Vegan Nutella

One of the foods I missed the most when I first became vegan was Nutella. But then I realized how EASY it was to make vegan homemade Nutella—no dairy needed! This recipe is super simple to make and will become your newest chocolatey addiction!

 

Vegan Nutella

Vegan, Gluten-Free, Paleo

Ingredients

  • 8 ounces hazelnuts

  • 2 ounces 70% dark chocolate, melted

  • 1/2 teaspoon pure vanilla extract

  • 1 tablespoon refined coconut oil, melted

  • 1/4 cup almond milk or other nondairy milk

  • 1 1/2 tablespoons pure maple syrup

Directions

  1. Preheat the oven to 350°F/176° C.

  2. Place the hazelnuts on a rimmed baking sheet in a single layer in the oven and roast for 10 to 12 minutes, or until lightly golden and the skins are blistered.

  3. Wrap the roasted hazelnuts in a thin kitchen towel and steam for 1 minute. Then vigorously rub the nuts inside the towel to remove loose skins. You won’t be able to remove all of the skins, which is fine. Allow the nuts to cool slightly.

  4. Place the roasted hazelnuts in a high-powered food processor and blend for 7-10 minutes, or until you have a thick nut butter texture.

  5. Add the remaining ingredients and blend until well incorporated and you have a creamy, smooth paste.

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

8 comments on Vegan Nutella

  1. Lena

    That recipe sounds great. How long does it keep? Must I keep it in the fridge or is the pantry ok?

  2. Tine

    Hi, I never liked Nutella bc for some reason I don’t like the combination of chocolate and hazelnuts. Do you think I could substitute the hazelnuts for other nuts? If so, which would you recommend? Thanks 😊

  3. Elvi

    Hi, I made this recipe. I melted the coconut oil with the chocolate. Is that ok? Or should I have incorporated the each ingredients directly to the processor? The colour of my Nutella did not come exactly like your picture. Mine looks more like a ganache. What did I do wrong?

    1. Michele

      There’s always a chance when you add liquids to nut butters that the oil will start separating, especially at high speed, which is why it has that ganache like texture — keep mixing and it will become an indedible oily ball. To avoid that with nutella recipes, I mix all the other ingredients together in a separate container — here adding them to the melted chocolate in the saucepan– and then mix that in to the nut butter by hand.

  4. Audrey DiFilippo

    Hi! Can you blend with a Vitamix?

    1. Nisha Vora

      Yes, definitely :)

  5. Gaby

    Hi! This looks great! Could I substitute the hazelnuts with hazelnut butter? If so what would the quantity be? Thanks

    1. Nisha Vora

      Thanks Gaby! Yes, you can do that. 8 ounces of hazelnuts is approximately 1 cup of hazelnut butter.

Development Alchemy + Aim