This homemade Nutella recipe from our friend Tina is a G-Free Foodie favorite. Whip up an easy batch for gifts - or to treat yourself! It's naturally gluten-free and dairy-free too, so everyone can enjoy it!
Article courtesy of: Tina, Just Putzing Around the Kitchen
This homemade Nutella recipe takes less than an hour!
Guys. Remember how I have a rule about not letting myself keep Nutella in the house? Because I have a serious Nutella–addiction issues and am prone to gorging myself on that smooth, creamy, choco-nutty goodness by the spoonful until I make myself sick? Well. I threw that rule right out the window last weekend and made my own gluten-free Nutella. Made. My. Own. Nutella. It was delicious. It tasted like the store-bought stuff I love so much (maybe a tad less creamy/smooth?). And it was super easy to make. Like, really easy. So easy I could definitely make my own with this Nutella recipe in less than an hour any time I have a craving. This could be…a serious problem.
Homemade Nutella is great on - anything.
So far, though, I have exercised extraordinary will power and have not given in to my primal chocolate-gorging urges. I’ve eaten exactly two slices of French bread slathered with homemade Nutella, one plain and one covered with strawberry slices (so, you know…healthy). I actually gave away one whole jar of the choco-nutty manna, and the one jar that I kept for myself is only half-empty. That jar is actually currently somewhere in the deep recesses of my pantry, hidden away from view so that I can maybe trick my mind into forgetting that I have it and don’t start putting my Nutella-eating spoon to use. Self control – I’ve got it!
Of course, now that I’m writing this post and staring at these pictures, I remember exactly where I put that half-eaten jar of homemade Nutella, and all I want to do is leave work, fly home, and get down to business. But because I am a mature, intelligent, strong-willed adult, I won’t do that. No matter how creamy, chocolate-y and amazingly delicious this stuff is. Nope. Nope. Not gonna do it. Stomach, stop growling.
This Nutella recipe makes a perfect gift!
If you are like me, and have a Nutella addiction but want to try your hand at making it yourself at home, just remember that you can scoop all of that temptation into cute little jars and give them out to friends. Forget flavored butters and extracts – this is the perfect holiday (or anytime, really) gift. Friends reading this blog post – it’s my birthday in a few months, and this is what I want, OK? K, thanks!
Supplies to pick up for homemade Nutella:
- Bottles – 9.5oz Multifaceted Glass Jar with Gold Lid from Specialty Bottle
- Tags – Kraft Tags
Use it to make this: Financiers With Dark Chocolate Ganache or Nutella
Kyra Bussanich of Kyra’s Bake Shop shared the recipe for one of her treats most-beloved: Hazelnut Gluten-Free Financiers with Dark Chocolate Ganache.
Make this 2-Ingredient Fudge too!
This easy Fudge recipe is smooth and delicious - you'll want to make a double batch!
Try this too: White Chocolate Pistachio Gianduja
White Chocolate Pistachio Gianduja recipe takes a traditional Italian classic to a bold new level with toasted pistachios and white chocolate. Your favorite Nutella recipe just met its green-hued match.
DIY Nutella Recipe (Slightly adapted from recipe found on Buzzfeed) - use it to make these Grain-Free Chocolate Hazelnut Cookies.
Homemade Nutella Recipe
Ingredients
- 1 cup peeled “blanched” hazelnuts
- 2 cups chocolate chips choose dairy-free chips if you want DF or vegan
- 4-5 tablespoon canola oil or grapeseed oil (Original recipe notes that you use more oil if you’re making during colder months, to keep from becoming too solid)
- 3 tablespoon powdered sugar
- 1 tablespoon cocoa powder
- ½ teaspoon vanilla extract
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C).
- Toast the hazelnuts on a baking sheet until they’re slightly browned, 12-15 minutes.
- ** If you can only find skin-on hazelnuts, you can either use this baking soda blanching method to peel them before toasting or wrap the warm toasted hazelnuts in a kitchen towel and rub vigorously to brush off as much of the skin as you can.
- Let hazelnuts cool completely.
- Melt the chocolate in a heat-safe bowl in the microwave – medium power, 45 second intervals.
- Stir melted chips until smooth and let mixture cool.
- Add toasted hazelnuts and canola oil to your food processor and grind/pulse until you get a paste.
- Add the sugar, cocoa powder, vanilla, and salt and process until the mixture is smooth.
- Add the melted chocolate and process again until it’s thoroughly blended.
- ** Original recipe said that your homemade Nutella will be runny at first and solidify later. I don’t know if it’s because my kitchen was cold, but my Nutella was never runny – I actually had to add more canola oil to get it to be slightly less thick.
- Use a spoon or spatula to transfer Nutella to your jar(s) and wait until it cools to room temperature to seal the jar.
- ** The spread will keep at room temperature for a few months. If it gets too solid over time, you can heat it in the microwave for a few seconds, or re-blend with an additional tablespoon of oil to thin it out.
- Enjoy! With anything.
Notes
Nutrition
Bake this up:
Chocolate Cranberry Cake
Try this divine layered Chocolate Cranberry Cake recipe from from master baker, Stella Parks of BraveTart. The rich chocolate layers will wow on your holiday table.
Jenn says
Can I use another oil like avocado oil or coconut oil ?
K.C. Cornwell says
You could likely use refined coconut oil, because an unrefined coconut oil would cause the nutella to seize up. Avocado or grapeseed would likely work too, or almond oil. Hope that helps!