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    Gastronotherapy » Recipes » Gluten Free

    Vegan Hazelnut Spread (Nutella)

    Modified: Jul 3, 2023 · Published: Feb 4, 2021 · by MaryAnne · 4 Comments

    Jump to Recipe Print Recipe

    Homemade vegan hazelnut spread is packed with nutty hazelnuts, rich chocolate, and is dairy-free, gluten-free, soy-free, and palm oil-free. With just 4 simple ingredients, it's so easy to make. Spread it on toast, waffles, or fruit!

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

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    Guess what? This vegan hazelnut spread is SO MUCH BETTER than store-bought Nutella. Without additives and chemicals masking the flavor, the deep chocolate and hazelnut flavors are much more intense.

    What's more, this dairy free chocolate spread doesn’t have that waxy residue of the store-bought variety. It's smooth, creamy, rich, nutty, spreadable, and it can be prepared in just 15 minutes.

    With Valentine’s Day approaching, this vegan chocolate spread would make a fantastic homemade gift, along with chocolate pecan bark and vegan truffles. Present it in a cute Mason jar, and your Valentine will be forever grateful.

    Jump to:
    • ⭐️ Why This Recipe Is The Best
    • 🍫 Ingredient Notes
    • 📝 Variations & Substitutions
    • 🥄 How To Make Vegan Hazelnut Spread
    • 👩🏼‍🍳 Expert Tips
    • 💬 Frequently Asked Questions
    • 🍪 Related Recipes
    • Vegan Hazelnut Spread (Nutella) Recipe

    ⭐️ Why This Recipe Is The Best

    • Creamy, spreadable, rich, and nutty vegan Nutella alternative
    • Healthy snack, breakfast, or dessert that's dairy-free, gluten-free, palm oil-free, and soy-free
    • Delicious topping for toast, waffles, healthy buttermilk pancakes, 3 ingredient banana oat pancakes, or fruit
    • Quick & easy recipe that's ready in 15 minutes

    🍫 Ingredient Notes

    recipe ingredients arranged on a table.
    • Hazelnuts - Make sure that your hazelnuts are both toasted (for a deeper flavor) and cooled before grinding them into a paste. To toast hazelnuts: place on a baking sheet and stick in a preheated 350 degree F. oven for 10 minutes.
    • Vegan/dairy-free dark chocolate - I prefer Guittard dark chocolate chips, but you can use your favorite brand of vegan/dairy-free chocolate.
    • Unsweetened cocoa powder - Adding cocoa powder intensifies the chocolate flavor.
    • Vanilla extract - Adds richer, deeper flavor

    📝 Variations & Substitutions

    • Make it sweeter. For a sweeter dairy free hazelnut spread, add 1 tablespoon of maple syrup (or see my list of the best maple syrup substitutes) to your mixture when blending.
    • Orange extract. For a slightly citrus flavor, add ½ teaspoon of orange extract.
    • Nuts. Substitute peanuts to make "chocolate-peanut butter spread", almonds to make "chocolate-almond butter spread", etc. There are many delicious flavor combinations!

    🥄 How To Make Vegan Hazelnut Spread

    Melt the vegan/dairy free dark chocolate in a saucepan over gently simmering water. Stir until smooth. Remove from heat and let cool for 5 minutes.

    small bowl of melted chocolate with a whisk in the background.

    Using a food processor, grind the hazelnuts for 8-10 minutes, until it's reached the consistency of nut butter. Add the cocoa powder, vanilla and salt, and continue processing until the mixture is as smooth as possible. Use a rubber spatula to scrape down the sides of bowl.

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

    Add the melted chocolate and blend well. Scrape down sides one more time and blend for another 30 seconds.

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

    Pour into an airtight container. Can be served immediately or stored in the refrigerator for later use.

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

    👩🏼‍🍳 Expert Tips

    • Be patient. When you grind the hazelnuts, you will see that they go through stages: they become fine crumbs after the first 1-2 minutes. But if you keep grinding for another 6-8 minutes, the hazelnuts will turn into nut butter, which is what you want.
    • Toasted and cooled nuts. Make sure that your hazelnuts are both toasted (for a deeper flavor) and cooled (they can be warm but not hot) before grinding them into a paste. To toast hazelnuts: place on a baking sheet and stick in a preheated 350 degree F. oven for 10 minutes.
    • How to serve: Spread on toasted ciabatta rolls, waffles, pancakes, crepes, or your favorite fruit.
    • 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.
    • Storage: Store in an airtight container in the refrigerator for up to 2 months.
    • How to freeze: Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
    • How to re-warm: Place hazelnut spread in the microwave for 30 second intervals and stir until you have the desired consistency for spreading.
    Hazelnut spread on a piece of bread on a gray plate with knife.

    💬 Frequently Asked Questions

    Is hazelnut spread vegan?

    No, Nutella contains skimmed milk powder. But it's easy to make a homemade vegan version that's even more delicious!

    Can Vegans eat Nutella?

    If you're a strict vegan, store-bought Nutella should be avoided as it contains skimmed milk powder.

    Is Justin's hazelnut spread vegan?

    It's dairy-free, but I recommend double checking to make sure that it doesn't contain honey, which is not vegan.

    Is Nutella dairy-free?

    No, Nutella contains dairy in the form of skimmed milk powder.

    🍪 Related Recipes

    • Two glass cups with avocado chocolate mousse and topped with whipped cream.
      Creamy Vegan Chocolate Mousse with Avocado
    • Creamy vegan truffles arranged on a white plate with cup of chocolate in background.
      Fudgy Vegan Truffles (3 ingredients)
    • chocolate covered pecans on a white plate with red ribbon in background.
      Chocolate Covered Pecans (2-ingredients)
    • Chocolate pecan bark cut into squares and arranged on a table.
      Chocolate Pecan Bark with Rosemary

    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, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    homemade vegan hazelnut spread on a piece of toast.

    Vegan Hazelnut Spread (Nutella) Recipe

    Author: MaryAnne
    Homemade vegan hazelnut spread is packed with nutty hazelnuts, rich chocolate, and is dairy-free, gluten-free, soy-free, and palm oil-free. With just 4 simple ingredients, it's so easy to make. Spread it on toast, waffles, or fruit!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine Italian
    Servings 24 servings
    Calories 107 kcal

    Equipment

    • 1 Food processor

    Ingredients
      

    • 12 ounces vegan/dairy-free dark chocolate
    • 1 cup hazelnuts, toasted
    • 1 Tablespoon unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt

    Instructions
     

    • Melt the vegan/dairy free dark chocolate in a saucepan over gently simmering water. Stir until smooth. Remove from heat and let cool for 5 minutes.
    • Using a food processor, grind the hazelnuts for 8-10 minutes, until it's reached the consistency of nut butter. Add the cocoa powder, vanilla and salt, and continue processing until the mixture is as smooth as possible. Use a rubber spatula to scrape down the sides of bowl.
    • Add the melted chocolate and blend well. Scrape down sides one more time and blend for another 30 seconds. Pour into container with a lid. Can be served immediately or stored in the refrigerator for later use.

    Notes

    • Be patient. When you grind the hazelnuts, you will see that they go through stages: they become fine crumbs after the first 1-2 minutes. But if you keep grinding for another 6-8 minutes, the hazelnuts will turn into nut butter, which is what you want.
    • Toasted and cooled nuts. Make sure that your hazelnuts are both toasted (for a deeper flavor) and cooled (they can be warm but not hot) before grinding them into a paste. To toast hazelnuts: place on a baking sheet and stick in a preheated 350 degree F. oven for 10 minutes.
    • How to serve: Spread on toasted ciabatta rolls, waffles, pancakes, crepes, or your favorite fruit.
    • 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.
    • Storage: Store in an airtight container in the refrigerator for up to 2 months.
    • How to freeze: Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
     

    Nutrition

    Calories: 107kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 51mgPotassium: 139mgFiber: 2gSugar: 4gVitamin A: 7IUVitamin C: 0.3mgCalcium: 16mgIron: 2mg
    Tried this recipe?Let us know how it was!
     

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      The Best Tofu Scramble
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      Vegetarian Stuffed Acorn Squash

    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
    2. Angela

      January 01, 2024 at 3:33 pm

      5 stars
      So delicious! I've made this 4 times now!

      Reply
      • MaryAnne

        January 01, 2024 at 3:37 pm

        Thanks, Angela! I'm so glad that it has become a repeat recipe for you! 🙂

        Reply
    5 from 4 votes (2 ratings without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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