You won’t believe how easy this 4 ingredient vegan Nutella is to make! Silky smooth, decadently rich and nutty chocolate hazelnut spread that’s made with simple dairy free ingredients and identical to the classic spread!

vegan nutella in a jar with a spoon

A vegan Nutella!? Is it real?!

You bet it is. And it’s as rich and smooth and velvety as the original that we all know. 

Using real chocolate (dairy free of course), roasted hazelnuts, and a little coconut oil (or vegan butter) and cocoa powder for extra flavor, this vegan Nutella is nearly identical in taste and texture to the classic chocolate hazelnut spread (and no palm oil!). 

This vegan Nutella is perfect for toast, sandwiches, ice cream topping, or in your favorite vegan brownie recipe (like in these vegan Nutella cookie brownie bars!) or vegan cookie recipe (we actually have vegan Nutella stuffed chocolate chip cookies that are incredible!). 

Is Nutella vegan?

No, Nutella is unfortunately not vegan, as it contains milk/dairy products. There are some store bought chocolate hazelnut spreads that are dairy free (such as Nocciolata’s dairy free spread!). This is good if you’re in a pinch, but homemade vegan Nutella is truly just unbeatable. 

roasted hazelnuts

Ingredients

How easy is this vegan Nutella recipe? On a scale of 1 to easy…it’s almost EFFORTLESS. All you need for this vegan Nutella:

  • Hazelnuts 
  • Vegan chocolate (I recommend Pascha Chocolate or Enjoy Life!)
  • Vegan butter ( or coconut oil)
  • Cocoa powder (or cacao powder)
vegan nutella ingredients

That’s quite literally it! Now, if you’re doing a chocolate that’s not sweetened with stevia and maybe 100%, you might need a tablespoon of maple syrup to cut the bitterness. You can also swap in a sugar free sweetener if you’d like. 

But if you’re using a Paleo friendly and vegan chocolate, like Hu Kitchen, then you should be fine to still not add any sugar.

Overview: How to make homemade healthy Nutella

Here’s how to make the creamiest vegan chocolate hazelnut spread that has a super smooth consistency and is identical to store bought (and without any fancy high tech equipment!).

There are a few tricks that we’ll have to go over, but I promise it’s nothing complicated!

So to make an easy vegan Nutella, simply start by:

  1. Roast the hazelnuts in the oven at 350F for 10 minutes. This brings out their aroma and oils, making it easier to blend and also remove the skin!
  2. Remove the skin of the hazelnuts: Once the hazelnuts are toasted, place them still warm into a clean kitchen towel, wrap them, and begin rubbing the towel over the hazelnuts to remove the skin. This helps to make a really smooth hazelnut butter. Don’t worry if not all of the skin gets off though!
  3. Place the hazelnuts without their skin into a food processor, and blend the food processor until the hazelnuts are semi-smooth, but rather clumpy. Add in the coconut oil and blend until smooth and creamy.
  4. In a small bowl, melt the vegan chocolate in increments of 30 seconds in the microwave and continue stirring until the chocolate is completely smooth.
  5. Pour the chocolate into the food processor, and add the cacao powder.
  6. Blend the Nutella until it’s completely smooth and creamy (this step will take about 5 minutes, depending on the power of your food processor).

Pour the vegan Nutella into an airtight jar and store on the countertop for up to 5 days or in the fridge for up to a month (but I doubt it will last you that long!).

That’s it! I doubt your Nutella will last you more than 5 days anyways (I mean, I’ll be honest: it lasted me about 2 haha!), but if it does, just store it in the fridge!

Can I swap in other nuts?

Yes, of course you can swap in peanuts, cashews, walnuts, or even macadamia nuts (yum!). However, keep in mind that this will not be a chocolate hazelnut spread anymore.

Is there a way to make this vegan Nutella nut free?

You can swap in sunflower seeds or pumpkin seeds for the hazelnuts. However, then it will be more of a seed chocolate spread rather than a nut butter. 

hand drizzling nutella into jar

Ways to enjoy this homemade vegan Nutella

I personally like spreading mine on some sprouted toast and topping with banana and cacao nibs or mixing into some ice cream!

It would also be a delicious filling to replace the jam in these vegan Linzer cookies 😉

I mean, the options are endless!

You could also:

jar of vegna nutella

I could go on, you know, but I’ll stop myself now so that you can get to making this healthier version of a classic spread 🙂

You’re just going to absolutely love this Easy Homemade Nutella recipe!

As always, I absolutely love to see your beautiful creations so be sure to tag me on Instagram and Pinterest!

Watch how to make homemade vegan Nutella:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan nutella pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan nutella in a jar with a spoon

Easy Vegan Nutella {Whole30, Paleo}

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 16 1x

Description

You won’t believe how easy this 4 ingredient vegan Nutella is to make! Silky smooth, decadently rich and nutty chocolate hazelnut spread that’s made with simple dairy free ingredients and identical to the classic spread!


Ingredients

Units Scale
  • 16 oz raw hazelnuts
  • 1 5ounce bar vegan chocolate, see note for Paleo
  • 1 tbsp vegan butter or coconut oil, melted
  • 1 tbsp cocoa powder or cacao powder
  • 1 pinch sea salt (optional)

Instructions

  1. Preheat oven to 350F and line hazelnuts on a baking sheet with tin foil.
  2. Toast the hazelnuts in the oven at 350F for 10 minutes. This brings out their aroma and oils, making it easier to blend and also remove the skin.
  3. Once the hazelnuts are toasted, place them still warm into a clean kitchen towel, wrap them, and begin rubbing the towel over the hazelnuts to remove the skin. This helps to make a really smooth hazelnut butter. Don’t worry if not all of the skin gets off though!
  4. Place the hazelnuts without their skin into a food processor, and blend the food processor until the hazelnuts are semi-smooth, but rather clumpy.
  5. In a small bowl, melt the vegan chocolate in increments of 30 seconds in the microwave and continue stirring until the chocolate is completely smooth.
  6. Pour the chocolate into the food processor, and add the coconut oil and cacao powder.
  7. Puree the Nutella until it’s completely smooth and creamy (this step will take about 5 minutes, depending on the power of your food processor).
  8. Pour the vegan Nutella into an airtight jar and store on the countertop for up to 5 days or in the fridge for up to a month (but I doubt it will last you that long!).

Notes

Paleo option: I recommend using either Hu Kitchen for a Paleo-friendly vegan Nutella or Pascha Organics 100% dark chocolate chips. If you’re using Pascha and you don’t want it to be that bitter, add in a tablespoon of maple syrup!

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 76
  • Sugar: 0.3 g
  • Sodium: 4.9 mg
  • Fat: 3.4 g
  • Carbohydrates: 11.4 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg

Keywords: vegan Nutella, homemade Nutella, healthy Nutella

More homemade nut butter recipes:

Homemade vegan cashew butter

Creamy Simple Peanut Butter