A spread that is easy to make at home: the Home made Nutella ! A well-known hazelnut and chocolate flavor, reproduced thanks to 7 simple ingredients (and without palm oil). Prepare a large jar of homemade Nutella to accompany your pancakes and toast…
What you will like with this homemade nutella
- flavors : a hazelnut-chocolate spread less sweet than the original version with a richer taste.
- Texture : even without palm oil it is possible to make your own homemade Nutella! It remains creamy because it is kept at room temperature.
- Difficulty level : Easy ! On the hardware side, you need a powerful blender or a voucher food processor.
- Hazelnut : whatever the variety, they just have to be whole, that is to say with their skin.
- milk chocolate : I use pastry milk chocolate, it is used to soften the spread, and create texture.
- icing sugar : it can sweeten and also thicken this homemade Nutella. It does not leave crystals in the mouth, which is important for this recipe.
- oil : I take rapeseed oil but other oils are also suitable (sunflower, refined and deodorized coconut oil).
- bitter cocoa : it adds depth to the chocolate taste, we use little.
How to make homemade nutella?
- On roast the hazelnuts in the oven: simply on a hob!
- On mix the hazelnuts in a blender or food processor: the whole hazelnuts go from the powder stage to the liquid stage.
- We do melt the milk chocolate : in the microwave or bain-marie.
- On mix all the ingredients : we mix them together until obtaining a smooth and homogeneous texture. All that remains is to put in a pot.
My tips for making this recipe a success
- roast the hazelnuts to increase their flavor: this is what gives all the taste to this homemade Nutella!
- so as not to damage your blender/mixer : make regular stops when mixing the hazelnuts to avoid overheating.
- pass the spread through a sieve if you have small pieces of unmixed hazelnuts left inside. This can happen when using a blender or if the blender is not powerful enough.
How to store your homemade nutella?
By its composition, it is best to keep your homemade Nutella at room temperature, up to 2 weeks. If you want to keep it longer, up to 1 month, it must be placed in the refrigerator.
In the refrigerator, it will harden and will therefore be less easy to spread. You will have to let it come to room temperature before using it or put it in the microwave for a few moments.
Other recipes to try
If you like this kind of easy recipes for snack or breakfast, then I advise you to take a look at these other recipes from the blog:
- Homemade almond puree (1 ingredient)
- Roasted hazelnut chocolate babka
- Easy no-bake energy balls
- Chocolate chip coconut muffins
- Soft butchy brioche with chocolate chips
If you make this homemade Nutella, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your creations!
Quick and Easy Homemade Nutella
- 200 g whole hazelnuts with their skin
- 15 g bitter cocoa
- 2 cs Colza oil or sunflower, or refined coconut
- 95 g icing sugar
- 1 cc natural vanilla extract
- 0,25 cc salt
- 100 g pastry milk chocolate
- Preheat the oven to 180° traditional heat. Spread the hazelnuts on a baking sheet lined with parchment paper. Bake for 15 minutes, stirring the hazelnuts once during cooking.
- Place the roasted hazelnuts in a tea towel and let cool. Rub the hazelnuts in the tea towel to remove their skin. It's okay if there's some unremoved skin left.
- Separately, melt the milk chocolate in the microwave or bain-marie. Let cool for later.
- Put the hazelnuts in the bowl of a powerful blender (or food processor). Blend the hazelnuts until they turn into a powder, then into a liquid. It takes about 5 minutes, stopping every 30 seconds so as not to overheat your hardware.
- Add the bitter cocoa, rapeseed oil, icing sugar, vanilla and salt. Mix everything to have a homogeneous texture.
- Add the warm melted chocolate last. Blend one last time. If you have pieces of hazelnuts left, due to a mixer/blender that is not powerful enough, just pass the mixture through a sieve.
- Pour the spread, still liquid, into a large jar. It will thicken as it cools.