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a spoon with a scoop of vegan nutella on top of a glass jar filled with more nutella.
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5 stars (8 ratings)

Vegan Nutella

Rich and creamy Vegan Nutella is pretty easy to make at home! Spread the chocolate hazelnut spread on toast, pancakes, waffles, and so much more.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Italian
Servings: 8 servings
Calories: 94kcal
Author: Nora Taylor

Ingredients

  • 1 cup whole raw hazelnuts
  • 1 cup vegan chocolate chips
  • 2 tablespoons refined coconut oil
  • 1/2 cup plant based milk, room temperature I used oat
  • 4 tablespoons powdered sugar optional for added sweetness
  • 1/8 teaspoon salt

Instructions

  • Toast the hazelnuts: Preheat the oven to 375 degrees F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Bake in the oven for 10 minutes, until fragrant.
  • Remove skins: Place the hazelnuts in the center of a clean dish towel, then wrap them up and rub vigorously for a few minutes to remove some of the skins. They won't all come off, and that is fine!
  • Make the hazelnut butter: Add the still-warm hazelnuts to a high powered blender (or food processor). Blend and grind the nuts until moist, crumbly and almost a paste. Scrape down the sides as needed, I usually stop and scrape 2-3 times. This will take a little longer in a food processor (5-8 minutes) than a high powered blender (3-5 minutes). The blender version will be smoother and less grainy.
  • Melt the chocolate and coconut oil: In a microwave safe bowl, add the chocolate chips and coconut oil and microwave in 30 second intervals, stirring in between, until completely melted and smooth. You can also melt the chocolate in a double boiler on the stovetop.
  • Blend nutella: Add the melted chocolate/oil to the blender with the hazelnut butter. Add the plant milk, optional powdered sugar and salt. Blend until very smooth, scraping down the sides a few times as needed.
  • Store: Pour into a jar and store at room temperature for up to 2 weeks. If you put it in the refrigerator, the nutella will get very hard so I don't recommend it. It may get hard even at room temperature, especially if your house is cold. If it's too firm, warm in the microwave for 20-30 seconds and it will soften right up.

Notes

  1. Serve vegan nutella on toast, waffles, pancakes, crepes, vegan ice cream, with pretzels or apples for dipping and more!
  2. You can use already toasted hazelnuts if you can find them. Simply skip the toasting step. You probably don't need to get the skins off if they are pre-roasted.
  3. You can substitute vegan chocolate bars instead of chocolate chips if desired. Use 6 ounces of chopped and melted chocolate.
  4. You can leave out the oil if desired, but it helps the spread be a bit smoother.
  5. DO NOT try to make this in a regular old blender! It will probably break it. Use either a high powered blender such as a Vitamix, or a food processor. To make it using nut butter, see the post above.

Nutrition

Serving: 1of 8 servings | Calories: 94kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg