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    Gastronotherapy » Recipes » Gluten Free

    Homemade Vegan Nutella

    Published: Feb 4, 2021 · Modified: May 26, 2022 by MaryAnne · 2 Comments

    Jump to Recipe Print Recipe

    With no artificial additives or fillers, this homemade dairy-free Nutella is packed with hazelnuts and chocolate. And with just 4 ingredients, it's super easy to make!

    cup of homemade nutella vegan with a spoon dipping into it.

    I have loved Nutella ever since first discovering it while studying abroad in England. I think I’ve eaten my weight in banana-Nutella crepes over the years.

    But guess what? This recipe is SO MUCH BETTER than the store-bought stuff. Without additives and chemicals masking the flavor, the chocolate and hazelnut flavors are much more intense.

    What's more, this homemade recipe doesn’t have that waxy residue of the store-bought variety. It's creamy, rich, nutty, gluten-free, dairy-free, and it can be prepped in just 10 minutes!

    With Valentine’s Day coming up, this chocolate hazelnut spread would make a fantastic homemade gift. Present it in a cute Mason jar, and your Valentine will be forever grateful.

    Jump to:
    • ⭐️ Why This Recipe Is The Best
    • 🍫 Ingredient Notes
    • 🥄 How To Make Homemade Vegan Nutella
    • ⏲ Expert Tips
    • 💬 Frequently Asked Questions
    • 🍪 Related Recipes
    • Homemade Vegan Nutella

    ⭐️ Why This Recipe Is The Best

    Creamy and spreadable

    Healthy snack or breakfast

    Excellent topping for toast, waffles, pancakes, or fruit! (use it on toasted chewy ciabatta rolls)

    Chocolaty and nutty

    Quick & Easy

    🍫 Ingredient Notes

    ingredients arranged on a table.
    • Hazelnuts - The main ingredient for making chocolate hazelnut spread (Nutella). Be sure that your hazelnuts are both toasted (for a deeper flavor) and cooled before grinding them into a paste.
    • Dark chocolate (60% or higher) - I prefer Guittard vegan dark chocolate chips, but you can use your favorite brand of plant-based chocolate. And if you are not a strict vegan, you can use any dark or milk chocolate of your liking.
    • Unsweetened cocoa powder - Adding cocoa powder intensifies the chocolate flavor, but you only need a small amount.
    • Vanilla extract & salt - Vanilla adds richer flavor to sweets and salt amplifies the flavor of all foods. I don't make anything without adding at least a small pinch of salt!

    🥄 How To Make Homemade Vegan Nutella

    1. Melt the dark chocolate in a saucepan over gently simmering water. Stir until smooth. Let cool completely.

    2. In a food processor, grind the hazelnuts until they form a paste. Add the cocoa powder, vanilla and salt, and continue processing until the mixture is as smooth as possible.

    toasted hazelnuts in a food processor.
    toasted hazelnuts pureed in a food processor.

    3. Add the melted chocolate and blend well.

    hazelnuts, cocoa powder, and melted chocolate in food processor.

    4. Place into airtight container and store at room temperature for up to 2 weeks.

    Homemade nutella in a glass jar with a spoon and hazelnuts scattered around.

    ⏲ Expert Tips

    • When you grind the hazelnuts, you will see that they go through stages: they become fine crumbs after the first minute or two. But if you keep grinding for another 2-3 minutes, the hazelnuts will turn into hazelnut butter, which is what you want.
    • Use skinned hazelnuts. If you can't find skinned nuts, you can do this step yourself: After roasting, place hazelnuts onto a dish towel and roll them around to remove the skins. The skins come off very easily after roasting.
    • If you prefer your nutella to be sweeter, add 1 Tablespoon of maple syrup or honey to your mixture when blending.
    • Storage: Store homemade vegan nutella in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 4 weeks, for optimum freshness.
    • How to freeze: Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
    • To re-warm: Place in the microwave for 30 second intervals and stir until you have the desired consistency for spreading.
    Nutella on a piece of bread on a grey plate with knife and hazelnuts.

    💬 Frequently Asked Questions

    Is store-bought Nutella vegan?

    No, it contains skimmed milk powder.

    Why is my homemade Nutella grainy?

    The texture depends on how fine you grind your hazelnuts. As you grind them, they will go in stages - from hazelnut meal to eventually turning into hazelnut paste/butter. The texture is totally up to you! Think of it as the difference between chunky and creamy peanut butter.

    What is vegan Nutella made of?

    This recipe uses just 4 ingredients (plus salt): (vegan) dark chocolate, hazelnuts, unsweetened cocoa, powder, and vanilla extract. Homemade vegan Nutella doesn’t have that waxy residue of the store-bought variety. It's creamy, rich, nutty, gluten-free, dairy-free, and it can be prepped in just 10 minutes!

    🍪 Related Recipes

    • Vegan Chocolate Avocado Mousse
    • Fudgy Vegan Truffles Recipe
    • Chocolate Covered Pecans (2-ingredients)
    • Chocolate Rosemary Pecan Bark

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

    homemade vegan nutella in two white cups with spoon and hazelnuts

    Homemade Vegan Nutella

    Author: MaryAnne
    With no artificial additives or fillers, this made-from-scratch Nutella recipe is packed with hazelnuts and chocolate. And so easy to make!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Breakfast, Dessert
    Cuisine Italian
    Servings 32 servings
    Calories 88 kcal

    Ingredients
      

    • 12 ounces (vegan) dark chocolate (60% or higher)
    • 1 cup hazelnuts, toasted and cooled
    • 1 Tablespoon unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt

    Instructions
     

    • Melt the dark chocolate in a saucepan over gently simmering water. Stir until smooth. Let cool completely.
    • In a food processor, grind the hazelnuts until they form a paste. Add the cocoa powder, vanilla and salt, and continue processing until the mixture is as smooth as possible.
    • Add the melted chocolate and blend well.
    • Place into airtight container and store at room temperature for up to 2 weeks.

    Notes

    • When you grind the hazelnuts, you will see that they go through stages: they become fine crumbs after the first minute or two. But if you keep grinding for another 2-3 minutes, the hazelnuts will turn into hazelnut butter, which is what you want.
    • If you prefer your nutella to be sweeter, add 1 Tablespoon of maple syrup or honey to your mixture when blending.
    • Storage: Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 4 weeks, for optimum freshness.
    • How to freeze: Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
    • To re-warm: Place in the microwave for 30 second intervals and stir until you have the desired consistency for spreading.
     

    Nutrition

    Calories: 88kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 39mgPotassium: 104mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Tried this recipe?Let us know how it was!
     
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    Reader Interactions

    Comments

    1. Sharon

      December 18, 2021 at 9:54 am

      5 stars
      I discovered Nutella on a trip to Italy a few years back, but never thought to make it myself. I love how chocolatey and hazelnuty (is that a word?) this is! I added a tablespoon of maple syrup to make it slightly sweeter and have been eating it with a banana for breakfast all week. I am transported back to Italy every morning! 🙂

      Reply
      • Gastronotherapy

        December 18, 2021 at 2:30 pm

        Awww, I love that this Nutella recipe is transporting you back to Italy, Sharon! I also have fond memories of enjoying Nutella in Italy. 🙂 I like to spread mine on toast in the morning, but have also drizzled it on vanilla ice cream when I need a special treat!

        Reply

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