Indulge in a guilt-free chocolatey treat with this homemade vegan Nutella recipe. Made with roasted hazelnuts, cocoa powder, and natural sweeteners, this creamy spread is perfect on toast, baked into desserts, or as a dip for fresh fruit.
Nutella is extremely delicious, but it is not vegan-friendly, as it contains dairy. But that’s not a problem with this homemade recipe. The milk has been substituted with a plant-based option making it suitable for vegans.
This spread is super chocolatey, and thanks to the roasted hazelnuts, it still has a rich and indulgent texture. It’s naturally sweetened with maple syrup, making it perfect for those that follow a whole-food, plant-based diet.
So, what are you waiting for? With just five ingredients, you can whip together this spread quickly! Serve it at your next party with your vegan charcuterie board, or store it in the fridge for up to a week and enjoy it as your daily special treat. However you like to enjoy it, it’s sure to become a fast favorite!
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Where did Nutella Originate?
Nutella originated in Italy in the 1940s. It was created by Pietro Ferrero, a pastry maker in the Piedmont region of Italy, looking to make a chocolate spread affordable and accessible to the masses. Ferrero initially called his creation “Giandujot,” a mixture of cocoa and hazelnuts, but the name was changed to “Nutella” in 1964.
Nutella began to gain popularity in the 1960s and 1970s in Europe, as it was marketed as a nutritious and convenient breakfast food for children. But it wasn’t until the 1980s that it became known in the United States. The spread was promoted as a healthier alternative to traditional chocolate spreads because it contained hazelnuts, a good source of protein and healthy fats. However, it’s important to note that Nutella is very high in sugar, making it more of a dessert than a healthy breakfast option. The popularity of Nutella continued to grow in the following decades, and it is now sold in over 160 countries worldwide.
Is Nutella Vegan?
No, Nutella is not considered a vegan product. The original recipe of Nutella contains skim milk powder, a dairy product. Therefore, it is not suitable for those following a vegan diet. However, some brands make vegan versions of chocolate hazelnut spread using plant-based ingredients. Alternatively, you can make your vegan Nutella at home using a handful of simple ingredients.
The Best Storebought Vegan Nutella Brands
Several brands make an excellent alternative if you want to skip making a vegan version of Nutella at home. Here are a few of my favorites…
- Nocciolata Dairy-Free Organic Hazelnut Spread: This vegan-friendly spread is made with organic ingredients and is free from dairy, gluten, and palm oil.
- Justin’s Chocolate Hazelnut Butter: Made with roasted hazelnuts, cocoa butter, and organic cane sugar, this vegan spread is gluten-free and non-GMO.
- Jem Organics Hazelnut Raw Cacao Butter: This vegan spread is made with raw cacao and roasted hazelnuts and is sweetened with coconut sugar.
- TBH Hazelnut Cocoa Spread: This vegan version is low in sugar, palm oil free, and a good source of protein.
- Keto Factory Cocoa and Hazelnut Spread: This Keto version is sugar-free, gluten-free, and vegan. It’s non-GMO and sweetened with stevia.
Homemade Nutella Is Even Better!
While picking up a jar of storebought vegan hazelnut spread is easy, making your own is just as easy and more cost-effective. The only ingredient you’ll probably need to get from the store is the hazelnuts. Everything else will likely already be in your pantry.
- Only 5 Main Ingredients
- Less than 20 minutes to make
- It lasts for up to 2 weeks in the fridge.
- A healthy alternative to the original
- Refined sugar-free
- Dairy-Free
Simple Ingredients
Hazelnuts: Roast your hazelnuts or get hazelnuts that have already been roasted. I buy mine in the bulk section of the grocery store.
Unsweetened Cocoa Powder: You can use cocoa powder or cacao powder. Both will work well in this recipe.
Maple Syrup: This spread is naturally sweetened with maple syrup. I recommend using a liquid sweetener which helps all the ingredients meld together nicely and make a smooth spread.
Almond Milk: Adjust the amount of almond milk added based on your desired spread consistency.
Vanilla Extract and Salt: Added for a hint of extra flavor.
How to Make Vegan Nutella
Prepare the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast them for 10-12 minutes until fragrant and golden brown.
Remove the hazelnuts from the oven and let them cool for a few minutes. Then using your hands or a damp cloth, rub the skins of the hazelnuts off. Do the best you can, if they don’t all come off, that’s okay. Just be sure if you use your hands that they are cool enough to touch.
Making Hazelnut Butter: Place the hazelnuts in a food processor and process them for 4-7 minutes until they form a smooth and creamy paste, scraping down the sides of the processor as needed.
Add the Rest of the Ingredients: Add the cocoa powder, maple syrup, plant-based milk, vanilla extract, and salt to the hazelnut paste in the food processor and process again for 1-2 minutes until everything is well combined, and the mixture is smooth and creamy. Taste the mixture and adjust the sweetness to your liking by adding more maple syrup if desired. If it’s too thick for your liking, add more plant-based milk.
Storage: Transfer the vegan nutella to a jar or airtight container and store it in the refrigerator for up to 2 weeks.
Expert Tips
- Don’t skip roasting the hazelnuts. Roasting the hazelnuts helps to enhance their flavor and makes blending them into a smooth paste easier. Be careful not to over-roast them as they can become bitter.
- Use a food processor, not a high-speed blender. A food processor can create nut butter, whereas the blade of a high-speed blender will become stuck when blending the nuts without a liquid.
- High-quality cocoa powder will give your spread a richer and more intense chocolate flavor. Look for unsweetened cocoa powder labeled as “Dutch-processed” or “alkalized” for a smoother and less acidic taste.
- Depending on your preference, you can adjust the sweetness of your vegan Nutella by adding more or less maple syrup or other natural sweeteners like agave nectar or honey.
- Be sure to add a pinch of salt. It helps to balance the sweetness and enhance the flavor of the hazelnuts and chocolate.
Serving Suggestions
- As a spread: Vegan Nutella can be a delicious and healthy spread on toast, bagels, English muffins, waffles, or pancakes.
- Add a spoonful to your favorite smoothie.
- Stir it into your overnight oats.
- Serve as a dip for fresh fruits such as strawberries, bananas, or apples.
- Use it as a filling for cupcakes, muffins, or cookies. Swirl it into brownie batter or use it as a topping for cakes or cheesecakes.
- Mix it into homemade or store-bought ice cream as a form of chocolate fudge.
- Stir a spoonful into a cup of hot non-dairy milk for a creamy and indulgent hot chocolate.
- Use it as a frosting for cakes, cupcakes, or brownies. Simply whip it with vegan butter or cream cheese until light and fluffy.
Storage
Store in an airtight container: To keep your vegan Nutella fresh and creamy, store it in an airtight container in the refrigerator for up to 2 weeks. If the spread becomes too thick after refrigeration, you can microwave it for a few seconds or let it sit at room temperature for a few minutes before using it.
More Vegan Spreads!
Video
Recipe
Vegan Nutella
Equipment
Ingredients
- 2 cups raw hazelnuts
- ½ cup cocoa powder or cacao powder
- ⅓ cup pure maple syrup
- ⅓ cup unsweetened almond milk or other plant-based milk
- 1 tsp vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet and roast them for 10-12 minutes until fragrant and golden brown.
- Remove the hazelnuts from the oven and let them cool for a few minutes. Using your hands or a damp cloth, rub the skins of the hazelnuts off. They should easily come off. Just be sure if you use your hands that they are cool enough to touch.
- Place the hazelnuts in a food processor and process them for 5-10 minutes until they form a smooth and creamy paste, scraping down the sides of the processor as needed.
- Add the cocoa powder, maple syrup, plant-based milk, vanilla extract, and salt to the hazelnut paste in the food processor and process again for 1-2 minutes until everything is well combined and the mixture is smooth and creamy.
- Taste the mixture and adjust the sweetness to your liking by adding more maple syrup if desired.
- Transfer the vegan nutella to a jar or airtight container and store it in the refrigerator for up to 2 weeks.
Video
Notes
- Don’t skip roasting the hazelnuts. Roasting the hazelnuts helps to enhance their flavor and makes blending them into a smooth paste easier. Be careful not to over-roast them as they can become bitter.
- High-quality cocoa powder will give your spread a richer and more intense chocolate flavor. Look for unsweetened cocoa powder labeled as “Dutch-processed” or “alkalized” for a smoother and less acidic taste.
- Depending on your preference, you can adjust the sweetness of your vegan Nutella by adding more or less maple syrup or other natural sweeteners like agave nectar or honey.
- Be sure to add a pinch of salt. It helps to balance the sweetness and enhance the flavor of the hazelnuts and chocolate.
- Store for up to 2 weeks in the refrigerator in a sealed airtight container.
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