Homemade Nutella with Hazelnuts and Cacao Recipe

If you’ve ever wished you could enjoy that rich, chocolatey spread without all the mystery ingredients, then you’re going to love this Homemade Nutella with Hazelnuts and Cacao Recipe. I absolutely love how this turns out every time — it’s silky smooth, naturally sweet, and packed with the kind of deep hazelnut flavor that’ll have you sneaking spoonfuls when you think no one’s watching. Stick with me because I’m sharing all my tips and tricks to help you nail this at home, even if you’ve never made a nut butter before!

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Ingredients You’ll Need

The magic of this Homemade Nutella with Hazelnuts and Cacao Recipe comes down to simple, wholesome ingredients that complement each other beautifully. When picking your hazelnuts, I like to get raw ones with the skins intact for roasting—they toast up perfectly and you’ll love the flavor depth.

• Raw Hazelnuts: Fresh raw hazelnuts give the best nutty flavor once roasted—you’ll want to toast them yourself for that unbeatable aroma.
• Coconut Oil or Hazelnut Oil: Adding oil helps achieve that creamy texture; coconut oil also lends a subtle sweetness.
• Coconut Sugar: I prefer coconut sugar for gentle sweetness and a hint of caramel, but feel free to experiment.
• Raw Cacao Powder: This packs serious chocolate punch, much richer than regular cocoa.
• Vanilla Extract: A splash enhances the overall flavor and rounds out any bitterness.
• Pinch of Sea Salt: Salt isn’t just for savory—it balances and elevates the sweetness perfectly.

Variations

One of the things I love about this Homemade Nutella with Hazelnuts and Cacao Recipe is how easy it is to tweak for your taste buds or dietary needs. I encourage you to make it yours—play around with the ingredients and discover your perfect balance.

• Sweetener Swap: I’ve tried maple syrup or honey for a more liquid texture and different sweetness profile; just reduce the added oil a bit if you do.
• Extra Creamy Version: Adding an extra tablespoon of oil made it spread even better on toast for me.
• No-Sugar Version: Use a sugar substitute or omit sweetener altogether if you prefer a more intense, slightly bitter spread.
• Nut Mix: Try blending in a handful of toasted almonds or pecans for a unique twist.

How to Make Homemade Nutella with Hazelnuts and Cacao Recipe

Step 1: Roast Your Hazelnuts to Perfection

Begin by preheating your oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet, making sure they’re in a single layer for even roasting. Pop them in the oven for 10–12 minutes. You’ll know they’re ready when the skins darken and start cracking—this roasting step is where the magic starts, unlocking that deep, toasty flavor. Keep an eye on them so they don’t burn, and let them cool enough to handle before moving on.

Step 2: Remove the Skins – The Secret to Smooth Nutella

Once your hazelnuts are cool to the touch, transfer them to a clean kitchen towel. Wrap them up and rub vigorously—the friction loosens and removes most of the skins. Don’t worry if a few bits remain; they add rustic charm and a little texture. This step can be a bit therapeutic once you get going, and it really makes a difference in the final smoothness of your nut butter.

Step 3: Blend into Hazelnut Butter

Place the peeled hazelnuts into a food processor. This is where the transformation happens—start blending, and after a few minutes, you’ll first get chopped nuts, then a crumbly mix, and finally a rich, creamy hazelnut butter. It usually takes about 5-6 minutes. If your machine struggles, pause to scrape down the sides and give it a rest—patience here rewards you with silky smoothness.

Step 4: Add Oil for Creaminess

Pour in the coconut or hazelnut oil and blend for another minute. The oil smooths out the texture beautifully and helps keep your Nutella spreadable at room temperature. If your kitchen is warm, you might need less; adjust to your preferred consistency.

Step 5: Sweeten and Flavor

Add the coconut sugar, raw cacao powder, vanilla extract, and a pinch of sea salt to the hazelnut mixture. Blend until everything is fully incorporated. Pro tip: If you have a spice grinder, try pulsing the coconut sugar into a finer powder beforehand—it blends so much more evenly and the texture is amazing. Pause to taste and adjust sweetness or cacao intensity based on your preferences.

Step 6: Store or Enjoy Immediately

Pour your fresh homemade Nutella into a clean jar or container. It will firm up slightly as it cools thanks to the coconut oil, but it stays luscious and spreadable. If you’re like me, you might not wait—dive right in while it’s still a bit warm. It’s perfect on toast, in smoothies, or simply by the spoonful.

How to Serve Homemade Nutella with Hazelnuts and Cacao Recipe

Garnishes

I love topping a warm slice of toast slathered with this homemade spread with a sprinkle of toasted chopped hazelnuts. It adds a lovely crunch and amps up that nutty flavor. Another favorite is a dash of flaky sea salt or even a few cacao nibs for a bit of texture contrast—these little touches take it from everyday to special.

Side Dishes

My family goes crazy for this spread alongside fresh fruit like sliced bananas or strawberries; it’s also incredible paired with rustic bread or crispy waffles on a lazy weekend morning. For a fun snack, I spoon it onto rice cakes or apple slices—so easy and satisfying.

Creative Ways to Present

For birthdays or gatherings, I’ve used this homemade Nutella as an irresistibly rich filling in crepes or spread between layers of a chocolate hazelnut cake. Drum up some homemade drizzle by melting a bit with coconut cream for a fancy topping. It’s a simple way to impress friends without loads of fuss.

Make Ahead and Storage

Storing Leftovers

I store my homemade Nutella in an airtight glass jar in the fridge. It tends to thicken up a bit, but that’s easy to fix by letting it sit at room temp before use or stirring in a tiny splash of warm water or oil. It lasts well for up to two weeks when refrigerated.

Freezing

Freezing this Nutella isn’t my go-to since its texture changes slightly, becoming a bit grainy when thawed. But if you want to prep in advance or keep a stash, freeze in small portions and thaw slowly in the fridge overnight to maintain the best texture.

Reheating

When your Nutella gets firm in the fridge, I recommend warming it gently in a warm water bath or at very low power in the microwave, stirring every 15 seconds until spreadable again. Avoid overheating, which can separate the oils and dryness.

FAQs

Final Thoughts

This Homemade Nutella with Hazelnuts and Cacao Recipe is one of those kitchen wins I love sharing with friends because it feels indulgent yet wholesome. I used to struggle finding a chocolate spread I trusted, and now this has become my go-to, especially when I want something satisfying and pure. Give it a try—you’ll find it’s not just delicious but also empowering to make your own. Plus, your family will thank you (and maybe fight over the last spoonful!).

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