Vegan Nutella
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You won’t believe how easy it is to make homemade vegan nutella! This healthier alternative to the famous chocolate hazelnut spread only requires 4 ingredients and is gluten free, egg free, dairy free and peanut free.
I will find a way to put this vegan chocolate hazelnut spread in any dessert I can, from my Nutella blondies, to this indulgent Nutella milkshake!
I’ll even eat it with a spoon because it is just that good. I’ve bought vegan chocolate hazelnut spread in stores before and it’s delicious, but I also realize it’s expensive and not accessible to everyone!
So I decided to start making it homemade and it’s just so convenient.
Why You’ll Love This Vegan Nutella
- You only need 4 ingredients to make this homemade nutella!
- This spread is perfect for those with food allergies as it’s dairy free, gluten free, peanut free and egg free.
- As this uses just 4 simple ingredients it is healthier than the store bought version.
- You can keep this vegan nutella for up to 2 weeks, so you’ve got it on hand to add to desserts, on toast or to sneak a spoonful!
- This recipe is so simple, and no oven required if you buy pre-roasted hazelnuts.
Ingredients Needed
- Hazelnuts: in this recipe I’ll show you how to roast your own raw hazelnuts and easily remove the skins. If you want to save a bit of time you can use pre-roasted hazelnuts without the skin!
- Semisweet chocolate: you can use chocolate chips or a chocolate bar.
- Powdered Sugar: this is optional but it is going to make your vegan nutella a little bit sweeter! You can also use up to one Tablespoon of maple syrup if you prefer.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: If you’re using raw hazelnuts you’ll need to roast them. Skip this step if you’re using store-bought roasted hazelnuts! Preheat the oven to 350°Fahrenheit (180°Celsius) and spread the hazelnuts onto a baking tray.
Bake the hazelnuts for 10-13 minutes, then let them cool on the baking sheet. Once completely cool, transfer the hazelnuts to a clean, dry tea towel. Roll and rub them around using your hands until the skins come off.
Step 2: Add the skinless hazelnuts to a high speed blender or food processor. Blend for up to 10 minutes, scraping down the sides as needed.
Continue blending them until it is thick and creamy, almost like peanut butter. Add the vanilla extract.
Step 3: Place the chocolate chips or chopped chocolate to a microwave-safe bowl and heat until completely melted, stirring every 15 seconds so it doesn’t burn.
Step 4: Slowly add the melted chocolate to the blender and blend, stopping to scrape down the sides as needed. Taste and add powdered if needed, 1 tablespoon at a time (up to 3 tablespoons max).
Step 5: Transfer the vegan nutella to a jar and store at room temperature for up to 2 weeks. It might seem thin at first but it will thicken up within 24 hours.
Expert Tips
- Make sure you blend the hazelnuts long enough for it to become thick and creamy, like peanut butter. You may need to stop your blender and scrape down the sides every so often.
- I’ve found that a blender works better than a food processor to make this vegan nutella.
- I recommend storing this chocolate hazelnut spread in the fridge to preserve freshness.
- Use the vegan nutella in nutella brownies, nutella milkshakes, served with fruit, with waffles, or just eat with a spoon!
Storage Instructions
Store the vegan nutella spread in a jar for up to 2 weeks in the refrigerator.
More Nutella Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Vegan Nutella
Ingredients
- 2 cups (260 g) roasted hazelnuts
- ½ cup (100 g) semisweet chocolate chips or chopped chocolate
- 1 teaspoon vanilla
- 2-3 Tablespoons (15 g) powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) and spread the raw hazelnuts onto a baking tray. Bake for 10-13 minutes, then let cool on the baking sheet. Once cooled, transfer the hazelnuts to a clean, dry tea towel and roll and rub them around using your hands until the skins come off. If using store-bought roasted hazelnuts – skip to step two.
- Add the skinless hazelnuts to a high speed blender or food processor. Blend for up to 10 minutes, scraping down the sides as needed. Continue blending until the mixture is creamy and smooth (similar to peanut butter). Add in vanilla extract.
- Add chocolate chips to a microwave-safe bowl and heat until fully melted, stirring after each 15 second increment.
- Slowly add the chocolate to the blender and blend, stopping to scraping down the sides as needed. Taste and add powdered sugar if needed, 1 Tablespoon at a time (up to 3 Tablespoons max).
- Transfer the vegan nutella to a jar and store at room temperature for up to 2 weeks. If it seems too thin, don't worry! It will thicken to the typical consistency of Nutella within 24 hours.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Just whipped up a batch of this, so easy and delicious! Will be making it instead of buying from the store from now on!
Hi Jordan! I’m so happy you loved the recipe, thanks for the review!