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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’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.
- 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.
FAQs and Expert Tips
Yes you can! Just note it will harden up and you will need to scoop it out and let it come to room temperature, or microwave it for 10 seconds.
Note that it will be a thin consistency when you first blend it. Within 24 hours it will thicken up and be more like regular nutella. I don’t recommend adding more powdered sugar to try and thicken it up as that will actually just make it thinner.
Yes, if you want to use pre-roasted hazelnuts you can skip step 1 and go straight to blending them!
If you are using raw hazelnuts then yes, I do recommend roasting them to remove the skins.
- 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 and Freezing Instructions
Store the vegan nutella spread in a jar for up to 2 weeks in the refrigerator.
More Nutella Recipes You'll Love
- high speed blender or food processor
- 2 cups roasted hazelnuts
- ½ cup semisweet chocolate chips or chopped chocolate
- 1 teaspoon vanilla
- 2-3 Tablespoons powdered sugar
- 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.