How to Make Homemade Nutella with Thermomix

(1 votes, average: 5.00 out of 5)

23 April, 2025

Creamier, Natural, and Outrageously Delicious

The ultimate recipe with roasted hazelnuts, melted chocolate, and zero regrets

There are guilty pleasures, and then there’s Nutella. That luscious blend of hazelnuts and chocolate that’s been a loyal companion during breakfasts, snacks, and late-night cravings for as long as we can remember. But what if I told you that you can make a homemade version—healthier, palm-oil-free, and with a flavor that easily crushes the store-bought stuff? You’d probably start making it right now. And if I add that it takes less than ten minutes thanks to the Thermomix, well, that’s a no-brainer of a plan.

This homemade Nutella with Thermomix isn’t just a recipe—it’s a pantry revolution. Smooth, rich, perfectly sweet, and with that texture you only get from blending roasted hazelnuts into silky nut butter. No weird additives, no mysterious preservatives—just real, honest, delicious ingredients.

📝 Ingredients for one generous jar

225 g of raw hazelnuts
130 g of icing sugar
35 g of cocoa powder
30 g of melted coconut oil
1 tsp of vanilla extract
A pinch of salt
55 g of melted milk chocolate

💡 Quick tip: If you’re not into the coconut flavor, swap the coconut oil for sunflower or canola oil. And if you’re a dark chocolate enthusiast, use 70% dark chocolate instead of milk chocolate for a more intense result.

⚙️ Step-by-step Thermomix preparation

Preheat your oven to 180 ºC (fan-forced).
Roast the hazelnuts: Spread them out on a baking sheet lined with parchment paper and roast for 10 minutes, turning them halfway through. Keep a close eye—hazelnuts burn fast.
Peel the hazelnuts: Let them cool slightly, then rub them in a kitchen towel (a slightly damp one helps) to remove the skins. No need for perfection here.
Make the hazelnut paste: Put the peeled hazelnuts in the Thermomix bowl. Blend for 30 seconds on speed 8. Scrape down the sides and repeat this process 4 times until a smooth paste forms.
Add the rest of the ingredients: Pour in the icing sugar, cocoa, coconut oil, vanilla, salt, and melted chocolate.
Blend it smooth: Mix for 30 seconds on speed 5. Scrape down the sides again and blend for 2 more minutes on speed 6, scraping after the first minute.
Jar it up: Transfer the Nutella to a sterilized glass jar or airtight container and store in the fridge.

🧠 Expert tricks to take it to the next level

Perfect texture: If it feels too thick, just add a bit more oil and blend again until it’s just right.
Creamy consistency: Take it out of the fridge a few minutes before using to let it soften.
Storage tips: It’ll keep for up to a month in the fridge if stored well. You can also freeze it for up to three months (yes, Nutella can be frozen, and no, you’re not crazy for doing it).
Serving ideas: Spread it on toast, use it as cake filling, drizzle it on waffles—or let’s be real, eat it straight with a spoon. We won’t judge.

This recipe isn’t just a stand against industrial spreads—it’s also a little act of self-care. Because nothing screams “I love myself” louder than whipping up your own chocolate hazelnut spread with clean ingredients and homemade love. Plus, the smell of roasted hazelnuts wafting through your kitchen? That’s what we call therapy.

So, you know what to do. If you’ve got a Thermomix, a bit of time, and a sweet tooth, this homemade Nutella is your next kitchen adventure. And if you don’t have a Thermomix… maybe it’s time to seriously consider getting one. You really don’t want to miss out on this.