Nutella
Nutella is a easy Italian recipe that serves 8. 160 calories per serving. Recipe by The Sauce and Gravy Channel on YouTube.
Prep: 26 min | Cook: 10 min | Total: 46 min
Cost: $4.01 total, $0.50 per serving
Ingredients
- 2 cups Hazelnuts (raw, unsalted; will be roasted and skins removed)
- 2 tablespoons Coconut Oil (refined or unrefined, melted)
- 2/3 cup Powdered Sugar (sifted to avoid lumps)
- 1/3 cup Unsweetened Cocoa Powder (Dutch‑processed for richer flavor)
- 1 teaspoon Vanilla Extract (pure vanilla extract)
- 1 pinch Salt (fine sea salt)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it preheat for about 5 minutes.
Time: PT5M
Temperature: 350°F
Roast Hazelnuts
Spread the 2 cups of hazelnuts in a single layer on the baking sheet and roast for 10 minutes, stirring once halfway through.
Time: PT10M
Temperature: 350°F
Cool Hazelnuts
Remove the sheet from the oven and transfer the nuts onto a clean kitchen towel. Let them cool for 10 minutes.
Time: PT10M
Remove Skins
Gather the towel into a ball and rub the hazelnuts vigorously to loosen and discard the skins.
Time: PT2M
Blend Hazelnuts
Place the cleaned hazelnuts in the food processor and blend on high, stopping to scrape the sides, until the mixture reaches a thick, peanut‑butter‑like consistency (about 5 minutes).
Time: PT5M
Add Coconut Oil
Add 2 tablespoons of melted coconut oil to the processor and blend for an additional 1 minute until fully incorporated.
Time: PT1M
Finish the Spread
Add 2/3 cup powdered sugar, 1/3 cup cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt. Blend for 2 minutes until the mixture is smooth and glossy.
Time: PT2M
Package
Transfer the finished Nutella to a clean jar, smooth the top with a spatula, and seal.
Time: PT1M
Nutrition Facts
- Calories
- 160
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegan, Vegetarian, Gluten‑Free
Allergens: Tree nuts (hazelnuts)
Ingredient Substitutions
- Instead of Hazelnuts: Almonds, Peanuts
- Instead of Coconut Oil: Neutral vegetable oil, Unsalted butter
- Instead of Powdered Sugar: Erythritol powder, Confectioners' sugar
- Instead of Unsweetened Cocoa Powder: Cocoa nibs blended, Dark chocolate melted
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Salt: Kosher salt, No salt (optional)
Equipment Needed
- Oven
- Baking Sheet
- Kitchen Towel
- Food Processor
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
Critical Steps — Do Not Skip
- Roasting the hazelnuts to develop flavor.
- Removing the skins for a smooth texture.
- Blending the nuts until they become a creamy butter.
- Incorporating coconut oil before dry ingredients.
- Final blending with powdered sugar, cocoa, vanilla, and salt.
Chef Tips from the Video
- Roast the hazelnuts a minute longer for a deeper, caramelized flavor.
- Pat the nuts dry after roasting to reduce steam in the processor.
- Use a high‑speed food processor; low‑speed models may not achieve a smooth texture.
Troubleshooting
The spread is gritty.
Blend the mixture longer, scraping the sides frequently, or add an extra teaspoon of coconut oil.
The spread is too thick.
Add a little more melted coconut oil (1‑2 teaspoons) and blend until desired consistency.
The spread is too runny.
Blend in an additional 2‑3 tablespoons of powdered sugar or a handful more hazelnuts.
Storage
Refrigerator: Store in an airtight jar for up to 2 weeks.
Freezer: Freeze in a sealed container for up to 3 months; thaw in the fridge before use.
Room temperature: Not recommended; may spoil after a few hours.
Make-Ahead Tips
- The spread keeps well refrigerated; make a batch ahead for the week.
- Freeze extra portions in ice‑cube trays for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of Nutella in Italian cuisine?
Nutella originated in Italy after World War II when Pietro Ferrero created a hazelnut‑cocoa paste called "Giandujot" that later evolved into the modern Nutella brand. It has become a beloved spread for breakfast and desserts across Italy and the world.
What are the traditional regional variations of hazelnut chocolate spreads in Italy?
In Piedmont, the hazelnut‑rich "Pasta Gianduja" is often mixed with a higher proportion of hazelnuts and less sugar, while in the south some families add a touch of orange zest. Commercial Nutella follows a standardized recipe, but home versions can vary by region.
How is homemade Nutella traditionally served in Italian households?
It is typically spread thinly on toasted bread, croissants, or used as a filling for crepes and pastries. Italians also drizzle it over gelato or swirl it into tiramisu for extra chocolate‑hazelnut flavor.
During which celebrations or occasions is Nutella commonly enjoyed in Italy?
Nutella is a staple at breakfast tables, school lunches, and holiday brunches. It is especially popular during Ferragosto and Christmas when families enjoy sweet spreads on panettone or biscotti.
What other Italian dishes pair well with homemade Nutella?
Nutella pairs beautifully with Italian pancakes (crespelle), ricotta‑filled cannoli, and as a topping for panna cotta. It also complements a simple plate of fresh strawberries or figs.
What are the authentic traditional ingredients for Nutella versus acceptable substitutes?
Traditional Nutella uses roasted hazelnuts, cocoa powder, skim milk powder, sugar, palm oil, and a pinch of salt. In this homemade version, coconut oil replaces palm oil, and powdered sugar replaces refined sugar, both acceptable vegan substitutes.
What are the most common mistakes to avoid when making homemade Nutella?
Common errors include under‑roasting the hazelnuts (resulting in a bland flavor), not removing enough skins (causing a gritty texture), and blending for too short a time, which leaves the spread grainy.
Why does this homemade Nutella recipe use coconut oil instead of traditional palm oil?
Coconut oil provides a neutral, vegan‑friendly fat that solidifies at room temperature, giving the spread a smooth texture without the saturated palm oil found in commercial versions.
Can I make this homemade Nutella ahead of time and how should I store it?
Yes, store the finished spread in an airtight jar in the refrigerator for up to two weeks. For longer storage, freeze in a sealed container for up to three months and thaw in the fridge before use.
What texture and appearance should I look for when the homemade Nutella is done?
The spread should be glossy, smooth, and easily pourable, with a thick but spoon‑able consistency similar to commercial Nutella. No visible nut pieces or gritty particles should remain.
How do I know when the roasted hazelnuts are done cooking?
The nuts are ready when they turn a deep golden brown and emit a fragrant, toasted aroma. Stirring halfway ensures even browning and prevents burning.
What does the YouTube channel The Sauce and Gravy Channel specialize in?
The Sauce and Gravy Channel focuses on easy‑to‑follow, family‑friendly recipes that emphasize sauces, spreads, and comfort foods, often using simple equipment and pantry staples.
How does the YouTube channel The Sauce and Gravy Channel's approach to Italian cooking differ from other cooking channels?
The Sauce and Gravy Channel emphasizes quick, no‑fuss techniques and adapts classic Italian flavors for home kitchens, avoiding heavy equipment and expensive ingredients while still delivering authentic taste.
Last updated: September 2, 2026
