This vegan Nutella recipe is easy to make from scratch with just 4 ingredients, and it tastes way better than store bought Nutella. Plus it's vegetarian, dairy-free, and gluten free too!
Get ready to be obsessed because this rich chocolate hazelnut spread is out of this world decadent!
If you're wondering, 'What is Nutella?', don't worry I did too. I was first introduced to the magic of Nutella at college. The Italian girls I hung out with all brought Nutella sandwiches for lunch. I'd never heard of it before (had I been living in a cave???). Ever since then, I've been obsessed with this velvety, rich, hazelnut chocolate spread! And just like my homemade peanut butter, vegan Nutella is super easy to make from scratch.
There are so many vegan Nutella recipes to use up a batch! Add a swirl to vegan banana nut muffins and vegan banana bread, drizzle it over pancakes or make a Nutella frosting for cupcakes. Oh, and the kids love dipping strawberries, apples, and bananas in Nutella for a healthy snack!
Vegan Nutella Ingredients
There's only 4 ingredients and very little effort needed to whip up a batch of this creamy chocolate hazelnut spread. Here's what you'll need:
- Hazelnuts: Look for raw, unsalted hazelnuts in the bulk aisle of grocery stores, Trader Joes, Coscto or buy at Bulk food stores or online for the best price. Can be subbed with another nut like raw almonds for a different nutty flavor.
- Vegan chocolate: I like the vegan chocolate chips from Costco. They taste good and come in a big, affordable bag. Check the ingredients on the package. Pro Tip: If the package says 'may contain' milk that means the chocolate is made in a factory that uses milk, but milk is not an ingredient in the chocolate. However, if milk is listed under ingredients, it means there is milk in the chocolate.
- Vanilla: Pure vanilla extract elevates the sweet notes in Nutella.
- Sea salt: Just a pinch or two to balance out the sweetness and enhance the flavors.
How to Make Homemade Nutella
Smooth and creamy, vegan Nutella is quick and simple to make from scratch. Let's get into the details:
- How to roast the hazelnuts: Spread the hazelnuts onto a baking sheet and bake for ~10-15 minutes to bring out their nutty flavor, warm up the natural oils, and loosen the skins.
- Remove the skins: Transfer the roasted hazelnuts to a clean kitchen towel then rub them to remove most of the brown papery skins.
- While the hazelnuts are roasting, melt the vegan chocolate on the stove or in the microwave (in ~30 second intervals stirring between each).
- Blend the Nutella: Using a food processor like Kitchen Aid or high speed blender (like Vitamix), blend the hazelnuts until they become smooth. The texture of the nuts transforms a few times as they are processed: First they are crumbly like coarse sand, then they clump together like a thick hazelnut butter. Keep going, the last stage is smooth and runny. It happens pretty fast (~2-4 minutes) depending if you use a blender (faster) or food processor and how powerful your machine is.
- Add the remaining ingredients: Add the melted chocolate, vanilla, and salt then blend to incorporate. Taste and adjust to suit your preference.
- Pour homemade Nutella into a jar: Nutella firms up when stored in the refrigerator, but quickly turns soft again at room temperature.
Tips & FAQ - Homemade Nutella
Even though this homemade Nutella recipe is super simple, here's a few tips and some questions you may need answers for:
- Should I use a high speed blender or a food processor?: You can make homemade Nutella with either. The blender is quicker and produces a Nutella texture that is smoother (whipped). The food processor takes only a minute or two longer and the Nutella has a slightly grainy texture (see photos). I like the texture of Nutella made in a food processor - it reminds me of melted Ferrero Rocher (yum!).
- Do I have to roast the hazelnuts?: Yes, similar to making almond butter or peanut butter, roasting the nuts releases their natural oils to create a creamy blended nut butter.
- No Water, please!: Water is the enemy of melted chocolate! Any water (but also too much/cold liquid) can seize the Nutella so add any liquid sweetener slowly and not too much!
- What if my chocolate seizes?: If by chance your chocolate seizes, add a teaspoon of refined coconut oil or butter/margarine to the chocolate and blend to incorporate. This should release chocolate. Don't make the mistake of adding water or cold milk for thinning (I've done it.).
- Is Nutella vegan?: Most commercial brands of Nutella are not vegan. However, this easy Nutella recipe is vegan, dairy free, and gluten free!
How to Store Nutella
Store Nutella in a container at room temperature for up to 2 weeks. I prefer to store it in the refrigerator - for up to a month. Although Nutella firms up in the refrigerator, it softens quickly when spread on warm sourdough toast or vegan pancakes.
Homemade Nutella also quickly softens at room temperature or if you're in a big hurry, pop it into the microwave for ~8-10 seconds, stir, and enjoy immediately.
More Vegan Chocolate Recipes
For all my chocolate lovers out there, here's a few more dairy-free recipes to try when you're craving something sweet and chocolatey:
- Vegan Peanut Butter Cups
- Vegan Chocolate Chip Cookies
- Vegan Millionaire Shortbread Cookies
- Mocha Truffles
If you make this Homemade Nutella (vegan + GF) recipe let me know how it turned out. I'd love to hear what you think in the comments below.
Craving more vegan food? Follow along on Instagram and Facebook!
NEVER MISS A RECIPE: Sign up for my email NEWSLETTER!
Vegan Nutella Recipe (GF)
Rate this recipe!
- food processor or high power blender
- 2 cups raw hazelnuts, unsalted
- ½ cup chocolate chips (dairy-free), melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt (more to taste)
- 1-2 teaspoons maple syrup (if needed)
- Preheat oven to 350º F
- Roast the hazelnuts: Spread the hazelnuts on a baking sheet in a single layer and pop into preheated oven. Roast for ~10-15 minutes until fragrant and the papery brown skins are starting to fall off.
- Remove the hazelnut skins: Remove from the oven and transfer the hazelnuts to a clean kitchen towel. Let them cool a bit then rub to remove most of the skins.
- Melt the chocolate: In the meantime, melt the vegan chocolate chips in the microwave (30 seconds at a time - stirring between) or on the stove in a double boiler until smooth and satiny.
- Blend the hazelnuts: Place the hazelnuts into the bowl of a food processor (or blender) and start blending. Keep going until it's smooth and satiny stopping to scrap down the sides as needed. This should take ~2-4 minutes depending on how powerful your machine is. See photos in post.
- Add remaining ingredients: Once the hazelnut butter is smooth and creamy, add in the vanilla, salt, and melted chocolate. Blend until well incorporated.
- Taste and adjust: To make the Nutella sweeter, add a teaspoonful or two of maple syrup. Add another pinch of salt as needed.
- Storing the Nutella: Transfer to a glass jar or container and store in the refrigerator or at room temperature.
- Roasting hazelnuts brings out nutty flavor and warms up the oils so the nut butter blends smooth and creamy.
- Don't worry if every spec of brown papery skin doesn't come off the hazelnuts, it's okay.
- The Nutella will firm up when stored in the fridge, but quickly becomes soft again at room temperature or after ~10 seconds in the microwave.
- Store for up to a month in the refrigerator.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.