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2 Ingredient Nutella

Love Nutella? Here's how to make a 20-minute homemade Nutella with the rich, chocolatey flavors of the original hazelnut spread. I make this homemade recipe with just two ingredients: hazelnuts and chocolate. It puts the grocery store version to shame!

If you love making nut butter from scratch, try my homemade chocolate coconut almond butter, next.

A spoon  drizzling homemade nutella into a glass jar.

Nutella is a near-perfect nut butter if you ask me. The combination of hazelnuts and chocolate is classic, and I'd eat it every day if I could. While the spread that you find in the store is smooth, rich, and flavorful, I've discovered that I can easily make an even better version at home! This 2-ingredient Nutella recipe is rich, creamy, and indulgent, stripped back to just the basics: chocolate and hazelnuts.

Why I Love This Homemade Nutella Recipe

  • Easy to make. This “Nutella” is as simple of a recipe as you’ll find. You need only two ingredients and 20 minutes to make this spread that you’ll want to put on everything. Plus, it’s vegan! 
  • No mystery ingredients. As much as I fell hard for the original Nutella chocolate hazelnut spread, it's more of an indulgent dessert than a spread I'd want to eat every day. This recipe cuts out all the excess sugars and additives for a simple, delicious homemade version made with hazelnuts and chocolate (and ONLY hazelnuts and chocolate!).
  • Ultra smooth. The texture of this homemade Nutella is so smooth and creamy, and you really get the perfect balance of chocolatey, nutty flavor in each bite. It's rich and perfectly spreadable. Prepare to be obsessed.
Overhead view of a large bowl full of hazelnuts and a small bowl full of chocolate chips.

What You’ll Need

As mentioned, I keep this homemade Nutella super simple with just two ingredients. Scroll to the printable recipe card below the post for a full ingredients list with recipe details. You'll need:

  • Hazelnuts – I recommend using raw, unsalted hazelnuts.
  • Vegan dark chocolate chips –  You can use regular chocolate chips if you're not making this spread vegan.
Close up of a spoon pulling a spoonful of homemade nutella out of a glass jar.

How to Make Nutella

Here’s how to make this easy homemade Nutella in about 20 minutes from start to finish. Most of that is the time it takes to blend your hazelnuts into a smooth and creamy nut butter! You'll find printable instructions in the recipe card.

  • Roast the hazelnuts. I usually do this in my toaster oven. Spread the hazelnuts in a single layer on a small baking sheet and toast them for 5 minutes. 
Two side by side images with a baking sheet full of raw hazelnuts, and a baking sheet full of roasted hazelnuts.
  • Melt the chocolate. Next, add chocolate to a bowl and melt it over a double boiler. You can also melt the chocolate in the microwave in 10-second increments, stirring in between.
Side by side images with a glass mixing bowl full of chocolate chips, and a glass mixing bowl full of melted chocolate.
  • Process the hazelnuts. Now, you'll need to process the toasted hazelnuts in a food processor until they're smooth and creamy. This can take anywhere between 10 and 15 minutes on High speed.
Four pictures: a food processor with whole hazelnuts in; a food processor with the hazelnuts ground to a sand-like mixture; a food processor with hazelnuts processed down to a wet sand texture; and a food processor with hazelnut better in it.
  • Add the chocolate. Once your nut butter is smooth, pour the melted chocolate into the food processor and blend again to combine. Transfer your homemade Nutella to a glass container with a lid, and enjoy!
Side by side images with an overhead view of a food processor with hazelnut butter in it, and melted chocolate on top, and a food processor with nutella in it.

Recipe Variations

  • Chunky. Nutella is known for being luxuriously smooth, but I've realized with this homemade version that it's just as good when it's a little chunky. To give this spread some texture, set aside a small amount of hazelnuts after roasting them. Chop the nuts into small pieces, and then combine them with the spread when you add the chocolate. 
  • Spicy. Nutella is fantastic with a little spicy heat. Both hazelnuts and chocolate go well with chilis, so I'll sprinkle chili powder over the hazelnuts before I toast them to give this spread some Mexican hot chocolate vibes.
  • Sweetened. Bump up the sweetness with honey, maple syrup, or agave. Add the sweetener at the same time that you add the melted chocolate. 
  • More flavors. Season the hazelnuts with cinnamon or nutmeg before roasting, or add a dash of vanilla extract to the finished Nutella for another layer of flavor.
  • Salted. A sweet and salty contrast is hard to beat! Try using salted hazelnuts or sprinkle kosher salt over the nuts before roasting.
  • Superfood. Try my superfood vegan Nutella for another easy version packed with wholesome ingredients.
Overhead view of a jar of homemade nutella with a spoon in it, next to some hazelnuts.

Ways to Use Homemade Nutella

This homemade Nutella is totally irresistible on its own. Don't be surprised if, like me, you find yourself sneaking a spoonful or two straight from the jar! There are so many other tasty ways to use this spread, though. Here are some easy ideas:

  • Spread. The obvious! There's nothing better than a toasted almond flour bread slice smothered with fresh homemade Nutella. This hazelnut spread is also delicious for dipping and spreading over crackers, pretzels, and graham crackers. Or, try it on a slice of banana bread!
  • Topping. I love this Nutella as a topping for oatmeal and granola at breakfast.
  • Dessert ingredient. I'll use this homemade spread in recipes for vegan Nutella brownies. It's also yummy drizzled over cakes, cookies, and ice cream!
Overhead view of a plate with a piece of toast covered in nutella, on top of another piece of toast and next to a knife covered in nutella.

How to Store

  • To store. Store the Nutella in an airtight container, preferably a glass jar. It can be kept at room temperature for up to 1 month, or in the fridge for up to 3 months. I prefer to keep it at room temperature, so it’s softer and creamier for spreading. 
  • Freeze. You can also freeze homemade Nutella, though the texture won’t be as good when you thaw it. To freeze, simply place in an airtight container in the freezer for up to 6 months. Thaw overnight in the fridge before using. 

More Nut Butter Recipes

Homemade Nutella

5 from 3 votes
Make homemade Nutella that's even better than what you'll find in stores! This recipe is rich and creamy like the original hazelnut spread, and you need only 2 ingredients: hazelnuts and chocolate.
author: Alyssa
yield: 3
A jar of homemade nutella on a coaster, with a spoon in it.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes



  • Place hazelnuts on a baking sheet (I used the sheet that comes with my toaster oven) and toast the nuts for 5 minutes.
  • While the nuts are toasting, melt the chocolate in the microwave or over a double boiler.
  • Transfer them to a food processor and process on high until smooth and creamy. Again, you might have to scrape the sides down as you go to help the nuts continue to blend. Once smooth, add the melted chocolate and process again to incorporate.
  • Transfer to a glass container and store in a cool dark place.


Nutritional values are based on one cup. 


Calories: 1105kcal | Carbohydrates: 39g | Protein: 25g | Fat: 104g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 73g | Potassium: 1088mg | Fiber: 17g | Sugar: 16g | Vitamin A: 32IU | Vitamin C: 10mg | Calcium: 208mg | Iron: 9mg
cuisine: American
course: Condiment

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