Homemade Hazelnut Chocolate Spread (Nutella)

In recent years I have ran across several people (including Brent) who not only have never tried Nutella, but haven’t even heard of it before! How is this possible!? These people must have lived such deprived lives before meeting me. It so wonderful, yet for some reason I rarely use it in anything I bake, although I use the crap out of it on toast, etc. This needs to change.

In preparation for World Nutella Day tomorrow, I decided to whip up a homemade version. I was running low of my latest jar of Nutella, so why not? Gotta have the right ingredients for the holiday! I originally found a recipe from In Jennie’s Kitchen, but decided to change it up a bit. First of all, I could only find chopped hazelnuts at my grocery store, but that probably just made things easier on my food processor. The rest of my changes just came out of my head: more milk chocolate in place of some cocoa, and less sugar. It just sounded right to me. And side-by-side comparison with the little Nutella remaining in the cupboard validated my intuition – it’s perfection!


1 cup chopped hazelnuts

6 oz milk chocolate, melted

1/2 vanilla bean, split

3 Tbsp powdered sugar

1 Tbsp cocoa

canola oil, if needed


  1. Preheat oven to 350 degrees. Toast the chopped hazelnuts spread on a rimmed baking sheet for 8 to 10 minutes, or until browned and fragrant. Allow to cool.
  2. Grind hazelnuts in a small food processor until it resembles peanut butter. Add the melted chocolate, vanilla, powdered sugar and cocoa. Pulse until well-mixed. If necessary add a drop or two of oil, while pulsing, until smooth.
  3. Pour into a tightly-sealing glass jar and let cool (it will thicken slightly). Seal for storage.

Source: Adapted from In Jennie’s Kitchen

P.S. I got my jar from Beanilla = <3.

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