This easy vegan Nutella is a healthier alternative to the store-bought variety, yet it tastes just as good (we think better!). You’ll only need 7 ingredients and a food processor to make this delicious vegan chocolate spread at home!
There’s nothing quite like homemade vegan nutella spread! Using wholesome raw ingredients makes this DIY vegan nutella recipe much healthier for you and the family while still offering all those addictive flavors of store-bought nutella spread.
Use your DIY vegan nutella recipe to add some decadence to any sweet treat, breakfast snack, or as an energy booster by the spoonful!
Once you’ve tried making your own dairy-free chocolate spread, there’s no going back to the commercial variety!
What You’ll Need
- Raw unsalted hazelnuts, skinned
- Dark chocolate
- Coconut oil
- Maple syrup or Date puree
- Plant-based milk
- Vanilla extract
- Sea salt
How to Make Vegan Nutella
Preheat your oven to 350F / 175C
Spread the hazelnuts onto a baking tray and roast them for 15 minutes.
Remove the hazelnuts from the oven and place them into a food processor. Blend on high until you have a thick and creamy nut butter.
Break the dark chocolate into chunks and melt with the coconut oil in the microwave, or over a low heat on the stove.
Add the melted chocolate mixture to the blender, along with the maple syrup, milk, vanilla extract, and salt. Blend again for a few minutes until the mixture is smooth.
Transfer to a sterilized jar, and store at room temperature or in the fridge (if you like the thicker texture).
How Long Will Homemade Vegan Chocolate Spread Last?
Homemade vegan chocolate hazelnut spread should be stored in a sterilized jar and either kept at room temperature for up to 1-2 weeks or in the refrigerator for up to 1 month.
Can You Freeze Dairy-Free Chocolate Spread?
Yes, absolutely! This homemade vegan chocolate spread can be stored for up to an impressive 6 months in the freezer! Simply thaw in the refrigerator and then stir well before serving.
What Makes This a Healthy Nutella Recipe?
Regular commercial nutella contains a high amount of palm oil which doesn’t just have negative implications for the environment but also for health. In addition to this, regular store-bought nutella also contains a high amount of processed sugar, not to mention that it’s not vegan as it normally contains milk.
I’ve made sure that none of these unhealthy ingredients have been included in this healthy nutella recipe – it’s dairy-free, calls for maple syrup or dates as a natural source of sweetness, and skips the palm oil. You can even make this easy vegan nutella low carb by reducing the sugar content to the level you desire.
Ways to Use This Easy Vegan Nutella
You don’t have to think that hard on all the possible uses for this delicious and decadent nutella chocolate spread but to help you out, I’ve included a few suggestions below:
- Spread this vegan nutella spread over toast or a slice of soft bread;
- Add it to sweet bread recipes such as banana bread;
- Use it to cover or frost cakes and cupcakes;
- Serve it alongside waffles, pancakes, or crepes;
- Spoon some of this spread into a glass of warmed plant-based milk for a delicious hot chocolate drink;
- Use it as chocolate sauce over some vegan ice cream; or
- Mix it with vegan ice cream to make a chocolate milkshake!
Tips for Making Vegan Chocolate Hazelnut Spread
- I’ve used melted chocolate in this recipe since it seems to provide a much creamier spread but you could use cacao or cocoa powder instead if that’s what you have on hand or prefer. You may need to add extra sweetener if you use the powder as chocolate will have a little sugar already (depending on what you use, of course).
- I’ve used maple syrup as the sweetener for this homemade vegan nutella spread but I also recommend date puree as a good natural alternative. You could also increase the sweetness of this spread with liquid sweeteners but beware of how much you use – more liquid sweetener added can create a firmer spread.
- This nutella spread may solidify slightly while in storage in the refrigerator. Simply give it a good stir before reusing.
- Add a small amount of espresso powder to enhance the chocolate flavor
- You can use water instead of the plant-based milk but then the color will be a little different (most likely a little darker) than my recipe.
- Hazelnut butter can be used instead of processing raw hazelnuts yourself. You will just need to skip to step 4 of the recipe instructions.
Other Easy Vegan Condiments to try at Home
- 14oz (400g) raw unsalted hazlenuts
- 4oz (100g) dark vegan chocolate
- 2 tbsp melted coconut oil
- 4 tbsp maple syrup (or 3 tbsp date puree)
- 1/2 cup plant-based milk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Preheat your oven to 350F / 175C
- Spread the hazelnuts onto a baking tray and roast them for 15 minutes.
- Remove the hazelnuts from the oven and place them into a food processor. Blend on high until you have a thick and creamy nut butter.
- Break the dark chocolate into chunks and melt with the coconut oil in the microwave, or over a low heat on the stove.
- Add the melted chocolate mixture to the blender, along with the maple syrup, milk, vanilla extract, and salt. Blend again for a few minutes until the mixture is smooth.
- Transfer to a sterilized jar, and store at room temperature or in the fridge (if you like the thicker texture). It will last well for a month.
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