Vegan Nutella

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When a chocolate craving strikes, nothing beats a spoonful of my creamy Vegan Nutella. I made it in just 30 minutes with simple ingredients like raw hazelnuts, dark chocolate, and a touch of maple syrup. It’s a healthier, all-natural twist on the classic spread with no added sugar or artificial flavors, just pure indulgence.

When I first discovered original Nutella as a child I thought I’d found the best-kept secret! This chocolate hazelnut spread tasted amazing on just about anything, and quickly became my new favorite treat. Much like this white chocolate hazelnut spread, equally indulgent and irresistible. But (there’s always a but, right? Haha!), as I got older, I started to wonder, “Wait… is Nutella vegan?” So, I flipped over the jar to check the label, and that’s when reality hit.

Not only was my favorite chocolate treat off-limits for a vegan diet, but it was also loaded with processed ingredients. Just two tablespoons had 200 calories and a whopping 21 grams of sugar, that’s more sugar than a full-sized Snickers bar! So, it was a must for me to create a recipe that’s healthy but still delicious.

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🥘 Ingredients

Trust me, you can totally make your own vegan Nutella at home! These ingredients are easy to find at your local grocery store, and you probably already have most of them in your pantry.

Unsalted Raw Hazelnuts: Hazelnuts are the star of this recipe, giving it that signature nutty flavor. They’re blended into a creamy butter that’s the foundation of this spread.

70% Dark Chocolate: I use dark chocolate for its rich, bold flavor. With 70% cocoa, it’s chocolaty without being overly sweet.

Coconut Oil: Coconut oil adds richness and makes the spread super smooth. Trust me, you don’t want to skip this one!

Maple Syrup: Maple syrup is my go-to natural sweetener for this recipe. It pairs perfectly with the hazelnuts and chocolate, and you can adjust the sweetness to your liking.

Almond Milk: A splash of almond milk helps thin the spread and makes blending a breeze. It adds creaminess without any dairy.

Vanilla Extract: A little vanilla extract ties all the flavors together. It’s a small addition that makes a big difference!

🍲 Substitutions

Hazelnuts: If you’re out of hazelnuts, you can swap them for almonds or cashews, but keep in mind it’ll change the taste.

Dark Chocolate: I always use good quality dark chocolate for a rich, bold flavor. For a milder taste, try semi-sweet chocolate, but make sure it’s vegan if that’s important to you!

Oil: If you don’t have coconut oil, a neutral oil like avocado or grapeseed works too.

Maple Syrup: You can use agave, coconut sugar, or even regular sugar if needed, adjust to your liking!

Milk: You can substitute with other plant-based milks like coconut or oat milk for a similar result.

🔪 How To Make

Ready to satisfy those chocolate cravings the healthy way? Let’s make the best homemade Vegan Nutella, I am confident you’re going to love it.

Roast Hazelnuts: I start by preheating my oven to 350°F. Then, I spread the hazelnuts in a single layer on a baking sheet and roast them for 15 minutes, it smells amazing!

Blend Into Hazelnut Butter: Once the hazelnuts are roasted, I toss them into a food processor or high-speed blender. I blitz them for a few minutes until they turn into thick, creamy nut butter, stopping occasionally to scrape down the sides for the smoothest texture.

Add Melted Chocolate: While the hazelnuts are blending, I break the chocolate into small pieces and melt it with the coconut oil. A quick microwave melt in 30-second intervals or low heat on the stovetop works perfectly. Once it’s smooth and glossy, I pour it into the creamy hazelnut butter.

Add Rest Of Ingredients: Next, I add the rest of the ingredients: maple syrup, almond milk, vanilla extract, and a pinch of salt, along with the coconut oil. I blend everything for a couple more minutes until it’s completely smooth and creamy, making sure all the flavors are perfectly combined.

Blend & Finish: Once everything is blended, the Vegan Nutella should have a thick, creamy consistency, similar to almond or peanut butter. I scoop it into an airtight jar for storage or dive right in and serve it immediately, it’s hard to resist!

📖 Variations

This is hands down my favorite homemade Vegan Nutella recipe, but if you’re feeling adventurous, I’ve got fun variations you can try to mix things up.

Minty: I swap the dark chocolate for ⅔ cup of vegan mint chocolate for a cool, minty twist. It’s perfect as a refreshing dessert spread or a unique treat!

Extra Sweet: When I want it sweeter, I add 2–3 soaked dates to the mix. They naturally boost the sweetness without any refined sugars, just blend them with the almond milk.

Mix-Ins: For added fun and texture, I mix in 2 tablespoons of cacao nibs, coconut shreds, vegan chocolate chips, or chopped nuts. Even 2–3 crushed vegan cookies work for a flavorful crunch!

Spiced: I like to spice things up with ½ teaspoon of almond extract, cinnamon, or pumpkin pie spice. It’s a warm and cozy twist, especially during the colder months.

🍽 Serving Suggestions

My homemade vegan Nutella recipe is not just a spread; it’s a versatile addition to your vegan diet that can be used in a variety of ways.

Breakfast: I love spreading this Vegan Nutella on my gluten free bread, my vegan bagels, or even swirling it into my vegan zucchini muffins. It’s the perfect way to start the day with something indulgent yet wholesome.

Snacks: For a quick treat, I dip fresh fruit like bananas and strawberries into this creamy spread. It’s also amazing on vegan graham crackers for a satisfying afternoon snack.

Desserts: I use this dairy-free Nutella as a frosting alternative for cupcakes or brownies and as a dip for my vegan churros. It’s even delicious mixed into my banana bread without butter for extra chocolaty goodness.

Beverages: I love blending this spread into smoothies for a nutty twist or stirring it into my healthy hot chocolate or coffee for a rich, homemade mocha. It’s pure indulgence in a cup.

🫙 Storage Directions

Refrigerating: If I have leftovers, I store my homemade Vegan Nutella in an airtight container in the fridge for up to a month. It thickens as it chills, but I just bring it to room temperature and stir it for a smoother spread.

Room Temperature: When I want a thinner consistency, I keep it at room temperature for up to a week. I make sure it’s tightly sealed to keep it fresh and flavorful.

Freezing: I don’t recommend freezing this spread because of the high oil content, it can make the texture grainy. It’s so much better enjoyed fresh or from the fridge.

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