2-Ingredient Homemade Nutella
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This delicious 2-Ingredient Homemade Nutella is perfectly spreadable and ready in 15 minutes! Made with just hazelnuts and chocolate, it’s easy, healthy, and vegan-friendly.
Why you’ll love this family favorite recipe!
2 real ingredients – The only thing better than Nutella is homemade Nutella, mostly because it’s made with 2 real ingredients: hazelnuts and chocolate.
Surprisingly easy – It takes about 15 minutes to make Nutella from scratch, and the only equipment you need is a baking sheet and a food processor.
Flexible – Homemade Nutella can easily be made vegan, dairy-free, and sugar-free. You have total control!
Table of Contents
Why make Nutella at home? The same reason I prefer to make my own pistachio butter and cold brew: store-bought versions never taste quite the way I want them to, and I like knowing exactly what’s in my food.
Having complete control over the ingredients and flavors in my 2-Ingredient Homemade Nutella recipe has me obsessed! It’s rich, deeply chocolatey, and perfectly spreadable, yet it’s made with nothing more than roasted hazelnuts and melted chocolate. No palm oil, preservatives, or funky ingredients here!
What’s better is that it’s ready to eat in just 15 minutes, and the only dishes I have to clean up are a baking sheet and a food processor. One try, and I know you’ll be just as obsessed with this chocolate hazelnut spread as I am.
It turned out…AMAZINGLY. It doesn’t often happen that a picture translates into what readers make. This did. The consistency is amazing. Nut runny, but smooth like the real thing. And, the best part: it takes like the real thing. Nay, it tastes better. WAY. better. You’re awesome <3
– Monika
Hazelnut Spread Ingredients
Hazelnuts – I always make Nutella with raw hazelnuts, so I can roast them myself. Trust me: the flavor is so much better compared to using salted or pre-roasted nuts!
Chocolate – Semi-sweet chocolate chips are my favorite because they sweeten the Nutella perfectly. When I want vegan Nutella, I’ll use dairy-free chocolate chips or a chopped dark chocolate bar instead.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Add vanilla – Try blending in 1 or 2 teaspoons of vanilla bean paste for a little more sweetness.
- Sugar-free option – Use sugar-free chocolate instead (either chocolate chips or chopped chocolate).
- Melted chocolate substitute – I haven’t tested it, but 2 to 3 tablespoons of cocoa powder plus 1 tablespoon of maple syrup might work as a substitute for the melted chocolate. The Nutella will likely be more crumbly, but it will still taste chocolatey.
How to Make Homemade Nutella
Step 1: Roast the hazelnuts. Roast the hazelnuts in the oven until they’re fragrant.
Step 2: Peel. Rub the skins off the hazelnuts with a clean kitchen towel.
Step 3: Blend. Transfer the roasted hazelnuts to a food processor and process until you have a creamy hazelnut butter.
Note: This step should take between 6 and 8 minutes. It might take longer if your food processor isn’t high-quality, but just be patient and keep blending until the nuts turn into a creamy butter.
Step 4: Mix with chocolate. Place the chocolate chips into a bowl, then scrape the hazelnut butter over top. Stir until the chocolate melts and the Nutella is smooth.
Step 5: Taste, then serve. Taste the Nutella, then stir in a pinch of sea salt if needed. Serve and enjoy!
Erin’s Tips and Tricks
- If your chocolate chips aren’t melting, microwave the chocolate-hazelnut butter mixture for 15 seconds. That should do the trick!
- I know it’s optional, but peeling the warm roasted hazelnuts will make the Nutella extra smooth. Just lay the nuts on a clean kitchen towel or paper towel, and rub until the skins come off.
- Are some of the skins sticking? Peel them by hand or just leave them on. This step doesn’t have to be perfect!
My Pro Tip
Adjust the Sweetness
I personally find that semi-sweet chocolate and dark chocolate give the Nutella just the right amount of sweetness. If you’d prefer it to taste even sweeter, try using milk chocolate chips instead or combine the melted chocolate with 1 teaspoon of maple syrup or cane sugar.
Nutella FAQs
I’ve tested this recipe both ways and preferred the food processor over the blender. You can still use a blender if you want, but I’d recommend using a small bullet blender (like a Nutribullet) and scraping down the sides every minute.
Don’t have a small blender? Double the recipe and use a regular-sized blender instead. The blender needs to be filled up for the Nutella to blend properly, so doubling the recipe is necessary.
Yes! I’ve tested and retested this recipe a bunch of times, and the hazelnuts always blended better when they were roasted and warm from the oven. I used to skip this step, and it would take closer to 10 to 12 minutes to blend the Nutella.
Serving Suggestions
Now the fun part… Actually eating your Nutella! I love spreading it on my toast in the morning or eating it by the spoonful, but there are a million more ways to enjoy it:
- A chocolate dip for fresh fruit, like strawberries, apple slices, and bananas.
- Stirred into a hot mug of Nutella hot chocolate.
- Blended into a chocolate cashew smoothie.
- Spooned over a bowl of ice cream.
- Drizzled over a stack of cinnamon chocolate chip pancakes and fluffy whole wheat waffles.
- Spread inside or drizzled over a chocolate crepe.
- Drizzled over a banana and topped with crushed nuts for a healthy sweet treat.
Storage
Room temperature: I find that the Nutella is best when it’s kept in a sealed jar at room temperature. It stays drippy and spreadable for up to 2 weeks.
I do not recommend refrigerating the Nutella because it changes the overall texture and consistency.
More Chocolate Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
2-Ingredient Homemade Nutella
Instructions
- Preheat your oven to 400°F and place the hazelnuts on a large baking sheet. Once the oven is heated, place the hazelnuts in the oven and roast them for 7-8 minutes.
- Optional: Use a clean towel or paper towel to rub the skins off for an extra smooth consistency; some of the skins won't come off and you can either peel by hand or just throw into the food processor as-is.
- Transfer the roasted hazelnuts to your food processor, then pulse for 2 minutes. Remove the lid, scrape down the sides, then pulse for 2 more minutes. Continue this process until you have creamy hazelnut butter. It should take 6-8 minutes total.
- Meanwhile, place the chocolate chips into a bowl.
- Once the hazelnuts are smooth and creamy, scrape the mixture into the bowl with the chocolate chips and stir continuously for 1 minute. The chocolate chips should melt and result in creamy, delicious Nutella! If they don't seem to be melting, place the bowl in the microwave for 15 seconds and that should do the trick. Enjoy!
Notes
Nutrition
Such a wonderful recipe! If you don’t mind adding one more ingredient, add 1/2 teaspoon vanilla bean paste with the chocolate chips. Really brings out the flavors!
I just made this recipe today, and I love it! Store- bought Nutella tastes ok, but it’s way too sweet for my taste. It also contains oil, a very unnecessary ingredient, as I found out when I processed the hazelnuts. They naturally produce lots of oil- much more than peanuts!
I “cheated” and bought pre- roasted hazelnut, but they were dry- roasted, and contained no salt. I placed them on a baking sheet and roasted them at 400 degrees for only 2 minutes, with 2 pinches of salt. I left them in the unlit oven for about 20 minutes, then pulsed as directed until smooth. I added semi- sweet chocolate chips, stirred the mixture till smooth, then jarred my Nutella. Never will buy Nutella again!
Good call buying pre-roasted hazelnuts — I’m so happy you liked the recipe! I also prefer this kind over store-bought any day.
I made this again today. If you don’t mind one extra ingredient, mix in about 1/2 teaspoon vanilla bean paste with the chocolate chips at the end. Delicious!
Great idea! Thanks Laura!
Quick question, how big is the serving size? I see the recipe makes 20 servings, but how big is that? 20 tablespoons?
My best guess is 1 serving = 1 tbsp, but I haven’t measured it exactly (next time I make it I will!)