Homemade Nutella

I was first introduced to Nutella, the Italian chocolate hazelnut spread, by my grandmother. Growing up, it was a novelty – and the fact that it was from Europe made it seem extra fancy. Whether slathered on toast, crackers, pretzels or quite honestly, a spoon, Nutella is downright addictive. Flash forward to college, when I spend a semester in Florence. Nutella was crazy-popular and to my delight, better than the U.S. version and much cheaper than imported peanut butter. I like to think of Nutella like instant-dessert – a dollop on anything and you’ve satisfied your sweet tooth. My version is a little thiner than the jarred variety but does the job without added sweeteners, thickeners or preservatives. Warning: this is highly addictive! And yes, that is a homemade croissant…but we’ll save that for another day!

Homemade Nutella


  • 1 cup shelled hazelnuts, toasted
  • 1 cup high quality semi-sweet chocolate, chopped (I used 62% chunks c/o Scharffen Berger)
  • 1/2 tsp. pure vanilla extract
  • Pinch salt


  1. In a food processor, blend hazelnuts until they reach a peanut butter-like consistency.
  2. Meanwhile, prepare your double-boiler. Bring a small saucepan of water to boil. Reduce to a simmer and place a stainless-steel bowl with chocolate directly over the stove (the bowl should fit comfortably and should be wider than the saucepan). Stir the chocolate to melt. Remove when melted. Cool slightly.
  3. Place melted chocolate in the food processor with hazelnut puree. Add vanilla and a pinch of salt and blend.
  4. Store in the fridge.

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