This addicting and delicious Two-Ingredient Homemade Nutella is perfectly spreadable and ready in about six minutes! Spread it on toast, dip pretzel sticks in it or eat it by the spoonful—Nutella makes everything that much better.
Nutella. Homemade Nutella. Nutella that you can make in the comfort of your own home. Two ingredients. Ten minutes. THAT’S IT.
Slightly intrigued? Please say yes.
So I had an entirely different recipe planned for today but I’m just waaaaay too excited about this recipe that I had to share. I’m excited for two reasons: 1) homemade Nutella (obviously) and 2) I was convinced I was unable to make homemade nut butter in my food processor, but I was wrong. Well, somewhat wrong.
I tried making homemade almond butter about a year ago in my food processor and it didn’t work. If you’ve made your own before then you already know this, but if you haven’t, essentially you need to keep pulsing the almonds until they form into nut butter, scraping down the sides every so often. Unfortunately, my food processor isn’t the greatest and after about 15 minutes, the almonds STILL weren’t doing a whole lot. So I gave up all together. I know—what a quitter.
For whatever reason, I decided to give it another try a few days ago, only this time I used my handy dandy NutriBullet instead. As you probably guessed, it worked! If you own the NutriBullet, I used the extracting blade first, and then the blending blade. If you don’t own the NutriBullet, just make sure to use a high-power blender OR food processor. I made this Nutella twice—once with roasted hazelnuts and once without—and I gotta say roasting them didn’t really make a huge difference. I thought roasting the hazelnuts might make the blending process a bit easier, but I found they blended up in approximately five minutes even without roasting them. Of course you can roast them if you want, but it’s not a necessity.
**Editor’s note: I noticed I was buying the dry roasted unsalted hazelnuts from Trader Joe’s rather than completely raw hazelnuts. The dry roasted unsalted work really well, but if you end up buying raw hazelnuts then you’ll have to roast them in the oven. Refer to the recipe instructions for more specifics.
Once the hazelnuts are all blended up into a delicious hazelnut butter, you’ll want to immediately stir in the chocolate. The hazelnut butter should be warm from blending for so long, so the chocolate should melt after about a minute of constant stirring. At this point, you’ll have Nutella, but it won’t be the consistency of Nutella. In order to get it to harden, I placed mine in a glass jar in the refrigerator for about two hours. Then it should be much harder and more like the correct consistency, but it didn’t completely turn to 100% store bought Nutella consistnecy until I left the jar on the counter overnight.
Just like getting over a bad relationship, the only thing that’s going to make this Nutella absolutely perfect is time.
Regardless of texture, the flavor is pretty identical to store bought and it can easily be spread on toast, eaten with pretzels or eaten by the spoonful. Just be careful—like all Nutella, this homemade Nutella is hella addicting, so don’t say I didn’t warn you.
- 2 cups hazelnuts**
- ½ cup dark chocolate chips
- Place hazelnuts into a high power blender or food processor and pulse for a total of approximately 4-5 minutes, stopping every 30 seconds or so to scrape down the sides.
- Once hazelnuts have formed hazelnut butter, pour into a bowl and stir in chocolate. Hazelnut butter should be warm from being blended for so long, so the chocolate should melt with consistent stirring.
- If chocolate does NOT melt, place mixture in a saucepan over the stove and stir until melted.
- Place Nutella in a jar and enjoy!
Q: Have you ever made homemade nut butter? Do you have any recommendations for a quality food processor?