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Homemade Vegan Nutella Recipe

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4.3 from 12 reviews

This Homemade Vegan Nutella recipe offers a creamy, chocolatey spread made from roasted hazelnuts, cocoa powder, and natural sweeteners. It’s a delicious plant-based alternative to traditional Nutella, perfect for spreading on toast, adding to desserts, or enjoying by the spoonful. The recipe is easy to make using a blender or food processor, requiring just 20 minutes from start to finish.

Ingredients

Nutella Spread Ingredients

  • 2 cups raw hazelnuts
  • 1/2 cup blended coconut sugar or 1/3 cup powdered sugar
  • 1/3 cup Dutch-processed cocoa powder
  • 1/2 tsp salt
  • 2 tbsp neutral oil (such as avocado oil; optional, helps keep Nutella smooth)
  • 1 tsp vanilla extract

Instructions

  1. Roast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts out in a single layer on a baking tray lined with parchment paper. Roast them for 10 minutes, then remove from the oven and allow them to cool to room temperature.
  2. Remove Hazelnut Skins: Dump the cooled hazelnuts onto a clean kitchen towel. Gather the edges of the towel together to wrap the nuts, then rub the towel gently to remove some of the skins from the hazelnuts. It’s okay if some skins remain.
  3. Prepare Sugar (if using coconut sugar): If you’re using coconut sugar, blend it in a spice grinder or blender until it becomes a fine powder. This step is optional but helps create a smoother texture for the Nutella.
  4. Blend Hazelnuts: Place the roasted hazelnuts in a high-speed blender or food processor. Blend on high until the hazelnuts turn into a smooth, creamy butter. This may take several minutes, so scrape down the sides occasionally for even blending.
  5. Add Remaining Ingredients and Blend: Add the powdered coconut sugar or powdered sugar, Dutch-processed cocoa powder, salt, neutral oil (if using), and vanilla extract into the blender with the hazelnut butter. Blend again, scraping down the sides as needed, until all ingredients are fully combined and the mixture is smooth.
  6. Store and Serve: Transfer your homemade vegan Nutella to a clean jar. Store it in the refrigerator and enjoy it spread on toast, in desserts, or by the spoonful.

Notes

  • Using avocado or another neutral oil helps keep the Nutella smooth and creamy but can be omitted for a thicker texture.
  • Blending the coconut sugar into a powder improves smoothness; if skipped, expect a slightly grainy texture.
  • Roasting the hazelnuts is essential for developing a rich, nutty flavor and easier skin removal.
  • Store your Nutella in an airtight container in the refrigerator; it will keep for up to 2 weeks.
  • If you prefer a sweeter spread, adjust the sugar quantity to your taste.

Find it online: https://marthatasty.com/homemade-vegan-nutella-recipe/