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This addicting and delicious 2-Ingredient Homemade Nutella is perfectly spreadable and ready in under 15 minutes! Made with just raw hazelnuts and chocolate chips, this recipe is easy, healthy and vegan-friendly.
The only thing better than Nutella is homemade Nutella, mostly because it's significantly healthier!
See, store-bought Nutella contains all kind of funky (i.e. unhealthy) ingredients and additives, but not this recipe. Nope! This 2-ingredient homemade Nutella is made without oil, and can be made without sugar, too as long as you use sugar-free chocolate.
Slightly intrigued? Please say yes. I don't know a single person who doesn't like Nutella, and this recipe 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 only requires hazelnuts and chocolate.
- It's vegan-friendly, as long as you use dairy-free chocolate, and can be sugar-free if you use sugar-free chocolate.
- A food processor and a baking sheet are the only dishes you'll need, so minimal clean-up is required.
Ingredient notes:
For this recipe, you only need TWO ingredients:
- Hazelnuts - Raw hazelnuts are best if possible. We're going to roast them ourselves, so you don't want to use pre-roasted hazelnuts or else it might impact the flavor.
- Chocolate chips - Use dairy-free if you want this to be vegan, and sugar-free in order to make sugar-free Nutella. I personally prefer semi-sweet chocolate or dark chocolate over milk chocolate for this recipe. Alternatively, you could use chopped chocolate and that should work well too.
Step-by-step instructions
Step 1: Roast the hazelnuts. Start by placing the hazelnuts on a large baking sheet, then roasting them in the oven at 400° for 7-8 minutes. This will enhance the flavor and make them easier to blend.
Step 2: Blend baby, blend. Transfer the roasted hazelnuts from the baking sheet into your food processor, then blend them for about 2 minutes. Stop and scrape down the sides, then continue blending in 2 minute increments until you have creamy hazelnut butter.Â
Note: This step should take 6-8 minutes; if it takes longer, that probably means that your food processor isn't as high-quality as it should be. Don't worry! You can still make this recipe, you'll just have to be more patient and blend for longer.Â
Step 3: Gather the chocolate. While the hazelnuts are blending, place the chocolate chips into a large bowl.
Step 4: Make the Nutella. Scoop the hazelnut butter out of your food processor and into the bowl with the chocolate chips, then stir to combine. This should take about 1 minute or continuous stirring for the chocolate to melt and create a creamy chocolate hazelnut spread.Â
Do a taste test and add a pinch of salt if you think it needs it. Then, enjoy it as you normally would!
Expert Tips
- Make sure to use a high-quality food processor! Don't have one? Try doubling the recipe and using a high powder blender instead.
- Want to make this sugar-free? Simply use sugar-free chocolate (either chocolate chips or chopped chocolate)
- If after stirring the chocolate chips and hazelnut butter together for one minute doesn't result in creamy Nutella, place the bowl in the microwave for 15 seconds and that should do the trick.
- Instead of using chocolate chips, you could also use melted chocolate and stir that together with the hazelnut butter -- either way works!
What kind of chocolate should I use?
I recommend semi-sweet chocolate 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 dairy-free chocolate.
Can I use a blender instead of a food processor?
Yes you can. However, I've tested it both ways and will stay that, as long as you're using a high-quality food processor, the food processor method does work better. It just does.
With that said, if you're going to use a blender, I either recommend using a Nutribullet and scraping down the sides every minute, or doubling the recipe and making it in a regular sized blender. The blender needs to be filled up more in order for it to blend properly, so doubling the recipe is necessary.
Making homemade nut butter requires a bit of patience, but I pinky promise that if you keep at it, you WILL have healthy homemade Nutella.
Do the hazelnuts have to be roasted?
Yes. I've made this recipe MANY times, so I can say that the hazelnuts will blend better if they're roasted and warm out of the oven. I used to skip this step, and it would take closer to 10-12 minutes to blend instead of 6-8, so I do think it's worth it and your food processor won't have to work as hard.
Ways to enjoy Nutella
The possibilities are endless, really, but here are some of my favorite ways:
- As a dip with your favorite fruit (think: strawberries or apple slices)
- Spread it on toast and enjoy it for breakfast or as a quick snack
- Added to your favorite smoothie recipes (like this chocolate cashew smoothie)
- Drizzled on top of my paleo waffles or flourless chickpea pancakes
- Added on top of your favorite ice cream
- Spread on top of a banana for a healthy sweet treat
Storage
Room temperature: Store homemade Nutella in a sealed jar at room temperature for up to 2 weeks. I DON'T recommend refrigerating it because it will alter the overall texture and consistency.
Other easy chocolate recipes
Did you Make this Recipe? Tag me Today! Leave a comment below and tag @thealmondeater on Instagram!
2-Ingredient Homemade Nutella
Instructions
- Preheat your oven to 400° and place the hazelnuts on a large baking sheet. Once the oven is heated, place the hazelnuts in the oven and roast them for 7-8 minutes.
- Transfer the roasted hazelnuts to your food processor, then pulse for 2 minutes. Remove the lid, scrape down the sides, then pulse for 2 more minutes. Continue this process until you have creamy hazelnut butter. It should take 6-8 minutes total.
- Meanwhile, place the chocolate chips into a bowl.
- Once the hazelnuts are smooth and creamy, scrape the mixture into the bowl with the chocolate chips and stir continuously for 1 minute. The chocolate chips should melt and result in creamy, delicious Nutella! If they don't seem to be melting, place the bowl in the microwave for 15 seconds and that should do the trick. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in 2016. It was updated with new text and photos in February 2022.
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.