Vegan Nutella

This vegan Nutella is smooth and velvety and so easy to make with 3 simple ingredients. Perfect as a spread or just to eat with a spoon.

This vegan Nutella is the best thing ever. You’re going to just want to pick up a spoon and eat it all in a single sitting!

And who could blame you.

The combination of homemade hazelnut butter plus melted vegan chocolate is simply irresistible.

And if you love homemade nut butters then check out our cashew butter, peanut butter and almond butter.

How To Make Vegan Nutella

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Roast The Hazelnuts:

Place the hazelnuts on a parchment lined baking tray in a single layer and roast for 12 minutes at 350°F.

Allow them to cool for a few minutes and then roll them with your hands to remove the skins. The skins will come off easily, any parts that don’t, just leave them on.

Roasting them provides all that delicious roasted flavor, and makes them so much easier to process into hazelnut butter. 

Make Hazelnut Butter:

Add the roasted hazelnuts to the food processor and process into a hazelnut butter. It will start off crumbly and then will gradually form into sticky clumps and then finally will go into a smooth butter.

If it sticks to the sides too much, then stop the machine and scrape down the sides and then continue.

Add salt and process it in. Taste test and add more salt if desired.

Add Melted Chocolate:

Then you just add melted vegan chocolate and process it in, and voilá, you have vegan Nutella!

Make It Completely Smooth:

Now there is an optional extra step, which is to then place the Nutella into your blender and blend it until completely smooth.

My food processor works great, but there is always still a bit of texture to things. So if I want something completely smooth, then I’ll do a final blend in the blender. It’s completely optional though because it tastes just as delicious with a little texture!

Transfer the vegan Nutella to a container and let it gradually thicken at room temperature until it reaches a consistency similar to smooth peanut butter.

Ingredient Notes

• Raw hazelnuts – since we roast the hazelnuts ourselves it’s best to start off with raw hazelnuts. However, even if you buy them roasted, you’ll still want to heat them in the oven so that the skins are easy to remove.
• Salt – brings out the flavors in this recipe. Taste test and add more if needed.
• Vegan chocolate – use any good tasting high quality vegan chocolate. You can use regular vegan chocolate or vegan chocolate chips.

Storing and Freezing

Keep it stored at room temperature (covered) and enjoy within about 2 weeks. Don’t keep it stored in the fridge as it gets very firm and is no longer easily spreadable or spoonable. 

It is also freezer friendly if you’d like to freeze it. Let it thaw in the fridge and when thawed bring it up to room temperature on the countertop before serving. 

More Vegan Chocolate Desserts

1. Vegan Peanut Butter Cups
2. Vegan Chocolate Brownies
3. Vegan Chocolate Truffles
4. Homemade Vegan Chocolate
5. The Best Vegan Chocolate Cake
6. Vegan Chocolate Avocado Mousse

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Nutella

This vegan Nutella is smooth and velvety and so easy to make with 3 simple ingredients. Perfect as a spread or just to eat with a spoon.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 120kcal

Author: Alison Andrews

Ingredients

• ▢ 2 ½ cups Raw Hazelnuts (337g)
• ▢ ¼ teaspoon Salt
• ▢ 7 ounces Vegan Chocolate (200g) Melted

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F (180°C).
• Place the hazelnuts on a parchment lined baking tray in a single layer and roast for 12 minutes.
• Allow to cool for a few minutes and then roll them with your hands to remove the skins. The skins will come off easily, any parts that don’t, just leave them on.
• Add the roasted hazelnuts to the food processor and process into a hazelnut butter. It will start off crumbly and then will gradually form into sticky clumps and then finally will go into a smooth butter. If it sticks to the sides too much, then stop the machine and scrape down the sides and then continue.
• Add the salt and process in. Taste test and add more salt if desired.
• Break up the chocolate and place into a microwave safe dish. Microwave in 30-second intervals, bringing it out to stir every 30-seconds, until completely melted.
• Add the melted chocolate to the hazelnut butter and process it in.
• At this point you should have a Nutella that is still a little textured, as food processors often don't get things completely smooth. If this is the case, then transfer to your blender jug for the final step which is blending it completely smooth in the blender.
• Transfer to a container and let it gradually thicken at room temperature until it reaches a consistency similar to smooth peanut butter.
• Keep it stored at room temperature (covered) and enjoy over the next couple of weeks.

Video

Notes

1. Blanched hazelnuts, without skins on, are also fine to use, but you will still need to roast them for the perfect flavor. They also blend up and release their oils much easier when roasted.
2. You can use any high quality vegan chocolate or vegan chocolate chips. If you’re using vegan chocolate chips then the amount to use is 1 cup + 2 tablespoons. 
3. This recipe makes around 1 ½ cups Nutella. 

Nutrition

Serving: 1Tablespoon | Calories: 120kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 24mg | Potassium: 85mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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