Let’s be real—store-bought Nutella is basically crack in a jar. But have you seen the ingredients list lately? Yikes. If you’ve ever thought, “I wish I could faceplant into Nutella without all the dairy and questionable palm oil,” then grab your food processor and let’s get nutty! This vegan version will make you question why you ever settled for the commercial stuff.
Why This Recipe is Awesome
First off, this homemade vegan Nutella contains actual hazelnuts—shocking, I know! Unlike the store-bought version that’s basically sugar with hazelnut essence waving from a distance, this recipe gives you the real deal. Plus, you control the sugar content, which means you can pretend it’s healthy while eating it straight from the jar. No judgment here.
The best part? It takes about 15 minutes of actual work. The rest is just waiting around while stuff roasts, which totally counts as “me time.” And did I mention it makes your kitchen smell like a fancy European bakery? Your neighbors will be jealous.
Ingredients You’ll Need
• 2 cups raw hazelnuts (looking suspiciously innocent before we transform them)
• 3-4 tablespoons maple syrup or agave (depending how much of a sweet tooth you have)
• 2 tablespoons coconut oil (unrefined if you’re fancy, refined if you hate coconut flavor)
• 1/4 cup unsweetened cocoa powder (the good stuff—this isn’t the time to cheap out)
• 1/2 teaspoon vanilla extract (real vanilla, not that fake stuff that tastes like sunscreen)
• 1/4 teaspoon salt (to make the sweet stuff taste sweeter—science!)
• Splash of plant milk (almond, oat, whatever non-dairy liquid you worship)
Step-by-Step Instructions
1. Roast those nuts. Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10-12 minutes until they’re fragrant and the skins are cracking. They should look like they got a nice tan at the beach, not like they fell asleep in the sun.
2. Give them a spa treatment. Transfer the hot hazelnuts to a clean kitchen towel. Wrap them up and rub vigorously to remove those bitter skins. Think of it as an exfoliation session for nuts. Don’t worry if some stubborn skins remain—we’re going for progress, not perfection.
3. Blend into oblivion. Once cooled, throw those naked hazelnuts into your food processor. Process until they turn into nut butter, about 5-7 minutes. You’ll go through stages: coarse meal → clumpy mess → “is my food processor dying?” → smooth butter. Keep going through the scary noises.
4. Chocolate time! Add cocoa powder, coconut oil, maple syrup, vanilla, and salt. Blend again until smooth and creamy. If it’s too thick, add a splash of plant milk. Keep blending until it looks like something you’d want to bathe in.
5. Taste test. Dip a spoon in and try not to eat half the batch. Adjust sweetness or cocoa as needed. Remember, it will thicken slightly as it cools.
6. Jar it up. Transfer to a clean jar and store at room temperature for up to a week, or refrigerate for up to a month. As if it’ll last that long, LOL.
Common Mistakes to Avoid
Not roasting the nuts enough. Pale hazelnuts = bland Nutella. We want them toasty but not burnt. There’s a fine line between “heavenly roasted” and “I need to open all the windows.”
Getting impatient during blending. That moment when your food processor sounds like it’s possessed by demons? That’s normal. Don’t stop! Pushing through will get you to smooth town.
Being stingy with blending time. If your Nutella is grainy, you didn’t blend long enough. This isn’t the place for texture—we want silky smooth chocolate magic.
Expecting it to be identical to store-bought. This is better! More hazelnutty, less factory-made. Embrace the difference.
Alternatives & Substitutions
Sweetener swap: Not into maple syrup? Try agave, date syrup, or powdered sugar. Just keep tasting as you go. IMO, maple gives the best flavor profile.
Oil options: Coconut oil gives the best texture, but avocado oil works if you hate coconut. Just don’t use something strongly flavored like olive oil unless you want your Nutella tasting like an Italian salad.
Nut variations: Hazelnuts are traditional, but a mix of hazelnuts and almonds works beautifully for a slightly different flavor profile. All almonds? That’s just chocolate almond butter, which is delicious but definitely not Nutella.
Chocolate upgrade: Replace half the cocoa powder with melted dark chocolate for an even richer spread. Because more chocolate is always the answer.
FAQ (Frequently Asked Questions)
How long does this vegan Nutella last?
About a week at room temperature, a month in the fridge. But let’s be real—the real question is how long can you resist eating it all?
Will a blender work instead of a food processor?
Technically yes, but only if you have one of those fancy high-powered blenders that costs more than my monthly rent. Regular blenders might leave you with a chunky mess and possibly a broken appliance.
Why is my Nutella not as sweet as store-bought?
Because you’re not using 57 pounds of sugar per jar. Add more sweetener if you want, but maybe give your taste buds a chance to appreciate the actual hazelnut flavor?
My spread is too thick! What now?
Add more plant milk, a tablespoon at a time. Still too thick? A bit more coconut oil will get you there. Too runny? Probably too much liquid—refrigerate it to firm up.
Can I double the recipe?
Absolutely! Just make sure your food processor can handle the volume without having a mechanical breakdown. More Nutella is never a bad idea.
Is this healthier than regular Nutella?
It has real nuts, no dairy, and less sugar, so yes! Is it a vegetable? No. But you can totally eat it for breakfast and call it “artisanal hazelnut protein spread” if that helps.
Final Thoughts
There you have it—homemade vegan Nutella that’ll make you want to lick the jar clean when nobody’s watching. Or when they are watching. Own it! This stuff is liquid gold, except it’s brown and made of nuts.
The beauty of making your own Nutella is that you can adjust it to your taste. Like it darker? Add more cocoa. Sweeter? More maple syrup. Want to add a splash of espresso or a pinch of cinnamon? Go wild! It’s your kitchen and your chocolate dream.
Now go spread this on toast, drizzle it on fruit, swirl it into oatmeal, or just grab a spoon and have a moment. You’ve earned it for making it to the end of this recipe without immediately running to the kitchen. Although if you did stop reading halfway to make this, I completely understand.
