Homemade Nutella



8 servings

40 minutes

This Homemade Nutella is even better than the ones in the store. Nutty, chocolaty, and with a hint of vanilla, this thick spread is richly flavored, sweet, and delicious.


– 2 ½ cups blanched hazelnuts (see note) – ⅓ cup cacao powder – ½ cup maple syrup – ½ tsp. vanilla extract – 1 cup oat milk or other plant/nut milk of choice

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the hazelnuts on the sheet. Roast them for 12 to 15 minutes, watching them closely after the 10th minute, to make sure they are not browning too fast. Let them cool.

Step 2

Place the hazelnuts in the food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.

Step 3

At this point, add the cacao powder, maple syrup, and vanilla extract. Blend for another minute.

Step 4

Now, start adding the oat milk gradually. Keep processing until it looks smooth. (Please note, that it will appear a bit runny at this point, but it will start thickening up as it cools down).

How to Store

This Nutella can be stored in a airtight container, like a mason jar, in the refrigerator. It will stay fresh for up to 10 days.


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