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.
*This post originally appeared in 2016 and has since been updated with new and improved photos. It’s still the same great recipe though!
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 great for many reasons.
WHY THIS HEALTHY HOMEMADE NUTELLA IS SO GOOD
- 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.
For this recipe, you need two ingredients: hazelnuts and chocolate.
HOW TO MAKE HOMEMADE NUTELLA
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 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. 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.
NOW WHAT?
Finally, 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 more like the consistency of store-bought Nutella, but it didn’t completely turn to 100% store bought Nutella consistency 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.
RECIPES TO EAT WITH 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
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.