vegan nutella

With just 5 ingredients and 30 minutes of your time, you can whip up a delicious jar of homemade Vegan Nutella. Dairy-free, Vegan, Paleo, refined sugar-free and healthier than the store-bought version!

DIY Homemade Vegan Nutella (5 ingredients)

Cups Hazelnuts

Maple Syrup

Tbsp Coconut Oil

Tsp vanilla extract

salt

Splash of plant-based milk, only needed

Spread the hazelnuts as a single layer on a baking sheet and place in the oven for between 8-10 minutes at 160ºC/320F (fan assisted).

Once ready, remove from the oven. You can leave the hazelnuts to cool down slightly, but I just pour them straight onto a kitchen towel and rub. Bring the sides of the towel up around them and scrunch, scrunch, scrunch in your hand. This should loosen all the skins. *

remove the hazelnuts from the skins and pour into a high-powered food processor or blender.

Blitz until you obtain a smooth butter. If you&#039;ve seen my recipe for hazelnut butter then you&#039;ll know that it takes me around fifteen minutes. However, this will vary.**

Once you've achieved a texture that you're happy with then add all the remaining ingredients into the blender and blitz again until thoroughly combined. If the chocolate spread seems too thick, then you can add a little splash of plant-based milk ( like this hazelnut milk) to loosen it up.

Once ready, your dairy free Nutella can be stored in an airtight container in the fridge for 2 weeks.

https://content.jwplatform.com/videos/Xc54Wgwz.mp4

Homemade vegan Nutella made from hazelnuts and cocoa. Serve with banana bread.

Homemade Vegan Nutella - AlphaFoodie

This superfood Vegan Nutella recipe combines hazelnuts with amazing superfoods to get a healthy, delicious and decadent twist on this classic junk food!

Superfood Vegan Nutella

hazelnuts

raw cacao powder

coconut sugar

MCT oil

reishi mushroom powder*

chaga mushroom powder

sea salt (optional)

A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include: * Almond butter * Cashew butter * Hazelnut butter * Macadamia nut butter * Peanut butter * Pecan butter *...

nut butter

Looking for healthier chocolate recipes? Check out this list of the best and easy healthier chocolate recipes. Including breakfast, cookies, desserts and more!

chocolate

A collection of our best healthy nut butter recipes! These homemade nut butter recipes include peanut butter, almond butter, healthy nutella and so much more!

Add the hazelnuts to a toaster oven baking sheet. Toast for 5 minutes, until nuts are golden brown. No toaster oven? Roast at 375º for 10 minutes, stirring every 3 minutes.

Once browned, transfer the hazelnuts into a food processor. Process on high until the nuts resemble and smooth butter, scraping down the sides as needed. This process can take a while, so be patient!

Once smooth, add the remaining ingredients into the food processor and blend to combine. Taste and add additional sweetener if desired.

Transfer the nutella into a glass container and allow to cool fully before sealing and storing in a cool dark place.

https://content.jwplatform.com/videos/4C89S3i4.mp4

Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it&#039;s made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more. 

Vegan Nutella

400 g raw unsalted hazelnuts (skinned)

g 60% dark chocolate

coconut oil

vegetable milk

tsp vanilla extract

sea salt

Preheat

Roast Nuts

Spread the hazelnuts in a baking tray, and roast for 15 minutes.

Prep Blender

Remove from the oven, and place into a food processor or high-speed blender.

Blitz

Blitz for a few minutes, until you have a thick and creamy nut butter. (You&#039;ll probably need to stop and scrape down the sides of the bowl—or jar—a few times.)

Prep &amp; Melt

While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil.

Add Ingredients

Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, vegetable milk, vanilla extract, and salt.

Blitz Again

Blitz for another couple of minutes, until everything is completely mixed together and smooth.

Store

Transfer to a sterilised jar, and store at room temperature or in the fridge for a thicker texture. It will remain good for a month.

Learn how to make Easy Vegan Nutella in just 5 minutes! All you need is 5 main ingredients. It is oil-free, thick, rich, creamy and so chocolatey, as well as fudgy!

Easy Vegan Nutella (5 Minutes!)

(80 grams) pure maple syrup/agave

(24 grams) unsweetened cocoa powder

(23 grams) unsweetened creamy almond milk

hazelnut butter

vanilla extract

Mix everything in a small bowl or glass with a whisk briefly.

Heat in the microwave 20 seconds. This is to dissolve the cocoa powder well. Whisk once more until completely smooth. It will be runny at first.

Set side 15-20 mins and it will thicken much more. Keep in the fridge and it will form a fudge consistency.

The BEST EVER homemade vegan Nutella with all-natural ingredients. Yum!

Homemade Vegan Nutella

plain unsalted hazelnuts

oz 70% dark chocolate

refined coconut oil

maple syrup

tsp salt

Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly coloured.

Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins. (This will be much quicker than doing them all individually by hand.)

Once the skins are removed, place the hazelnuts in a  food processor and blend until they start to turn into hazelnut butter. (This should take 2-3 minutes.)

Next, melt the dark chocolate in a bowl with coconut oil in the microwave.

Add the melted chocolate, maple syrup and salt to the food processor and puree for 3-4 minutes until smooth and creamy.

Store in a jar in the pantry for up to 2 weeks. The Nutella can also be stored in the fridge for 2 months, but it will become quite hard and need to be thawed before using.

I love that you use dark chocolate instead of cocoa powder in this recipe! I imagine that it makes it extra creamy :) Making this SOON!

Your homemade vegan Nutella looks so incredible, Jess!! I bet the banana tasted super delicious with this healthy spread. And OMG that toast looks out of this world! :)

Hi Jess, I absolutely love this recipe but have often run into the problem where I do not like coconut at all so wondered if almond milk would be a good alternative. Love your recipes!!

This looks delish, all my fav ingredients, can't wait to try it!

How long will this keep for in the fridge? 
Thanks x

Just made this and now I am in heaven &lt;3 I love this recipe so much! Never gonna buy store bought ever again! :)

I tried it out this morning and I'm loving it! I'm definitly going to do this more often. Thanks for the recipe :)

Wow! This was so incredibly delicious!!!! I can’t stop myself from eating it right from the jar. I have made vegan Nutella using a few different recipes and this has been my favorite. I did use almond milk instead of coconut. That was my only substitute and it came out amazing!

Love your recipes.  This one is great! Made it last week and again today since we finished the first batch.    I also used 6 tbs of this in my nut milk maker and made Nutella mylk- -
Love this- thank you 🙏 

https://content.jwplatform.com/videos/8iAvbi7Q.mp4

This homemade vegan nutella is made with 5 simple ingredients and is so delicious! 

Homemade 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.

vegan chocolate chips

plant based milk, room temperature (I used oat)

sugar

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&#39;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&#39;t recommend it. It may get hard even at room temperature, especially if your house is cold. If it&#39;s too firm, warm in the microwave for 20-30 seconds and it will soften right up.

Just like all of your other recipes I've tried, this one's a winner! It's so nice to have that trust that whatever I'm going to make from here is going to be good!

This is SO delicious!  It's more hazelnutty and less sweet which is just the way we like it!  And this couldn't be easier to make in a regular old food processor! Thanks so much!

A smooth and creamy homemade Sugar-free Nutella made with raw cacao powder and sweetened with stevia. With the natural oils of roasted hazelnuts and no added oil or sugar, this healthy Nutella makes the perfect low carb spread. Vegan too!

Healthy Homemade Sugar-free Nutella (Low-Carb & Vegan)

Hazelnuts (270 grams)

Tbsp Cacao Powder

¾ tsp Vanilla Extract

Stevia Sweetener (1 Tbsp sugar worth (Use your brand's Conversion Chart))

Preheat oven to 350°F.

Place hazelnuts on a large baking sheet and spread into a single layer.

Bake for about 10 minutes, shaking half way.

Wrap nuts in paper towels and rub vigorously to remove as many lose skins as possible - this makes it more creamy.

Let cool slightly until warm, 5-7 minutes.

Transfer to a food processor or high-speed blender and process until smooth and creamy, scraping down sides if necessary. Takes about 3-4 minutes

If mixture gets too hot, stop processing and allow to cool for a bit before continuing.

Add cacao powder, vanilla and stevia sweetener, and process again until combined.

This is a GREAT Nutella recipe! This recipe allowed me to taste the real-ness of the ingredients, without the guilt!

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The most viewed vegan nutella recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine