We hope you’re ready for a recipe that’s going to rock your world because that’s exactly what this Homemade Nutella with Espresso recipe is! If you love chocolate and nuts, then you’re probably already familiar with Nutella. While the store-bought spread is obviously fabulous, we thought maybe you could use a homemade recipe — with a twist!
Table of Contents
Why we love homemade Nutella
Listen, we can’t get enough of this homemade Nutella. It has all the deliciousness of the store-bought kind, with the added bonus of no preservatives and knowing where all the ingredients are coming from!
Nutella is a chocolate and hazelnut spread that is made by Ferrero, an Italian chocolatier. It’s perfect for toast, crepes, and even dessert pizza! If you want to really mix things up, you can add it to waffles or pancakes for a deliciously sweet breakfast.
Why we added espresso to this homemade nutella
For one, why not? It adds a little kick of caffeine and it tastes great! We love how the flavor of the espresso shines through and dilutes a bit of the sweetness, and we think the flavors are absolutely incredible together.
We hope you love this homemade Nutella with a caffeinated boost, if you do not want the caffeine don’t worry! Decaf works perfectly, too — or you can omit it altogether.
How to make homemade Nutella
- Pulse the roasted hazelnuts in the food processor for 3-4 minutes to make hazelnut butter, it may take longer. You want it to be smooth and creamy.
- Add powdered sugar, espresso, vanilla extract, cocoa powder, and a pinch of salt, and blend together.
- Melt your chocolate and add it in with a little bit of water.
- Blend ingredients, until nice and smooth. Spread over toasted bread or fruit.
How to store homemade Nutella
After you’ve blended all the ingredients together, store them in an airtight jar or other container. You can keep them at room temperature for a couple of weeks, but if you still have some left after two weeks, refrigerate it!
Homemade Nutella with Espresso
Ingredients
- 1 cup roasted hazelnuts
- 1/2 cup powdered sugar
- 1/4 cup freshly brewed espresso
- 1 Tablespoon vanilla extract
- 2 Tablespoons unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips melted *see note
- 1/4 cup water
Instructions
- Pulse the roasted hazelnuts in the food processor for 3-4 minutes to make hazelnut butter, it may take longer. You want it to be smooth and and creamy. Keep processing until you get the creamy consistency.1 cup roasted hazelnuts
- Add powdered sugar, espresso, vanilla extract, cocoa powder, pinch of salt and blend together.1/4 cup freshly brewed espresso, 1/2 cup powdered sugar, 1 Tablespoon vanilla extract, 2 Tablespoons unsweetened cocoa powder
- Melt your chocolate and add it in with a little bit of water.1/4 cup water, 1 cup semi-sweet chocolate chips
- Blend ingredients, until nice and smooth. Top over toasted bread or fruit.
Video
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You do know that cocoa powder also contains caffeine? Lol
The coffee isn’t added for the caffeine, it’s for enhancing the flavor of the chocolate.
Can you use Stevia or a sugar substitute?
(Also I’m sure you noticed the typo for water: warm *warm)
Good catch, thank you! You can use your choice of sweetener. Lakanto has a powdered sugar as well as Swerve!