Who knew that it was so straightforward to make Nutella at home!? This dish is only THREE simple ingredients plus it’s vegan and dairy free!

Growing up, Nutella was one of those things that we ALWAYS had in the pantry. I have particularly few memories of eating in any other way besides simply by the spoonful. I would get one small spoonful which typically turned into at least 3. I know I’m not the only one with this problem:)

So you might be asking yourself: WHY would I make from-scratch chocolate hazelnut butter when I can simply buy Nutella at the store!? That’s a great question, so I’m glad you asked! 1) it’s fun and everyone loves the novelty of from-scratch, right? 2) it’s only THREE especially simple ingredients so you know exactly what’s in it.

I have plans to make a giant batch of this Unfussy From-scratch Nutella around the holidays to give as gifts in cute little jars. I know I’m thinking ahead a little bit but I’m genuinely excited to share this with…EVERYONE!

How to cook this Unfussy From-scratch Nutella

Start by roasting the hazelnuts in the oven for about 8 minutes. After they’ve cooled a bit, rub them between a dish towel to remove as many of the hazelnut skins as possible. As hard as I try, I’m never able to get all of the skins off of the nuts. I aim for around 60-75% of the skins removed but don’t stress it!

After that, the hazelnuts get blended until CREAMY and smooth. This can take a while so be patient.

You can see in these photos the progression of the blended hazelnuts. After about 1 minute, it turns into a consistency resembling almond meal which is what you see in the first photo. After 2 minutes (which I failed to photograph) it kind of starts to ball up a bit like a bread dough does. 3 total minutes and the hazelnuts turn into a thick paste like you see in the second photo. And after about 4 minutes, you’ve got a HANDSOME and creamy hazelnut butter that’s exactly the consistency of a natural drippy peanut butter!

I only tested this out in my food processor but based on my experience with other recipes, the blend time on this hazelnut butter will be based largely on your blender/ food processor. It could take upwards of about 8 minutes. When needed, simply remember to stop and scrape down the sides.

After that, simply blend in the melted chocolate and a pinch of salt. You can use any chocolate that you want here. I opted for simple dark chocolate chips but you could use milk chocolate or a fancy chocolate bar. Depending on the sweetness of your chocolate, you could also add in a touch of maple syrup but Mine has never needed that.

I hope you love this method! If you give it a try, please remember to tag me on Instagram so I can see how you’re using it!