There’s something extra satisfying about making a pantry favorite from scratch—especially when the kids are involved. This week, Trace and I decided to try making our own homemade Nutella-style spread using hazelnuts, cocoa powder, and honey.
But the real reason this recipe happened in the first place?
Trace.
He is by far the biggest Nutella fan in our house. His current favorite breakfast is what he calls a Nutella waffle sandwich, and if it were up to him, he’d happily eat one every single day. After a while I started feeling a little guilty about letting that happen since traditional Nutella is definitely more of a treat than an everyday breakfast.
So we decided to try making our own version—sweetened with honey instead of refined sugar and made with a handful of real ingredients we already had in the pantry.
Naturally, Trace was very motivated to be part of this recipe, which is why he ended up being one of the stars of the video. When the kid who loves Nutella the most hears we’re making it from scratch, participation is not a problem.
The result? A rich, chocolatey spread that tastes incredible on toast, waffles, pancakes, or honestly… straight off the spoon.
Why We Love This Version
Store-bought Nutella is delicious, but this homemade version has a few things going for it:
- Sweetened with honey instead of refined sugar
- Made with simple ingredients
- You can adjust the sweetness and salt to taste
- The flavor is deep, rich, and very hazelnut-forward
One thing that really made the flavor pop was adding a little extra salt. Our hazelnuts were unsalted, and that extra pinch of salt really brought all the chocolate and hazelnut flavors together.
Real Life Cooking Moment
In true At the Ritter Table fashion, we didn’t exactly follow the instructions perfectly.
In the video, you’ll see the “real life” version of the recipe—the one where you dump everything in the blender and hit go before reading the directions.
It still works! It just takes a little longer to blend, and we found ourselves adding extra milk along the way to help everything smooth out.
Once we adjusted the texture, the spread turned out creamy, chocolatey, and full of hazelnut flavor.
Homemade Honey Nutella Recipe
Ingredients
- 1 cup roasted hazelnuts (135 g)
- 1½ tbsp cocoa powder (9 g)
- 3 tbsp honey (63 g)
- 2 tbsp melted coconut oil (28 g)
- 1 tsp vanilla extract (5 g)
- ½ tsp salt (adjust to taste)
- 4–6 tbsp milk (60–90 g), added gradually for smoothness
Real Instructions
Quick note: if you are using raw hazelnuts like these, you will want to roast them first. Roast raw hazelnuts at 350°F (175°C) for 10–12 minutes until fragrant and the skins start to crack. Let them cool slightly, then rub them in a towel to remove most of the skins before using.
1. Blend the hazelnuts
Add the roasted hazelnuts to a blender or food processor and blend for 3–5 minutes until they begin turning into hazelnut butter.
Stop occasionally to scrape down the sides if needed.
2. Add remaining ingredients
Add the cocoa powder, honey, coconut oil, vanilla, and salt.
Blend again until the mixture starts coming together.
3. Adjust the texture
Add milk one tablespoon at a time, blending between additions, until the spread becomes smooth and creamy.
If your hazelnuts are on the dry side (which often happens with store-bought roasted hazelnuts), you may need a little extra milk and coconut oil to get the silky texture you want.
4. Blend until smooth
Continue blending for another minute or two until everything is glossy and spreadable.
Storage
Store the spread in an airtight jar.
- Refrigerator: up to 3 weeks
- Freezer: up to 3 months
If the spread firms up in the refrigerator, let it sit at room temperature for a few minutes and give it a quick stir.
The “Didn’t Read the Directions” Version
If you watch the video, you’ll see exactly what happens when you skip straight to the blender and throw everything in at once.
It works—but it takes longer to blend and you’ll probably find yourself adding more milk along the way.
The good news is that even the slightly chaotic version still tastes amazing.
Sometimes the best kitchen moments happen when you just jump in and figure it out as you go.
How We’re Using It
So far this homemade Nutella has been amazing on:
- Toast
- Fresh sourdough bread
- Waffles
- Pancakes
- Apple slices
- Pretzel Rods (my favorite)
- Or straight from the jar (no judgment)
Trace still loves his Nutella waffle sandwiches, but now we feel a little better about what’s in them.
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Have you ever tried making Nutella at home? We’d love to hear how it turned out for you!
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