does nutella have dairy

5 Reasons Nutella Should Be Banned From Your Breakfast Table4-Ingredient Nutella (Vegan + GF)Confession: This time, in college, I ate half bottle of Nutella... in one night... after dinner... in Ritz cookies. Oh, don't act like he's the only one without self-control. This recipe is a reader request! I've been bitten with nut butter and I've been surprised I haven't tried one with hazelnuts yet. Things had to change. Origin of Nutella It is that Nutella was invented in the twenties by an Italian chef named Pietro Ferrero. He thought of seeing factory workers work with tomato sandwiches and cheese. I knew that a sweet and chocolatey hazelnuts would be a cheap and popular alternative to spread in sandwiches. And he was right! The diffusion was originally called "Supercrema" but was changed to "Nutella" in the 1960s. Shortly after that, it became wildly popular in Italy and later, all over the world! How to Make Nutella This recipe is simple that requires only 4 ingredients and 30 minutes start finishing. It is also delicious, vegan, gluten free, and ridiculously close to the real. Gan-win! It all starts with the hazelnuts, roasts to heat natural oils and loosen the skins. Then mix it up! The nuts become butter and then add the melted chocolate and give it a whip and WHOA – you have homemade Nutella in your hands! The only thing left to do is find out what to put it in... A spoonThe options... oh, the glorious choices. I think they're gonna love this broadcast! It's CreamyChocolatyRichPerfectly sweetSpreadable Simple Versatile I tried this recipe in two ways, knowing that not everyone would want the version of melted chocolate. Although melted chocolate produces a much creamier Nutella, superior, it can also replace cocoa or cocoa powder and sweeten it with maple syrup (see notes). See the texture/color difference below. Anyway, still delicious! If you try this recipe, let us know how it goes! Leave a comment and score it. And don't forget to take a picture and tag it on Instagram! We'd love to see what you're thinking. Health, friends! 4-Ingredient Nutella (Vegan + GF)Ingredients InstructionsNotesNutrition (1 of 20 portions) Have you done anything? This Recipe? Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the delicious! If you like this recipe... Reader interactions Leave a comment > Rating! Do you have any questions? Use ctrl+f or ≥+f on your computer or "find on the page" function in your phone browser to search for existing comments! Do you need help? Comment:Name * Email * Made ThisI have a question Notify me of follow-up comments by email. You can also not comment. You will not be subscribed to our news list. Rachel says I love this recipe! Followed the recipe exactly and it turned out amazing! Thank you! Support @ Minimalist Baker says it's adorable! Thank you so much for sharing, Rachel! Elfi says Hi I did this with 2pkt nuts, 1,5 Lindt bars 75% chocolate, used salt vegie & 1tsp honey, no maple syrup. I didn't mix in Thermomix until the nuts were like butter as I wanted texture! OMGOSH is delicious, as a roche ferret! He'll make truffles of tiramisu, this is much better than nutella! Thank you from S/Australia! Support @ Minimalist Baker says Yay! We're so happy it turned out to be okay. Thank you so much for sharing, Elfi! Rachel says it's too thick. It was very creamy straight from my Thermomix, and I put it in an empty glass jar that I had, and I put the lid on the wall. But after a few hours, he had solidified himself in a hard and unsavory dry paste. I remembered seeing other Nutella homemade recipes online (even the Termomix) that recommended putting in milk and/or oil. So what I did was that gently microwave the chunky spread in the glass jar under half the power for about 2 minutes until it was warmed and became more robust, then added about 80 ml of sunflower oil and moved hell out of it so it was incorporated into the extension. It made the heated propagation very fun, like the consistency of a slightly thin smoothie. But I hope that once it gets cold, it will be the proper consistency for the diffusion. I live in England, now it's the middle of the winter, my kitchen is not heated, so it gets a little cold there when no one cooks. I don't want a spread that I have to refrigerate to keep cool so I refuse to add in any milk of any kind in it. Well, let's hope that once it gets cold in a couple of hours, it'll be diffuse! Support @ Minimalist Baker says Hi Rachel, I'm sorry to hear it was your experience. Sounds like it hardened because of the cooking temperature. We suggest storing it in a warmer place, if possible, or perhaps placing it near the stove or in a hot water bath before serving to help smooth. jaimie says I'm happy with this recipe but not very sweet also the texture is quite rancid but just when you add maple syrup it thickens to a butter like the texture, I like the texture although Support @ Minimalist Baker says Hi Jaimie, thank you for sharing! We suggest using a sweeter chocolate next time (such as semi-sweet chocolate chips). I hope that helps! Elena says I love him! The hazelnuts mixed very well, they were in the form of liquid. I added melted chocolate, transfigured the mixture into the jar, and put it in the refrigerator because it was a bit scurry. After two hours the extension thickened and became creamy. I expected the flavor to be similar to Nutella, but it reminds me of Ferrero Rocher – that I always loved. Thanks for the recipe! Support @ Minimalist Baker says it's adorable! Thank you for sharing your experience, Elena! xo Sarah says After doing this I would agree that it never goes perfectly smooth, but I let my food processor run only for about 5-10 more minutes after which it helped a lot. I was also more salty and a little more bitter than I expected, but I added 1/2 cup powdered sugar and was perfect. Almost better than real Nutella! Support @ Minimalist Baker says Thank you for sharing your experience, Sarah! SB says After a few minutes in the Vitamix nothing really changes, you'll never get butter but a great pasta, it's not a big deal. Next time I will replace the 1/2 tsp with just a pinch of salt to get rid of the salty flavor by ruining the chocolate/hazelnut experience of that other good recipe Support @ Minimalist Baker says I'm so sorry to hear it was your experience. Is it possible that you've made a smaller batch and that it hasn't been through the blades? We used a Vitamix and had no problem with consistency. Anna says hi! I made the cocoa and maple version, and it broke... What do you need to keep us together? Aceite? Support @ Minimalist Baker says Hi Anna, which can happen if you add too maple and unfortunately can be difficult to reverse. Using melted chocolate works best in this recipe. Amy L Simeon says this didn't work at all. 1. Vitamix did not convert hazelnuts into butter even after roasting. 2. He tried an expensive dark chocolate bar. 3. I've never tasted creamy 4. Very grain After doing it by the recipe to improve it: I tried to add a variety of things to make it better taste: powdered coconut milk, cane sugar, maple syrup, cocoa butter, delicious creamy SO. He nodded to throw it away. Support @ Minimalist Baker says Hi Amy, we are very sorry to hear it was your experience! Was the mixture completely above the blades? We wonder if in a wide Vitamix base, there is not enough volume to get it over the blades (which is what makes it creamy). Kelly says, "Could you please share where you buy hazelnuts?" I looked at Amazon but many of the opinions say they were rancid. Support @ Minimalist Baker says hello Kelly, Typically Joe's merchant or natural growers. But any natural food store should have them! Ellen Zouras says hi! Has anyone tried to add cocoa butter or coconut oil to the powdered cocoa version of this, to "smoothen it out"? I wonder if they'd ruin it completely. Thanks in advance :) Support @ Minimalist Baker says We haven't tried that, but it sounds promising! Looks like another reader did something similar. You can see what they did if you click "ctrl+f" on a PC or "command+f" on a mac- a bar to find should appear that allows you to search for the specific word ("cao table") in the post and comments. Ellen Zouras says you're amazing. Thanksgiving and greetings team to Dana :) Tali says I did it today: 1. I couldn't get the hazelnut shell out of my life, so I left it. 2. Although using my new Vitamix did not become pasta, but it was not granny either. 3. I added only 1/4 tsp of sallt of pink Himalaya 4. I used Hershey's special chocolate chips (2/3 cup) I know it's not vegan (and we're not in my house) but I couldn't find any vegan chocolate in our local grocery store and wanted to do it today. 5. I had to add 6 tbs of Kirkland Almond Milk. It's still far from the original consistency of Nutella, but it's diffusable. Taste delicious!!! Support @ Minimalist Baker says We are very happy that you enjoy it, Tali! It should be soft and creamy, but not the thick consistency of the nutella brought from the store (as it is due to additives). Thank you so much for sharing your experience! xo harry aden says hijust wondering why all recipes including this call for entire hazelnuts. You have to roast them so they're hot to mix... Why can't you buy a nuts and grind that beyond? No one mentions it as an option? Thank you. Dana @ Minimalist Baker says that could work! It'll taste different. Ellen Dreyer says can you use semi sweet non-dairy chocolate chips? Support @ Minimalist Baker says yes. I just know it'll be sweeter =) Nanci Malone says I'm doing it now, using a food processor (the Vitamix engine started smelling) - Is there a time waiting for the nuts to become "butter"? More than 15-20 min? Love your site and your amazing recipes, thanks for the help! Support @ Minimalist Baker says Hi Nanci will depend on the strength of its blender/food processor. But it usually takes about 8-10 minutes with a food processor. Nanci says absolutely right! I figured my food processor was big and strong – it was powerful, lonely Thank you for your response and thanks again for sharing these recipes! Maya Reese says this is amazing! He exceeded all my expectations. Support @ Minimalist Baker says Whoop! Thank you so much for sharing, Maya! Salty says I walk too salty, and not very sweet. I prefer the recipes of other people who are made of hazelnuts, dates, cocoa powder, and some almond milk as needed to wet. I throw away a lot of perfectly good hazelnuts. I think everyone who qualified this didn't follow the recipe. . Support @ Minimalist Baker says Hi. I'm so sorry to hear you didn't enjoy this one! Did you use sea salt? We found that it adds a nice room and other readers have enjoyed this. We could see the standard table salt not be so nice. Megan says I just did this and wow I'm so happy Support @ Minimalist Baker says Aw, now! We're so glad you enjoyed it, Megan! Thank you so much for the lovely review! Logan says I think my hazelnuts were... Dry? Maybe I already roasted and I didn't realize so they've baked extra YIKES. He added a good amount of coconut milk (canced) as I don't have avo or coconut oils at home to reduce it. I also had nothing but bakers' chocolate so I added 2/3 cup of that, + probably another 1/3 cup maple syrup and coconut milk and met DELICIOUSLY Support @ Minimalist Baker says we're so happy it went well! Thanks for sharing, Logan! Eliza says the first time I tried to do this, my food processor seized and broke up! I had to send it for repairs. Clearly, not powerful enough! This time around I pre-crossed the hazelnuts with a sledge in a plastic bag before processing them. However, I think I lost many of the oils my hazelnuts had released so because they stayed behind in the bag. Therefore, more dry hazelnuts + weaker food processor meant that I needed to add a good amount of coconut oil to get this to the butter texture, which was also on the thickest side (again, due to the food processor energy). With the right team, I'm sure it could have achieved even better results. My husband and I were very happy regardless of how much we enjoyed it! Dana @ Minimalist Baker says Thank you for sharing, Eliza! I'm sorry you've taken a couple trying to fix it! Nut butter can be hard on appliances! Alex says that I have made this recipe twice – knows absolutely wonderful :)However, in doing so this time, after a couple of days it became really rigid. That didn't happen the first time. Any idea what he might have caused? What if I can do something to fix it? It is quite useless for its intended purpose – to be dazzled at breakfast. It's not very "unclear," lol! He still knows amazing, so finding other purposes for him is not hard haha! Support @ Minimalist Baker says We are very happy that you enjoy it! Hm, is it colder in your house this time? Alex says, you know what? In fact, I came to think about it after I sent the comment. The coldest temperatures are probably the problem. Anyway, I just enjoyed a little toast with banana and I don't have absolutely any additional complaints – spark plug :P Stiff and delicious says hello! I tried today. I roasted and removed the skin from the hazelnuts. I started mixing hazelnuts into my processor, it didn't become butter yet, when I added the melted chocolate and the rest of the ingredients. He started to mix again and suddenly I watched that he started to separate. Now it is a rigid piece of "Nutella" in hazelnut oil. What can I do to soften is consistency? Thank you so much! Support @ Minimalist Baker says Hello, it seems that maybe the chocolate was added too early that caused separation due to the oil. You could try to mix more. But next time, we would suggest making sure the hazelnuts reach a butter consistency before adding the melted chocolate. S. Delicious says thank you! I'm sure I'll do it next time. I managed to correct consistency with some milk, as my children asked me) The taste was like "real Nutella" and much healthier! :) Wish a wonderful vacation! s Support @ Minimalist Baker says Smart. Happy holidays for you too! Campbell says Oh my goodness! This is so good! I was a little vacillating to try this recipe because it seemed "too simple" but I'm so happy to have done it! This knows how Nutella and my whole family loved him! Support @ Minimalist Baker says We are very happy that you enjoyed it, Campbell! Thank you so much for the lovely review! Kate says she's not happy with the result. I blended for about 6-7 minutes and the hazelnuts entered a thick butter paste but not near smooth. Chocolate didn't sweeten enough so I added the date siroup that ruined the texture even more. In the end neither taste nor texture resembles the nutella. It's so dry and nasty to eat like peanut butter I hate. It is just like my own attmpts pervous on the subject: shame because I would love a vegan version that tastes good. Support @ Minimalist Baker says Hi Kate, we are very sorry to hear it was your experience! Some readers seem to love this and others have problems getting a creamy texture – we are not sure what the discrepancy is causing. Did you make any modifications? Alex says this is incredibly delicious! You know better than the store bought Nutella and much healthier! Support @ Minimalist Baker says: Okay! Thanks for sharing, Alex! Shamani says hello Dana, I'm thinking of soaking my nuts simply because I consume a fair amount of them and wandering how would they be? Your guide, please. Thank you. Support @ Minimalist Baker says Hi Shamani, we would suggest drying after packing. Otherwise, we're not sure it works. I hope that helps! Zen says hello, I did this twice. The first time I used hazelnuts with skin that I cooked according to the minutes indicated in a fan oven, but I think they were slightly overcooked as the taste of my Nutella was very slightly bitter that at my 5 years they did not like. I didn't use any sweetener and I used an entire vanilla. It was too soft so I had to keep it in the fridge to get stiffer. I also don't think I mixed it enough, so we could taste grains in the mix. The second time I did it yesterday. I used roasted and peeled hazelnuts that heated for 5 minutes only in my fan oven. I add 15 grams more chocolate than the calculation gave me online and added a liquid vanilla flavor and maybe a good spoonful of maple syrup as I wanted my Nutella to be thicker and mixed it until I got the texture I wanted. I didn't melt my chocolate apart, but I added it with pieces to my hazelnut butter at different intervals. It was as PERFECT this time, as a real Nutella. Thank you very much. My 5 years want Nutella every morning and I was looking for healthier substitutes to satisfy your sweet tooth, I have the answer now :-) Support @ Minimalist Baker says We're so glad you could get it as you wanted! Thank you for sharing! Jaedon Bleavik says 55% of semi-sweet vegan chocolate chips are a good substitute, compared to the suggested dark chocolate? Support @ Minimalist Baker says that should work! But it'll be sweeter. Elena says how to do it more creamy and liquid? Mine is very thick even after a long mix. Vegan Nutella Support @ Minimalist Baker says Hmm, do we wonder if it has to do with the fat content of the chocolate? I could try to mix with a neutral oil, such as avocado or coconut. I hope that helps! Monica says I'm checking this again because I didn't leave a grade last time. I just got back. Thanks for the simple and perfect recipe. :) Support @ Minimalist Baker says Aw, thank you so much for the beautiful review, Monica! We're very happy you enjoy it! Bo says I loved this. I'm glad I bought a food processor recently, making nut butter myself is much more satisfying than opening a can :) Thank you for this recipe, it was wonderful! Support @ Minimalist Baker says We are very happy to hear it, Bo! Thank you so much for the lovely review! Julia says Yayy! This is a lovely move in Nutella... it makes me nostalgic – although I think most of us are better not to consume the original nutella :) I modified replacing sweetener Monkfruit for sugar as a replacement "no sugar", and I used the cocoa version of the recipe. It was FANTASTIC, although mine was very thick. However, I firmly believe that this matter belongs to the nut butter section of the natural food stores :) Support @ Minimalist Baker says Aw, we're so glad you enjoyed it, Julia! Thank you so much for the lovely review! Rhea says I did this and it's delicious! I made some alterations, so instead of adding cocoa powder or a chocolate bar, I made my own chocolate to pour into (cast cocoa butter, powder cocoa and maple syrup). To sweeten I used some coconut sugar in the nut butter, but mainly maple syrup, I didn't find that it made it too firm and it was actually quite spongy yet so I jumped it in the fridge (we're having a heat wave so that's another factor!). We recommend this recipe and don't be afraid to play with the amounts to taste. Thank you so much for sharing this recipe! Support @ Minimalist Baker says We're so glad you enjoyed it, Rhea! Thank you so much for sharing! Poppy says I tried this recipe and my 3 nephews got wolf in the week's spam, they thought it was the best Nutella ever, although I did add some extra syrup, so they probably liked sugar! Dana @ Minimalist Baker says Wow! Thanks for sharing, Poppy! Kika says My blender almost exploded trying to mix the lol hazelnuts definitely not powerful enough. I had to take everything off the blender because I wasn't even moving the ingredients and started smoking. I still managed to make the Nutella. What I did was add oatmeal milk. It took me about 40 minutes to mix all the nuts by adding 1 teaspoon of hazelnuts at a time, making sure it was well mixed before adding more, but in the end it went very tasty!! Support @ Minimalist Baker says Hi Kika, I'm sorry to hear your blender had trouble with him. Thank you for sharing your troubleshooting tips! Macy says I just did this and it's delicious! It knows exactly how Rigoni d'Asiago's non-hazardous chocolate hazelnut. I used Costco's skinless hazelnuts (best deal around) and merchant Joe's semi-sweet chocolate chips. The hazelnuts became butter in about 2 minutes in my Vitamix with the 32-ounce jar. I didn't bother melting the chocolate because the walnut butter was so toasted. It worked perfectly! And then "cleaned" the blender with a little banana ice cream 😉 Support @ Minimalist Baker says We are very happy that you enjoyed it, Macy! Thank you so much for the lovely review! Simoom says So I walked in and added a maple syrup accidentally. Any solutions? It's a rare battery as a texture. I've done it twice before and I've been perfect! I love the recipe! Support @ Minimalist Baker says We would say maybe add to smoothies/smoulders? Or maybe doing another batch without arce and trying to combine? I'm not sure that would work! Monica says I melted the chocolate in a double improvised broiler – a small saucepan floating in a medium hammer water pan. It's much easier than a microwave, and you don't have to see it! Monica says it's amazing! I did this for my vegan daughter, and we all love it. I followed the recipe exactly. I used saltless roasted hazelnuts, and the skins went off after 10 minutes at 350. Ninja blender took about 5 minutes to turn them into beautiful hazelnut butter. I used a full set of three packs of 1.75 ounces of dark chocolate from Trader Joe's, and they melted into the perfect amount to mix with walnut butter. Salt and vanilla made it completely perfect. I didn't need to add any extra sweetener. It fits perfectly into a container of Talenti Gelato empty, fills it to the top. I'm not a big Nutella dining room, but I tried it, and it's the place in. I'll definitely do it again since my son loves him. Thank you! Support @ Minimalist Baker says Thank you so much for the lovely review, Monica. We're so glad your son enjoyed it! Next time, would you mind leaving a grade with your opinion? It is very useful for us and other readers. Thank you so much! Marilia Blumer says very tasty! But my Nutella didn't turn out super silky soft and drizzable. I did this for the banana bread recipe and it's currently in the oven. Maybe I haven't mixed my nuts for a long time, but also my chocolate wasn't liquid enough to pour into the walnut butter. I was afraid to burn it in the microwave before getting it more liquid. Comments for next time? Support @ Minimalist Baker says Hi Marilia, we would say that it is very likely that the nuts did not mix enough or the blender or food processor is not strong enough. I hope that helps! Marilia Blumer says thank you! Yeah, next time I'll use my vitamix instead of the food processor. The banana bread and the bottle were delicious! Support @ Minimalist Baker says We are very happy to hear it! Thank you for sharing, Marilia! Vipra Sharma-Sethi says my son and I have tried this today. We forget the salt and vanilla and don't mix enough so it is a bit greasy but the result is more like a walnut butter with a touch of chocolate that is good for us ! thanks for the recipe!! Support @ Minimalist Baker says Thank you very much for the beautiful review, Vipra. We're so glad you enjoyed it! Next time, would you mind leaving a grade with your opinion? It is very useful for us and other readers. Thank you so much! Pamz says Hello, do you use 70% dark chocolate or less than that? Support @ Minimalist Baker says that's perfect! She says this recipe is amazing! Although I forgot the salt and vanilla (ops .) was as creamy and confusing, as a Ferrero Rocher. At first the hazelnut butter was almost thin (I had mixed it for more than 10 minutes because some of the butter mixed well and the rest of the hazelnuts still whole or just half) so I added in the melted chocolate little by little and I put it in the fridge for a couple of hours. This hardened it and now it's diffable and soft! There are some pieces of hazelnuts, but they are quite small and honestly I think it adds a nice texture to the mixture. Definitely a new grap recipe. Support @ Minimalist Baker says We are very happy that you enjoyed it, Ella! Thank you so much for sharing! Andrea says can I use raw hazelnuts without the skin? If I can't use both skin and without it? As I thought it was skinless and I already bought some. Thank you! Support @ Minimalist Baker says it should work! Victoria says thank you very much. Nutella tastes delicious. I love this healthy recipe and my kids are so happy with Mom's Nutella. Support @ Minimalist Baker says Yay! Thank you for sharing, Victoria! Vee says that Tried this recipe today, with dark chocolate without sugar, did not add any sweetener, love the taste of rich dark chocolate, and with the hazelnuts, were several times better. He used a 2000W blender, so he got it as creamy as possible. It was great. Support @ Minimalist Baker says We're so glad you enjoyed it, Vee! Thank you so much for the lovely review! Amy says I did the recipe, but she doesn't know sweet enough and added the two spoons of agave . ️ Прали and instead of using the chocolate I used cocoa powder without sugar. Support @ Minimalist Baker says Hi Amy, the spotless cocoa powder is probably the problem. We recommend adding black chocolate without dairy because it already has added sugar. Mary says it looks greasy. I know you say creamy but it doesn't look creamy. Did you soak the nuts at night? Maybe that's what to do. I'm going to prove it, so I'll let you know. Support @ Minimalist Baker says Hi Mary, let's not pack the nuts, but if you do, you'd have to bake them to dry them before mixing. Sounds like it needed a longer time in the food processor and maybe the machine isn't powerful enough? Daria says, can I use this nuts recipe? Regards Support @ Minimalist Baker says Hi Daria, we haven't tried it with nuts and we're not sure how it would be. Let us know if you try! Sara says hi! Can I use 100% sugar-free chocolate (fruits or chips) and then add coconut sugar to sweeten it? Support @ Minimalist Baker says We haven't tried that, but we think it would work! Let us know how it goes! Isabella Tan says hello! Very enthusiastic in this recipe! Would an immersion blender work? Support @ Minimalist Baker says We don't think that works, unfortunately. But let us know if you try! Anne says Hi I made the recipe with marple syrup but after a few days my house made Nutella change of taste. It became a bit of alcohol like taste. Any leads? Thank you. Support @ Minimalist Baker says Hmm, we're not sure what would cause that! Maybe an ingredient in chocolate? Kat says I decided to change to homemade 'Nutella' when my favorite brand of choc-hazelnut changed from a glass bottle to plastic. And I'm so happy to find your recipe. I had doubts that it would work, but it turned out very well. Next time I think I'll only need two ingredients: hazelnuts and chocolate. Thank you! Support @ Minimalist Baker says We are very happy that you enjoyed it, Kat! Thank you so much for sharing! Andrea says I had a similar situation. I've used this recipe in the past and this is the first time it's not creamy. Is it more like the scattered pieces?. Is there a way to fix it? Thank you! Dana @ Minimalist Baker says that I would say that if you wanted to use the mixture as it is, you could add some more ground hazelnuts or even coconut flour or almond flour and form in balls/energy bites. Otherwise, I am not sure how to reach a widespread consistency if it is already seized. D. says I haven't done this yet (approximately) but what a great idea! Hannah says Hi! I love the recipe but I have a question... where can I store it? Support @ Minimalist Baker says Hi Hannah, we would recommend storing at room temperature (as in a cabinet) for better results. I hope that helps! Ashley says she loved the recipe, I used melted chocolate (a dark chocolate bar 54% of coke from the merchant runners) and added just a little honey in the end, maybe a spoonful, delicious. It was a bit more scurry than the traditional nuttle, but I kept it in the fridge and fixed it. Dana @ Minimalist Baker says so great – thank you for sharing, Ashley! Rebecca says Hi Dana! I was just wondering if you could make the same recipe but with peanuts instead - I wasn't sure if you had made a recipe for seperate elsewhere! Love your website and cuisine!!! Support @ Minimalist Baker says We haven't tried it, but it sounds promising! Let us know if you try! Katerina says hi, Dana. How can I make it creamier? Can I use vanilla powder and ice sugar? Support @ Minimalist Baker says hello Katerina, Yes to vanilla powder and ice sugar! To make it creamier, mix more time or if that doesn't work, you may need a more powerful machine. Serena says this is a great substitute for the bottle. I followed the recipe exactly, using the chopped chocolate version. My Ninja food processor worked very well. I added a small maple syrup, and the taste was divine. I loved how prominent the hazelnuts were, and the dark chocolate made it perfect. May Or says I don't have a very good blender or magimix. I only have the ninja blender that's meant to make a smoothie. Is it okay to mix nuts? Support @ Minimalist Baker says Hmm, unfortunately we don't think that works well. Those tend to need fluid to mix properly. But let us know if you try! Cynthia says Have you thought of melting chocolate with coconut oil and then adding to the hazelnut butter? I was thinking I could make it softer in front. Dana @ Minimalist Baker says we haven't! If you try, let us know! Bev S says hello I just did this, and he knows very well, but it's not creamy, although I processed the roasted hazelnuts for 17 minutes in the food processor after removing every piece of skin from the nuts. Dry fruits were roasted at 350 for 13 minutes. It's also a bit scurry, but I hope it solidifies in the jar after a little. What did I do wrong? Thank you. Support @ Minimalist Baker says Do we wonder if your food processor might not be powerful enough? Or did you adjust the size of the lot? If there wasn't enough volume, it could have mixed problems. Jessie Rich says hello, Dana, I really like the idea of this recipe, and since I didn't have enough chocolate chips that I used cocoa powder to make the nutella. I added the exact amount of agave and everything was seized! I guess it's fine as an appetizer, but not much more. My suggestion would be to remove the suggestion of liquid sweeteners all together and recommend something like powdered sugar dominoed to be used instead, as I think it will relieve the problem of taking possession. I think checking notes to add the word "size" can help readers like me understand what you wanted to do all crumbly chocolate. Thanks a lot, I use your recipes all the time and I really appreciate everything you do! Dana @ Minimalist Baker says a great feedback. I've been successful with adding a little agave, but you can take advantage if you add too much. I think something like coconut sugar could be nice here. My only hesitation is to add too many dry ingredients can also be harmful. I'm going to check the recipe to see about making some improvements! Charleen Daniels says I have a 500 watt Ninja. I couldn't get the nuts turned into a butter like consistency. I went ahead & added the other ingredients to make a brownie baton or perhaps in a donut energy bite or hole. I'll try to cut my recipe in half to see if that helps. Support @ Minimalist Baker says Hi Charleen, do we wonder if the blender is not powerful enough? Let us know how it goes next time! Noa says hi. I did this recipe and it didn't go out as an extension. Any recommendations to do? Thank you. Dana @ Minimalist Baker says Did you sweeten with a liquid sweetener like maple or agave syrup? If you add too much, it can cause the mixture to take over, so I prefer to use melted chocolate. You could try to save him by mixing with neutral oil, like avocado or coconut. Francis says he had the same uncommon problem. I added the 2 teaspoon of agave and one of coconut sugar and would not yet be creamy so I added some coconut oil and voila, creamy and delicious. Support @ Minimalist Baker says Thank you for sharing, Francis! Alyssa Beller says I was thinking that storing in the fridge would be safer, is it separate? Support @ Minimalist Baker says Hi Alyssa, we would recommend storing in room time for better results. It can be separated into the fridge. Jeff says how many grams are three cups of hazelnuts? Support @ Minimalist Baker says hello Jeff, 415 grams. You can see the weight measurements by clicking on "metric" below the ingredient header. I hope that helps! Liv says hi! The Nutella was wonderful! I love the taste! But the butter turned out a little watery, is there a way to thicken the Nutella? But besides that I loved it! Support @ Minimalist Baker says Hmm, we're not sure what would cause that! Maybe the chocolate had a high fat content? We suggest we try another brand or decrease the chocolate for next time. I hope that helps! K says Don't add sweetener liquid (ei maple syrup) – makes everything take advantage of and you get a lot of goop and a puddle of oil :( Virginia says Hi so totally ruined the recipe :(I could make the hazelnuts into butter so everything is very dry. I'm chopped with dark chocolate that didn't melt like liquid. I had a spoon of sunflower oil and maple syrup to help me mix but I don't have a creamy texture. What else can I do to get the creamy texture? Can I process more or is it too late? Support @ Minimalist Baker says I'm sorry to hear that. Tide to seize if too much fluid is added. But you could probably add it to smoothies! Dayana says I just made this recipe and it went unbelievable! The texture is perfect, very similar to the nutella. I've bought my hazelnuts now peeled to save time. I combined dark chocolate and milk chocolate and you can definitely change it according to your preference. No need to add sugar or anything else. I followed the recipe and came out so delicious! Thanks for sharing the recipe! Support @ Minimalist Baker says We are very happy that you enjoyed this recipe! Thank you for sharing your experience! Zsofia says thank you for this recipe. I have to say it's very salty! I would omit at least half of the salt. Just a suggestion. Otherwise I like the ingredients and how easy it is to do! :) Support @ Minimalist Baker says I'm sorry to hear it was your experience. Would you mind sharing the kind of salt you used? Zsofia says The salt I used is "Morton – Kite Salt, 50% less sodium." It is rare for the recipe to call for that amount of salt, usually to bake or prepare sweet products recipes ask for a little more or a little more, but in this recipe for the final amount, I really think the salt content should be reduced. Otherwise I loved the recipe, too bad I had to try to sweeten it and then it became less soft as you said it would. He'll try again with some salt and see how it goes. Thanks for the recipe, however, you really like it otherwise!!! Liz says I had a chance to do this today and hadn't read the comments beforehand... I added the cocoa powder and had a beautiful consistency before making the fatal mistake of adding maple syrup! Complete mixture seized, complete disaster. The boyfriend comes in to help despite my insistence that there was nothing he could do – added oatmeal milk, melted it and saved the whole thing incredibly! I don't know if it's something like what Dana intended to write the recipe but he still knows well, the texture is good and I hope this helps anyone in the same situation as me. Support @ Minimalist Baker says I'm sorry to hear what happened, Liz! But thank you so much for sharing that tip! Abigail Jacob says I did this today. It's delicious – a little scurry but very nice. I used milk chocolate and sweet chocolate chips (I'm not vegan) and it's a little too sweet for me, but my kids will love it. And I'll still eat it of course! I found 350 too hot in my oven that I rescued the hazelnuts after 12 minutes and a light smell of burn but they were fine! I trust minimalist baker recipes that haven't let me down. Thank you - Keep them on their way! Support @ Minimalist Baker says Thank you for sharing your experience, Abigail! We are very happy that you enjoy our recipes! xo Marzena Sochacki says I tried to make the Nutella and it went very badly. The texture is sticky " gooye. Is there anything that can make this bottle edible? I hate to throw it away. Thank you for any recommendation. Support @ Minimalist Baker says Oh no, I'm sorry to hear that, Marzena! What kind of sweetening did you use? Marzena Sochacki says maple syrup Support @ Minimalist Baker says Does it almost sound like there was too much maple syrup? I could try to add more of the other ingredients, but it might not work at this stage. Best luck next time! Ashley says so good! I needed something from Nutella and had all the ingredients to make this vegan version and it turned out great. Instead of the vanilla extract, I scratched a vanilla kernel that had been soaking in maple syrup :) B says Yum! I've added cocau powder and other additions at the end of processing and shut down the machine immediately so not to a complete process. Butter was much thinner before the additions, but it didn't get too thick. Very tasty! Support @ Minimalist Baker says Thank you very much for the beautiful review. We're so glad you enjoyed it! Next time, would you mind leaving a grade with your opinion? It is very useful for us and other readers. Thank you so much! Ela says Ok ok so I was super scared of this but I had to try! At the time of the day, it tastes very well and very similar to nuttella. But the texture for some reason came out... Not so good. super sticky and gooey. It's not really possible to bite in the haha of bread. Any idea what I should do to make a better lot next time? Dana @ Minimalist Baker says Ela, what kind of sweetening did you use? James Giles says I've tried this several times but I can never get the shell out of the hazelnuts. I've done just what you suggested, I've been shorter, gone longer, but the shells never come out and I hate it. He does more stuff and granulate. Dana @ Minimalist Baker says Hmm, so the cooler the easier nuts will come out. Also, if they are pasteurized they tend to stick more. So look for high quality fresh nuts! Jeanne says if you have a Trader Joe's near you, they have a bag of roasted hazelnuts! Easy to rub any remaining mild skin. DAYANA says I bought the hazelnut in Amazon without shell? Valerie says great recipe! My daughter loves Nutella so doing from scratch is better. Thank you! Support @ Minimalist Baker says We are very happy to hear it! Thanks for sharing, Valerie! Mel says OMG!!! This recipe is the bomb! I'm a big Nutella fan and I've been thinking about doing my own for a while. I've tried many of your recipes before and they're all fabulous and delicious! I could eat this homemade hazelnut spread directly from the jar, and I could do that :-) Support @ Minimalist Baker says Aw, thank you Mel! We're very happy you enjoy it! Thank you for sharing! xo Samira says Perfect! Samira says Perfect, I've done it twice and every time it's a success. I tried previous recipes asking for dattes and Cacoa, it didn't work so well with the kids. This one with chocolate is my favorite. Thank you for sharing Support @ Minimalist Baker says Thank you very much for the beautiful review, Samira. We're so happy that you and your kids enjoy it! Next time, would you mind leaving a grade with your opinion? It is very useful for us and other readers. Thank you so much! Joanna says this is gonna stay for 2448 hours? Or do you have to use it immediately? Support @ Minimalist Baker says you must have 2-3 weeks! Karen says do we have to do it longer? Dana @ Minimalist Baker says You can cool it but it will probably harden. It's fresh as long as there's no mold or strange smells. Our "expansion hours" are estimates. Sarah says I found this recipe and followed it to t. It is delicious and has a sweet and salty finish. I'll feel better giving my kids some chocolate-hazelnut. Dana @ Minimalist Baker says Grande! Thanks for sharing, Sarah! Next time would you mind adding a rating to your opinion? It is very useful for us and other readers! xo Iva says hello Dana, thank you so much for sharing the recipe. I just did it and it's really delicious. I have a fructose malabsorption and this is a very good way to test the hazelnuts in my trial period. I just jumped the salt and added a rice syrup. The taste is amazing and believe me now I can enjoy the taste of homemade Nutella. Yum ;-) Support @ Minimalist Baker says Yay! We are so happy that you have found and enjoyed this recipe, Iva =) Thank you for sharing! Olee says that's exactly what happened to me. I added two drops of cello oil to rescue him, but this did not revive him and now I have a pasta! Support @ Minimalist Baker says Hi Olee, I'm sorry to hear what happened. We recommend another attempt without the added sweetener/liquid. Best luck next time! Miranda says I just made a hazelnut butter and go to chocolate with her recipe, recommend the melted chocolate version on the cocoa? I was gonna use cocoa powder, like an idea with commercial versions. I guess the smooth melted chocolate maybe, and richer? Dana @ Minimalist Baker says the melted chocolate version is better because the texture remains softer! Kaitlyn Friesen says he's not sure if you need even more comments in this recipe.? But WOW is so delicious. my sister said "it's very nut. I would like it to be better with more chocolate." But she's not a crazy woman like me. It's right in my opinion. Thanks for the wonderful recipe, Dana. Dana @ Minimalist Baker says haha yay! Thanks for sharing, Kaitlyn! Jen says he was making cashew butter and I decided he wanted to try something like that. When the cashew's butter was made, I ripped off more than half and used the rest for this. Because I didn't really know how much there was, I had to cut the amounts a little. However, a little salt, a little vanilla, a little chocolate and things knew very well. Then I decided to add some ice sugar. Big mistake! I tried a little, then a little more, and then a lot more. I realized I accidentally made an amazing delicious icing chocolate walnut! How am I gonna keep this in my fridge? It won't last a day! He may not even get to the bowl to go to the fridge. While writing this, I follow "sampling" :) I cannot wait to try it with hazelnuts one day :) Support @ Minimalist Baker says That sounds like a very happy accident :) I'm glad you enjoyed it, Jen. xo Shelaki says I don't have a Vitamix so I'm thinking about using Nuts hazelnut butter to you instead of hazelnuts (no salt or other added stuff). Would this work? I think it would have measurements per weight to get the equivalent amount. ps love your blog – it has definitely helped me enjoy being a vegan! Dana @ Minimalist Baker says that should work! Would you say start with like 1 cup nut butter? Sophie Rau says Hello Dana,1a, thank you for making and sharing the recipe. I made it, even with the slowest speed, I made it very quick liquidity. The taste is amazing but the spread is super liquid, do I think I can drink it through a straw? I was wondering why? I didn't add any sweetener. Thank you again and have a good day, Sofia de Marseille, France;) Dana @ Minimalist Baker says so interesting! Sometimes it can tend to be on the thickest side. If you want it thicker next time, mix for less. Or cool to thicken! Holly says thank you for this recipe. I tried. I read through all comments first to get some advice from those who have tried it. I decided to cut the recipe in third parts so I didn't waste a lot of ingredients in case it didn't work. I took the advice of the people and did not use vanilla extract or a liquid sweetener and also added a cradle of oil. It was so simple and amazing! This is exactly what I did and it was fantastic!: 1 cup of roasted hazelnuts (Nature's Garden sold at Costco-ya peeled!) 1 teaspoon coconut oil 5 tablespoons The lily chocolate chips 35% of stevia-sweet cocoa (which is friendly) 4 stevia packages 1/8 teaspoon of rose Himalaya sea salt 1. Put the pre-roasted and pre-skinned hazelnuts into a small pan to heat (so they mix easier) for about 4 minutes in low-medium heat, stirring every 30 seconds or so. 2. Put the coconut oil of hazelnuts in a Blendtec walnut butter jar at speed 2 for about 30 seconds. Track the sides of the jar and repeat once again. Now it's already a hot liquid hazelnut butter! 3. Add half of the chocolate chips in (it is not necessary to melt as the walnut butter is hot). Blend down for 15 seconds. Repeat with the remaining half of chocolate chips. 4. Add salt and stevia to taste. Voila! In a matter of about 8 minutes, I have delicious keto-friendly "Nutella!" Now, try and triple the previous amounts because you're going to want more! YUM! Dana @ Minimalist Baker says good! Thanks for sharing, Holly! Fatima says should I cool later if I did it using coconut powder? Dana @ Minimalist Baker says I don't think it's necessary. Erin K says I just did this in my Vitamix and I'm so excited! I only had 2.5 cups of hazelnuts so used 0.5 cups of nuts, and then just added seating salt, vanilla, 2 tablespoons cocoa powder and 1 tablespoon cocoa nibs. It took me about 11 minutes to get the consistency I wanted, including to scrape the sides a couple of times. Thanks for this recipe and the perfect instructions! Support @ Minimalist Baker says Yum! Thanks for sharing, Erin! Joan says I love taste. I found that it didn't always become butter in my food processor. In my vitamix blender I can throw everything at once and use the pusher to make sure all the nuts are crushed. The speed of the blender creates creamy butter and melts the chocolate. Just need about three minutes. Chris says Hey, just one point of note that I tried this recipe to see if it would work with cashews since I couldn't find hazelnuts, but I would advise against it. The cashews, though raw, have a very bitter taste that is almost bitter and now only tastes like a chocolate cashew butter. I'll try harder to find hazelnuts next time. Support @ Minimalist Baker says hello Chris, thank you for sharing! Better luck next time! Janelle says the toasted cashews make delicious nut butter... totally transforms her crude taste. Maybe try to toast? Michelle says I've done this three times. The first two lots that didn't grind / I purged the hazelnuts enough so the Nutella was thicker than it was meant to be, and I found that it got dripped after just a couple of days. I did another batch last week and made sure I purged the hazelnuts enough and it was a perfect consistency and it doesn't seem to be drying. I only used molten vegan chocolate, but once I added a small amount of maple syrup because I wanted it to be sweeter and as Dana mentions in the recipe, it hardened with a conservative amount of syrup. For this reason, I think I'd just stick with melted chocolate to avoid that possibility, and avoid adding maple syrup. I made some and gave my sisters a bottle for their birthdays and they love it. Actually... I'm about to turn on the oven and do more now. Michelle Brown says a great recipe! We have done it twice, with good quality vegan chocolate (as instructed, without changes or additions). It comes a little thin and then, like magic, on the third or fourth day it thickens to the expected scattered consistency. You know wonderful from the first day! We will continue to do this (especially now that Costco has roasted hazelnuts). Thank you! Tiffiney Cowan says Third or Fourth Day? Do you drink so much? Not in my house. I've done this many times. He's become a favorite family. Thank you! Support @ Minimalist Baker says Thank you very much for the beautiful review, Tiffiney. We are so happy that your family enjoys this recipe! Next time, would you mind leaving a grade with your opinion? It is very useful for us and other readers. Thank you so much! Rachel says Hi, in addition to my previous comment, I think it was necessary to add some oil or milk (which contains fats) to keep it in a diffuse consistency. In my experience, the entire extension hardens in a dense paste indescribable within hours. I don't think the mixed walnut butter is the problem because the walnut butter remains scattered after mixing. So I think the problem was with the chocolate he used. The reason might be that the tempered/ melted chocolate in the mixture was solidified again when the mixture cools enough. Obviously it depends on what brand or type of chocolate. I've used Kirkland's semi-sweet free chocolate chips since it's not as bitter as 70% cocoa. It is 51% cocoa tasted with vanilla already. My kids don't like very bitter chocolate. I looked for how to keep the mild liquid chocolate, and says try to add oil or fat milk to the melted chocolate. Diána says I have to confess first... I didn't believe you completely when you said he knows very close to the real... I had a few experiences when it wasn't ture. But not this time. I just did a half lot, I could have done everything. Or double. Or triple. I used 95% dark chocolate and added white stevia. Really delicious and better than the original Nutella! I liked the dose when I was small but I got nauseous after eating it and my teeth started to hurt, even after 1 teaspoon. Your homemade nuttle recipe is a real winner! Thanks for sharing it! *-*And a note about the liquid sweetener... It will be a dough like because the water (syrup) and the oil will not mix together. I read it in a blog (Can I mention the name?) that use finel and sweetener. ♪ I could also put more vanilla on it... Aand Mixed a spoonful with some cocoa powder and coconut sugar... Do I like more chocolate? Now I have to keep it before I eat it all at once... Sadly I can't afford to eat everything in one seat? Lindsey says that I would like to read the notes on the maple syrup before because I had a beautiful one, although bitter for my taste, spread before adding in maple syrup to sweeten and finished with a pasta. It's still delicious but the next time you keep the dry sweetener, like coconut sugar. Thanks for a great recipe! Clarisse says he just wanted to point out – maybe other people did – that there's an easy way to clear the hazelnuts: the leaves in boiling water with 2 tablespoons of baked soda for 3-4 minutes. Then, Rince, the skins will easily come out in your hands. But it takes time, but it's much less effort. Then you can roast in the oven, last a little longer because the nuts are soaked but it doesn't make any difference in taste. Christina says O.M.G. I'll never buy another jar from the store that bought Nutella again. Thank you. Support @ Minimalist Baker says We're glad this home version did it for you, Christina! Beth says, have you tried to do it with cocoa and granulated stevia instead of a liquid sweetener? Support @ Minimalist Baker says we haven't! If you experience it, remember how it goes! Sarah says I did it today and it turned out better than I could have expected. My 10-year-old Nutella drug addict helped me, and as a concession to her being the connoisseur, we used about 6 oz of chocolate instead of 4, and we made a mixture of milk and darkness to get a little sweeter but still delicious and chocolate. Absolutely lovely. The hardest part was to rub the skins of those little hazelnuts, but that was difficult. Thank you so much for a fab recipe! Now I can feel infinitely better for sending my sweet girl with a Nutella sandwich sometimes. Support @ Minimalist Baker says Yay! We're very happy to hear that, Sarah! Hayley says I keep my walnut butter in the fridge and it gets so frustrated because it was reasserted of the soft consistency that was in the food processor. Are you sure it's okay to store at room temperature? Support @ Minimalist Baker says Yes, it should be fine, but you can cool it if you prefer. Lulu says Thank you for this recipe!!! I usually don't like to follow recipes, because most of the time you won't get all the right ingredients when you live in other parts of the world. . But I followed every step while I was here and it worked perfectly well! (As I am from Germany, I used a termomix as a blender) I added some powdered sugar to the end for more sweetness though ;) The next attempt is the coconut joghurt made with probiotics! George says I made a quadruple lot today for our neighborhood food cooperative. I coughed the hazelnuts slightly, agitated them manually on towels to strip a decent percentage of skins off, then proceeded to blend them into my Waring commercial blender. Everything was fine until the blender stage. The walnuts are placed in a pleasant powder, but soon they stick to the sides of the blender without further progress. This was just the beginning of my problems. I used semi-sweet chocolate chips, slowly melting them in a cup of 4 cups of pirex in the microwave at 30 intervals seconds. My mistake was to add the vanilla extract to the melted chocolate. Instant coagulation! Froze pretty good. Now, the chocolate was "robated" and would not dare to flow into my mixed nuts. After a lot of struggle and discomfort, I tried the food processor. Not much better. Then I tried a professional Hobart mixer with a paddle attachment and a sticker attachment. They both fail. All I did was separate the oil from the mixture. My last gaseous effort was hot milk. I added my "mens" walnut back to the stage food processor while watering in a hot milk. Finally, some progress. Alternating new batches out of and into the processor finally gave me a product that resembled a nutella, but the aroma was more like harinaless chocolate cake batter. I added an extra vanilla and powdered sugar. A little better. The maple syrup would probably have been great if I had some. Finally, I had it all mixed up. He looked very much like a semi-sweet coconut, too-nine. Would you do it again? No way. Buying the trash at the store might be supporting environmental devastation, but it will be much less frustrating. This is the first recipe that really failed this website. It is a very difficult process that should be noticed for readers. Dana @ Minimalist Baker says George, this is so strange. I'm sorry you had trouble here. I can see how the vanilla could have caused chocolate problems. I will make sure to add a note to add that directly to the walnut butter and slowly add the chocolate. Thank you for the comments! Annaliese says Very well, assuming the vanilla carrier was ethanol, which is fine... composed mainly of water. When you add water to a sucrose fat system, a water-love molecule, you will encourage the coating of sucrose through the hydrogen union, which we see as lump....the solution (no aim) is to add additional water until there is enough to lubricate essentially (more completely hydrate) the sucrose not to 'pegate'. So... it's not a defective recipe. The science of food for ransom... did this recipe tonight for a gift, and it turned out very well-not too sweet! Clark says Hi, I tried (the melted chocolate version) and it's very delicious! Different from the true nutella, but really better!!!! The hazelnut taste is just... whoa. Just a few things for people who want to try it: 12 mn to roast the hazelnuts was too much in my oven, and the hazelnuts were darker than in your photos – be careful turns brown quickly. It also gave a very strong nut taste, but everyone liked it anyway. Also the hazelnuts were very dark (too roasted!) so I preferred to remove most of them and it took some time (15 mn). I have an old food processor (15 years old 400 Watts Bosch!), and it worked well, it only has to be patient: first I made hazelnut powder, then waited 15 mn, and started again, until it became creamy and almost liquid. The engine didn't burn and I have a very nice hazelnut butter with a few small crunchy beans. The other thing: my bottle is quite liquid. I waited 24 hours and it didn't change. Since I have children and make a mess with this bottle running, I put it in the fridge during the night: it became more difficult, like a pasta, easy to spread but more granny than creamy. But I like that. And also : once you left it in the refrigerator once, you don't have to keep it there, because it never becomes liquid again even if you leave it at room temperature. (Stranger emotional physics here! ) Last thing: I didn't have a vanilla and I forgot to put salt. Anyway, I thought it was wonderful, I don't feel like adding those next time, so you could even advertise your bottle as a two-ingreed recipe. Thanks for this recipe, I was very happy to find yours that is very simple and does not have all the things you find in other recipes (oil sugar, etc.). So consistency is different, but the taste is better, the taste is much more intense (and you don't feel like eating so much of it, and that's also a good point! It lasts longer and is healthier! So thank you. Helena says she had Nutella's anguish in toast, but not Nutella in her hand. I was so excited to try this recipe, now I've done it and it's not creamy. I followed the recipe, but I changed cocoa for melted chocolate. Any advice on how to make it creamier? Thank you! Ash says, "Can you use the cocoa version powdered but with the cocoa butter mixture instead of hazelnuts like a cocoa butter/colate mixture (I don't need a food processor to make it spread)?" Jessica Flory says I did this and it's delicious! I've never done walnut butter so I'm not sure what to expect, but mine is not detonated and drop like natural walnut butter from the store. We rolled it into power balls. Delicious, but not very diffusable. Didn't I process the nuts enough? Support @ Minimalist Baker says Hmm sounds like you didn't process nuts enough! Next time, let them go a little longer and you should be better successful with him. Sindy Arango says very disappointed that this doesn't work out as expected. I did it with cocoa and it was very bitter and not smooth at all. I added Maple's surup and I didn't make it better just harder. Oregon Mom says I had good creamy results with slightly roasted subbing (325 degrees for 20 minutes) coconut instead of cocoa powder or chocolate. I used organic sugar instead of a liquid sweetener too. It seems to be pretty creamy on day five! Brigitte Nadeau says she was very excited to try this recipe as I have been very successful with your other recipes. Sadly I made this one with cocoa and should have read first the comments, as it turned out to be the cookie dough with the separate hazelnut oil:(. Maybe the option with cocoa powder should not be ready. Caroline says I'm so jealous of those who have a good result... I made the recipe with dark chocolate 75%, it was very crunchy but too bitter. the taste of halzenut is too strong as well. I tried to add some sugar that didn't work. Any idea what happened? Support @ Minimalist Baker says I wonder if your hazelnuts were rancid, Caroline. If the nut tastes bitter or bitter, it has become rancid. If you try again with fresh hazelnuts, remember how it goes! Jamie says extremely late to the party, but I did this and it was wonderful! Just hazelnuts and chocolate, as it should be! So simple and delicious. Support @ Minimalist Baker says I'm glad you enjoyed it, Jamie! Sarah says this looks amazing for dark chocolate addicts. Is it necessary to sterilize the jar first? Support @ Minimalist Baker says a clean jar is recommended, yes! Isabelle Payne says I did this as a filling for a vegan chocolate cake, the whole thing disappeared pretty fast! Support @ Minimalist Baker says Yay! I'm glad it was a success, Isabelle. Susan Lused says that when I started teaching, I noticed that my Dutch students used to bring sandwiches with peanut butter on one slice, Nutella on the other and then the chocolate hail on the Nutella. They just loved it. Ann C says a friend did this to me and it's fabulous! Take the blame of eating Nutella. A question I have, is it if someone has a source to buy reasonable price hazelnuts? Amy says I followed the cocoa powder and the honey version and I love it. After seeing other online versions, I added 1 teaspoon of melted coconut oil that helped make it a little creamier. I was going to bring him to a party and then he kept eating directly from the food processor so I guess I'll have to do another lot;) Emma says Like many others, I tried the cocoa version and went out like crumbly cookie dough (it gets good). I would recommend removing this option from the recipe. It's especially disappointing when you spend $15 in hazelnuts, but it could get more than 2 jars of Nutella for less. I appreciate this being a healthy alternative, but again, I would remove the cocoa powder version. Quinn says hi! I tried to do this with the cocoa version powder and honey, but it came out as a cookie dough; super chunky and thick. Any suggestions to make it softer and creamy? Support @ Minimalist Baker says Hi Quinn! We're sorry to hear you didn't succeed with this. Read the previous comments of others! I hope this will help! Vicky says I can't wait to do this! Cheers and decadent at the same time. Dana, thank you so much for your fabulous recipes. My family and I, as a result, eat healthier foods.... Oh, my! Support @ Minimalist Baker says we hope you enjoy it, Vicky! N says Hi I'd love to make this recipe. What kind of chocolate did you use for this recipe? Sweet Semi, no stains or... Thank you. Support @ Minimalist Baker says hello! You can use any black chocolate without dairy. Be sure to use good quality as you will give better results! Kevin Meyer says Is it frozen right? If you want to make gift jars to send, will you use a boiling water bath? Support @ Minimalist Baker says We wouldn't recommend freezing it like storing it in a glass jar and then freezing it can cause it to break. Second, we haven't tried a boiling water bath, but if you do, let's find out how it goes! Tiana says sugar is hydroscopic, which means it keeps moisture. So when you put a sweetener in the Nutella it takes moisture. That's why he gets stronger. When baking if you add too much sugar, dry your baked products. I'm studying molecular gastronomy/mixology at the university today. Helping them better understand sugar! Great recipe! Julie says I made it so easy and very delicious! I thought it was a little salty, so I'll use a little less salt to start next time. Question- How do you recommend storing this? Do you have to go to the fridge? 'Cause then everything gets tough, and my daughter wants her to leave like out of the Nutella jar... Support @ Minimalist Baker says Transfer to a clean jar and store at room temperature for daily use for 2-3 weeks or more. Daina says Tastes much better than the non-vegetarian version :) Maria says I did this yesterday and it's better than Nutella Actual. The only thing is, it's a little grainy. I used a regular multi-tool food processor, not very strong. Maybe if you have a better blender, it would be smoother. Now don't get me wrong. I don't care much about the calories that counts when it comes to sweets (or anything else), but how did you get 100kcal per serving – when compared to the Nutella claim of 36g 200kcal, my calculator says something like 230 for this recipe and almost everything goes from nuts. What am I losing? Support @ Minimalist Baker says hello Mary! We use calories.com to get the nutritional information from our recipes! Sarah says Hi, I tried this recipe last week and gave my sister a bottle for her birthday. My sister, her boyfriend, my mother and I loved each other! Unfortunately, my hazelnuts didn't really turn into butter, but I think that's because my food processor isn't strong enough. However, it turned out great and the bottle was a bit more grandiose but we didn't care. Thanks for the recipe! :) Steph says I had a love for the nutella that I once received 18 jars (one of which was huge) from him for my birthday... I wish I could say I was "cured" from her. I can't wait to try! Amy says I did this last night, just yoppy! But today, it's very difficult and when I try to spread it, it's really sticky and dusty. It doesn't spread without problems. I had to use the cocoa version. What did I do wrong? And is there anything I can do to save this lot? Support @ Minimalist Baker says hello Amy! Maybe it's been how sweet you used? Unfortunately, there is not much you can do to bring it back to the creaminess once it hardens, so I highly recommend the use of melted dark chocolate instead of cocoa powder and to go the light delivered in the sweetener Holly says He just made this recipe and toast some bread to spread it in but directly out of the jar is another option;) look, smell and know divine! Thanks for sharing. Jenny B says I've read the questions and I think my problem can be my Vitamix. I used cocoa powder instead of melted chocolate. So it was very thick so I added some cocoa butter since the chocolate had had that in it. It's still very thick and crumbly (dry) like a dough. Haven't I mixed it enough? Is there a way to save him? Göksu says hello Dana, does it work if I will use dates for sweetness instead of vanilla extract? Thank you for your interest. Support @ Minimalist Baker says hello! We've tried to use dates, it definitely makes it like a dough so I wouldn't recommend it! Tracie Harrison says Hi just did this with peanuts (heard nuts) the taste is good but for solid, not scattered any suggestion Isabelle says Hi, thanks for creating this wonderful blog! Just looking at the pictures makes me want to learn how to cook! What model is your food processor? I'm buying one for the first time and I'd love your entry :) Happy food! Support @ Minimalist Baker says hello! Look at our shopping page! Adam says hello, do I touch the hazelnuts while they're on their skin or crack first? P.S. This looks delicious! Support @ Minimalist Baker says hello! Ride without the shell! Ashley says I've made many of your recipes, and I've loved everyone! But sadly, this recipe didn't work out for me, and she broke my Vitamix. I have no idea why it was as sideline as I followed the instructions and the recipe. Now I have a dough of grain, chocolate and hazelnuts sitting in oil. Is there anything I can do with this mass? Any idea so I don't waste the ingredients. I'm glad I bought my Vitamix at Costco :) Thank you so much for all your recipes! Dana @ Minimalist Baker says Ashley, sounds like it's a vitamix problem. I actually possessed a vitamix and I don't use it anymore. I have changed to a nut butter food processor (especially this recipe), and a Blendtec for smoothies and soups, etc. The walnut butters are difficult in a vitamix, in my experience! Stephani says I want to do this for Christmas presents and I need to figure out the performance of your recipe. Did the recipe fit into the jar that's photographed here? And if so, how big is the jar? Natalie says hi! I hope to make your Christmas Nutella this year. I was wondering if you could tell me how well / how long it stays for when it took and how best to store? I also know it's a vegan recipe, but does it work the same with dairy chocolate? Thank you for your advice! Wait with interest to hear from you :) Natalie x Support @ Minimalist Baker says hello Natalie! Transfer to a clean jar and store at room temperature for daily use for 2-3 weeks or more. We haven't tried it with dairy chocolate, but it should work! Penny says this tastes amazing! Thanks Dana :) Mine ended up quite thick as I added syrup of maple but knew that children (and me!) would only like if it were sweet enough. Do you think it would help to add some melted coconut oil or something similar to the thin one a little? Dana @ Minimalist Baker says You can test the slimming with coconut oil, but it doesn't always work because if it is stored in a cool environment it can harden. If you're trying to delusion, I'd recommend going with the melted dark chocolate! It gives the best results. Patton says hello Richa! Thanks for the recipe. I love how easy it is. I tried and I'm very happy with the result. It has a rich and soft flavor thanks to chocolate but at the same time it is not too sweet. Maybe a tip for others: I wasn't sure I could do it in my mixer. The blades on it are quite high and I thought the nuts would fall and stick to the bottom of the container. And they did:) So I added the melted chocolate before the nuts became butter and it worked great. I was able to make the mixture really soft (more soft than I expected). So even for those of you with mixers like me, there is hope :) Emma says hi! I followed her recipe by opting for a sugar-free version, so with cocoa. I think I over-roasted the nuts a little so it will roast them in a skillet next time instead of the oven (my oven is trash!), which I think will improve the taste. But even with the skins on and the nuts a little over-roasted was delightful! I published my efforts and the modified recipe on my blog. Elaine says We usually buy Nocciolata as a healthier alternative to regular Nutella, but my grocery store recently stopped taking it. I don't know why I never thought of getting home in my Vitamix! Duh. His version sounds amazing, but my daughter's not a dark chocolate fan. Is the taste of dark chocolate in this machining by the hazelnuts or would you use chocolate milk work? I'll definitely try the dark chocolate version for myself. I can't wait! :) Support @ Minimalist Baker says milk chocolate would work well! Cheetiri S Smith says he just did this, but he used hazelnut flour that I had in the freezer and was not sure what to do with it! I used baker chocolate (56%) and ended up adding perhaps a spoonful of coconut oil to bring it to the butter. Granted, I've never had a bottle, and I'm guessing this consistency is a little less smooth, but it's good! It's like the dry soft peanut butter maybe. I'd do it again! Federica says hello! I tried this reception but unfortunately it turned out to be too thick in consistency (I think I used too much cocoa powder). Can you think of a way to use the wrong Nutella to do something else (cookies, energy balls...)? I don't want to throw it. .. Thank you :) Heather says I did this tonight and added maple syrup but it turned out very thick. :( Suggestions? Support @ Minimalist Baker says Hi Heather! Check the comments above as others tried different methods to fix! Janine says not being able to eat nutella was one of the things that prevented me from being vegan. But this... He knows as big as he looks and smells and I just don't need anything else. The recipe is perfect and it was so easy! Thanks for this one! Lana Del Vecchio says I'm completely obsessed. Jen says this is amazing! So delicious and I can't stop eating directly from the jar. I had a little trouble getting through the hazelnuts through the food and pasta stage, so I was dazzled by some rap oil and that got it. My kids thought it was too bitter, so next time I'll use half dark chocolate and half milk. I didn't want the jar to sit down like I'd definitely eaten everything so I used it in my last favorite ice cream recipe to make Nutella Swirl Ice Cream that even kids like it. Nicoletta says a totally healthy version of Nutella? How is it possible to match the real?. Well, I thought I'd take a plunge and try this............ just AH-MAZING!!! My husband tried it and his face lit in happy ecstasy :) simple, without fuss and oh so perfect! Iulia says that I think to make the extremely delicious cocoa version and chocolaty you could add a little melted cocoa butter? Lita Waston says Putting the picture above the instructions may not be a good idea. Readers will not understand the steps in the image if they do not read the entire post. I hope this advice will help you improve your page. Åshild says that late to the party and someone might have commented this: When you work with walnut butter and honey 8 and I imagine it might be the same with maple syrup) the WORST THING you can do is try to incorporate the sweetener with the food processor!!! That's what makes you take advantage of it, not mixing og sweetener and nut butter per se. What I have come to do is make walnut butter, add salt and spices if used, remove it to a jar and mix in sweetener by hand while the walnut butter is still warm. This way it stays perfectly smooth and delicious (My going to is almond butter with cinnamon and cardamom and a bit of honey - yum!) Max says tell me, in the end, how much do we have a bottle? That weight of 420-500gr? Or less they take your processing. Support @ Minimalist Baker says hello Max! You got it, you got to do about 500g! Lynn says The file under big minds thinks the same! This is the same basic recipe I've been doing for many years. I use a pound of nuts (sometimes mezclo almonds and hazelnuts) and 100 grams of chocolate (for a sweeter version, use 56-60%). For a deeper taste of chocolate, I also add 1 teaspoon cocoa powder and 1 teaspoon powder espresso. Diane says, could I use Swerve or something for a low carbohydrate version? Support @ Minimalist Baker says hello Diane! We haven't tried this one with Swerve, but if you try it, let's see how it goes! Stephanie says Tried this today. The hazelnuts did not mix a miga/meal texture so I continued with the melted chocolate and the remaining ingredients. He wouldn't mix, he stayed food and crumbly. Maybe my hazelnuts were dry? I ended up adding another melted 1.5 oz chocolate, but that really didn't help. In the end I added a pair of Tbsp veg oil to get it mixed soft. It's not a butter yet, more like a cookie dough. Any idea what went wrong? $3.00/100g for hazelnuts is a pretty expensive failure. Carly says Hello Dana, how would this give a more liquid consistency (without heating it)? I want to use it as a drop of chocolate instead of a spread. Thank you! Mafalda says I used cocoa powder instead of melted chocolate... delicious recipe! Susan says I did it! And it's amazing, better than any premium vegan version on the market. (And I have tried many, and they are good) And yes, I am having trouble not eating everything with a spoon! My granddaughter will love this, if there's anything left! Carissa says hi! Just find yourself and all the goodness you offer! curiosity – what kind of dark chocolate you recommend. so many brands in the store! Nancy says I'll definitely try it with the melted chocolate as the cocoa powder version didn't go very well. :- Next time Shalini says, "Can I use chocolate with milk or white chocolate instead of dark chocolate to make this recipe?" Support @ Minimalist Baker says I think that would work. Marieline says Dana, thank you for these recipes. They're good. One question. Can I cool it? Support @ Minimalist Baker says you can, Marieline! Jen says Hi Dana, I did this and although it's delicious it's almost a little dry. Could you add some oil of some kind or heat it? At first, the hazelnuts were a beautiful oily butter and still wet with the cocoa, but then the maple syrup dried and the consistency is like the tahini from the bottom of the jar that has not been mixed with the oil. Help. Support @ Minimalist Baker says Hmm that I would try to warm it up a little! That should help! Jen says thank you. However, it did not help. Maybe I should add some oil. download lagu mp3 says there's only one thing I've worked. To make the haselnuts peal: just put a handful of roasted nuts in a min. 500ml well dry glas. Close it with the lid that belongs to it and remove it until the sink falls. Then take the next handful of nuts. It's easy. (what brought me to test it with precipitation is cause It also works with garlic teeth, so I thought: why not try it with other things what needs to be peeled, as it was not very good to peel haselnuts with the wet towel? My daughter is vegan and I'm always looking for ideas to have when she visits. I also love Nutella but not the ingredients in it. I've done this twice now. The first time it was a bit dry but this time it was soft and bright. He knows well anyway. You're lucky I have something like that. He did it as part of the banana bread – it was delicious! After reading comments, I was nervous how my blender would do, but I actually overwhelmed it – it turned out a little too soup, not creamy and scattered. Still delicious and wonderful – totally my mistake, but I wanted to add the comment in case someone else is worried about his blender not so big. Mine was great (a little too big, ha!). Jenny Greenblatt says consistency was grunting and horrible. I think you need to get rid of liquid sugar and change to powdered sugar. I've done at least 20 of his recipe and this was the first one I didn't love. ? Emily says she did it as part of the banana bread – it was delicious! After reading comments, I was nervous how my blender would do, but I actually overwhelmed it – it was a bit too soup, not creamy and scattered. Still delicious and wonderful – totally my mistake, but I wanted to add the comment in case someone else is worried about his blender not so big. Mine was great (a little too big, ha!). mp3kpop says hello, your faboulus. I love this vegan homemade nuttle and have been doing for about 2 years;) even took the mixer with me on my camping trip ;D. There's only one thing I've worked. To make the haselnuts peal: just put a handful of roasted nuts in a min. 500ml well dry glas. Close it with the lid that belongs to it and remove it until the sink falls. Then take the next handful of nuts. It's easy. (what brought me to test it with precipitation is cause It also works with garlic teeth, so I thought: why not try it with other things what needs to be peeled, as it was not very good to peel haselnuts with the wet towel? My daughter is vegan and I'm always looking for ideas to have when she visits. I also love Nutella but not the ingredients in it. I've done this twice now. The first time it was a bit dry but this time it was soft and bright. He knows well anyway. You're lucky I have something like that. Liz says I did it today and it was WONDERFUL. Perfect – I didn't have to adjust anything. Seco-roasted nuts in the stove (stainless steel pan, stirring frequently, without oil). If I were doing it again, I wouldn't melt the chocolate since the residual heat in the nuts will do that, and there would be no disaster/out that way. YUMMELICIOUS! Yasmin says I really want to try this! Can I use your vegan chocolate recipe to do it too? Instead of buying dark chocolate and melting it? Support @ Minimalist Baker says hello! That should work if you're ready for it! Good luck! Julia says I was excited to do this, but when I price it a lot would cost me more than $15! The hazelnuts were $3.89 per 100g. Otherwise I would have tried it as it looks delicious. Alice says I've been vegan for almost a year, but I've been anxious Nutella for about 2. It was too dangerous to be around me so I decided not to have it in my house. I've tried the Costco bar version, and it was similar, but they didn't cut it for me, so I finally decided to make this recipe and it's AMAZING!! I didn't have 3 cups of nuts, so I used around 1.75, and I also added almond milk to thin it a little. Absolutely perfect in my opinion! I also recently bought the Minimalist Baker Cookbook, and I absolutely love it too! Keep the job awesome! Myra says My daughter is vegan and I'm always looking for ideas to have when she visits. I also love Nutella but not the ingredients in it. I've done this twice now. The first time it was a bit dry but this time it was soft and bright. He knows well anyway. You're lucky I have something like that. As someone else said it's very easy to burn the hazelnuts to require care. Thanks for sharing. "Esther" Hello, your faboulus. I love this vegan homemade nuttle and have been doing for about 2 years;) even took the mixer with me on my camping trip ;D. There's only one thing I've worked. To make the haselnuts peal: just put a handful of roasted nuts in a min. 500ml well dry glas. Close it with the lid that belongs to it and remove it until the sink falls. Then take the next handful of nuts. It's easy. (what brought me to test it with precipitation is cause It also works with garlic teeth, so I thought: why not try it with other things what needs to be peeled, as it was not very good to peel haselnuts with the wet towel? all the best and thanks for this amazing recipe. kdrama-ost says to download KPOP Song Complete visit kdrama-ost.iteote.com/ kdrama-ost says Food is delicious, what have you tried to do this? And how does it feel? Ashley says I was introduced to Nutella, peanut butter and ritz cookies at grade school by a Swedish family. In high school I spent a year abroad in Austria and ate Nutella in challah bread as a daily snack (because I could, duh!) Upon returning to the United States, I had to have oral surgery in a larger cavity that I think happened partly because of this daily indulgence. I avoided buying a bottle since. However, I unearthed my mother from a bottle of traditional chocolate hazelnuts that recently spread. My roommate and I keep hiding it from each other, and there's only one Tspoon left. This left me with no choice but to find a recipe... While I'm always grateful to Nutella, I knew there were clean recipes out there. Thank you for making the necessary experimentation! Jenni says I added the blacks of cocoa and bullock. Delish! Kpopost says I did this tonight and it's not creamy at least. I kept mixing and mixing in food pimping and it's not right. I couldn't rub the skins of the nuts either. I used cocoa and added 2 tbs of agave that helped a tad but not enough. help that wanted this to work... Thank you. Alice says I couldn't rub all the skins either, but to be honest, it didn't bother me much bc that still turned into a very nice nut butter for me. Once I added the cacao and the maple syrup, it became more than one pasta, so I added almond milk to thin it and take it to a creamy consistency. I hope this will help! Jennifer says hi! Can the nutella be stored outside or need to be cooled? jennifer says trying to make a low fodmap version that means no nuts, and it doesn't go well and needs a thick, any suggestions? Dana @ Minimalist Baker says There is a possibility that you can do something like sunflower seeds, which would use the same amount of ingredients and method, but can produce different results. Let me know how it goes if you try! Mireille says she just made this recipe today and it turned out great! Super easy to make and super tasty. It took a while before the hazelnuts became a butter but with the chocolate, vanilla extract and a little salt became Nutella. Tony Chocoloney used (almost 100% free from slavery) pure chocolate with 70% cocoa is not sugar-free chocolate, but if you can try it. Thanks for sharing these great recipes. Nicole Knezevich says Hi, Made this with cocoa powder and consistency was fine, but it's very salty. How much coconut sugar do you use when you do? I added 2 tablespoons but it's not sweet enough to balance the salt. I used rose lealaya sea salt Thank you! Nicole Support @ Minimalist Baker says Hello Nicole, We don't usually add anything, but we don't feel free to adjust by adding more and/or reducing salt next time. Denise Schaefer says Just an extremely wonderful recipe. Thank you so much for sharing it. :) Kelly Nielson says this recipe was horrible. He didn't just know anything like Nutella was bitter, not creamy at all and proved dirt. I tried to add in more maple syrup like you said, and he did nothing but grow up. I also made the cocoa powder so I could have something to do with it. I followed the recipe to a T but when that didn't work, I ended up adding honey, almond milk, and even peanut butter and when that didn't work, I added granulated sugar to see if something would help. He didn't. You don't have to say I won't do this again. Dana @ Minimalist Baker says Hey Kelly! I said add maple syrup but only a little as you can make it tight. It seems the problem lies in your blender or food processor. You really need to wait and be patient and let it blend completely. In addition, the melted dark chocolate achieves the best results, as I said in the recipe. I hope that helps! Renacceres says hello! Before all I need to say I am a fan of the minimalist baker, and I have made some of your recipes already (my favorite so far is the cheese of the Vegan nachos). So today I decided to try with the Nutella vegan! And this is what happened: For some reason I couldn't get the hazelnut to become as buttery as your picture. I didn't have enough oil to become more liquid, and I tried for a long time. I don't know if it's because I should have left the longest hazelnuts in the oven (I went for about 13min, but I didn't have the baking sheet, I used a tray I have) or if my food processor is not strong enough (have a Ninja Pro). I wonder if it would be nice to add some oil to it (the witch who doesn't, but I repent), like refined coconut oil, for example. So he went on and added all the other ingredients, but in the end he is very gooey (that's like a friend described) and granulate. I'm considering if it would help put it back in the food processor and process more time. I used a pack of hazelnuts that was about 50 kg more than the recipes they ask for, and maybe I should have put a little more chocolate than me, which could have helped. Do you think I can still add chocolate and process more? Anyway, I love your website, and I'll keep trying. Maybe the second time will be better =) Thank you for your amazing recipes! Dana @ Minimalist Baker says Hmm, I wonder if it wasn't the Ninja. I used them before and they just don't mix like a Blendtec or Vitamix. Cindy says hello, I have a cheap Oyster blender and I was able to make this recipe successfully. I roasted the hazelnuts for 15 minutes and then put half in the blender. I found it turned into a very fast butter, about 5 minutes. I had to shake and stop the blender a few times when I was in the walnut flour, while the flour went up the sides. After that, it was a soft candle. Hen says I saw him a while ago and was desperate to do it but couldn't find hazelnuts anywhere?! He finally found them yesterday and did it this morning. I put on it on my page FB @thebakinghen I needed a little extra chocolate than your recipe called for (so I just melted a couple more squares and added) I went with 2tsp vanilla. It was only for taste :) It was so easy to make and my kitchen is amazing! I did this for my son but I'm not sure if I want to share now;) Xochitl says how long? Do I have to keep it in the fridge once it's done? I'm planning on doing several for the winter... Do you know if I can keep it in jars? Thank you. Support @ Minimalist Baker says At the end of the instructions we mentioned to store it at room temperature and should keep it for 2-3 weeks! We haven't tried to keep it longer than this, but if you do, let us know how it goes! Sarah says hi. I could. Is he tied up in a pressure container? Support @ Minimalist Baker says a big question! I'm not totally sure, since we haven't tried to do it ourselves. If you experiment with him, remember! Lisa Lopez says I wanted to tell you that I made this recipe tonight. Fantastic! I did it with Trader Joes Unsweetened Cocoa and 1/2 the salt that the recipe asked for. The texture was soft. It had a deep chocolate flavor, with the right amount of sweetness! Thank you so much for sharing this recipe! Marubi says amazing! I love Nutella but, unfortunately, the original is so unhealthy and bad for the environment, so I haven't bought it in several years. I never thought of trying to recreate it in a healthier way, but after seeing this recipe I decided to try. It worked very well and the final product is so tasty! My hazelnuts became a beautiful creamy butter already after about 4 minutes of mixing (I'm lucky with my blender or what?) and I decided to make the cocoa version, simply because that was what I had on hand was not ready for it to fall so drastically to a much harder consistency / larger after adding the sweetener (Usé jarabe de oro), but luckily I had a little oil! DonnainInwood says I did with a syrup of a maple of spoons and a great quote from Medjool, and with the right sweetness and consistency. All right! Ashley says I love this recipe and it was the perfect consistency until I added the maple syrup! Now it's hard and fragile and not very diffusable. What's up? Is there a solution for the lot I've already done? Dana @ Minimalist Baker says that Adding too much maple syrup is the culprit (as I have noticed in the recipe)! I recommend you sweeten with a little stevia next time. You can try to save him by whipping another lot and incorporating the old man into the new one. Ashley says thank you! The chestnuts are expensive, so I'll probably eat this lot as it is, but I'll remember next time. I had the feeling that it was the problem and I was going to try the stevia thing if I hadn't heard from you. Trish says I love you, Dana Sultz! Thanks for this amazing recipe! You were right about the thickness. I added 2 syrup of maple tbsp and it's a little thicker than I imagined it was, but it never matters, still ahh-mazing. Trish says I mean Shultz! My bad, high in Lol nuttle Natasha really says great recipe – you can see it as a nice homemade Christmas gift! I used regular chocolate since I'm not vegan and it turned out perfect. It's a bit of a process to get the nuts to become butter and I still had to scrape my blender's sides every few seconds, but it's worth it. The regular Nutella you have in the supermarkets makes my stomach groan when I think of how ridiculously sweet it is. I used semi-sweet chocolate and the light bitterness it gives is perfect. Myra says it's a wonderful recipe! I love it! Tasha says thank you for this lovely yet healthy recipe. You'll expect more recipes like this. Shibny says hi. Love the recipe and you can't wait to try! Can I substitute almonds for the hazelnuts? Dana @ Minimalist Baker says I think it should work. Cat says I did it in my food processor and it turned out great. It was very liquid so I had to add maple syrup to make sure it would be firmer, but I have a sweet tooth so I don't care at all.. Great recipe! Ghofran says thank you, you know better than nutella! Dana @ Minimalist Baker says Whoop! That's what I think, too! I'm glad you liked it. Sandra says Hello Dana, Thank you for the recipe :) I want to know if I should pack the hazelnuts before I roast them? Lottie says I've made several of her recipes before and loved all of them. They're so easy and free of trouble! I wanted to try to make a healthier version of nutella/chocolate extended for a while, and so decided to do it tonight (I was having some stress that would relieve the baking brush). I used brazil nuts instead of hazelnuts because we didn't have any hazelnuts, I didn't see any reason why I wouldn't work with other nuts) and it tastes beautiful! I think the brazil nuts made it a little richer than the hazelnuts would have and I'll try it with hazelnuts when I get out of this lot. Jenny says I just made a very lazy version of this recipe, and she knows sublime. I didn't roast the hazelnuts, and I just put them in my aguardian blender, along with vanilla and cocoa powder. The mixture was very dry, so I added a couple of spoonfuls of water and then it dehydrates me. Then I blended into a spoonful of white sugar, because I had no agave or maple syrup by hand. My "nutella" was a little rough, thanks to my blender, but it knows simply divine. I'm excited about this recipe, and so excited to be enjoying Nutella again now that I've given up the dairy! Lynn Chuy says Hey Dana, in the notes that says adding cocoa powder, vanilla extract, salt and "puree". What is "puree" exactly? Katherine says hello Lynn I think the use of Dana of the word "puree" is understood here as a verb. So it's not an ingredient, but the fit in your blender. I hope I helped. Katherine James says No really, I loved it, I did it for the first time today and it turned out better than I thought. Anisah says, "My child kept asking for more, more, more!" I used 70 percent of Lindt cooking chocolate and the result was too good. Fyi, why haven't I ever seen butter from smooth hazelnuts before? I tried it before adding the chocolate and it's absolutely delicious. I even like peanut butter and almond butter. Thanks for the big recipe. M-savour buds are enchanted even if my hips are not hahaha Harriet says Khalid says "Good recipe!" I went to the cocoa powder route to avoid the soy I saw in most free dairy chocolates. Between the dust and the skins that don't come out of the hazelnuts, I was working with something quite dry. I saved it with a half cup of olive oil. Meredyth Young says how is that? Kasis says I love Nutella, I've seen her many rules. You and several others are very good. Charlotte Gordon says thank you very much! I just did this and I'm in my happy place. It's perfect. Najla says So late last night, after smelling her recipe for a week, I hit a lot of this delicious walnut and chocolate. At first, the hazelnuts were dusting and I was so convinced that my blender wasn't going to work for this. But he did it! Mix in the melted chocolate, and I'm pretty sure I just created the sky in my kitchen, thanks to you. The only thing is that it's a lot thinner than Nutella. It would normally be everything, Pffft! Give me a spoon," but I was planning to use this in some grilled snacks (with jam!) for a party, and I'm worried that the delicious extension will be too spilled. I know you said adding sweetener tends to thicken it, and I added some powdered sugar, which helped, but not enough. And I don't want to make it too sweet. Any ideas/ideas/suggestions about how to make it thicker/more propagable without turning things into a sugar pump? Tanya says hello, thanks for the amazing recipe. I went to get some hazelnuts and realized it'd be cheaper to buy some hazelnut butter already made. I was lucky to have everything natural, without extra butter. I just melted dark chocolate chips with little coconut oil, 1 tablespoon maple syrup and I have amazing results. It's thicker than I prefer, so you'll miss maple syrup next time. I wonder if I blow free milk from milk, if shelf life is going to change. Still no need to cool? Meredyth Young says you can stir all the free milk you want, but you know, there's no such thing as free dairy milk. Tanya says I got it, but my question is that she's gonna change a shelf life. So, do I need to rule, if I add plant-based milk? Juanima says I just did this and I had to soak it while I left because the hazelnut bag I had was slightly over three cups. I added a little more than 86% of chocolate. My problem seems to be the opposite of what others are experiencing. My batch is super grainy and super spontaneous! Huh? Grainy, I can understand. If you hear it – they say several minutes – should it be creamier? And what about chastism? Is that a word? I added some extra cocoa powder, and even a liquid stevia to try to thicken it, but it didn't work. Any ideas? I used Swerve powder, and he knows very well! But I'd like to fix the grain if I can and thicken it. I also wonder if he's gonna thicken if I put it in the fridge. Hmm... Najla says putting it in the fridge is a good idea. I hadn't thought of that and I'm having the same liquid-ish problem, so thank you for that! My (non-professional) thought in grain is that maybe I didn't purge/engrid the hazelnuts enough? I had to mix it up for a long time before it gave me a very soft "butter," and I think a pretty quick removal of those little skins helped quite a lot. (Geeze, I must have spent an hour doing that.) I don't know about setting the grain for this lot you have (because I guess nuts won't mix in the same way once the chocolate has been added), but it just means you'll have to make more delicious vegan "Nutella"! Also, depending on where you live and access places like Whole Foods, but I also realized in the middle of my semiangst crumbling of the hazelnut skin, which could have bought freshly ground hazelnut butter and just added the chocolate myself. Kosolush says I did this yesterday, and today I'm making up everything and any possible excuse to put Nutella into something or something I'm eating. I put it in my good-green (blue frozen bean), and it came out divine! Nutella nicecream is amazing, have you tried it? I'm looking forward to making the Nutella Banana Sandwiches! Catherine says After looking for a healthier home Nutella recipe, I tried. I reduced the recipe and used 72% of dark chocolate. My cuisunart food processor made short work of the hazelnuts and made a very creamy butter. I'm trying to eat more natural and low GI foods and this is a perfect snack with apple slices. Thank you so much for the recipe! Kathleen says he could use hazelnut food instead of whole hazelnuts? I can never get my processor to get the right texture and always ruin the recipe. Sophie says I love your website. I can spend up to two hours simply browsing through your recipes, going 'ooh', 'aahh' and 'I need to do this!'. I bet I'm not the only one! In recent weeks I've had some bad experiences with nut butter making, but your recipe worked like a charm. Maybe the secret is in the walnut roast. Either way I can't wait to try this on my breakfast pancakes! Genesis Uelese says hello Dana! Thanks for the amazing recipe! I'll try it so fast. God has blessed you with incredible talent for the ministry of food! Keep the recipes comin'! Sylvie says that I did this with already cleared hazelnuts and roasted them in the oven for about ten minutes. They got together so well and it's incredibly bitter in piquelets! This is what dreams are made. Five stars from me! Nadia says hi. Thanks for the awesome recipes. I have tried two versions (both vegans) one with dark chocolate and the other with cocoa powder and although both know incredible, they were very dry. I even added extra oil, but it stayed crumby. How do you get it so smooth and liquid? Dana @ Minimalist Baker says Hmm, what kind of chocolate did you use? Make sure it is a good quality vegan chocolate. And make sure your nuts are fresh! Also the removal of the hazelnut skin as possible will help smooth it. Heather MacAuley says more processing makes it softer as the oils come out. Shannon says I just made this recipe. Officially addicted! reluctantalexis says I tried this and the right look arose, but a very bitter taste. roasted and removed most of the skin from the hazelnuts. Food processor used to grind them in a soft walnut butter with the oil sample. Added 3.5 ounces Trader Joe's Organic Dark Chocolate 73% cocoa super dark bar (after breaking and melting). Marine salt and vanilla were added. Everything melted beautifully. I tried it and it was so bitter. Added more vanilla (~1/8 tsp), 1 syrup of arce tbsp and mixed. Still very, very bitter. It was added 2 tablespoons of coconut sugar and still very bitter. Any idea where I was wrong? As he was working, he looked fine, but he doesn't know how Nutella. Any ideas? Thank you! Juanima says I wonder if your hazelnuts were rancid? Alexis says thank you for the suggestion. I was also wondering, so I tried again to think I didn't cough the hazelnuts enough. The first taste is perfect but then wham! with a true bitter taste. I researched online and read that some varieties of hazelnuts are more bitter, so maybe that's all. Jo says, or maybe you could have roasted them too long? Alexis says thank you for the suggestion! I'll try to give for less time in my next try! That may be that almonds have a different taste if on toast! Nel says Try cocoa powder instead. 73% of chocolate while very healthy does not know very well. Harga Android says Thank you for the suggestion! I will try to provide for less time in my next try! It may be that almonds have a different taste if on toast... mantap Abhishek Kumar says Hello, Great Dana recipe. I didn't know the bottle can also be used this way. I'll ask my wife to do it for my kids this weekend. Peter says he just did my first batch and it was amazing! I added some coconut oil, about 1.5 tablespoons to get a smoother creamy texture. I also did a rough calorie count and came to about 3000 for the bathtub, so it has to go easy with it. Thanks for sharing this wonderful recipe. Linda says, "Oh, my God, I just did this and so much my love as me!" I thought I had 3 cups of hazelnuts, but the financial guy in this house has been messing in my hideout and ended up having only 2-1/2 cups. I used the Enjoy Life chip brand for my 2/3 cup of chocolate because I can't have soy or dairy and most chocolates have soy lecithin in them. Although I wasn't sensitive to her, I don't want those things in my body. After adding the salt and vanilla and processing in my Vitamix until it was soft, I decided that I needed a deeper taste of chocolate and added 2 Tbls of dark cocoa soaked in powder and 3 dates with the removed pits. The dates added a nice depth and the cocoa powder helped to compensate the mosquito net mix due to the lack of that 1/2 cup of hazelnuts. If it's too much to think tomorrow I can add some coconut oil because it helps things stay a little longer. Dana, go with your culinary magician! Jeffery says these look just wonderful! I love that they only use 4 ingredients and the main one is nutella ... YUM Linda says hello Dana... I have published a couple of times with you and I have to say it again: I love your recipes, your website and your perspective on healthy eating and life! Therefore, "new life is new to me" time again. Great news, I have a Vitamix for Christmas! I have been so healthy since then mixing smoothies (with lots of vegetables and enough fruit to hide the green flavor of greens) and soups and sauces. I haven't tried nut butters yet. I'm gonna try your recipe for vegan Nutella this weekend. I have the hazelnuts on hand and I need a couple hours to do this! I thought it was interesting that you would say if you added maple or agave syrup that would become very thick. So I went out to see Vitamix's place to see if they had a recipe. They do, but I don't like it — use a ton of sugar and oil! I'll try to use the Enjoy Life brand of the free freshwater chocolate chips and viveres. Here is the link to the Vitamix recipe in case it is useful for you or others who try to figure out how to add a little sweeter without too thick occurrence: . HAPPY NEW YEAR and tell me as another loyal fan of Minamalist Baker for 2016! Nice. Lucia says Hello dear, I love the bottle, but now that I've started eating in a better way I'm looking for something healthier. You think I could replace the almond hazelnuts? Thank you very much. Lucia Tesh says how long would a jar last? Dana @ Minimalist Baker says up to 1 month! Em says 20 minutes if you don't have self-control. Mary says Love—and I mean LOVE—this recipe! Am I the only person on earth who has never had the Nutella commercial? After having tried the scandalous and healthy results of this recipe, I don't care! I did it with cocoa powder and for sweetener I used 8 drops of liquid stevia; the texture and sweetness are perfect for me, although someone with a sweeter tooth might want to add a couple more drops. As an experiment, I divided the extension into 2 jars — and put one in the fridge and the other in the counter. After 4 hours, both remain the same texture. I am betting that liquid stevia will not have the same binding challenges as other sweeteners. Of course I have had to test both jars several times to validate the results, and both jars are now every empty half. It can never be too careful with scientific experiments. ;-) Dana — thank you so much for sharing your easy and healthy vegetarian creations! YUM! Margo says what a great recipe! I was so excited to try it! My experience was this: if you don't have a Blendtec or Vitamix, don't waste any face hazelnuts on this... it won't be creamy!? My Ninja didn't cut it... Not my little food processor! Save for a REAL & blender will try this again! ? Bob says I did it without a blender, I used powdered hazelnuts and made it creamy with some almond milk. It was really good, though I'm sure it would have been much better with a blender (I don't have one either) I can't wait to try the recipe again when I get one :D Rygards says do you have Ninja's cup? It does a very good job doing walnut butter Ptinutz says Finally he did it and without my skin laziness, it would have been delicious but it's already great. I'll definitely do it again. Leila says I can't wait to try this but my husband isn't a big fan of the hazelnuts. You think he'd work with almonds too? Starting with raw and roasted and then following your recipe? Thank you very much and I love all the recipes, especially those of the caramel date. I think I'm addicted. Dana @ Minimalist Baker says yes. Just follow the recipe as it was instructed (only, there is no need to "slash the skins" because they will not come out). Let me know how it goes! Jessica says I can't wait to try to do this. My kids love Nutella with vanilla, make a big cookie sandwich. France says Hi Dana! I tried, it was good, but it started mold in 3 days! I left it at the counter (in a clean jar, obviously) thinking the shelf life was 2 weeks. Any idea what went wrong? PD: Your chocolate hazelnut cake is my go-to-celebration cake. He is loved by all and no one believes in his vegan! Dana @ Minimalist Baker says so strange. Looks like the jar was a little wet before adding the bottle. I'm glad you like that cake! Me too;D JJ says, "My God is all I can say!" My first experience with Nutella was while in Germany as an exchange student in '96. Unfortunately I haven't been able to enjoy it since it's lactose. I couldn't wait until he finished mixing. It was love a first spoonful – they took me back to my host family's house!! Thank you for this recipe, and the great memories you bring back. ? Toni Massari says Awww! :( I looked and looked, hoping to read the three magic words... Complete! or are those two words technically?) No luck :( Sounds good! [Slurp!] Sri says that I did this today and only the heavenly smell of ground hazelnuts in the food processor was enough reward for effort. It came creamy and tasty. I added melted chocolate and it was perfect. Then the tragedy hit. The greedy I wanted a little more sweetener and without reading your notes I added a spoon of agave. :(: Everything became solid. They've stored it in a glass jar to help me satisfy my sweet cravings after a meal. You know... just grab a spoon from it and taste it like a snack after the meal :D I'll be extra care for the next lot. Yes! I will ensure a constant supply of this at home :) Thank you Dana. Anne Kang says God! I found this when I was hungry. I can't wait any longer, I'll do mine. Carol Ann says I've tried a couple of Nutella home recipes in my life (both vegan and non-vegetarian a few years ago) and this is far the winner! It is so simple and yet there is no commitment to make in texture or taste (even cost!) Personally I used a little less salt than I recommended and yet I find salt a little too present for my taste (but my girlfriend thinks it's perfect like that) Thank you very much! Dana @ Minimalist Baker says thank you Carol! xoxo Aiden says do you have other vegetarian recipes? This looks great, I'm interested in more! :) Lily says she wanted you to know, some websites have stolen your recipe without giving you credit and not even bothering to name the ingredients. Eat that Vegan is one of them. Dana @ Minimalist Baker says I hate that. Thanks for sharing. Adam Waddy says it looks delicious. Thanks for the recipe. I'll add this dish to the party menu with my family on the weekend. Sussan says when I was a little girl I was absolutely obsessed with Nutella so I got soo when I saw this! I just did it and I exceeded all my expectations! Thank you! Henry says thank you for sharing!!! When I was a little girl I was absolutely obsessed with Nutella so I was out of soo when I saw this! I just did it and I exceeded all my expectations! Drew says it sounds delicious. Nutella reminds me of home because we always had a jar in the house. Excited about sharing this recipe with our readers. Ho Fook Seng says I suggest using Stevia sweetener powder instead of maple syrup and similar to solving the problem of the mixture that becomes thicker ... and thicker. Stevia is the best natural sweetener and has no harmful effect like the other sweetener. Maybe you have to dissolve it in a little water (better it be) necessary to dissolve it before use. Try it and let us know for publishing it here. Vladimir says Dear Dana, Thank you so much for this wonderful recipe. I went online, trying to find a more acceptable (and easier) way to make the homemade hazelnut cream (Nutella). I had the idea of making a homemade DIY variant for some time, but when we chose the hazel tree, and we broke the nuts, my wife and I felt the need to try the recipe right away. Although it was said in the recipe that raw hazelnuts should be baked (roasted) for 12-15 minutes, I removed them from the oven before, as they began to burn. The oven was set at 350°F (~170°C), but I think that at some point for five minutes it should have been enough to make the nuts warm and peel easily. My advice is to overlook the hazelnuts, and when I'm ready to take them out. I made a third of the prescription measures. That was approximate to fill a bottle of 400 g. The hazelnuts are marvellously grounded, until a soft paste was made, although I used a hand blender. I used cocoa, but maybe melted chocolate is better, for a smoother pasta. To sweeten the mixture I used honey. The color, the texture, just like the industrial Nutella. Fresh and non-additional ingredients, that's the real thing. Only because the hazelnuts slightly overlaid, a specific flavor developed. Which does not destroy general happiness. Mara says thank you for this recipe, it looks great. Hatti viv is this food says Hi Dana, thank you very much for these two fantastic recipes! I'm having a little hazel phase right now and I've tried both Nutella recipes. I wrote my results on my blog, is this food – Thank you again! x Ayla says Omg... Lol... I just tried to do something of this without roasting first and all I got was the novice meal after like ten minutes of mixing :( so added a little coconut oil to help luck the natural oil out more and it didn't work so now I'm basically left with the novata food mixed with coconut oil and hahaha does not smooth at all but still knows well :) Advice for other readers and noted for the next time. Make sure you face it first! x Barbara Dick says I did it a couple of times now and it's amazing! The first time I tried to use cocoa nuggets and the spread became dry and powdered, so I wouldn't recommend doing that. The second time was absolutely perfect, I used dairy chocolate chips, and I used 2/3 hazelnuts and 1/3 other nuts (to make it a little cheaper), it is beautiful and delicious and flavors like Ferrero Rochers! Thanks, Dana, I love all your recipes! Lauren says when I was a little girl I was absolutely obsessed with Nutella so I was soo coming out when I saw this! I just did it and I exceeded all my expectations! Thank you! Ann says Made this 2 days ago in my vitamix using 3 cups of roasted hazelnuts, 1 vanilla extract and 6oz of enjoying the chocolate chips. Now, the taste is good (a little on the bitter side) but very scurry. It is extremely soft, but still drained after 2 days. I wonder what happened. Any ideas? Yvonne says hello, Dana. I have an inverse result – my bottle is dry " hard. Any idea what happened? I have been adding olive oil to it but it still does not help :( Amy says I had the same problem last night. Did you ever find out? Nicole says I had the same problem. He almost smelled like he was cooking in the blender. I read through the comments and recommend a processor about a mixture. I'll try again. I've been anxious Nutella so badly and I don't want to use it with all the sugar and sloppy ingredients. I'd love to know any suggestions of people who have tried it. Brooke says I used the cocoa recipe with a little agave. At first he had the problem too thick, but only adding a little liquid organic coconut oil that turned to the perfect consistent. I also added a touch of cinnamon (I love cinnamon) for a delicious twist. Bethany says I did it for the first time today! How rich! My question... mine seems a bit spongy, it will stand firm or there is something I can do to reaffirm it. Thank you. Dana @ Minimalist Baker says Runny is good! If you want it to sign a little, add a small maple syrup or cocoa powder. Good luck! Alexa says she loves this recipe! For all those who have had trouble with him thickening/siffening, etc. I found a solution for my case and I hope it works for you too! My fight: I added a small amount of maple syrup and it was fine. Then I added a little more and suddenly completely changed the texture, firming in a big ball of mass! Impulsively, I added some water to try to loosen it, but that caused a sudden phase separation and the hazelnut oil glued at the bottom of the food processor under the mass ball. What worked: I have transferred everything (dough + oil) from the food processor to a saucepan in low to medium low and added a small amount of almond and scrambled milk... in a few minutes, the dough and oil and recombined and everything became a delicious soft butter that everyone loved! I'm sorry, I'd give this 5/5 instead of 4/5 but there's a bit of bug with the computer and it won't let me add the 5th star for some reason! - Chemist. Sandy says thank you. Thank you. Thank you for the information about adding almond milk to my large package of chocolate/hazelnut cement. My first attempt to make home Nutella was a complete disaster. I almost fried my Vitamix processing hazelnut food, cocoa, chocolate chips, oil and agave syrup. I must have used too much agave as the reviews said and ended up with a large solid mass that I could not mix or move. I was as sad as I was looking forward to a great home Nutella. But, after you put it in a skillet with a little Almond Milk and heat it low, Viola! I was surprised when he started meeting me and looked like the picture. Next time I won't add that much agave. It tastes wonderful. Britt B. says just do this and I'm in LOVE!! You know how the true Italian version of Nutella! Be sure this will last me a long time! Dana @ Minimalist Baker says Yay! I agree. I'm glad you enjoyed it! Maïna says I made the version of chocolate, and it's soooo good! It's much more tasty than the real one, I could eat a whole bowl of it! Barbara says I used the recipe loosely as I didn't have free dairy chocolate so I used some dark chocolate from Theo and bitter chocolate. I didn't melt the chocolate either – simply mixed together with the nuts – it worked very well. I haven't done a great job of getting all the skin out of the nuts (built already roasted), so to cover the bitterness I've added 2-3 tablespoons coconut butter to the mix that I'm pleased to say remove all the bitter notes! It turned out great! My version is not as creamy as yours, but we don't care, we are mainly looking for flavor and less yucky things, and this recipe provides both. The last homemade recipe I tried to use concierge sugar to sweeten – Chocolate is much more awesome!! I'm gonna use my lazy version of your recipe going forward. Dewayne says, "Hey, Nutella used to be my favorite thing to eat. I found brands like Rawtella, but I don't always have it by hand. So I have some questions. Do you know how Nutella? Do you have the same consistency as Nutella? I am confused with step 7 , too . It says , "Transfer to a clean jar and store at room temperature for daily use for 2-3 weeks or more." Does that mean I have to wait 2-3 weeks to use it? How long do I have to wait before I use it? You mean it lasts 2-3 weeks? Thanks, for your time ! :) Venita K Zahner says No, you don't have to wait to eat it. It only means that it is safe to use, stored at regular room temperature for 2-3 weeks. Isis says thank you so much for this! You should share with all French people who will no longer eat the real because of palm oil! He loved us! I joked at home that "that's how Nutella should taste," because... It's the same, but better! Dana @ Minimalist Baker says ha! Thank you for sharing, Isis! xo Jyothi says I did it last night. Absolutely knows how the original and at least all those unhealthy things the original is known for. It was not so soft (impatisfied) but the love that tastes stain. Thank you. Dana @ Minimalist Baker says so wonderful! Thank you, Jyothi! Tiana says I'm in love with you for this recipe! Marika says mine is in the oven while I write and the smell is delicious... Although I had to change the Nutella to something else since I am allergic to virtually all nuts and seeds. But chocolate, coconut and dates look good. I love your way of presenting your beautiful innovations. Keep the good work! Marika says Oops! This was meant to be in the Pan Banana section, which was indeed beautiful. Thanks for the recipe. Yummy! :) Iqra says that you plan to mix the cocoa powder and honey or maple syrup first then add it to the puré would make it less rigid? Dana @ Minimalist Baker says maybe! Let me know if you try! I still prefer the melted chocolate version :D Doro says Hej Dana, this just looks amazing, so I need to try, but I'm not having sugar right now, so I'll go to the cocoa version. Can you help me with what "puree" means in the notes? Thank you. Dana @ Minimalist Baker says mix finely. Liana says, could chocolate be replaced by chocolate chips? Maria says I really like Nutella but they haven't eaten it in years, after reviewing the very deceptive ingredients and artificial flavor. So thank you I'll try. Looks easy. Julie says this was so good, she was gone in 4 days! And I made your Banana Nutella bread, and the Banana Nutella sandwiches. I couldn't even taste the sandwiches while my kids ate them so fast! I can't wait to try them this weekend! I ended up adding 1 Tbsp of maple syrup, but it always did so slightly too thick (as you warned). I need to do another lot. What do you think about adding coconut crystals to melted chocolate instead of maple syrup in the food processor? You think I'd solve the hardening problem? Carlly tedeski says help, I did this tonight and it's not creamy at least. I kept mixing and mixing in food pimping and it's not right. I couldn't rub the skins of the nuts either. I used cocoa and added 2 tbs of agave that helped a tad but not enough. help that wanted this to work. I made your banana bread with my kids and we all wet it. Dana @ Minimalist Baker says First, I would say that cocoa and agave is what made it thicker (as the photo recommends). Otherwise, maybe you didn't roast nuts enough? You have to rub them and remove the skins... Suri says hi! Living in nutella slash faux nutella slash chocoloate extended the holy land of Israel. However I do not like the taste of hazelnuts really - Can I use a different walnut? Thank you! Dana @ Minimalist Baker says maybe almonds? Stephanie says I did this weekend with great results. I've never done walnut butter, but he joined. I used the Ninja with the attachment of the food processor and made the melted chocolate version. I liked the taste without adding any sweets. It's creamier and more robust than Nutella I like. I strategized it on toast with natural PB for the perfect combined breakfast. So delicious. Dana @ Minimalist Baker says Yay! Thanks for sharing, Stephanie! Kait says OMG Finally a vegan nutella recipe that does not require crude hazelnuts*. Thank you, thank you! You must try. asap.*The beau has a peanut allergy and only SOME of Trader's nuts here in NYC are not processed in an installation that also processes peanuts. This includes roasted hazelnuts, without salt, but not crudes. Strange but no matter more because you just gave me the solution!!! ♪ Dheces ♪ Dana @ Minimalist Baker says thank you for sharing, Kait! Camille Hardy says I need help! I reduced the recipe that could be my problem, but I never got to the creamy hazelnut butter point even after mixing and scraping in my vitamix for almost 30 minutes! It was from the walnut flour to a wet sand texture and at that time it was at the end of my wit so I added the melted chocolate. They helped a little, but it was still thick, so I ended up adding about 3 tablespoons in all the grape seed oil waiting for that to loosen it. He didn't. Any advice for next time? If I turned off the power higher than low, everything just flew to the sides away from the blades. Help! Dana @ Minimalist Baker says yes, the problem was hunger. You need the amount of hazelnuts I recommend making a butter unless you have a small food processor. Candidata says AYUDA! I tried to do this twice, and I failed both times to achieve a creamy consistency. I always have a soft and hard texture (still delicious). When I mix the hazelnuts, I always put a flour texture. What am I doing wrong? Should I leave them in the oven longer? Remove all the skin? Thanks for the recipe and I hope you help me! Dana @ Minimalist Baker says what type of blender/processor are you using? I'll say, if it's a Ninja that's probably the problem. Otherwise, were your hazelnuts fresh? That could have been the problem... Carina says what blender did you use for this? Nut butter can be very difficult for most food processors and liquorers so I wonder what you're using here. Thank you in advance! :) Dana @ Minimalist Baker says I used my Vitamix, but a food processor would also work well! See our kitchen elements. Dave Nelson says WOW! I can't believe it, a healthy Nutella? Can it be? After reading the reviews, I can't wait to try it this weekend! I had to keep the store from buying because of the high sugar content, I can't wait to try this one. Thank you so much! Dana @ Minimalist Baker says I hope you like it, Dave! Abby Sparrow says I did this today and the taste is in place! I loved Nutella when I was younger, but all the added sugar and milk powder don't do it for me anymore. This is so amazing and I'm so glad I did. Dana @ Minimalist Baker says good! Thanks for sharing, Abby! Alana says I did this tonight, and she left in less than an hour. Haha, I don't have self-control. I left the skins in the hazelnuts and didn't melt the chocolate, and it was still super creamy and delicious! I'll definitely do this again. I want to try it with a little mint oil added next time. Yum, thank you for the recipe! Dana @ Minimalist Baker says Ha! That's when you know it's good, thanks for sharing! Leigh says Confession: I am doing this for the second time after finishing the first batch in less than a month. I had help, but this was really so good. It got a little too hard, though, so this time I'm mixing it up rather than adding so much maple syrup. Thank you for sharing xx Dana @ Minimalist Baker says Ha! It's quite addictive, isn't it? I have a couple of recipes that go up that use this extension, so keep tuned! Felicia TENTED Dish by Dish says Dana! This seems... I'm sorry! I've been following your blog out and in... but photography is always amazing, and the super clean site. Thinking about enrolling for your School of Food Photography to my game! I want to push my food blog to the next level, and I think it's necessary to invest in my skills so I can do that! I love that you take a look at my blog if you have a free minute or so and tell me what you can do to improve it better! Thank you! Dana @ Minimalist Baker says I hope you give him a chance! I think you'll learn a lot! Suzanne says hi! I just did this yesterday and the taste is great! However, once I added the honey it got very dry, (as you mentioned might happen in the notes). I tried to keep mixing until I was creamy again, but that never happened. Is there anything I can add to make it creamy again? I used cocoa powder, not chocolate bars. Thanks in advance and thanks for a great recipe! :) Dana @ Minimalist Baker says Unfortunately, there is not much you can do to bring her back to the creaminess once it hardens, so I highly recommend the use of dark chocolate melted instead of cocoa powder and to go the light delivered in the sweetener. Amber says I'm a big fan of yours and I've made a lot of your recipes and I love them. I made this recipe for the first time tonight and ruined it. It's not just super rigid, but it won't stop opposing the oil. :(Is it possible to mix nuts too long? It was super oily before adding the chocolate. I thought the chocolate would change consistency but that wasn't the case. Oh good. I can try again in the future. Dana @ Minimalist Baker says so weird! I don't think you're too smart. I'm not sure what happened, actually! Kristen says mine turned out that way. However, I used the cocoa powder version and mixed a small amount of honey that was recommended. Do you have any idea how to fix this to make it creamy? Adding oil help at this point? It's a crumbily product now, but it tastes good! Any ideas? Elizabeth Martin says this is something I really needed! I love Nutella and I'm an avid consumer... I also know it's not that healthy. this totally compensates with a ton of profits, could not ask for more! :) JC says he did it yesterday. Super AWESOME! 10 stars. Waaaay better than the store buys things! He's a guardian! Dana @ Minimalist Baker says Yay! Thank you for sharing! Dayna says this sounds like a great idea to try! I'm always trying to do things from scratch as well and I want to cut as many fillers and preservatives as possible. And who doesn't admit to eating half a bottle jug in one night... We know you did it too! Alison H says For what it's worth: I learned while accidentally scratching the order of steps once while making a torte of hazelnuts that when you're grinding the hazelnuts in the food processor, they need at least to get to the dusty stage just before the stage of the butter before adding any liquid ingredient (egg, in that case) because liquid more hazelnuts in the Cuisinart. After the hazelnuts are ground, mixing in liquid (cocococolate melted in this case) is not a big deal. I made Nutella homemade and your recipe looks better than the one I was using. Dana @ Minimalist Baker says thank you Alison! Glen says My indulgence is cutting pretzel sticks (the thinst best) in Nutella. You will have to try to do it with melted dark chocolate — it sounds so delicious! Lindsay Maxfield says I've never tried Nutella because it looks like a toothache waiting for it to happen. But this recipe could totally come in! By the way, you have inspired me so much on my healthy eating journey—and get me to immerse myself in the world of vegan cuisine—that I nominate you for the One Lovely Blog award. Thank you for inspiring and sharing those recipes of mouthwater (and gorgeous looking) and for helping new bloggers like me get our passion out there. Dana @ Minimalist Baker says so kind! Thank you for the nomination and kind words! Natalie says Oh me. I'm so glad I stumbled upon this, I can't wait to give this a chance! Johanna says I did this (the one with dark chocolate) and it's so good. It's really close to the real thing and satisfies all my nutella/chocolate cravings. Thanks for the recipe! Dana @ Minimalist Baker says Wonderful! Thank you for sharing, Johanna! Myrtice says OMG, you just killed me with this perfect heavenly recipe. I'm a monster when it comes to nutella. I'm gonna make a raid so the ingredients can make this baby right now. Thank you for sharing my dear. Dana @ Minimalist Baker says of course! I hope you like it! Harriet Emily says this looks amazing! I can easily eat a whole jar of walnut butter myself and this nuttle looks like the next walnut butter I'm going to be sweetening. Thank you so much for such a delicious recipe! :) Sami says you're definitely not the only one who has no self-control. I have forbidden our house nuttle, but it is also the walnut butter made at home that I do all the time ( : Dana @ Minimalist Baker says haha, a ban? You understand me. That's pretty much what I have to do with any tempting food. Sigh... Sami says Haha, yes, a ban. At one point my boyfriend was still buying it and hiding from me (at my own request) but that became unsustainable (our apartment was too small for good hiding places)... Luckily. I have a normal relationship with all the other foods. Adriel says This looks amazing, as soon as I can put my hands on some hazelnuts I'll be testing this! Laura Olinger says that I was also pleased at Nutella with Ritz cookies at the university. A lot. I think I'm going to be pleased with this healthier home version now. Gaby says My new favorite recipe!!! :) Felicia @ Ingredient 1 says Four ingredients! Enough! And I ditto in self-control around chocolate ;). Besma says hello Dana, this looks great! I saw a recipe like this by Deliciously Ella, and sadly my food processor / freezer is not about to scratch at the moment (I really have to replace it). When I do, I'm definitely trying this! Lauren says I agree with an earlier poster, who hasn't eaten a Nutella bottle? This is also too dangerous for me, I really have little self-control over hazelnuts and chocolate. But if I invite people and SHARE then I can pretend I have more self-control than I really do;) Dana @ Minimalist Baker says Girls, make me feel better for the second:D Sarah ¦ The Broma bakery says please, as we all haven't eaten a half bottle of nutella. There's no judgment here, girlfriend. I love the idea of a home version! Andrea says thank you for sharing these exquisite recipes! Abrazo Lesley says, "Oh, how lovely it comes in this recipe today! I just got a pound of raw hazelnuts today from my stepmother and I've been jumping, reading to make them something amazing! Dana @ Minimalist Baker says what a moment! Wait till you give it to her, Lesley! Ivy says so nostalgia reading this recipe! Nutella and Ritz crackers were the appetizer after a night at college. I can't wait to do this. J. Rocheleau says I just did this and it's the first time I've been successful, but the butter with a food processor! I was easy and fast! Smooth like silk and knows like Rawtella/Rawmio!! Excellent! However, it will not last long :) Dana @ Minimalist Baker says Yay! Thanks for sharing!!! Wendy says it sounds amazing! As someone who is allergic to eggs and intolerant to dairy products, this is one thing I definitely need to try! Mariana says how long to go? Dana @ Minimalist Baker says several weeks or more! Sosso says 500gr jar = 3 days :) (three children + two adults in my house) Bexollila says it's been a worm! J says Awesome! I was actually going to do this weekend:) Big minds think the same. Have you tried to sweeten it with dates? I saw a recipe for Nutella that included coconut oil and dates to sweeten. Dana @ Minimalist Baker says yes. He definitely does it like a dough so he wouldn't recommend it! Good luck! George says I agree. Add dates thicken this to a mixing consistency. But that batter would be very close to an amazing brownie recipe made by Elavegan. I apologize for mentioning another blogger, but it's the only other source I trust for recipes. And, for the record, date, nut butter brownies with a Nutella-ganache icing vegan would be out of the cartons! Simply say.PS – I work winters as a crepe cook in a crepe cart of the ski resort, and this vegan nuttle will be very popular if the mass production costs the rival purchase of the true Nutella (sadly, my boss buys massive amounts of the real trash). However, it will be good for my conscience if I can eliminate even some portions of true diffusion. The true Nutella is very unhealthy. Last year, Ferraro instilled the sugar content and reduced the amount of hazelnuts. It also contains serum, milk and soy. This industry is devastating for carbon sequestration and the overall health of our planet. Please never buy Nutella. Amanda (Wit & Whistle) says OMG. I lived in Nutella + Ritz Crackers in college. It's the best combo. I had to give up when I graduated to lose the love handles. ;) I cannot wait to try this recipe! Dana @ Minimalist Baker says he's right? Too many assholes and he was stretched for days... Bhiravi says I love this recipe! I'm looking forward to it. I'm in college, and half a jar of this would definitely be an acceptable dinner. I have to ask, what kind of blender do you have? And if it's a high-speed car, are there low-end models that I would recommend? I don't think my blender can handle this recipe, but I can't get $200-400 down in a new blender. Dana @ Minimalist Baker says understandable! I would actually recommend a food processor in that case and Kitchenaid makes excellent models. You can even get smaller (3 cup models?) that are relatively affordable! Bhiravi says it's a great idea! I can't believe I didn't think of the food processor myself. I just checked the Kitchen Help, and it looks like they make a 3.5 cups, 2-seat food processor that could be just what I need. Thank you for the suggestion. :) Bec says I remember Nutella's days - those little packages we'd have at school! I love this healthier version :) Madeleine ← The Daily Brand My God, this looks amazing! He's definitely gonna have to give him a chance! x Madeleine Cassie says Mmmmm, nutella! I'd love to try this! Abby says this is amazing, Dana! If I had a good food processor or blender... As soon as I get my hands on one I'm going to beat a double lot of this amazing bottle. Love! Dana @ Minimalist Baker says you should! And a food processor is a worthwhile investment! Eva says hello Dana! Love the website, recipes and amazing photos. I am changing the way to eat and learn food photography so this website is perfect for inspiration! ;) I'm about to buy a food processor or a blender.... I'm not sure what to start with... Can you advise? I'd appreciate your advice. Can I ask what you're using? Is it Vitamix? What do you recommend? What about the food processor? I'm going to invest in a Hurom juice too to make the nuts and I have a cheaper blender that makes smoothies but without nuts. However for the nut and several walnut butters I need something that will make the final result smooth as my children are still a bit spicy when it comes to food. Thank you and please continue to publish the tasty recipes and charming photos. Iv just found his website... So I'm not sure what camera you're using, can I ask? I have a nikon.. Quite old:) will be updated and I was thinking about staying with nikon but everyone has canon around me... just interested what takes their beautiful pictures with...;) Troy S. says thank you for these recipes. They are well assembled and presented. I think I'd prefer the style with the chocolate as I think you said the shape is creamier. Yeah. This looks amazing! Quick question, I made peanut butter before that became super stiff when there was too much added honey. You know why this is happening? Dana @ Minimalist Baker says there's something about the sweetener that makes it take advantage of. My advice would be to buy a dark chocolate with a little lower % cocoa so it contains more sweetness. I think mine was 75% cocoa and didn't need any extra sweetness! Barbara says I don't know what chemistry/physics is, but this is what happens to turn tahini sesame into the halva... like crystallises in dream yummines. Christina says It is along the same line that oil and water does not mix. The liquid makes the oil burn. To recover that creaminess slowly drizzle a spoonful of grape oil while mixing. It also helps to reduce the amount of ingredients in the food processor so that the ingredients have more contact with the leaf; 1/2 – 2 cups at a time seems to mix much better. When I make peanut butter I add maple syrup, honey and melace for rich taste with soft sweetness. I have to split my lot in half and end up super creamy and don't split up! Amanda Winchester says This looks amazing :) I love it being vegan, I've been looking for pretty and simple vegan recipes, this looks like the perfect place to start! Dana @ Minimalist Baker says this is the place for you! I hope you like this recipe, Amanda :D Heather says a HALF jar? New. I love this free version of dairy – thank you! Rosanna says another winner in my book.. I've always liked Nutella's soft and chocolate taste but I can't remember the last time I bought it.. Don't wait any longer. I will soon! Dana @ Minimalist Baker says thank you Rosanna! I hope you like it! Lauren viv Modern Granola says Yum! This looks beautiful! I'd make a French-filled toast with this extension... mmmm. Thanks for the recipe! Dana @ Minimalist Baker says GENIUS! Please report again with results :D Lynda says Hi there was no resurrected beetle left without small nuts :(but it was good the tast was nice Freya says I know this is a very old comment, but if your blender/mixer/etc. not grind your nuts soft enough, you can use hazelnut flour (the finely ground hazelnut wood plant), although it can be harder to find, or you can buy a cheap coffee grinder to grind your nuts with :D! He says this looks delicious! How long would it last? Need to be cooled? Dana @ Minimalist Baker says he wouldn't specifically cool it. And I guess it lasts several weeks, but probably more. Julie says it won't last... it's too good... Ana @ Ana Rocket Ship says if I get to eat a jar of this in college... I can't wait! Dana @ Minimalist Baker says haha yay! It wouldn't be the worst! Anna says this is what should be inside a bottle bottle bottle bottle :) yummy Dana @ Minimalist Baker says: Amen! Anna says, did you say Nutella? Oh, my God, Dana, this is one of my most favorite delights. My reaction to your confession: good for you! I would, too, but I have two children in my house and I would feel ashamed, otherwise... ;-) Well, I guess I have a trip without planning to the store today to buy some hazelnuts. Katrina @ Warm Vanilla Sugar says I can't decide which version to make! Soooo both obviously have to happen immediately. I love this. Cake Pants says I don't remember a specific instance, but I'm sure at one point or another I've eaten half a Nutella jar in one day. I can't wait to prove this! Lactose intolerant people everywhere thanks for sharing this recipe :) Dana @ Minimalist Baker says that lactose intolerant people myself included! I hope you love this one. Cody Smith says I'm adding this as an extension on peanut butter cookies. jade says I'm allergic to milk, so see how I can eat this nutella version is just too good! Barbara says I think the best question is... Who eats a whole bottle jar in a college sitting? I can't wait to try your version. Have a good weekend! Sherri says too dangerous for me... I would write to you telling you everything I just did this... and I ate the whole lot... ' Oh my... Shino says? Honesty at its best Lori says there's no trial here? Dana @ Minimalist Baker says Ha! I'm glad. I'm not the only one:D Ilizabeth Hess says The prize of all gooeyness chocolate goes to Nutella, especially a vegan version. Vichelle says I didn't. Lol Rome Do you have to roast nuts as they must lose their goodness? mimi says that I am sitting on my office desk eating through my pot bottle, fortunately I have my own closed office, is my little dirty secret that my workers should know!!!! shhhhhPrimary SidebarRecipe KeyWant More Deliciousness? Get our copy of FAN FAVORITES with 20 of our most beloved and highly valued recipes! Do you want more delicacy? Our FREE 49-Page Fan Favorites e-Book has 20 recipes that we believe will love! 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Vegan Nutella Home Nutella Silence This easy recipe makes the best vegan chocolate hazelnuts spread. It's the perfect substitute for baking if you're dairy free. #Dairyfree #veganTotal Time:Makes:Vegan Nutella Skip the store and make your own vegan Nutella at home. It only takes about 15 minutes to make a lot, and you can control the amount of added sugar by avoiding dairy ingredients. Makes about 3 cups. The month before I left the milk, I ate two pieces of toast in Nutella. I mean, we were, and I was pregnant for nine months. That's what I was supposed to do, even if it wasn't the healthiest decision I ever made. Since then, I haven't thought of eating Nutella. Maybe it was a good thing I got over it, because it's not something I can buy anyway. When I was buying on Fresh Thyme recently, I noticed that they had hazelnuts in their bulk containers, and it made me think about doing my own. I couldn't just do my own without dairy, but I knew I could probably limit the amount of sugar I would have. That's a double victory in my mind. This is what you'll need to do the dissemination of chocolate hazelnuts How to Make Nutella Homemade Nutella, you want to start making a walnut butter with your hazelnuts, which is easier than you might think. You'll want to make sure you're using hazelnuts with removed skins. But basically, you throw your hazelnuts into a * affiliate or * affiliate link, and process them. Little by little they will become of bitten nuts in a funny paste. As they mix, the nuts release their oils and help soften the spread. Once the hazelnut butter has reached the greasy stage, I add the rest of my ingredients and I keep mixing until everything is smooth. Tips to Make This Vegan Nutella Recipe You can store the chocolate hazelnuts spread in the fridge or in your pantry, but at room temperature, it tends to be a little scurry. I like to take mine out of the fridge a little ahead to make it a little easier to spread. To thicken your Nutella more, you can always have a little more powdered sugar, but be aware that it will change the sweetness of it. Home NutellaDescription Nutella Silence This easy recipe makes the best vegan chocolate hazelnuts spread. It is the perfect substitute for baking if you are dairyfree. #dairyfree #veganIngredients InstructionsKeywords: free dairy, vegan, gluten free, easy Did you make this recipe? Tag on Instagram and hashtag it Last Updated on July 24, 2020 by Filed Under: , , , , , , , , Want more recipes? Take a look at the recipe index where you can navigate through many easier recipes, tasty by category, vacation or ingredient! Beginner Sidebarhi! I'm Melissa. I create free dairy recipes with simple ingredients because I know how hard the life of free dairy can be. I think you can live a completely satisfying life without dairy, and I want to teach you how. recipe keyRecetate your InboxDISCLAIMER: As an Amazon partner, I get a commission of free-of-charge rating purchases for you. Affiliate links will be noted as such, and I will never recommend a product that does not use and trust. InboxFootersearch Recipes Free Dairy Resources

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