Homemade Vegan Nutella
The best homemade Vegan Nutella that you will want to spread on everything. This healthy, rich chocolate hazelnut spread is easy to make with just 6 ingredients.
I’ve enjoyed a great deal of Nutella growing up. And that distinct taste is something you just can’t forget. Regular store bought Nutella contains milk, so after going vegan, enjoying that delicious chocolate spread was not an option. However, it’s really easy to make at home and pairs perfect with your favorite fruit or on a nice piece of toasted homemade bread.
Why You’ll Love This Homemade Nutella
- Uses only 6 simple ingredients
- Has a rich and almost fudgy taste that reminds me of eating Ferrero Rocher
- Really quick and easy to make
- Healthier than standard store bought Nutella
- It’s completely dairy-free, so anyone can enjoy it!
Key Ingredients and Substitutions
- Hazelnuts: For the best taste, make sure to use raw hazelnuts and roast them yourself. This is easy to do. You can make this recipe using other nuts or seeds, but note that this will result in different flavor profiles.
- Cocoa Powder: For a rich taste, I recommend using a Dutch-processed cocoa powder. You can also use cacao powder if you like as well.
- Sugar: I recommend using a dry sugar like powdered sugar or coconut sugar. If using coconut sugar, blend it in a spice grinder or blender to turn it into a powder. You can also do this with regular sugar if you don’t have access to powdered sugar.
- Vanilla: Gives some extra flavor to our hazelnut spread.
- Oil: I like to add a neutral oil like avocado oil to help make the spread nice and smooth. You can leave this out if you prefer your spread to be thicker. This is also recommended to add if you wish to use a liquid sweetener in stead of a sugar.
How to Make Vegan Nutella
Spread your hazelnuts out on a lined baking tray. Place the tray in a preheated oven and roast for about 10 minutes to help release some of the natural oils in the nuts. When out of the oven, allow the nuts to cool.
If using coconut sugar, prep the sugar by blending it into a powder. This can be done in a blender or spice grinder. When finished, set it aside.
When your hazelnuts are cooled, place them in a kitchen towel and rub them to help remove some of their skins. Add them to a high speed blender or food processor and blend on high, scraping down the sides as needed until the nut butter is smooth. If using a food processor, this may take a few minutes, so be patient.
Once the hazelnut butter is smooth add the cocoa powder, sugar, vanilla and oil. Blend everything together to combine and pour in a jar to store and enjoy.
Expert Tips
- Roast your hazelnuts. Roasting your raw hazelnuts will enhance the flavor of this spread and make it so much easier to blend.
- Allow your hazelnuts to completely cool after roasting. Adding the hazelnuts hot into the blender will introduce some condensation/moisture, which will seize up the nut butter as it blends.
- Be patient with blending. This comes together very quickly using a highspeed blender like a Vitamix. If using a food processor, it will take a bit longer until it is smooth.
- Be mindful about swapping ingredients. This can effect the consistency of the spread. Be careful if introducing any liquid based ingredients as it will cause the nut butter to thicken significantly.
Frequently Asked Questions
Regular store-branded Nutella usually contains dairy, which is not vegan-friendly.
Not only is making your own Nutella really tasty, but this recipe is intended to be healthier by using less sugar than in traditional Nutella preparation.
Not only will it help to enhance the flavor, but roasting nuts helps to naturally release the oils in the nuts, which helps make turning it into a nut butter, much easier.
You can use maple syrup or agave, but note that this can cause the nut butter to seize up and get really thick. If that happens, add a small amount of oil at a time and blend until the spread thins out to your liking.
Yes! You can store your spread in a glass jar at room temperature for up to 2 weeks or store in the fridge for up to a month. You can also freeze this recipe and keep for up to 2 months.
You can absolutely change out the nut, but note that the spread will lose it’s signature hazelnut taste. This can easily be made with roasted walnuts, pecans, almonds or even sunflower seeds (for a nut-free option).
This will depend on how powerful your blender or food processor is. If the hazelnuts are able to blend into a very smooth and creamy nut butter, you should be okay with leaving it out. Just note, it might not be as creamy. If using a liquid sweetener, just remember that your nut butter will seize up and get thicker. The oil in this instance can help smooth everything out so adjust with this in mind.
How to Serve
This chocolate hazelnut spread is rich in flavor and pairs perfectly with any of the below options:
- As a topping for your favorite oatmeal bowl
- Over a slice of homemade bread with sliced bananas
- Spread over pancakes
- Used in place of the melted chocolate in these black bean brownies or spread overtop as frosting
- Add a spoonful into a smoothie
- Enjoy as a dip with your favorite fruits
More Chocolate Loaded Recipes
- Chocolate Oatmeal
- Vegan Chocolate Chip Zucchini Muffins
- Chocolate Cherry Granola
- Chocolate Churro Rice Crispy Bars
- Double Chocolate Banana Bread
- Mexican Hot Chocolate Cookies
Homemade Vegan Nutella
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Condiment
- Method: Blender
- Cuisine: American
- Diet: Vegan
Description
The best homemade Vegan Nutella that you will want to spread on everything. This healthy, rich chocolate hazelnut spread is easy to make with just 6 ingredients.
Ingredients
- 2 cups raw hazelnuts
- 1/2 cup blended coconut sugar or 1/3 cup powdered sugar
- 1/3 cup Dutch-processed cocoa powder
- 1/2 tsp salt
- 2 tbsp neutral oil (I used avocado oil), you can leave this out, but it does keep the Nutella smooth
- 1 tsp vanilla
Instructions
- Preheat oven to 350F. Add the hazelnuts to a lined baking tray and bake for 10 minutes then allow the hazelnuts to cool to room temperature.
- Dump the roasted hazelnuts on a clean kitchen towel, then bring the edges of the towel together to wrap the hazelnuts and then carefully rub the towel over them to help release some of the skins of the hazelnuts.
- If using coconut sugar, blend it in a spice grinder or a blender to smooth it into a powder (you can skip this step, but note your Nutella will be more on the grainy side in texture).
- To prepare the Nutella, place the hazelnuts in a high speed blender or food processor and process on high until the nuts are blended smooth.
- Once smooth, add in the remaining ingredients and blend again, scraping down the sides as needed when blending. Continue blending until smooth and fully combined then place the Nutella in a jar and enjoy.
Notes
Roast your hazelnuts. Roasting your raw hazelnuts will enhance the flavor of this spread and make it so much easier to blend.
Allow your hazelnuts to completely cool after roasting. Adding the hazelnuts hot into the blender will introduce some condensation/moisture, which will seize up the nut butter as it blends.
Be patient with blending. This comes together very quickly using a highspeed blender like a Vitamix. If using a food processor, it will take a bit longer until it is smooth.
Be mindful about swapping ingredients. This can effect the consistency of the spread. Be careful if introducing any liquid based ingredients as it will cause the nut butter to thicken significantly.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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