Vegan Nutella

This healthier vegan nutella is so easy to make! It only requires 4 ingredients and is gluten free, egg free, dairy free, and peanut free.

Course Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 210kcal

Author Gabby

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.

Blender: Use either a very high powered blender, or a food processor - something with a lot of power!

Hazelnuts: You can use store bought pre-roasted hazelnuts (without skins), or you can buy raw hazelnuts and roast them to remove skins.

How to serve vegan nutella: Add on top of waffles, pancakes, toast, ice cream, dip with fruit or use it in baking recipes!

Store the vegan nutella spread in a jar for up to 2 weeks in the refrigerator.