Vegan Nutella
If you grew up loving Nutella then you NEED to know how to make homemade Vegan Nutella! A classic chocolate and hazelnut spread that is usually devoured by the spoonful, but also levels up desserts, baking, toast and so much more. *Vegan, gluten-free, no palm oil, low sugar, keto-friendly*
Jump to RecipeIngredients & Inspiration
I don’t know about you but whenever I had an opportunity as a kid to sneak a spoonful of Nutella straight from the jar without Mom looking… I took it! It’s hard to beat the indulgent sweetness of that insanely smooth and creamy chocolate hazelnut spread. Too bad it’s got milk powder in it and isn’t vegan-friendly… until now!
It’s so easy to make your own Vegan Nutella at home with more whole foods, less sugar, no dairy and it tastes just as delicious, if not even better, than the real thing! Using roasted hazelnuts, cocoa powder, coconut sugar as the main ingredients, this coveted spread whips up easily in a food processor and can be enjoyed in countless recipes.
- raw hazelnuts
- cocoa powder
- cup maple syrup
- coconut sugar (or brown sugar)
- soy milk (or other plant milk you like)
- neutral oil
- vanilla extract
- salt
How to Make Vegan Nutella
Roast, process, blend and wait! That’s the whole process in a nutshell. Pun very much intended.
- Roast the hazelnuts in the oven for about 8 minutes until deepened in colour. Cool and then rub the skins off in a clean kitchen towel.
- Blend the hazelnuts in a food processor until they eventually turn into hazelnut butter (which itself is absolutely delicious!).
- Next, add the coconut sugar, cocoa powder, vanilla, oil, maple syrup, and salt. Secure the lid and blend again on high speed until it becomes a uniform mixture. Add some soy milk if it’s still a bit mealy.
- Once you’ve achieved a thick, creamy spread (it will be thicker than regular Nutella), transfer to a jar with a lid and refrigerate for up to 2 weeks. Enjoy!
Creamy & Dreamy
I guarantee if you make this Vegan Nutella you will be addicted to it! It satisfies those sweet chocolatey cravings like a dream, and you can feel good knowing there’s no dairy, refined sugars or preservatives! Spread it on toast, stir into oatmeal, add to smoothies, or eat it by the spoonful… which is my personal favourite way to enjoy it!
If you enjoyed this recipe I think you’ll love my Fudgy Protein Cookies, Chocolate Avocado Cream Pie, or The Best Healthy Chocolate Chip Cookies!
Lastly, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget tag me @SteamyVegan + use #SteamyVegan! I always love seeing your yummy recreations!
Vegan Nutella
Equipment
- 1 Food processor
Ingredients
- 2 cups raw hazelnuts
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 2 tbsp coconut sugar or brown sugar
- ½ cup + 2 tbsp soy milk (or another plant-milk you prefer)
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 400°F. Spread the 2 cups of raw hazelnuts on a baking tray and bake on the top rack for 6-8 minutes, or until they begin to turn golden or slightly darker in colour and become fragrant. Remove from the oven and immediately transfer to a clean kitchen towel to cool. (Skip this step if you bought your hazelnuts already roasted)
- Once the hazelnuts are cool enough to handle it's time to remove their skins. Fold them in between two clean kitchen towels (or fold one in half) and using your hands rub the hazelnuts together fairly vigorously for a few minutes. You can do this directly on the counter or just pick them up a handful at a time and rub the nuts together until the skins start to crumble away. There will be some nuts where the skins barely come off or not at all, and it’s fine. We’re just doing this to ensure the smoothest texture possible.
- Next, add the hazelnuts to a food processor, secure the lid and start processing them until they form a fine meal and then eventually hazelnut butter. Depending on the quality of your processor this could take anywhere from 2 to 8 minutes or more of continuous processing, with a few stops along the way to scrape down the sides as you go.
- At the point where your hazelnuts have processed as much as their going to process, add in the coconut sugar, cocoa powder, vanilla, oil, maple syrup, and salt. Secure the lid and blend again on high speed until it becomes a uniform mixture. It may be mealy OR begin turning into a more smooth texture. If it's beginning to turn fairly smooth you may wish to omit adding the milk, HOWEVER if your mixture is still dry and mealy then start by adding in half the milk and continue blending until it gets creamy and smooth. Add the remainder of the milk if needed (I did!)
- Once you have achieved a THICK, creamy spread (a tiny bit of texture is fine, in fact it's quite lovely) transfer to a clean jar and keep refrigerated for up to 2 weeks. ENJOY! Optional fun flavours to mix in: Cinnamon, pumpkin pie spice, cayenne pepper or orange zest!
