Homemade Vegan Nutella
Homemade Vegan Nutella


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DIY HOMEMADE VEGAN NUTELLA RECIPE – With simply five elements and thirty mins of time, it’s imaginable to whip up a pleasing jar of selfmade Vegan Nutella. Dairy-free, Vegan, Paleo, delicate sugar-free, and fitter!

It’s taken me some time to procure this selfmade chocolate hazelnut butter at the level that I am able to now, formally, take into accounts it a ‘selfmade vegan Nutella’. Proper after quite a lot of recipe assessments, I think I’ve remaining however no longer least hit the nail concerning the head! This unfold is chocolatey, considerable, and super-duper addictive- To not point out that it makes use of all-natural elements and it’s 100% delicate sugar-free, dairy-free, gluten-free – Bonus!

Homemade Vegan Nutella
Home made Vegan Nutella

Up to I have cherished to devour Nutella as a young person and rising up, the sugar subject matter by myself is relatively insane. To not point out that, regrettably, it contains milk powder AND palm oil! Fortunately, making selfmade Nutella signifies you are able to put out of your mind every of the unwanted elements. I in point of fact need this chocolate hazelnut distribution now if I’m getting totally honest and it’s delicate sugar-free AND palm oil-free – yay!

Now, I’m no longer heading to claim that this is a ‘wholesome Nutella’ – since is that in reality even achievable? Nevertheless it’s indubitably significantly a lot more wholesome than store-bought Nutella. And it’s made using simply five elements; hazelnuts, maple syrup, cacao powder (or cocoa powder- if that’s all you will have), coconut oil, and vanilla extract. Moreover, a pinch of salt boosts the chocolate taste much more!

The strategy

Like I stated previous discussed, I’ve attempted out moderately a couple of variations of this chocolate hazelnut distribution simply prior to finally attaining this recipe and formally upgrading it to a vegan Nutella recipe. Among the finest factor is- the tactic is so ridiculously simple. Actually, the whole procedure of manufacturing this vegan Nutella recipe is made up of simply a few movements:

Roast hazelnuts for 8-10 mins
take away the skins (I ensure it’s significantly easier than apparently)
Mix the nuts into a graceful butter
come with one different aspect and mix some way more

Voila! Alright, so there’s somewhat little bit way more to it than that. However that’s the gist – it’s usually the exact same process as developing selfmade hazelnut butter with One specific further motion within the end. Let’s pass into the details now.

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THE Strategies

As I said- to start out, it is very important roast your hazelnuts. To perform this unfold them out as one layer on a baking sheet and house within the oven for between 8-10 mins at 160ºC/320F (admirer assisted). This may assist to loosen their skins and likewise ship out a few of their oils ( generating them simpler to mix).

Once they’re out of the oven it’s time and effort to do away with the skins. Must you’ll no longer get they all actually don’t worry- some will probably be very cussed The higher skins you’ve got, the significantly much less silky swish your vegan Nutella it will be. Fortunately, it’ll style similarly as outstanding. You are able to depart the hazelnuts to chill down slightly / to house temperature forward of eliminating the skins, however I simply pour them directly to a kitchen towel and rub. Convey the sides from the towel up about them and scrunch, scrunch, scrunch for your hand. This must loosen the entire skins.

Be aware – you’ll additionally use a hairdryer to do away with each and every one of the crucial skins as an alternative choice to discovering them out. be warned regardless that – this may increasingly get messy!

Subsequent, it’s time to combine. pour the hazelnuts right into a high-powered meals processor or blender and blitz proper up till you got swish butter. If in case you have witnessed my recipe for hazelnut butter then you’ll know that it’s going to take me throughout fifteen mins. Even so, it will modify relying on what blender you occur to be applying. When blending, give your device a relaxation every 2-Three mins, so it doesn’t overheat and turn out to be person – it could no longer glance find it irresistible’s prone to gain creamily, to begin with, because it remains in that ‘finely floor’ level for actually an even if however, it is going to.

When you’ve got achieved a texture that you’re pleased with then incorporate all the last elements into the blender and blitz as soon as once more till totally merged. When the chocolate unfolds turns out as neatly thick, then you’ll incorporate a minor splash of plant-based milk ( very similar to this hazelnut milk) to loosen it up.

After in a position, your dairy-free Nutella could also be saved in an hermetic container inside the refrigerator for two months. It’s going to thicken up relatively inside the refrigerator because of the coconut oil solidifying – however this may increasingly very simply chill out.


This unfolds can then be hired in the entire exact same techniques you’d make the most of the store-bought counterpart; on toast, crepes, consuming directly from the jar with a spoon (simply me?!). You’ll additionally put it to use for this Chocolate pastry pie – Tarte Soleil recipe too and as a range for this selfmade banana bread.


Recipe by BobbyCourse: DessertCuisine: American, European


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DIY HOMEMADE VEGAN NUTELLA RECIPE – With just 5 ingredients and thirty minutes of time, it is possible to whip up a delightful jar of homemade Vegan Nutella. Dairy-free, Vegan, Paleo, refined sugar-free, and more healthy!


  • 1/3 Cup Maple Syrup

  • 2 Cups Hazelnuts

  • Pinch of salt

  • 1 Tsp vanilla extract

  • 1 Tbsp Coconut Oil

  • Splash of plant-based milk, only needed if the Nutella is too thick Optional

  • 1/4 Cup Cacao Powder or cocoa powder – you can use more for even more chocolate flavour

  • Equipment
  • Airtight jar for storing

  • Blender/Food processor


  • Spread the hazelnuts as a single layer on a baking sheet and place in the oven for between 8-10 minutes at 160ºC/320F (fan assisted).
  • Once ready, remove from the oven. You can leave the hazelnuts to cool down slightly, but I just pour them straight onto a kitchen towel and rub. Bring the sides of the towel up around them and scrunch, scrunch, scrunch in your hand. This should loosen all the skins. *
  • remove the hazelnuts from the skins and pour into a high-powered food processor or blender.
  • Blitz until you obtain a smooth butter. If you’ve seen my recipe for hazelnut butter then you’ll know that it takes me around fifteen minutes. However, this will vary.**
  • Once you’ve achieved a texture that you’re happy with then add all the remaining ingredients into the blender and blitz again until thoroughly combined. If the chocolate spread seems too thick, then you can add a little splash of plant-based milk ( like this hazelnut milk) to loosen it up.
  • Once ready, your dairy free Nutella can be stored in an airtight container in the fridge for 2 weeks.


  • *Note – you may additionally use a hairdryer to do away with all the skins as opposed to choosing them out. Be warned though – this may get messy!
  • ** When blending, deliver your system a relaxation every 2-three minutes, so it doesn’t overheat and be affected person – it may not appear to be it’s going to get creamy, to begin with, because it stays in that ‘finely ground’ stage for pretty a while but, it will.

Nutrition Facts

24 servings per container

  • Amount Per ServingCalories82
  • % Daily Value *
  • Total Fat 7g 11%
    • Saturated Fat 1g 5%
  • Sodium 1mg 1%
  • Potassium 92mg 3%
  • Total Carbohydrate 5g 2%
    • Dietary Fiber 1g 4%
    • Sugars 3g
  • Protein 2g 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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