A creamy chocolate hazelnut spread made in the Thermomix using roasted hazelnuts, cocoa, icing sugar, oil and vanilla extract. Rich, smooth and perfect spread on toast or used in desserts.
This homemade nutella isn't just for spreading, it's also the star ingredient in my nutella muffins and creamy 2-ingredient nutella ice cream.
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Why You'll Love This Recipe
- A natural homemade spread with no preservatives or additives.
- Made with just a handful of simple ingredients.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Hazelnuts - use hazelnuts with the skins on, as they are cheaper and more widely available. Steps 1-3 below show how to easily remove the skins.
- Cocoa powder - use good-quality cocoa powder. Dutch-processed cocoa gives a deeper, smoother flavour.
- Icing sugar - for sweetness.
- Vegetable oil - sunflower or canola both work well.
- Vanilla extract - use vanilla extract or pure vanilla bean paste.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Spread the hazelnuts out on the baking tray and bake in the oven for 8 minutes, turning halfway through.
- Transfer them to a large container that has a lid.
- Place the lid on and vigorously shake the container to loosen the skins. It's fine if a few skins remain.
- Transfer the hazelnuts to the Thermomix bowl, leaving most of the loose skins behind as they can taste bitter.
- Pulverise the hazelnuts for 15 sec/speed 9.
- Blend for 3 min/speed 4. Scrape down the bowl, then blend again for 2 min/speed 4.
- Add the remaining ingredients and a pinch of salt.
- Blend for 2 min/speed 4. Scrape down the bowl, then blend again for 2 mins/speed 4 until smooth and runny.
Storage
Store the nutella in an airtight container in the fridge for up to 1 month. Allow it to come to room temperature before using so it spreads easily.
⭐️ Did you make this Nutella? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Nutella
Ingredients
- 250 g raw hazelnuts, skins on
- 30 g cocoa powder
- 75 g icing sugar, see notes
- 2 tablespoons vegetable oil, sunflower, canola or grapeseed
- ½ teaspoon vanilla extract
- pinch of salt flakes
Instructions
- Preheat the oven to 200°C/400°F (180°C fan). Spread the hazelnuts on a baking tray and roast for 8 minutes, turning halfway through.
- Transfer the hazelnuts to a container with a lid and shake vigorously to loosen the skins. A few skins left on are fine.
- Remove the hazelnuts from the container, leaving most of the loose skins behind. Transfer them to the Thermomix bowl and blend for 15 sec/speed 9 until the nuts resemble crumbs. Scrape down the sides of the bowl with a spatula.
- Blend for 3 min/speed 4. Scrape down the bowl, then blend again for 2 min/speed 4 until smooth and runny. Scrape down the sides of the bowl.
- Add the cocoa powder, icing sugar, vanilla extract, vegetable oil and a pinch of salt. Blend for 2 min/speed 4, scrape down the bowl, then blend again for 2 min/speed 4.
- Transfer the spread to a jar and store in the fridge.
Notes
- Sweetness: If you prefer a sweeter spread, add a little more icing sugar.
- Texture: For a runnier consistency, add a little more vegetable oil.
- Storage: Store in a sealed container in the fridge for up to 1 month. Allow it to come to room temperature before using so it spreads easily.
DavidM says
I have a large bag of hazelnut flour. I know that I probably can't toast it, but what would you say about using it for this, starting at step 4 or 5?
Vicki says
Hi David, yes, I would assume that you should be able to start the recipe from step 4. Let me know how it goes. Kind regards, Vicki.