Chocolate Hazelnut Spread (Home made “Nutella”)

I’m pretty sure I’m not alone in confessing that I used to eat Nutella directly out of the jar. I’d grab a large spoon and get as much Nutella as humanely possible on it, before sitting down on my couch and watching Mean Girls (or whatever might have been on that day. This happened a lot!)

Chocolate Hazelnut Spread Home-made Nutella

Now, store-bought Nutella definitely isn’t the most nutritious thing we can eat, no matter how many adverts they make about how it’s “great” for us because of the hazelnuts.

Home made Nutella though, ohooo that is a whole other matter! This delicious chocolate hazelnut spread is so similar to the real deal that I again find myself sitting on my couch, with a heaped tablespoon of the stuff.

The addiction is real people!

Chocolate Hazelnut Spread Home-made Nutella

The best part is that it’s so simple to make as well! All you need is a few ingredients, an oven to roast the nuts – though you could do with not roasting them if you wanted – and a food processor.

Oh, and of course a spoon as a vessel for getting it into your mouth afterwards, logically.

Chocolate Hazelnut Spread Home-made Nutella Chocolate Hazelnut Spread Home-made Nutella

I suggest you play around with the sweetness levels, as of course different people like things sweeter/more bitter.

I didn’t want anything sickly sweet, so if you want more of a sweet punch then add in more maple syrup, and if you want more of a cacao-y flavour then, well, more cacao powder! Do taste test before adding anything extra, as I think it’s great just the way it is!

Chocolate Hazelnut Spread Home-made Nutella

Chocolate Hazelnut Spread (Home made “Nutella”)
This chocolate hazelnut spread is like home made nutella, but way more nutritious and delicious! It's super easy to make, and I love having a jar in my fridge to add to porridge, fruits, or to just eat with a spoon!
Recipe type: Vegan, Healthy, Sweets, Spreads
Serves: 1 jar
  • 200g hazelnuts (2 cups / 500ml)
  • 1-2 tablespoons macadamia oil
  • 4 tablespoons maple syrup
  • 2½ tablespoons raw cacao powder
  • ¼ teaspoon pink Himalayan or sea salt
  • 75ml nut milk
  1. Line a baking tray with baking parchment and pre-heat your oven to 175ºC/350ºF.
  2. Roast your hazelnuts until golden and fragrant, about 10 minutes, shaking the tray once halfway through. Remove from the oven and once they’re cool enough to handle, use your hands to move them about the tray, pinching the skins off - this isn’t absolutely necessary, but it does make it smoother!
  3. Add your hazelnuts minus the skins to a food processor and blend on high for about 5 minutes, scraping down the sides as you go. Once it’s become smooth and like a paste, add in the remaining ingredients except for the nut milk.
  4. Blend again and gradually add in your nut milk, until everything is beautifully smooth.