Simple 3-Ingredient Homemade Nutella Recipe

Craving a delicious, creamy chocolate-hazelnut spread but want to skip the store-bought versions? This simple 3-ingredient homemade Nutella recipe is quick, easy, and customizable. With just roasted hazelnuts, chocolate, and a touch of sweetener, you can create a rich, velvety spread perfect for toast, pancakes, or even baking. It’s a great way to enjoy the flavors of Nutella without preservatives or added artificial ingredients.

Ingredients

• 1 cup (140g) roasted hazelnuts
• 1/4 cup (40g) dark chocolate or cocoa powder
• 2-3 tablespoons (30-45g) honey or maple syrup (adjust to taste)

Instructions

1. Prepare Hazelnuts: If your hazelnuts are not pre-roasted, spread them on a baking sheet and roast at 350°F (175°C) for 10-12 minutes until fragrant and slightly browned. Allow them to cool completely before handling.
2. Remove Skins: Once cooled, rub the hazelnuts between your hands or a clean kitchen towel to remove as much of the papery skins as possible. It’s okay if some skins remain; they won’t significantly affect the flavor.
3. Blend Hazelnuts: Place the roasted hazelnuts in a food processor or high-speed blender. Process for 2-3 minutes until they break down into a fine meal and begin to form a paste. Scrape down the sides as needed.
4. Add Chocolate and Sweetener: Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, or melt over a double boiler. Alternatively, if using cocoa powder, add it directly. Add the melted chocolate or cocoa powder and honey (or maple syrup) to the processor. Blend until smooth and creamy, about 2-3 minutes. Adjust sweetness by adding more honey if desired.
5. Finish and Store: Once the mixture is smooth and well combined, transfer it to a clean jar or airtight container. Let it sit at room temperature for a few minutes to settle, then store in the refrigerator.

Tips

• Substitutions: Use dark chocolate or cocoa powder depending on your preference. For a vegan version, opt for dairy-free chocolate and honey substitute like agave syrup.
• Storage: Keep your homemade Nutella in an airtight container in the refrigerator for up to 2 weeks. Stir before each use, as it may firm up slightly when chilled.
• Texture adjustments: For a creamier spread, process for longer or add a teaspoon of neutral oil (like hazelnut or vegetable oil). For a chunkier texture, pulse in chopped hazelnuts at the end.
• Common mistakes: Over-processing can cause the mixture to become oily or greasy. Be patient and process until smooth but avoid overdoing it.

Serving Suggestions

This homemade Nutella is versatile and perfect for spreading on toast, pancakes, waffles, or croissants. You can also use it as a filling for crepes, sandwich cookies, or swirl into yogurt and oatmeal for added flavor. It pairs beautifully with fresh fruit, ice cream, or as a dip for pretzels and apple slices.

Variations

Experiment with different flavors by adding a pinch of sea salt, a splash of vanilla extract, or a teaspoon of cinnamon for extra warmth. For a more decadent treat, mix in chopped roasted hazelnuts or mini chocolate chips before storing. You can also swap out the sweetener for coconut sugar or maple syrup to cater to dietary preferences.

Storage and Reheating

Store your homemade Nutella in an airtight jar in the refrigerator for up to 2 weeks. It will firm up slightly when cold, so to soften, leave it at room temperature for 10-15 minutes before spreading. If you want a smoother, more spreadable consistency, gently warm it in the microwave for 10-15 seconds or place the jar in warm water for a few minutes. Avoid reheating excessively, as it can alter the texture and flavor.

Frequently Asked Questions

Can I use raw hazelnuts instead of roasted?

While raw hazelnuts can be used, roasting them enhances their flavor and makes them easier to process into a smooth spread. Roasting also releases oils that improve texture and taste. If using raw hazelnuts, roast at 350°F (175°C) for 10-12 minutes first.

Is this recipe suitable for vegans?

Yes, you can make a vegan version by using plant-based chocolate or cocoa powder and substituting honey with agave syrup, maple syrup, or coconut nectar. This way, it remains dairy-free and vegan-friendly.

How do I prevent the spread from becoming too oily?

Over-processing or adding too much oil can cause oil separation. To avoid this, process until just smooth, and if needed, add a small amount of neutral oil gradually. Using high-quality, fresh hazelnuts also helps maintain a good consistency.

Can I make this recipe without a food processor?

While a food processor or high-speed blender is ideal for achieving a smooth texture, you can try chopping the roasted hazelnuts finely and mixing them with melted chocolate and sweetener vigorously. However, the texture may be chunkier and less uniform.

How can I adjust the sweetness level?

Start with 2 tablespoons of honey or maple syrup and taste the mixture after blending. Add more if you prefer a sweeter spread, but do so gradually to avoid making it too thin or overly sweet. Remember, the flavor may intensify slightly as it chills.

Can I freeze homemade Nutella?

Yes, you can freeze it for up to 3 months. Store in an airtight container, leaving some headspace for expansion. To use, thaw in the refrigerator overnight and stir well before spreading. Freezing may slightly alter the texture, but it remains delicious.

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