Vegan Nutella
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.
Servings: 16
Calories: 187kcal
Ingredients
- 2⅔ cups unsalted raw hazelnuts
- ⅔ cup 70% dark chocolate
- 1 tbsp coconut oil use up to 2 tbsp for even more richness
- 2 tbsp maple syrup use up to 4 tbsp if you want it to be sweeter
- ½ cup almond milk
- 1 tsp vanilla extract
- ½ tsp sea salt
- 1 date optional
Instructions
- Heat your oven to 350°F.
- Spread the hazelnuts on a baking sheet, and roast for 15 minutes.
- Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the container a few times.)
- While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil (can be done in the microwave or on the stovetop).
- Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, almond milk, vanilla extract, and salt. If using a date (for more sweetness), add at this time. Blitz for another couple of minutes, until everything is completely mixed together and smooth.
- Transfer to an airtight jar, and store at room temperature or in the fridge for a thicker texture. It will keep for a month.
Notes
- My #1 Secret Tip for making the best Vegan Nutella is to never skip the coconut oil! Trust me, I’ve tried making it without, and while the flavor is still good, the texture just isn’t the same. The coconut oil adds that rich, silky smoothness that takes this spread from “pretty good” to absolutely irresistible. It’s the little detail that makes all the difference, once you try it, you’ll see what I mean!
- I always use raw, unsalted hazelnuts for the best flavor. They’re the star of the recipe and give that classic, authentic Nutella taste.
- A high-speed blender or Vitamix is my go-to for achieving a silky, creamy consistency. It makes blending the hazelnuts into smooth butter so much easier!
- For a thinner, spreadable Nutella, I keep it at room temperature. If I want it thicker, like traditional Nutella, I store it in the fridge.
- If you have a nut allergy, you can replace the hazelnuts with sunflower seeds to create a sunflower seed spread. Keep in mind that this will alter the flavor, but it will still be delicious and creamy.
- Nutritional info calculated using 88% dark chocolate and 1 date.
Nutrition
Calories: 187kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Sodium: 78mg | Potassium: 166mg | Fiber: 3g | Sugar: 3.5g