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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!

A jar of Vegan nutella

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.

Vegan Nutella in a jar

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

Is Nutella vegan?

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.

How long does homemade Nutella last?

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.

Is homemade Vegan Nutella healthy?

Yes. This recipe is definitely healthier than store-bought Nutella and can be enjoyed in moderation as part of a healthy diet.

Can I make this recipe with any other nuts?

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.

Can I make this recipe with store-bought hazelnut butter or other nut butter?

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.

A piece of toast with vegan Nutella and a knife on the side

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 PinterestInstagram and Facebook for even more deliciousness!

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Vegan Nutella in a jar

Homemade Vegan Nutella

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Jessica Hoffman
  • Prep Time: 10 mins
  • Cook Time: 0 minutes
  • Total Time: 10 mins
  • Yield: 25 servings
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan

Description

The BEST EVER homemade vegan Nutella with all-natural ingredients. Yum!


Ingredients

Units Scale

Instructions

  1. Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly coloured.
  2. Remove from oven and let cool.
  3. 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.)
  4. 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.)
  5. Next, melt the dark chocolate in a bowl with coconut oil in the microwave.
  6. Add the melted chocolate, maple syrup and salt to the food processor and puree for 3-4 minutes until smooth and creamy.
  7. 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
 

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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67 Comments

  1. Jaime says:

    I see recipes like this and they always seem to use cocoa powder. I love that you use dark chocolate! Such a good idea to make it extra creamy. I can’t wait to try it!

    1. Jess says:

      Hi Jamie, Thank you! You could also use cocoa powder in this, but I find the dark chocolate gives it a richer and creamier taste and texture. Hope you enjoy it!

  2. Francesca says:

    How long will this keep for in the fridge?
    Thanks x

    1. Jess says:

      Hi Francesca! It should last up to 2 weeks in the fridge. (This is because the coconut milk will stay fresh for this long.) I haven’t tried freezing this recipe myself, but I imagine it would freeze well. You can always freeze half the batch if you’d like to have some last longer!

  3. Erna says:

    Can I use lite coconut milk?

    1. Jess says:

      Hi Erna, Absolutely! It may be a bit less rich and creamy but it will work perfectly fine.

      1. Erna says:

        Thanks Jess ,I will try it today!?

  4. Eva / @thefrenchcoconut says:

    This looks delish, all my fav ingredients, can’t wait to try it!

    1. Jess says:

      Thanks Eva! If you love chocolate you’ll love this recipe!

  5. Cheyenne says:

    Hi Jess, I absolutely love this recipe but have often run into the problem where I do not like coconut at all so wondered if almond milk would be a good alternative. Love your recipes!!

    1. Jess says:

      Hi Cheyenne! You can definitely use almond milk instead, I recommend coconut milk because it is higher in fat, and gives the nutella a richer and creamier texture. You can use any other plant-based milk you prefer, it just might be a little less creamy. But still delicious!

  6. Lorraine says:

    This recipe looks delicious. I can’t wait to give it a try. Do you have an idea of how long it last, in the fridge?

    1. Jess says:

      Hi Lorraine! Because of the coconut milk, it will only last 1-2 weeks. I haven’t tested out freezing it yet, but I imagine you could freeze half of the batch and then take it out to enjoy!

      1. Emily says:

        I also wondered if this would be safe to ship, not refrigerated.

        1. Jess says:

          Hi Emily, unfortunately, I don’t think it would be the best item to ship. Probably shouldn’t be stored out of the fridge for more than a day or two to keep it fresh as possible.

  7. Annie says:

    OMG I can’t wait to make this. Sounds amazing. Thanks for the recipe!

    1. Jess says:

      Thanks Annie! I hope you like it! I’ve been putting on everything!

  8. Nisha / @rainbowplantlife says:

    This creamy nutella is simply perfect! I LOVE the smell of roasted hazelnuts in my kitchen, it’s the best aroma ever! And the full-fat coconut milk – talk about luxurious!

    1. Jess says:

      Thank you Nisha! I totally agree it smells so good when they’re roasting! Nothing like adding some coconut milk for extra creamyness and richness!

  9. Ela says:

    Your homemade vegan Nutella looks so incredible, Jess!! I bet the banana tasted super delicious with this healthy spread. And OMG that toast looks out of this world! 🙂

    1. Jess says:

      Thanks Ela! I’ve been eating it on everything the past 2 days now…I can’t stop!

  10. Laurel says:

    I love that you use dark chocolate instead of cocoa powder in this recipe! I imagine that it makes it extra creamy 🙂 Making this SOON!

    1. Jess says:

      Thanks Laurel! It really makes it taste so rich and creamy and delicious!