DIY Nutella

Prep time: 15 minutes
Cook time: 15 minutes



  • 3 cups raw or roasted unsalted hazelnuts
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 2/3 cup dairy-free dark chocolate (chopped)
  1. Preheat oven to 176c. Add hazelnuts to TupperChef Silicone Cake Form. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
  2. Remove from oven and let cool slightly. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Get as much as possible off because it yields a creamier Nutella - it doesn’t have to be perfect!
  3. Leaving excess skin behind, add hazelnuts to SuperSonic. Blend until a butter is formed. Scrape down sides as needed.
  4. In the meantime, heat the chocolate in the MicroCook Pitcher in the microwave in 30 second increments. Set aside.
  5. Once the hazelnut butter is creamy and smooth, add vanilla and salt and blend well. Add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
  6. If Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp maple syrup or agave. TupperTip: The more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
  7. Transfer to a clean container and store at room temperature for everyday use for 2-3 weeks or more.