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This Homemade Vegan Nutella is the best healthy Nutella alternative made with 5 simple ingredients. It’s also dairy-free, gluten-free, paleo, and refined-sugar-free!
The best Vegan Nutella recipe
If you’re interested in an easy and healthy alternative to store-bought Nutella, this Homemade Vegan Nutella recipe will be your new favourite!
Seriously though, it’s loaded with chocolate and hazelnut flavour and is mega creamy. One of my favourite things about this recipe is that it uses real chocolate.
You can use cocoa powder instead (if you do, add 1/3 cup of cocoa powder and omit the chocolate), but the chocolate adds such an amazingly rich and creamy quality to this spread.
I like to keep a jar of Vegan Nutella on hand to add to my toast or breakfast oatmeal, but this Nutella can be enjoyed in any way you like. (Yes, even right off the spoon 😉 )
Why you’ll love this vegan chocolate hazelnut spread
- Only 5 ingredients.
- Easy to make.
- Healthier than store-bought.
- Vegan, gluten-free and paleo-friendly.
Nutella ingredients
- Hazelnuts: this is the key ingredient to making a chocolate hazelnut spread! You want to make sure to use hazelnuts that aren’t salted.
- Dark chocolate: I like to use 70% dark chocolate in this recipe for a rich chocolately taste.
- Coconut oil: this will help add some creaminess to the Vegan Nutella.
- Maple syrup: this will be to sweeten the Nutella. You can also substitute with agave nectar.
- Salt: just a pinch to balance all the flavours.
How to make Vegan Nutella
Step 1
Roast the hazelnuts in the oven at 350 degrees for 5-10 minutes until toasted. Let the hazelnuts cool, then transfer them to a clean kitchen towel.
Step 2
Wrap the hazelnuts in the towel to form a pouch. Then use your hands to rub the hazelnuts in the towel to remove the skins. The hazelnut skins should mostly come off when you do this. Separate the hazelnuts from the skins in the towel and discard the skins.
Step 3
Add the hazelnuts to a food processor or high-speed blender and blend until it starts to form hazelnut butter. This can take a few minutes. (The hazelnuts will first blend into a fine powder, and then start to release their oils and turn more clumpy.)
Step 4
Melt the chocolate and coconut oil together in a microwave-safe bowl until smooth. You can also do this in a double-boiler pot on the stovetop.
Step 5
Add the melted chocolate, maple syrup and salt to the food processor or blender and blend for 3-4 minutes until everything is smooth and incorporated. The consistency should be thick and creamy.
How to store your Homemade Nutella
Store homemade Nutella in a sealed jar at room temperature for up to 2 weeks. You can also store the Nutella in the fridge, however, keep in mind that if it’s stored in the fridge it will become very hard and need to be thawed on the countertop before using.
This homemade Nutella is also freezer-friendly. Store it in a sealed jar or container in the freezer for up to 2 months. To use let the Nutella thaw on the countertop.
How to use homemade Vegan Nutella
Homemade Nutella can be used as a spread, a dip, a topping or added to recipes. The possibilities are truly endless! Here are some ideas to get you started.
- Spread on toast
- Added to oatmeal
- On pancakes, waffles or in crepes
- In smoothies (it would be great in this Date and Banana Smoothie.)
- Spread as frosting on top of brownies
- Swirled into Banana Bread
- On a spoon
- To stuff inside cookies
Tips for making this Vegan Nutella perfectly
- Make sure to use unsalted raw hazelnuts. You can use hazelnuts that have their skins on and remove them, (as shown in the recipe) or you can buy hazelnuts with the skins already removed. Most roasted hazelnuts are salted and have oil added to them, which is why it’s best to stick to raw for this recipe.
- Roast the hazelnuts. This is an important part of the recipe to build flavour! Roasting the hazelnuts is what gives the nutella that signature taste.
- Use dark chocolate for a rich chocolatey taste. 70% or higher I find are best for this recipe.
- No chocolate? Use cocoa powder. If you don’t have any dark chocolate on hand, you can substitute it with 1/3 cup of cocoa powder. Just melt the coconut oil and add the cocoa powder and coconut oil to the food processor.
- Blend the Nutella long enough. The longer you blend it together the smoother it will become. It helps to have a powerful blender or food processor to help make it creamy.
Nutella Frequently Asked Questions
Traditional store-bought Nutella from the brand Nutella is not Vegan and is made with skim milk. There are some store-bought chocolate-hazelnut spreads that are vegan though.
Homemade Nutella can last about 2 weeks in the pantry or 2 months in the fridge. If stored in the fridge it though it will become hard.
Yes. This recipe is definitely healthier than store-bought Nutella and can be enjoyed in moderation as part of a healthy diet.
Yes. While it technically won’t be a chocolate hazelnut spread, you can make this recipe with almonds, walnuts, cashews or any other nuts you love.
Yes, you can. Hazelnut butter can be a little tricky to find, which is why this recipe is made with hazelnuts, (plus making it from scratch is extra tasty!) but if you can find it you can use 1 1/2 cups of hazelnut butter instead of hazelnuts.
More chocolate hazelnut recipes to try
If you tried this Homemade Vegan Nutella or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Homemade Vegan Nutella
- Prep Time: 10 mins
- Cook Time: 0 minutes
- Total Time: 10 mins
- Yield: 25 servings 1x
- Category: Breakfast
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
The BEST EVER homemade vegan Nutella with all-natural ingredients. Yum!
Ingredients
- 1 1/2 cups plain unsalted hazelnuts
- 4 oz 70% dark chocolate
- 1/4 cup refined coconut oil
- 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 coloured.
- 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 food processor and blend until they start to turn into hazelnut butter. (This should take 2-3 minutes.)
- Next, melt the dark chocolate in a bowl with coconut oil in the microwave.
- Add the melted chocolate, maple syrup and salt to the food processor and puree for 3-4 minutes until smooth and creamy.
- Store in a jar in the pantry for up to 2 weeks. The Nutella can also be stored in the fridge for 2 months, but it will become quite hard and need to be thawed before using.
Notes
Make sure to use unsalted hazelnuts.
No chocolate? Use cocoa powder. If you don’t have any dark chocolate on hand, you can substitute it with 1/3 cup of cocoa powder.
Blend the Nutella long enough. The longer you blend it together the smoother it will become. It helps to have a powerful blender or food processor to help make it creamy.
Nutrition
- Serving Size: 1 tbsp
- Calories: 100
- Sugar: 4.6g
- Fat: 8.5g
- Saturated Fat: 3.2g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1.8g
Tastes even better than the real thing!
Love your recipes. This one is great! Made it last week and again today since we finished the first batch. I also used 6 tbs of this in my nut milk maker and made Nutella mylk- –
Love this- thank you ?
Thank you for the review Gabrielle! Happy you enjoyed the recipe!
Hi!
Could have access to the old recipe, i see that you changed it and i really miss the old one with coconut milk 🙁 i tried this one and really preferred the other one. Thank you!
Oops i thougt my comment didnt load properly. Sorry you have 2 times the same comment !