Homemade Nutella with Olive Oil and Dark Chocolate

Homemade Nutella Ready to Spread

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After trying countless homemade and jarred spreads, I’m finally ready to make my own. Instant coffee and olive oil may not be in the original, but they pump up the chocolate and hazelnut flavors and make for a nice spreadable consistency.

  • Author: Veg Girl RD
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 cups, or 16 servings of 2 tablespoons each 1x


  • 2 cups shelled and skinned hazelnuts (see notes below)
  • 2 tablespoons extra virgin olive oil
  • 2 ounces dark chocolate (66% cacao) chips, discs or drops (about 1/3 cup)
  • 7 tablespoons hazelnut milk
  • 1/4 cup good quality cocoa powder (I like Dagoba or TCHO)
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon instant coffee powder or granules
  • 1/4 teaspoon salt


  1. Preheat oven to 300 degrees. Roast hazelnuts for 9-11 minutes, shaking the pan once or twice during roasting, or until fragrant.
  2. Once cool, whiz nuts in the food processor, stopping occasionally to scrape down the sides. (For me this took about 7 minutes. Mine never got quite to the nut butter stage, but rather tiny pulverized crumbs of nuts.)
  3. Put olive oil and chocolate in a small bowl and microwave 15 seconds at a time until melted, stirring in between, for about a minute altogether. Add this to hazelnuts and pulse a couple of times.
  4. Add remaining ingredients (hazelnut milk through salt) and pulse until incorporated and spreadable.
  5. Spread and scoop to your heart’s delight. Store in the refrigerator.


I followed Charlotte Ryan’s instructions for skinning the hazelnuts. You can watch the charming video here:

If you have a favorite dark chocolate bar on hand, just coarsely chop it and use as a replacement for the chocolate chips.