Best Homemade Vegan Nutella Recipe for Easy Sweet Treats

There’s something truly magical about homemade Nutella — that rich, creamy, chocolatey spread that instantly brightens toast, fruit, or even a spoonful straight from the jar! But conventional Nutella contains dairy and palm oil, which can be a concern for those following a vegan lifestyle or seeking a healthier option.

Luckily, this best homemade vegan Nutella recipe offers all the indulgence without the guilt.

Crafted from wholesome ingredients like roasted hazelnuts, cocoa powder, and natural sweeteners, this recipe is simple, quick, and utterly delicious. Whether you’re vegan, lactose intolerant, or just craving a fresh take on a classic treat, you’ll love how smooth, nutty, and chocolaty this spread turns out.

Plus, it’s free from preservatives and artificial additives — making it a perfect pantry staple for any homemade snack or dessert.

Ready to whip up your own batch of luscious vegan Nutella? Let’s dive into why this recipe stands out, gather our ingredients, and get spreading!

Why You’ll Love This Recipe

First off, this recipe is incredibly easy to make, requiring just a handful of simple, natural ingredients you can find at any grocery store or health food shop. The hazelnuts roast to perfection, releasing their oils and deepening in flavor, while the cocoa powder adds that signature chocolatey richness.

It’s completely vegan and free from refined sugars if you opt for maple syrup or agave nectar, making it a healthier alternative to store-bought spreads. Plus, you can customize the sweetness or texture to your liking — whether you want it thicker for baking or thinner for drizzling.

Lastly, this homemade vegan Nutella keeps well in the fridge for up to two weeks, so you can enjoy its creamy goodness anytime. It’s a great way to impress guests, satisfy sweet tooth cravings, or add a burst of flavor to your favorite recipes.

Ingredients

• 1 ½ cups raw hazelnuts
• ¼ cup unsweetened cocoa powder (preferably Dutch-processed)
• ⅓ cup pure maple syrup or agave nectar for sweetness
• ¼ cup neutral oil (such as sunflower or avocado oil)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon sea salt
• ¼ cup plant-based milk (almond, oat, or soy) – optional for creamier texture

Equipment

• Baking sheet for roasting hazelnuts
• Clean kitchen towel or cheesecloth
• Food processor or high-powered blender
• Measuring cups and spoons
• Spatula for scraping down the sides
• Airtight jar or container for storage

Instructions

1. Preheat your oven to 350°F (175°C). Spread the raw hazelnuts on a baking sheet in a single layer. Roast for 12-15 minutes, stirring once halfway through, until the skins darken and the nuts smell fragrant.
2. Remove from the oven and let cool for 5 minutes. Then, transfer the hazelnuts to a clean kitchen towel. Rub them vigorously to remove as much of the skins as possible. Don’t worry if some skins remain – it won’t affect the flavor.
3. Place the skinned hazelnuts into your food processor or blender. Process on high speed for about 5-7 minutes, pausing occasionally to scrape down the sides. The nuts will first turn into a crumbly meal, then a dough-like ball, and finally a smooth, creamy nut butter as the oils release.
4. Add the cocoa powder, maple syrup, oil, vanilla extract, and sea salt to the nut butter. Blend again until fully incorporated and smooth. If you prefer a thinner consistency, gradually add the plant-based milk and blend until you reach your desired texture.
5. Taste and adjust sweetness or saltiness to your liking. Blend briefly once more if you add anything.
6. Transfer the vegan Nutella to an airtight jar or container. Store in the refrigerator for up to two weeks. Before serving, you may want to let it sit at room temperature for 10-15 minutes for easier spreading.

Tips & Variations

“For a deeper chocolate flavor, try adding 1-2 tablespoons of melted vegan dark chocolate instead of cocoa powder.”

– If you don’t have a food processor, a powerful blender can work, but you may need to stop and scrape more frequently. – Toasting the hazelnuts longer can intensify the nutty flavor, but be careful not to burn them.

– For a sugar-free version, substitute maple syrup with date syrup or omit sweetener completely for a more natural nut butter taste. – Add a pinch of cinnamon or a few drops of almond extract for a unique twist.

– Use this vegan Nutella in baking recipes like cakes, cookies, or swirled into your favorite vegan bread dough. If you enjoy this recipe, check out my Magic Dough Recipe for a perfect pairing!

Nutrition Facts

Note: Nutritional values are approximate and may vary depending on ingredient brands and quantities used.

Serving Suggestions

This vegan Nutella is incredibly versatile! Here are some delicious ways to enjoy it:

• Spread generously on warm toast, bagels, or English muffins for a quick breakfast or snack.
• Use as a dip for fresh fruit like strawberries, apple slices, or bananas.
• Swirl into oatmeal or vegan yogurt bowls for a decadent twist.
• Spread between layers of your favorite vegan cake or cupcake.
• Drizzle over pancakes or waffles instead of syrup.
• Use as a filling for vegan crepes or sandwich it between slices of your favorite vegan bread.
• Try it in smoothies for a nutty chocolate flavor boost.

For more tasty vegan recipes, check out my Jamaican Minced Beef Recipes or the delightful Leche De Pantera Recipe.

Conclusion

Making your own vegan Nutella at home is a rewarding experience that brings a fresh, wholesome twist to a beloved classic. With just a few simple ingredients and a bit of patience, you can create a creamy, rich, and indulgent spread that satisfies your chocolate cravings while aligning with your dietary preferences.

This recipe not only saves you from the additives and sugars found in many commercial brands but also gives you complete control over flavor and texture. Whether you’re spreading it on toast, blending it into smoothies, or using it as a baking ingredient, this vegan Nutella is sure to become a staple in your kitchen.

Don’t forget to share your results and experiment with the variations! For more inspiring homemade recipes, explore the Lump Of Coal Recipe or try your hand at the divine Marzipan Challah Recipe.

Happy spreading!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Homemade Vegan Nutella”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and creamy vegan chocolate hazelnut spread made from scratch. Perfect for toast, baking, or as a dip.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “1 cup”, “recipeIngredient”: [“1 1/2 cups raw hazelnuts”, “1/4 cup cocoa powder”, “1/2 cup powdered sugar”, “1/4 cup coconut oil, melted”, “1/2 teaspoon vanilla extract”, “1/8 teaspoon salt”, “1/4 cup almond milk (or any plant-based milk)”, “1 tablespoon maple syrup”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Spread hazelnuts on a baking sheet and roast for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Let hazelnuts cool, then rub skins off using a clean towel.”}, {“@type”: “HowToStep”, “text”: “Place hazelnuts in a food processor and blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Add cocoa powder, powdered sugar, coconut oil, vanilla, salt, maple syrup, and almond milk.”}, {“@type”: “HowToStep”, “text”: “Blend again until smooth and spreadable.”}, {“@type”: “HowToStep”, “text”: “Adjust consistency with more almond milk if needed.”}, {“@type”: “HowToStep”, “text”: “Store in an airtight container in the fridge for up to 2 weeks.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “3g”, “fatContent”: “16g”, “carbohydrateContent”: “10g”}}