Homemade Nutella Recipe - Little Sunny Kitchen

Prep Time 10

Cook Time 12

Total Time 22

Preheat oven to 350°F/180°C Fan oven 160°C.
Scatter the hazelnuts on a sheet pan and roast for 10-12 minutes.
Transfer the roasted hazelnuts to a bowl of a food processor, and blend for 90-120 seconds (time depends on how powerful your food processor is). The hazelnuts should turn into butter.
Add the powdered sugar and cocoa powder, and blend again for 90 seconds. Scrape the sides as needed.
Add in the coconut oil, vanilla extract, and salt. And blend until the spread is liquefied but not too thin. Total blend time is usually around 5-6 minutes.
The mixture will firm up as it cools down.
Store in a glass jar in the fridge or at room temp for up to 2 weeks.

The creaminess of your Nutella will depend on how powerful your food processor. A high-powered blender can also be used (Vitamix). A regular blender might not work as it can become too hot, or might break.
This homemade Nutella is vegan, dairy-free, and gluten-free.
This recipe can be easily doubled or tripled but don't halve it.
If using unblanched hazelnuts, when you take them out of the oven, let them cool down until they’re cool to the touch then transfer to a clean kitchen towel and rub them. The skins will easily come off.
The more sweetener/powdered sugar you add, the thicker your spread will be.
If your Nutella is too thick, just add a little bit of water and blend again.
High-quality melted chocolate can be added – I don’t find it necessary so I don’t add it but if you prefer a more chocolatey flavor then go for it.