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This addicting and delicious Two-Ingredient Homemade Nutella is perfectly spreadable and ready in about eight 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. I don't know a single person who doesn't like Nutella, and this Nutella is one of my favorite desserts.
Why this recipe is the best
- You only need 2 (!!!) ingredients. You can't say that about many recipes these days, but this one is only two ingredients.
- It's vegan-friendly, as long as you buy dairy free chocolate.
- Your food processor is the only dish you'll need, so minimal clean-up is required. Alternatively, you can use a Nutribullet, which might work even better than a food processor.
Ingredient notes:
For this recipe, you only need TWO ingredients:
- Hazelnuts - dry roasted is best, but if you can only find raw, simply roast them beforehand
- Chocolate chips - use dairy free if you want to keep this vegan, and I personally prefer semi sweet or dark chocolate over milk chocolate for this recipe
Step-by-step instructions
First, place the hazelnuts in your food processor. Note: there are two kinds of hazelnuts you can purchase, raw and dry roasted. Personally, I think the dry roasted blend up more quickly, but it's easier to find raw hazelnuts. So, if you have raw hazelnuts on hand, you'll want to roast them in the oven at 400° for about 10 minutes before placing them in your food processor. I know for a fact that Trader Joe's sells dry roasted hazelnuts if you want to go that route.
Next, blend the hazelnuts in your food processor. This step requires a bit of patience--if you're using a Nutribullet, you should have nut butter within 5 minutes, but you'll have to stop and scrape down the blender a few times. NOTE: my old Nutribullet worked really well for making homemade nut butter, but the newer ones overheat more quickly. So, it might take longer than 5 minutes.
If you're using a food processor, it's probably going to take between 8-10 minutes, and the same thing applies--you'll want to blend for 1-2 minutes and then stop to scrape down the sides. While the hazelnuts are blending, chop up the chocolate (unless you're using chocolate chips, then leave them as-is).
Once the hazelnuts are all blended up into a delicious hazelnut butter, you’ll want to pour the hazelnut butter into a bowl and 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 continuous stirring.
Expert Tips
- Consistency: Once your Nutella is made, it'll almost be perfect, minus the consistency. To obtain the correct texture, I recommend either placing the jar into the refrigerator for about an hour, or leaving it out at room temperature overnight, which will allow it to solidify.
- Storage: Store this in a glass jar at room temperature
How long will this last?
A long time! I've kept this Nutella in a jar at room temperature for up to 3 months and it was good as new.
What kind of chocolate should I use?
I recommend semi sweet or dark chocolate chips. Alternatively, you can use chopped chocolate if you prefer, and if you want to keep this vegan, be sure to use vegan-friendly chocolate.
Help--the hazelnuts aren't blending!
I know the feeling! Homemade nut butters of any kind require patience. If you own a good food processor, I recommend going that route, though a NutriBullet does work. With that said, my NutriBullet gets overheated quickly, so I had to stop every minute or so, scrape down the sides, then wait another minute before starting up again.
I pinky promise that if you keep at it, you WILL have homemade Nutella.
Food to eat with Nutella:
Check out this video on how to make homemade Nutella:
Homemade Nutella - Just 2 Ingredients
Ingredients
- 2 cups hazelnuts**
- 1/2 cup dark chocolate chips
Instructions
- 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!
Notes
Nutrition
UPDATE: This post first appeared in 2016. It was updated with new photos in February 2019 and new text in June 2020.
Liz says
Quick question, how big is the serving size? I see the recipe makes 20 servings, but how big is that? 20 tablespoons?
Erin says
My best guess is 1 serving = 1 tbsp, but I haven't measured it exactly (next time I make it I will!)
Lina says
Hi , will hazelnut paste work for this recipe ?
Erin says
Hi! I don't think it will, but you're more than welcome to try.
Zaz says
Hi, I haven’t made this yet, but can I use cocoa powder instead and add some honey or a teaspoon and a half of coconut sugar ? Or will this alter the texture thanks!
Erin says
Hmm... I do think it will alter the texture, but it's worth a shot. I would go with cocoa and maple syrup instead of honey if you can.
Rosalie says
Is it 100kcal for 100g or for the quantity of this recipe?
Erin says
Per serving, and the serving size is approx. 2 tbsp.
Madhuri says
It looks delicious.. what is the shelf life ?
Erin says
Great question! I think it should last up to 2 weeks at room temperature. Let me know if you try it!
Haley says
Should this be refrigerated?
Thank you!!
Erin says
it doesn't have to be!
Susan says
This is so easy and delicious! I used hazelnut meal and mini semi sweet chocolate chips. I like this better than the store bought Nutella! Next time I will use dark chocolate pieces! And being a chocoholic I used 3/4C chocolate!
Katherine says
Why can't I blend the hazelnuts to a smooth butter??? Is it because I haven't got a big enough quantity?? I only used 1 cup as it was my first time!
Erin says
Yes--Depending on your blender, you may need to use more hazelnuts in order for them to fully blend.
Tracy Punshon says
I have a smaller-capacity insert for my food processor - which I think is especially for making smaller quantities. If your blender has a large capacity, 1 cup of hazelnuts just bounce around, because they don't come into contact with the blade. Have started giving this away as gifts.
Susan says
This is amazing and amazingly easy! It will make about 1 cup, right? Not enough! I love how easy this recipe is and how easy it will be to double or triple! Thank goodness I have several 1 cup size canning jars for MY spread!
Tjasa says
I absolutely love the simplicity of your recipe! Gonna try it for sure!
Erin says
Refrigerate after making?
Erin says
You can but you don't have to!
Tracy says
Thank you for this! I just made it and it is excellent. I only had a cup of hazelnuts, but I adjusted the amount of chocolate chips (okay, maybe I did and then I just added more). I don't think I got my grind as fine as yours, but I wasn't sure whether it would get finer if I kept blending. I melted the chocolate chips in the microwave and put them in and it worked very well. I made my own hazelnut essence a while back, which worked okay, but I didn't strain it and wasn't sure what to do with it. The essence has settled out and there's a very fragrant hazelnut paste on top. I put a teaspoon of the paste in this and now the natural hazelnut flavour is really coming out.
Wonderful recipe and amazing photographs.
Erin says
Thanks Tracy--I'm so glad you liked the recipe!
Sophie says
Hi!
I am absolutely drooling over your recipe right now - I want to try it so bad!! I just had one quick question - I know to an extent Nutella (store-bought or homemade) will never be "healthy" but I'm just wondering if this homemade Nutella is in fact better for you than store-bought?
Thanks for your time!
Erin says
Hi Sophie,
Yes, I'd say this version is better for you because it's only two ingredients--hazelnuts and chocolate-- and therefore doesn't contain processed ingredients. As far as the calories/sugar I can't be sure, but I'd dare to say this has less sugar than store bought too.
Sarah says
Hi Erin,
I found so many recipes for almond butter - one in particular I was eager to try (sea salt, vanilla, and maple syrup!). I'm normally not a patient person but I tried for an hour an 10 minutes (using a food processor and stick blender) and those bloody almonds would not turn into butter! They wouldn't budge past the almond mill stage. I tried adding coconut oil to soften the mixture but It turned into a weird paste... Never again!
Do you think I can use raw cacao powder instead of chocolate chips for Nutella? I know cacao nibs don't melt easily (if at all - never do when I use them in baked goods) but if you're butter was runny before adding the chips I wonder if cacao powder will work. Or do you think it might dry up the mixture?
Erin says
Hi Sarah, you could definitely try cacao but if you do, start with just a little bit--maybe 1 tsp if that--and see if it mixes well. Though the chocolate chips do make the mixture runny at first, it eventually becomes the perfect texture after being refrigerated and/or just sitting on the countertop. Let me know if you try it!
monika says
I've now come across a handful of Nutella recipes and this one looks the most appetizing; it's the consistency; it looks exactly like the store-bought stuff. Other recipes seem too runny.
My one question is, how many grams of chocolate chips do you use? I'd like to use baking chocolate and sweeten it myself, that's why I ask. Thank you!
Erin says
Hi Monika, I'm not sure about grams.. I used 1/2 cup, which I believe is close to 3 oz. of chocolate (according to Google!). Let me know if you try it.
Monika says
Three ounces would have been too much; I used two ounces before hearing back from you.
It turned out...AMAZINGLY. It doesn't often happen that a picture translates into what readers make. This did. The consistency is amazing. Nut runny, but smooth like the real thing. And, the best part: it takes like the real thing. Nay, it tastes better. WAY. effing. better. You're awesome <3
Cailee says
Well this looks perfect! I love this recipe! So simple and so delicious!! Thanks for sharing girl!!
carly @ Fitliving blog says
Oh, yes please! I have the hazelnuts - now I just need to get myself some chocolate!
Hollie says
I've never attempted to make nutella but to honest I had no idea it could truly be that easy. I seriously always thought it was much more complicated.
Rebecca @ NOURISHED. the blog says
This looks awesome! I love that it is just 2 ingredients!
Janelle @ Wholly Healthy says
The texture on this looks amazing! I have tried making my own almond butter and it didn't work when I first did it, but it has every time I roast them first and process them while they still hot.
Sarah @ Making Thyme for Health says
Ermagerd, this looks so smooth and PERFECT. I would have been excited to share it and canceled my original plans too, haha!
I made almond butter in my food processor a few times but the texture just wasn't as good as store bought. I've never tried hazelnut butter though. It looks like texture definitely isn't an issue for this!!
Erin says
Yeah!! Hazelnuts seemed to work much better than almonds and they don't take nearly as long either, which is definitely a plus!
Shayla says
What's the calories?
Sam @ PancakeWarriors says
OMG I seriously need this. But I don't because it will disappear in like 2 days. I'm so bad about homemade nut butter, it disappears so quickly!! I'm going to be making this asap!
Erin says
Exactly! You need but you don't need. ....but you DO need 😀
Alexa [fooduzzi.com] says
Ok, I'm 100% serious when I tell you I've NEVER seen a homemade Nutella as creamy as yours! I'm over here fan-girling and craving Nutella for dinner, so thank you for that 😉
Erin says
Ha! No problem lady 😉 Creamy Nutella is what it's all about.
Kelly @ Kelly Runs For Food says
I would've given up on the almond butter too haha. So long! This, however, totally looks worth the wait.
Rebecca @ Strength and Sunshine says
I've never had real nutella and obviously now never can, but I did make my own a few weeks ago!! I think any nut/seed chocolate butter is just...well..spoonable 😉
Erin says
Yesss so true!
Kezia @ Super Naturally Healthy says
OMG this look SUPER yum! I have been trying to get a nutella recipe but haven't thought of using dark chocolate:)
Erin says
Yeah! It works super well 🙂
Alysia at Slim Sanity says
I make homemade peanut and cashew butter like its my job. I've also down pistachios! I too struggle with almonds though. I usually mix them with another nut. I think I run out of patience because it takes a while, and I've even over heated my food processor before trying to do almond butter! It just quit working for an hour lol
Erin says
Whaaaaat haha I would be freaking out. Yeah then maybe just stick with the other nuts 😀
ACKTIVE LIFE says
I have made cashew and almond butter a few times, but I stick with buying my nut butters...I am happy though to be a taste tester for all my friends who need me to review their creations...LOL! Happy Monday friend! XOXO
Erin says
Being a taste tester doesn't sound too bad to me!
Megan @ Skinny Fitalicious says
Oh my! This looks amazing! I have not tried making almond butter. I fear my impatience will not allow me to get through the process but if there's chocolate involved that may be enough incentive for me!
Erin says
Ha I totally know that feeling. If you have a high quality blender or food processor it shouldn't take too long.
Ashley @ Fit Mitten Kitchen says
LOVE that photo!! I have yet to bust out my NutriBullet for homemade butters but you can bet I'll be trying super soon! I actually have hazelnuts in my pantry too 😀
Erin says
yes try it!! I thought it worked so well, and 5 minutes for a delicious jar of nut butter or Nutella isn't too bad if you ask me.
Rachel @ athletic avocado says
Homemade nutella has the key to my heart! Only 2 ingredients? YASSSS
Erin says
Hellllllz yeah girl!
Amanda @ .running with spoons. says
I think I made homemade AB -once- and probably never will again. I don't even think it was a food processor issue so much as a "why the hell is this taking so long" issue... I'm pretty sure I was at it for a good 20 minutes, and the noise stressed me out way too much 😆
Erin says
So I'm wondering if the blender might work better? At least it did for me and only took 5 minutes, which is a hell of a lot faster than it would have taken in my food processor!
Christina says
OH MY GOD. Yes. This is gorgeous and I want my face in it. Also, I totally did the same thing the first time I tried to make nut butter. I was like this is not working!! and threw it away *gasp* I've since tried again and it came out great with some patience lol
Erin says
Haha that's hilarious. We are just too impatient.