Vegan Nutella Recipe

homemade vegan hazelnut spread on a piece of toast.

5 from 4 votes

This homemade vegan nutella is packed with nutty hazelnuts, rich chocolate, and is dairy-free, gluten-free, soy-free, and palm oil-free. With just 4 main ingredients (+ salt), it's so easy to make. Spread it on toast, waffles, or fruit!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 234kcal

Author: MaryAnne

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 creamy 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

Storage: Store in an airtight container in the refrigerator for up to 2 months.
Get the skins off (as much as you can): Rub warm hazelnuts in a clean towel. A few stubborn bits are fine, but less skin = smoother, less bitter spread.
If it’s too thick, warm it in the microwave for 30-second intervals, until it’s your desired thickness. If it’s too runny, it will thicken as it sits (especially after chilling). Give it 30-60 minutes
Blend until glossy before adding anything else: Hazelnuts go from crumbs to paste to “suddenly smooth”. Scrape down the bowl often. If you add cocoa/chocolate too early, it’s likely to end up gritty.

Nutrition