World Nutella Day is new appreciation day celebrated on February 5, so I’m a bit late to the party with this recipe. Despite my incredible sweet tooth, I never grew up eating nutella and was always jealous of the other kids who got to eat chocolate sandwiches for lunch.
I know nutella is much more than a sandwich spread, but I rarely use it in cooking or baking. Still, I was interested in this recipe as soon as I came across it because I like the challenge of making conventionally store-bought food at home – and making it taste better.
This recipe wasn’t difficult and I’ve even convinced myself it’s good for me. There’s only a few ingredients and no refined sugar, so it’s practically a health food, right?
This nutella isn’t as creamy as the original, but was just as delicious. Now I only need to find a recipe to use it in, so I don’t eat it all with a spoon.
Homemade Nutella
From Elana’s Pantry
1 cup hazelnuts
¼ cup cocoa powder
5 tbsp agave nectar
1 tbsp vanilla extract
1 tbsp hazelnut oil (I couldn’t find hazelnut oil, so I used a mild vegetable oil instead)
pinch celtic sea salt (I used regular salt)
Roast the hazelnuts at 350 degrees F for 8-10 minutes until they darken a bit and smell fragrant. Transfer the hazelnuts to a towel and rub off the skins if you can.
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed. Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator. Bring to room temperature prior to serving.
I ADORE nutella but hate that it is so processed with so much sugar! I’ll be making this!!!
thanks!
This doesn’t taste processed at all! I got the hazelnuts from my local farmers market too so it tasted really fresh.
Thanks for the Nutella recipe! My husband and I are also gluten and dairy free so I am always looking for new ways to make old things we love.
There are so many adjustments going gluten- and dairy-free, so it’s nice to eat something you used to have in the ‘olden days’.
I wonder if adding a little almond or hazelnut milk would make it a bit smoother like the orginal?
It might – always worth a try!
Use it in crepes topped with strawberries!
Random – I was just at a Mediterranean market that carries a ton of imported foods – they had just about every kind of nut/plant/seed oil you could imagine!
You’ll have to go back and pick up the ingredients to make this recipe.
Nutella is my guiltiest pleasure-good to know that I can make it at home anytime I want!
this recipe is delicious, i only used 4tbs of agave nectar and i think next time i’ll use even less – i used coconut oil maybe 1.5tbs and i also added a splash of almond mild to make it nice and creamy!! to die for! yummy
Delicious! I also made some adjustments to the recipe for what I had on hand. I used half almonds & half hazelnuts, subbed carob powder and used 3 tbsp maple syrup instead of agave and added 3 tbsp almond milk for a “creamier” texture. Total yum!!
I just made this and it came out really crumbly and wouldn’t get smooth… So I looked and saw the other commenters had said to add milk and I tried that with plain soymilk. It worked perfectly! This was not my first time making homemade nutella, but it was the smoothest, creamiest ever with that little tip!