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…

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

Perfectly sweet
& 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
Wooden stick in a jar of homemade Vegan Nutella
4.62 from 205 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


  • 3 cups raw or roasted unsalted hazelnuts
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 2/3 cup dairy-free dark chocolate (chopped // we used Trader Joe's 72% Dark Chocolate // see notes for cacao version)


  • Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
  • Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
  • Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields best results). Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
  • In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
  • Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
  • If your Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp coconut sugar, 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.



*If you don’t want to use melted chocolate, sub cocoa powder with a varied result (we prefer the melted chocolate version!). Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, and sea salt and purée. Once incorporated, add 1-2 Tbsp coconut sugar (our preferred), maple syrup, agave, or honey if not vegan. 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) serving 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. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  2. 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 :-)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  3. 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. :)

  4. 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!

  5. 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 :)

  6. 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!

  7. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  8. 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 😉

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  10. 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!

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  12. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  13. 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 !!

  14. 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.

  15. 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!!

  16. 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.

  17. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  19. Sara says

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

  20. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  21. 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!

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  23. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  24. 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.

  25. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  26. 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.

  27. Bev S says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  28. 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.

      • Avatar for Dana @ Minimalist BakerSupport @ 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 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  30. 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 :(

  31. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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 :)

  37. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  38. 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?

  39. 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.

  40. 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 :-)

  41. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  42. 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

  43. 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 ;-)

  44. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  45. 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?

  46. 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.

  47. 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 :)

  48. 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!

  49. 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!

  50. 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!

  51. 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!

  52. 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.

  53. 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.

  54. 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.

  55. 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!

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

  56. 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!

  57. 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.

  58. 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.

  59. 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?

  60. 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!

  61. 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!

  62. 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.

  63. 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!

  64. 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) ?

  65. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  66. 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.

  67. 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!

  68. 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.

  69. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  70. 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.

  71. Isabelle Payne says

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

  72. 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.

  73. 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???

  74. 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 ;)

  75. 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.

  76. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  77. 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!

  78. N says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  79. 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!

  80. 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…

  81. 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?

  82. 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!! :)

  83. 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!