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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.
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!
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.
Is it 100kcal for 100g or for the quantity of this recipe?
Per serving, and the serving size is approx. 2 tbsp.
It looks delicious.. what is the shelf life ?
Great question! I think it should last up to 2 weeks at room temperature. Let me know if you try it!
Should this be refrigerated?
Thank you!!
it doesn’t have to be!
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!
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!
Yes–Depending on your blender, you may need to use more hazelnuts in order for them to fully blend.
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.
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!
I absolutely love the simplicity of your recipe! Gonna try it for sure!
Refrigerate after making?
You can but you don’t have to!
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.
Thanks Tracy–I’m so glad you liked the recipe!
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!
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.
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?
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!
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!
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.
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
Well this looks perfect! I love this recipe! So simple and so delicious!! Thanks for sharing girl!!
Oh, yes please! I have the hazelnuts – now I just need to get myself some chocolate!
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.
This looks awesome! I love that it is just 2 ingredients!
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.
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!!
Yeah!! Hazelnuts seemed to work much better than almonds and they don’t take nearly as long either, which is definitely a plus!
What’s the calories?
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!
Exactly! You need but you don’t need. ….but you DO need 😀
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 😉
Ha! No problem lady 😉 Creamy Nutella is what it’s all about.
I would’ve given up on the almond butter too haha. So long! This, however, totally looks worth the wait.
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 😉
Yesss so true!
OMG this look SUPER yum! I have been trying to get a nutella recipe but haven’t thought of using dark chocolate:)
Yeah! It works super well 🙂
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
Whaaaaat haha I would be freaking out. Yeah then maybe just stick with the other nuts 😀
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
Being a taste tester doesn’t sound too bad to me!
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!
Ha I totally know that feeling. If you have a high quality blender or food processor it shouldn’t take too long.
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 😀
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.
Homemade nutella has the key to my heart! Only 2 ingredients? YASSSS
Hellllllz yeah girl!
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 😆
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!
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
Haha that’s hilarious. We are just too impatient.