This homemade vegan nutella is better than store bought! It’s made with just a few simple ingredients and perfect as a dip for apples, spread onto toast, or just eaten by the spoonful. It can easily be made paleo and is naturally refined sugar free.
Calling all chocolate lovers! This homemade vegan nutella (aka chocolate hazelnut spread) is the best, and probably healthiest, way to satisfy your chocolate craving.
It’s super easy to whip up and won’t leave you in a sugar coma like the store bought stuff. This recipe uses both chocolate chips and cocoa powder for an incredibly rich flavor and silky smooth texture.
Traditional store bought nutella doesn’t have the best ingredients. It’s very high in sugar and contains milk so it’s not vegan friendly. But this version is fresh, silky smooth, vegan and made with just a few simple ingredients!
Drizzle it over some homemade gluten free banana pancakes for the perfect Sunday morning breakfast.
How to make vegan nutella
Preheat the oven to 350 degrees Fahrenheit. Add the hazelnuts to a baking sheet and roast for 10 minutes.
Remove from the oven and wrap in a large dish towel. Use your hands to rub the hazelnuts around to remove the skins. They won’t all come off and you’ll need to manually remove some, but that’s ok!
Add the skinned hazelnuts to a high speed blender or food processor (see notes) and blend on high. Scrape down the sides as needed or use the tamper tool in your blender to press them down.
Once a butter starts to form (about 5 minutes in a high speed blender, about 8 in a food processor), add the chocolate chips to a microwave safe bowl and microwave at 30 second intervals until melted, stirring between each interval.
Meanwhile, add the cocoa powder and sugar to the blender and blend until smooth.
Add the melted chocolate, salt and vanilla to the blender/food processor and blend again until smooth and creamy. Taste and adjust flavors as desired, you can add more chocolate or more sugar to taste.
If you want it sweeter without the added sugar, stevia works well! Then just continue to blend until completely smooth and creamy.
Frequently asked questions
Does it keep?
Once prepared, these vegan nutella will store at room temperature for up to 2 weeks. It will likely firm up as it sits because the melted chocolate will harden, so just microwave it for 20-30 seconds to soften it up as needed.
Can I use another nut?
Yes! If you use something other than hazelnuts, it technically won’t be nutella, but it will still be a delicious nutty chocolate spread. My suggestion would be to use almonds, cashews or peanuts.
You’ll follow the same steps as this version, but you won’t need to peel the skins off after roasting. You can also use no nuts at all and use sunflower seeds instead!
Can I make it sugar free?
Yes! You can use your favorite sugar free chocolate chips like Lily’s and a sugar free granulated sweetener like monk fruit or a bit of stevia to taste.
Serving Suggestions
My favorite ways to enjoy this vegan nutella are as a dip for apples, spread on toast, drizzled over pancakes or waffles, in crepes, or even drizzled over ice cream! I also love it stuffed between a few fresh medjool dates with a sprinkle of salt flakes on top for a healthy little dessert!
Blender vs. Food Processor
I’ve tested this recipe in both a high speed blender (I have a vitamix) and a good quality food processor. Both work well, but I find it works faster in a vitamix and you can just use the tamper tool to press everything down so there’s no need to stop and scrape down the sides etc.
I don’t recommend a regular blender (a not high speed one), so definitely stick to the food processor if that’s all you have!
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Homemade Vegan Nutella
by: claire cary
Ingredients
- 2 cups raw hazelnuts
- 10 ounces chocolate chips see notes
- 2 tbsp cocoa powder
- ¼ cup coconut sugar see notes
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the hazelnuts to a baking sheet and roast for 10 minutes.
- Remove from the oven and wrap in a large dish towel. Use your hands to rub the hazelnuts around to remove the skins. They won't all come off and you'll need to manually remove some, but that's ok!
- Add the skinned hazelnuts to a high speed blender or food processor and blend on high. Scrape down the sides as needed or use the tamper tool in your blender to press them down.
- Once a butter starts to form (a few minutes in a high speed blender, about 8 in a food processor), add the chocolate chips to a microwave safe bowl and microwave at 30 second intervals until melted, stirring between each interval.
- Meanwhile, add the cocoa powder and sugar to the blender and blend until smooth.
- Add the melted chocolate, salt and vanilla to the blender/food processor and blend again until smooth and creamy. Taste and adjust flavors as desired, you can add more chocolate or more sugar to taste. If you want it sweeter without the added sugar, stevia works well! Then just continue to blend until completely smooth and creamy.
- It will harden as it cools because the melted chocolate will firm up.
- Transfer to a jar and store at room temperature for up to 2 weeks. It may firm up too much as it sits, so just microwave it for 20-30 seconds to soften it up as needed.
Anita says
Hi,
I just saw the homemade Nutella recipe and noticed that it can be kept in jar on counter for 2 weeks. Is there anyway it can be kept longer? I will make it, just found vegan hazelnut cheesecake recipe and happens to need a bit of hazelnut spread and hazelnuts. Well, if you could let me know about the about its counter life.
Thanks,
Anita
Claire Cary says
Yes that should be fine!
Lulu says
So good!!! The kids love it even taste like the real thing
Claire Cary says
You’re so sweet thank you 🙂