Try this vegan nutella for a healthy, homemade alternative to the store-bought version! With just 4 simple ingredients, itβs rich, creamy, and perfect for spreading on toast. Plus, it's unbelievably easy to make and comes together in under 20 minutes!
If you enjoy chocolate and hazelnuts, this naturally-sweetened vegan nutella recipe is for you! Itβs just what your vegan crepes need for the ultimate Sunday brunch.
Why I Love This Recipe
I love peanut butter more than the next person, but there is something so indulgent about this vegan nutella recipe! Itβs incredibly simple to prepare, requiring just one blender and a few basic ingredients.
Roasted hazelnuts provide a deep, nutty flavor, while cocoa powder adds that essential chocolatey richness. Plus, making it yourself means you can control the added sugar (I use maple syrup to keep it natural).
This smooth, creamy spread is perfect for smearing on toasted semolina bread or oat flour pancakes, dipping strawberries and bananas in, or swirling into treats like chocolate chia pudding and banana chia pudding.
Ingredient Notes
Youβll need the following 4 ingredients (plus a little water) for this vegan nutella recipe:
- Hazelnuts: Form the base of this spread, adding a rich, nutty flavor. Roasting them brings out their natural oils, making them easier to blend into a smooth butter.
- Cocoa Powder: For the best results, use unsweetened Dutch-processed cocoa powder. Cacao powder will also work, but it will not have as deep of a taste.
- Maple Syrup: Sweetens this vegan nutella naturally, adding a slight caramel-like undertone. Use 100% pure maple syrup, not pancake syrup!
- Salt: Enhances the overall flavor, balancing the sweetness and bringing out the richness of the hazelnuts and cocoa. Use sea salt for the best results.
Substitutions
- Hazelnuts: Almonds, peanuts, or cashews will work in a pinch, but the flavor will differ slightly from traditional Nutella.
- Maple Syrup: Agave nectar or date syrup will provide similar sweetness in a natural way. Start with the same amount, then adjust the sweetness from there.
- Cocoa Powder: If you donβt have cocoa powder, carob powder can be used as a caffeine-free alternative. Use an equal amount.
- Salt: Try Himalayan pink salt for a subtle variation in flavor.
How to Make
Making this vegan nutella recipe is super straightforward! Just follow all my tips and tricks for the best results.
Preparation
Preheat the oven to 350 degrees Fahrenheit and spread the hazelnuts on a baking sheet. Make sure they are evenly spaced in a single layer to promote even browning.
Cooking
Step 1
Roast the hazelnuts for 10 minutes to release their natural oils (this makes them easier to blend). Place the roasted hazelnuts on a kitchen towel, let them cool for 10 minutes, then rub them together to remove most of their skins (this step is optional, if there is skin on the hazelnuts - It helps make the spread smoother).
Step 2
Transfer the hazelnuts to a high-speed blender or food processor. Blitz in 1-minute sessions, scraping down the sides in between until a smooth, buttery consistency is achieved. Be patient hereβdepending on your blender, this can take 10-15 minutes. I suggest giving the blender a break every few minutes to prevent overheating.
Step 3
Add the cocoa powder, maple syrup, and salt to the hazelnut butter. Blend again until everything is well incorporated. If your vegan nutella mixture is too thick, add 1 tablespoon of water at a time until it reaches a spreadable consistency.
Expert Tip
For the best texture and flavor, use freshly roasted hazelnuts and blend them while theyβre still slightly warm. This fully releases the oils, creating a smoother, creamier vegan nutella.
Also, if you think the spread is too thick, resist the urge to add too much water at once. Instead, add a little at a time until the consistency is just right. You donβt want to waste all that hard work by making a runny mess!
Variations
- Coconut: Add 2 tablespoons of coconut oil or coconut manna for a richer, silkier texture and a hint of tropical flavor.
- Nut-Free: Substitute the hazelnuts with sunflower seeds, pumpkin seeds, or sesame seeds for an allergy-friendly alternative.
- Extra Chocolatey: Mix in some vegan chocolate chips while blending for an even richer, more indulgent spread.
- Spiced: Add a pinch of cinnamon or nutmeg for a spiced version thatβs perfect for fall.
Cooking Tips
- Be Patient with Blending: The blending process can take time, but itβs worth it for a smooth, creamy texture!
- Adjust the Sweetness: If you prefer a sweeter spread, add more maple syrup gradually to avoid making it too sweet.
- Avoid Overheating the Blender: Blend your vegan nutella in intervals to prevent the motor from overheating, especially if your blender isnβt high-powered.
- Check the Consistency: If the Nutella is too thick after chilling, let it sit at room temperature for a few minutes before spreading it on your toast or other treats.
Frequently Asked Questions
Yes, you can use a sugar-free sweetener (like stevia or monk fruit). Note that the flavor and texture will change slightly, and you may need to use more water.
Yes, this vegan nutella recipe is naturally gluten-free. Just make sure to double-check all ingredient labels for hidden gluten-containing ingredients.
Yes, you can add more water, plant milk, or a bit of coconut oil until you reach your preferred consistency.
Store it in the fridge and stir before each use to maintain a consistent texture.
Storing
The best way to store this vegan nutella is in an airtight container in the refrigerator to maintain its freshness. It should last for up to 2 weeks this way. I donβt recommend freezing it since it can cause the oils to separate, leading to a grainy texture once thawed.
More Sweet Vegan Condiments
Vegan Nutella
DESCRIPTION
INGREDIENTS
- 3 cups hazelnuts
- 1 Β½ tablespoon coca powder
- 3 tablespoon maple syrup
- ΒΌ teaspoon salt
- water as needed
METHOD
- Preheat oven to 350β. Spread out hazelnuts on a baking sheet, and roast them for 10 minutes to bring out the oils making it easier to blend. Note: If you have hazelnuts with the skin, then place them on a kitchen towel after roasting, and let them cool off for 10 minutes. Then bring the sides of the towel up around the nuts and rub off the loose skin as much as possible.
- Transfer the hazelnuts into a high speed blender or food processor. Blitz in 1 minute sessions as you scrap down the sides after each session. Keep blending till you achieve a smooth buttery consistency. Note: This process can take about 10-15 minutes, depending on the type of blender. You may need to give your blender a break in between to avoid over-heating.
- Once your hazelnut butter is ready - Add all the remaining ingredients, and blend again. If the nutella is too thick, then add little water and blend again. Note: Do not add too much water at once. Just add 1-2 tablespoon(s) at a time till you obtain the desired consistency.
- Use immediately or transfer in an air-tight container, and store in the refrigerator.
NOTES
- Be Patient with Blending: The blending process can take time, but itβs worth it for a smooth, creamy texture!
- Adjust the Sweetness: If you prefer a sweeter spread, add more maple syrup gradually to avoid making it too sweet.
- Avoid Overheating the Blender: Blend your vegan nutella in intervals to prevent the motor from overheating, especially if your blender isnβt high-powered.
- Check the Consistency: If the Nutella is too thick after chilling, let it sit at room temperature for a few minutes before spreading it on your toast or other treats.
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