esther says

    Hi there, its just faboulus. I love this vegan homemade nutella and have been making for about 2 years ;) even took the mixer with my on my camping trip ;D.
    there’s only one thing I worked out. To peal the haselnuts: just put a handfull roasted nuts in a min. 500ml well dryed glas. Close it with the lid belonging to it and shake it until the sink falls off. then take the next handfull of nuts. Its soooooo easy. (what brought me to try it with haselnuts is cause It works with garlic cloves as well, so I thought: why not trying it with other things what needs to be pealed, as I wasn’t very good at peeling haselnuts with the damp towel).

    all the best and thanks for this amazing recipe.

  148. Ashley says

    I was introduced to Nutella, peanut butter and ritz crackers in grade school by a Swedish Family. In High School I spent a year abroad in Austria and ate Nutella on challah bread as a daily snack (because I could, duh!) Upon returning to the US I had to have oral surgery on a major cavity that I believe partially happened due to this daily indulgence. I avoided buying a jar ever since. However, I unburdened my mother of a jar of artisanal chocolate hazelnut spread recently. My roommate and I keep hiding it from one another, and there is only one Tspoon left. This left me with no other choice but to find a recipe… while I am forever grateful to Nutella, I knew there were cleaner recipes out there. Thanks for doing the necessary experimentation! <3 Have vitamix, will blend! Woot!

  149. Kpopost says

    I made this tonight and it’s not creamy in the slightest. I kept mixing and mixing in the food proc and its not right. I also couldn’t rub off the skins of the nuts. I did use cacao and I did add 2 tbs of agave which helped a tad but not enough..
    help I so wanted this to work… thanks

    • Alice says

      I couldn’t rub off all the skins either, but to be honest, it didn’t really bother me bc it still turned into a really nice nut butter for me. Once I added the cacao and the maple syrup, it did turn into more of a paste, so I added almond milk to thin it out and get it to a creamy consistency. Hope this helps!!

  150. jennifer says

    trying to make a low fodmap version meaning without nuts, and it isn’t going well and need a thickener, any suggestions ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      There’s a chance you could do something like sunflower seeds, which would use the same quantity of ingredients and method, but may yield different results. Let me know how it goes if you give it a try!

  151. Mireille says

    Just made this recipe today and it turned out great! Super easy to make and super tasty. It took a while before the hazelnuts became a butter but with the chocolate, vanilla extract and a little salt it really turned into Nutella. Used Tony Chocoloney (almost 100% slavery free) pure chocolate with 70% cacao this is not sugar free chocolate but if you can get try it.

    Thanks for sharing these great recipes.

    • Nicole Knezevich says

      Hi there,

      Made this with cocoa powder and consistency was fine but it is very salty. How much coconut sugar do you use when you make it? I added 2 tbsp but it is not sweet enough to balance out the salt. I used pink himalayan sea salt
      Thanks!
      Nicole

      • Support @ Minimalist Baker says

        Hi Nicole, We typically don’t add any, but feel free to adjust by adding more and/or reducing salt next time.

  152. Kelly Nielson says

    This recipe was horrible. Not only did it not taste a thing like Nutella it was bitter, not creamy at all and tasted like dirt. I tried adding in more maple syrup like you said and it did nothing but make it more clumpy. I also did the cocoa powder so that may have something to do with it. I followed the recipe to a T but when that didn’t work I ended up adding honey, almond milk, and even peanut butter and when that didn’t work I added granulated sugar to see if anything would help it out. It didn’t. Needless to say I will not be making this again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hey Kelly! I said add maple syrup but only a little as it can make it clump up. Sounds like the problem lies with your blender or food processor. You really need to wait and be patient and let it mix fully. Also, melted dark chocolate achieves the best results, as I said in the recipe. Hope that helps!

  153. renacaceres says

    Hi there! Before anything I need to say I’m a fan of the Minimalist Baker, and I have made a few of your recipes already (my favorite so far is the vegan nachos cheese). So today I decided to give it a try to the vegan Nutella! And this is what happened:
    For some reason I couldn’t get the hazelnut to become so buttery like your picture. It didn’t had enough oil to become more liquid, and I processed for a long time. I don’t know if it’s because I should have left the hazelnuts longer in the oven (I left for about 13min, but I didn’t had baking sheet, I used a tray I have) or if my food processor isn’t potent enough (have a Ninja Pro). I wonder if it would be ok to add some oil to it (witch I didn’t, but I kind of regret), like refined coconut oil for instance.
    So kept going and added all the other ingredients, but in the end it is very gooey (that’s how a friend described) and grained. I’m considering if it would help to put it back in the food processor and process longer.
    I used a package of hazelnuts that had like 50kg more than the recipes calls for, and maybe I should have put a little bit more of chocolate than I did, that could have helped.
    Do you think I can still add chocolate and process more?
    Anyway, I love your website, and I will keep trying. Maybe the 2nd time will be better =)
    Thank you for your amazing recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m wondering if it wasn’t the Ninja. I’ve used them before and they just don’t blend like a Blendtec or Vitamix.

    • Cindy says

      Hello,
      I have a cheap Oyster blender and was able to successfully make this recipe. I roasted the hazelnuts for 15 minutes and then put half of it into the blender.

      I found it turned into a butter extremely quickly, around 5 minutes. I did have to shake and stop the blender a few times when it was in the nut flour stage, as the flour went up the sides. After that, it was smooth sailing.

  154. Hen says

    I saw this a while back and was desperate to make it but couldn’t find hazelnuts anywhere?!?
    Finally found them yesterday and made it this morning. I posted about it on my FB page @thebakinghen I needed a little extra chocolate than your recipe called for (so I just melted a couple squares more and added) I went with 2tsp vanilla. Just went by taste :)
    It was so easy to make and my kitchen smelt amazing! I made this for my son but not sure if I want to share now ;)

  155. Xochitl says

    How long does it last?
    Do I have to keep it in the fridge once is done?
    I am planning to make several for the winter… do you know if I can conserve it in jars?
    Thank you

    • Support @ Minimalist Baker says

      At the end of the instructions we mention to store it at room temperature and it should keep for 2-3 weeks! We haven’t tried to keep it longer than this but if you do, let us know how it goes!

  156. Lisa Lopez says

    I just wanted to let you know that I made this recipe tonight. It worked out FABULOUSLY! I made it with Trader Joes Unsweetened Cocoa and 1/2 the salt that the recipe called for. The texture was smooth. It had a deep chocolatey flavor, with just the right amount of sweetness! Thanks so much for sharing this recipe!

  157. Marubi says

    Amazing! I LOVE Nutella but unfortunately the original is so unhealthy and bad for environment so I haven’t bought it in several years. I never really thought about trying to recreate it in a healthier way, but after I saw this recipe I decided to try. It worked really well and the end product is so tasty!

    My hazelnuts became a lovely creamy butter already after about 4 minutes of blending (am I lucky with my blender or what?) and I decided to make the cocoa version, simply because that was what I had on hand

    I was not ready for it to chage so drastically to a much harder/granier consistency after adding the sweetener (I used golden syrup), but luckily I had some chocolate-aromatised olive oil on hand (about two tbsp) and that returned it into the beautifully creamy spread.

    Will probably be making this again, though not too often as it is still a very calorie rich treat! :) Thank you for the recipe!

  158. DonnainInwood says

    I made with one Tablespoon maple syrup and one big Medjool date, and got the right sweetness and consistency. Very good!

  159. Ashley says

    I love this recipe and it was the perfect consistency until I added the maple syrup! Now it’s tough and brittle and not very spreadable. What gives? Is there a solution to this for the batch I already made?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Adding too much maple syrup is the culprit (as I noted in the recipe)! I recommend sweetening with a little bit of stevia next time instead. You can try salvaging it by whipping up another batch and incorporating the old one into the new one.

      • Ashley says

        Thank you! Hazelnuts are expensive so I’ll probably eat this batch as is but I’ll remember that for next time. I had a feeling that was the problem and was going to try the stevia thing if I didn’t hear back from you.

  160. Trish says

    I love you, Dana Sultz! Thank you for this awesome recipe! You were right about the thickness. I added 2 tbsp maple syrup and it’s slightly thicker than I imagined it to be, but nevermind, still ahh-mazing.

  161. Natasha says

    Really cool recipe – can see it as a nice homemade Christmas present!
    I used regular chocolate as I’m not vegan and it turned out perfect. It’s a bit of a process getting the nuts to turn into butter and I kept having to scrape the sides of my blender every few seconds but it’s worth it. The regular Nutella you get at supermarkets makes my stomach turn whenever I think of just how ridiculously overly sweet it is. I used semi-sweet chocolate and the slight bitterness it gives is just perfect.

  162. Cat says

    I made it in my food processor and it turned out great. It was very liquid so I had to add maple syrup to make sure it would be firmer, but I have a sweet tooth so I don’t mind at all.. Great recipe!

  163. Sandra says

    Hi Dana,

    Thanks for recipe :)
    I want to know if i must to do soak the hazelnuts before roasted them?

  164. Lottie says

    I’ve made several of your recipes before and have loved all of them. They’re so easy and hassle free! I’ve wanted to try making a healthier version of nutella/chocolate spread for a while, and so decided to do so tonight (I was having a bit of a stress relieving baking spree). I used brazil nuts instead of hazelnuts because we didn’t have any hazelnuts, I didn’t see any reason why it wouldn’t work with other nuts) and it tastes beautiful! I think the brazil nuts made it a bit richer than hazelnuts would have and I will try it with hazelnuts when I run out of this batch.

  165. Jenny says

    I just made a very lazy version of this recipe, and it tastes sublime. I didn’t roast the hazelnuts, and just popped them in my cheapie blender, along with vanilla and cocoa powder. The mixture was very dry so I added a couple of tablespoons of water and then puréed away. I then blended in a tablespoon of white sugar, because I didn’t have any agave or maple syrup to hand. My ‘nutella’ was a bit rough, thanks to my blender, but it tastes just divine. I am thrilled with this recipe, and so excited to be enjoying Nutella again now that I’ve given up dairy!

  166. Lynn Chuy says

    Hey Dana,

    in the notes it says to add cocoa powder, vanilla extract, salt and “puree”. What’s “puree” exactly??

    • Katherine says

      Hi Lynn

      I believe Dana’s use of the word “puree” is meant here as a verb. So, not an ingredient, but the setting on your blender.

      Hope I helped.

      Katherine

  167. Anisah says

    My toddler kept asking for more, more, more! I used 70 percent Lindt cooking chocolate and the result was toooooooo good. Fyi why have I never seen plain hazelnut butter before. I tasted it before adding the chocolate and it’s absolutely delicious. I may even like it more than peanut butter and almond butter. Thanks for the great recipe. M taste buds are delighted even if my hips aren’t hahaha

  168. Khalid says

    Good recipe! I went the cocoa powder route to avoid the soy I saw in most dairy free chocolates. Between the powder and the skins not coming off the hazelnuts, I was working with something pretty dry. I saved it with about 1/2 cup of olive oil.

  169. Najla says

    So late last night, after ogling your recipe for about a week, I whipped up a batch of this nutty, chocolatey deliciousness. At first the hazelnuts were just grinding into powder and I was so convinced that my blender wasn’t gonna work for this. But it did! Mix in the melted chocolate, and I’m pretty sure that I just created heaven in my kitchen, thanks to you. The only thing is that it’s so much thinner than store-bought Nutella. Normally I’d be all, “Pffft! Whatever. Hand me a spoon,” but I was planning to use this on some grilled sandwiches (with jam!) for a party, and I’m concerned about the yummy spread being too spill-y. I know that you said adding sweetener tends to thicken it up, and I added a bit of powdered sugar, which helped, but not quite enough. And I don’t want to make it overly sweet. Any thoughts/ideas/suggestions on how to make it thicker/more spreadable without turning the stuff into a sugar bomb?

  170. Tanya says

    Hi, thanks for the amazing recipe. I went to get hazelnuts and realized that it will be cheaper to buy already done hazelnut butter. I was lucky to get all natural ,no extra ingr. butter. I just melted dark chocolate chips with little bit of coconut oil, 1tsp of maple syrup and got amazing results. It is thicker than I prefer, so will omit maple syrup next time. I wonder if I stir some dairy free milk in it, is shelf life is going to be changed. Still no need to refrigerate?

    • Meredyth Young says

      you can stir all the dairy free milk you want to, but know, there is no such thing as dairy free milk.

      • Tanya says

        Got it, but my question was is it going to change a shelf life. So do I need to refridgirate, if I add plant based milk?

  171. Juanima says

    I just made this and had to tweak it as I went along because the bag of hazelnuts I had were slightly over three cups. I added slightly more 86% chocolate. My problem seems to be the opposite of what others are experiencing. My batch is SUPER grainy, and SUPER runny! Huh?? Grainy, I can understand. If I process it ore – say several minutes – should it get creamier? And what about the runniness? (Is that a word? Lol) I added some additional cacao powder, and even some liquid stevia to try and thicken it up, but it didn’t work. Any ideas? I did use powdered Swerve, and it tastes AMAZING! But I’d like to fix the graininess if I can and thicken it up. I also wonder if it will thicken if I put it in the fridge. Hmmm….

    • Najla says

      Putting it in the fridge is a good idea. I hadn’t thought of that and I’m having the same liquid-ish issue, so thanks for that! My (non-professional) thought on the graininess is that maybe you didn’t purée/grind the hazelnuts enough? I had to blend it for a LONG time before I got a really smooth “butter” from it, and I think that a fairly fastidious removal of those little skins helped quite a bit. (Geeze, I must’ve spent an hour doing that.) I dunno about fixing the graininess for this batch that you’ve got (because I imagine that the nuts won’t blend the same way once the chocolate has been added), but it just means that you’ll have to make more delicious vegan “Nutella”! Also, depending on where you live and access to places like Whole Foods, but I also realized in the midst of my hazelnut skin-removing semi-angst, that I could’ve purchased freshly ground hazelnut butter and just added the chocolate myself.

  172. Kosolush says

    I made this yesterday, and today i’m making up all and any kind of possible excuse to put Nutella on something or into something i’m eating.
    I put it into my nicecream (blended frozen bananas), and it came out divine! Nutella nicecream is amazing, have you tried it?
    I am looking forward to making the Nutella Banana Sandwiches!!

  173. Catherine says

    After looking for a healthier homemade Nutella recipe, I tried this one. I halved the recipe and used 72% dark chocolate. My cuisunart food processor made short work of the hazelnuts and made a very creamy butter. I’m trying to eat more natural, low GI foods and this is a perfect snack with apple slices. Thanks much for the recipe!

  174. Kathleen says

    could i use hazelnut meal instead of whole hazelnuts? i can never get my processor to get the right texture and it always ruins the recipe

  175. Sophie says

    I absolutely adore your website. I can spend up to two hours simply browsing through your recipes, going ‘ooh’, ‘aahh’ and ‘I need to make this!’. I bet I’m not the only one!

    In the past few weeks I’ve had some bad experiences with making nut butters, but your recipe worked like a charm. Maybe the secret is in the roasting of the nuts. Either way I can’t wait to try this on my breakfast pancakes!

  176. Genesis Uelese says

    Hi Dana!
    Thanks for the awesome recipe! Will try it out asap. God has blessed you with an amazing talent for food ministry! Keep ’em recipes comin’!

  177. Sylvie says

    I made this with already skinned hazelnuts and roasted them in the oven for about ten minutes. It came together so well and is incredibly moorish on pikelets! This stuff is what dreams are made of. Five stars from me!!!

  178. Nadia says

    Hi there. Thank you for the awesome recipes. I tried two versions (both vegan) one with dark chocolate and the other with cocoa powder and even though they both taste amazing, they were very dry. I even added extra oil but it stayed crumby. How do you get it so smooth and liquid?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, what kind of chocolate did you use? Make sure it’s a good quality vegan chocolate. And make sure your nuts are fresh! Also removing as much of the hazelnut skin as possible will help smooth it out.

  179. reluctantalexis says

    Tried this and came up the right look, but a very bitter taste. Roasted and removed most of the skin from the hazelnuts. Used Food processor to grind them into a nut butter-pretty smooth with the oil showing. Added 3.5 ounces Trader Joe’s Organic Dark Chocolate 73% cacao super dark bar (after breaking up and melting). Added sea salt and vanilla. It all blended beautifully. I tested and it was very bitter. Added more vanilla (~1/8 tsp), 1 tbsp maples syrup and blended. Still really, really bitter. Added 2 tbsp coconut sugar and still really bitter. Any thought on where I went wrong?

    As I was working, it “looked” right, but doesn’t taste like Nutella. Any thoughts? Thanks!

      • Alexis says

        Thanks for the suggestion. I wondered that too, so I tried again thinking I didn’t toast the hazelnuts long enough. The first taste is perfect but then wham! with a really odd bitter aftertaste. I researched online and read that some hazelnut varieties are more bitter, so maybe that’s it.

          • Alexis says

            Thanks for the suggestion! I will try toasting for less time on my next attempt! That may be it- almonds have a distinct flavor if over toasted!

      • Harga Android says

        Thanks for the suggestion! I will try toasting for less time on my next attempt! That may be it- almonds have a distinct flavor if over toasted…mantap

  180. Abhishek Kumar says

    Hi,
    Great recipe Dana. Didn’t knew that nutella can be used in this way too. Will ask my wife to make it for my children this weekend.

  181. Peter says

    Just did my first batch ever and it was amazing!
    I added a little coconut oil, about 1.5 tablespoon to get a smoother creamier texture.
    I also did a rough calorie count and it came up to about 3000 for the one tub, so have to go easy on it.
    Thank you for sharing this wonderful recipe.

  182. Linda says

    Oh my gosh I just made this and both my sweetie and I LOVE it!!! I thought I had 3 cups of hazelnuts but The Finance Guy in this household has been snacking on my stash and I ended up only having 2-1/2 cups. I used the Enjoy Life brand of chips for my 2/3 cup of chocolate because I can’t have soy or dairy and most chocolates have soy lecithin in them. Even if I wasn’t sensitive to it I don’t want that stuff in my body. After adding the salt and vanilla and processing in my Vitamix until it was smooth, I decided it needed a deeper chocolate flavor and I added 2 Tbls of dutched dark cocoa powder and 3 dates with the pits removed. The dates added a nice depth and the cocoa powder helped compensate for the moister mixture because of the lack of that 1/2 cup of hazelnuts. If it’s too think tomorrow I may add some coconut oil because it helps things firm up a bit. Dana, keep up you culinary wizardry! I love your creations!

  183. Linda says

    Hi Dana–I’ve posted a couple times with you and have to say it again: I LOVE your recipes, your website and your outlook on healthy eating and life! So, “new year|new me” time of year again. Great news; I got a Vitamix for Christmas! I have been so healthy since then blending up smoothies (with lotts of veggies and just enough fruit to sort of mask the green taste of the greens) and soups and sauces. I haven’t tried nut butters yet. I am going to try your recipe for vegan Nutella this weekend. I have the hazelnuts on hand and just need a couple hours to make this! I thought it was interesting that you said if you add maple syrup or agave that it would get very thick. So I went out to look on the Vitamix site to see if they had a recipe. They do, but me no likey — it uses a ton of sugar and oil! I will try using the Enjoy Life brand of dairy|gluten|soy–free choco chips and see how it goes. Here is the link to the Vitamix recipe in case it’s helpful at all to you or others trying to figure out how to add a little more sweet without too much thick occuring: https://www.vitamix.com/Recipes/Chocolate-Hazelnut-Spread/C-Series/Variable-Speed/Classic-64-Ounce.

    HAPPY NEW YEAR and count me in as another loyal fan of Minamalist Baker for 2016! ~ Linda