How to make homemade Nutella with Thermomix

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24 April, 2025

more creamy, natural and brutally delicious

The final recipe with toasted hazelnuts, melted chocolate and zero regrets

There are guilty pleasures and then there is the Nutella. That cream of hazelnuts and chocolate who has been a companion of snacks, breakfasts and night attacks since we have memory. But what would happen if I told you that you can make a homemade, healthier version, without palm oil and with a flavor that is ridiculous to the Super boat? Well, you would launch it to prepare it right now. And if I also tell you that it is done in less than ten minutes thanks to the Themomixthis already becomes an unbeatable plan.

This Homemade Nutella with Thermomix It is not just a recipe: it is a revolution in your pantry. Creamy, intense, with the fair point of sweetness and that texture that only manages to crush the Ticked hazelnuts until they transform into liquid gold. There are no mysteries or unpronounceable ingredients: only good, real and delicious things.

📝 Ingredients for a generous boat

225 g of raw hazelnuts
130 g of Glas sugar
35 g of Cocoa powder
30 g of melted coconut oil
1 teaspoon of Vanilla extract
1 pinch of salt
55 g of melted milk chocolate

💡 Express advice: If you do not like the taste of coconut oil, you can replace it with sunflower or canola oil. And if you are very fan of black chocolate, change milk chocolate to 70 % for a more intense result.

⚙️ Step by step preparation with Thermomix

Preheat The oven at 180 ºC (with fan).
Tuest the hazelnuts: Place them on a tray with baking paper and bake for 10 minutes, turning them at mid -time. Eye, do not make you burn that they burn quickly.
Peel the hazelnuts: Let them cool a little and frot them with a kitchen cloth (slightly wet if you want to facilitate the process) to remove their skin. There is no need to be perfect.
Make the hazelnut paste: Put the peeled hazelnuts in the Thermomix glass. Crush for 30 seconds at speed 8. Lower the remains and repeat this operation 4 times until you have a thin and bright paste.
Add the other ingredients: Incorporates the icing sugar, cocoa, coconut oil, vanilla, salt and melted chocolate.
Mix and refine: Program 30 seconds at speed 5. Scrape the walls and mix 2 more minutes at speed 6, pause in the minute to rush the sides.
Packaging: Pour the cream into a sterilized glass jar or a hermetic container and guide it in the fridge.

🧠 Expert tricks for an even more top nutella

Perfect texture: If you are very thick, add a little more oil and beat again until you like it.
Ideal Temperature: Take it out of the fridge a few minutes before using it to recover creaminess.
Duration and conservation: Hold on a month in the fridge if it is well closed. You can also freeze it up to three months (yes, Nutella can be frozen, and no, you are not crazy to do so).
Ideas of use: Smeared in bread, such as biscuits, gofres topping or directly to tablespoons (we confess: we have done it).

This recipe is not only a declaration of intentions against industrial versions: it is also a gesture of self -love. Because nothing shouts more “I want” to prepare your own cocoa and hazelnut cream, with real ingredients and homemade affection. In addition, the aroma of roasted hazelnuts that will invade your kitchen should be considered therapy.

So you know: if you have a Themomixa free time and desire to give yourself a meaning, this homemade nutella is your next culinary adventure. And if you don’t have thermomix … Well, you have to seriously consider you with one. Because these things cannot continue to be lost.

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