This homemade vegan Nutella is the best healthy nutella alternative made with all natural ingredients. It’s also dairy-free, gluten-free, paleo, and refined-sugar free!
With all the healthy “detox” foods this January, I figured it’s time to share something a little more on the sweet side.
Don’t get me wrong, this homemade vegan nutella is still totally healthy! But it can be enjoyed as a treat or for dessert.
Nutella is one of those treats I remember having when I was younger that I especially loved on crepes with sliced bananas. I find it funny now when I see nutella advertised as a healthy breakfast option, when in reality it’s loaded with sugar and processed artificial ingredients.
If you’re intersted in an easy and healthy alternative to the nutella you’d buy in the store, this homemade vegan Nutella recipe will be your new best friend! Seriously though, it’s loaded with chocolate and hazelnut flavour and is uber creamy. One of my favourite things about this recipe is that it uses real chocolate. You can use cocoa powder instead, but the chocolate adds such an amazingly rich and creamy quality to this spread.
After making this recipe, I immediately cut up a banana and spread this on top, and then topped it off with some chia seeds. (Kind of like a banana Nutella crepe, right?) Now I’m dreaming of making some healthy banana Nutella or as or a delicious Nutella tart like this one!
There are so many unhealthy processed foods that I used to love when I was younger. And while I of course still treat myself to them sometimes, I like to have healthy alternatives to make at home. (Like making healthy vegan Twix bars!)
This homemade vegan nutella uses all natural ingredients. I’m talking about hazelnuts, 70% dark chocolate, coconut milk, maple syrup and a pinch of salt. THAT’S IT.
One thing to note: because this recipe uses all fresh ingredients with no preservatives, it will only store well in the fridge for about a week. Though in my house, it never lasts that long anyway! I usually make a batch of this and it gets eaten up within a couple days.
Some ways we like to enjoy this homemade vegan nutella in my home:
- Spread on toast
- On pancakes, waffles or in crepes
- In smoothies (with bananas and almond milk)
- Spread as frosting on top of brownies
I could keep going. This nutella is pretty much amazing on everything.
Did I mention this nutella is also amazing stuffed inside cookies? Next I think I’ll try using it to make little tarts! (something similar to these mini pecan pies)
I used regular raw hazelnuts for this recipe, but if you can find shelled hazelnuts, you can use those instead and save a step having to get the shells off!
Some other favourite chocolatey treats on the blog:
- Grain-free nutella stuffed peanut butter cookies
- Chocolate chunk tahini oatmeal cookies
- Superfood dark chocolate bark
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The BEST EVER homemade vegan Nutella with all natural ingredients. Yum!
Ingredients
- 1 1/2 cups plain unsalted hazelnuts
- 1/2 cup 70% dark chocolate
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly colored.
- Remove from oven and let cool.
- Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins. (This will be much quicker than doing them all individually by hand!)
- Once the skins are removed, place the hazelnuts in a high-speed blender (I use this one) or food processor until they are finely ground. (Should look like a flour)
- Next melt the dark chocolate in a bowl with the coconut milk, maple syrup, and salt. (either by microwave for 1-2 minutes, or using a double broiler method)
- Pour the chocolate mixture into the blender with the hazelnuts and blend until smooth and creamy.
- Store in a jar in the fridge.
Notes
Keeps in the fridge for one week
You can use cocoa powder instead of dark chocolate. (You may need to add more maple syrup though if it’s not sweet enough!)
Nutrition
- Serving Size: 1 tbsp
- Calories: 51
- Sugar: 2.6g
- Fat: 3.8g
Keywords: Vegan nutella, healthy chocolate spread
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I love that you use dark chocolate instead of cocoa powder in this recipe! I imagine that it makes it extra creamy 🙂 Making this SOON!
★★★★★
Thanks Laurel! It really makes it taste so rich and creamy and delicious!
Your homemade vegan Nutella looks so incredible, Jess!! I bet the banana tasted super delicious with this healthy spread. And OMG that toast looks out of this world! 🙂
★★★★★
Thanks Ela! I’ve been eating it on everything the past 2 days now…I can’t stop!
This creamy nutella is simply perfect! I LOVE the smell of roasted hazelnuts in my kitchen, it’s the best aroma ever! And the full-fat coconut milk – talk about luxurious!
Thank you Nisha! I totally agree it smells so good when they’re roasting! Nothing like adding some coconut milk for extra creamyness and richness!
OMG I can’t wait to make this. Sounds amazing. Thanks for the recipe!
Thanks Annie! I hope you like it! I’ve been putting on everything!
This recipe looks delicious. I can’t wait to give it a try. Do you have an idea of how long it last, in the fridge?
Hi Lorraine! Because of the coconut milk, it will only last 1-2 weeks. I haven’t tested out freezing it yet, but I imagine you could freeze half of the batch and then take it out to enjoy!
I also wondered if this would be safe to ship, not refrigerated.
Hi Emily, unfortunately, I don’t think it would be the best item to ship. Probably shouldn’t be stored out of the fridge for more than a day or two to keep it fresh as possible.
Hi Jess, I absolutely love this recipe but have often run into the problem where I do not like coconut at all so wondered if almond milk would be a good alternative. Love your recipes!!
★★★★★
Hi Cheyenne! You can definitely use almond milk instead, I recommend coconut milk because it is higher in fat, and gives the nutella a richer and creamier texture. You can use any other plant-based milk you prefer, it just might be a little less creamy. But still delicious!
This looks delish, all my fav ingredients, can’t wait to try it!
★★★★★
Thanks Eva! If you love chocolate you’ll love this recipe!
Can I use lite coconut milk?
Hi Erna, Absolutely! It may be a bit less rich and creamy but it will work perfectly fine.
Thanks Jess ,I will try it today!?
How long will this keep for in the fridge?
Thanks x
★★★★★
Hi Francesca! It should last up to 2 weeks in the fridge. (This is because the coconut milk will stay fresh for this long.) I haven’t tried freezing this recipe myself, but I imagine it would freeze well. You can always freeze half the batch if you’d like to have some last longer!
I see recipes like this and they always seem to use cocoa powder. I love that you use dark chocolate! Such a good idea to make it extra creamy. I can’t wait to try it!
Hi Jamie, Thank you! You could also use cocoa powder in this, but I find the dark chocolate gives it a richer and creamier taste and texture. Hope you enjoy it!
Thank you for this recipe! I dont like maple syrup, can I substitute it for honey?
Hi Nikki! Absolutely! Honey, agave, or any liquid sweetener will work just fine:)
Just made this and now I am in heaven <3 I love this recipe so much! Never gonna buy store bought ever again! 🙂
★★★★★
Hi Kat! Thank you so much I’m so happy you love it as much as I do! 🙂
Oh my gosh yum, this is such a nice twist on regular nutella. I really want to try this out!
Julia // The Sunday Mode
Hi Julia! Let me know if you try it and don’t forget to tag #choosingchia on Instagram if you post there! This is one of my favourite recipes!
This looks so yummy I’m so excited to try it!!
Could I replace coconut milk with almond milk?
Hi Hailey, you can however I can’t guarantee the texture will come out as creamy as it does with coconut milk since coconut milk has a higher fat content. That being said almond milk will still definitely work!
Hi ? I have two questions. Would you happen to have the weight measurements of th chocolte? I’ve purchases a bar of 70% chocolate and i wasn’t sure if I should melt first to get a half cup or……? Also, does the coconut milk refer to the full fat ones in the can that’s used for cooking or the one in carton for drinking ? I have all the ingredients so I’ll wait for a response thanks!
Hi Carrie! I don’t have the weight measurements for the chocolate, I usually use 70% dark chocolate chips, so what I recommend would be to chop up the chocolate bar into small pieces and then add that to the measuring cup. Since the pieces might be a bit bigger you can do up to 3/4 cup of chopped chocolate. For the coconut milk yes it’s full-fat coconut milk from a can! Hope this helps!:)
THis sounds fantastic ! My son is allergic to coconut What would you substitute ? Whole milk/ another nut milk if so which one ? Thanks kindly
Hi Roxana, if you are ok eating dairy, then I’d recommend using a mix of cream and milk. You could also substitute with a nut milk, however since there is much less fat in nut milk than coconut milk, it will result in a less creamy texture!
I love the flavour and texture of this recipe straight from the food processor however storing it in the fridge, it gets super firm and is difficult to spread. Is there any way around this? Does it have to be stored in the fridge?
Hi Hayley, it shouldn’t get too thick in the fridge to spread, but if you take the jar out of the fridge to warm up a bit before spreading it this should help! You can also blend it up with a little more coconut milk to make it a bit of a softer texture if you’d like!