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    Home » Recipes » Featured Recipes

    Vegan Nutella Recipe (2 Ingredients)

    Publish Date Feb 20, 2021 · Updated: Sep 7, 2022 by Yasmin

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    I've always been a HUGE Nutella fan. My preferred way of eating it was usually straight out of the jar with a spoon (...because how else do you eat it???).
    When I went vegan, Nutella binging was out of the question, so I started making my own instead. Admittedly, at that time, that version of it contained quite a lot of added sugar. But as my diet changed to a healthier one, so did this recipe.

    A jar of the chocolate hazelnut spread (nutella) with a spoon in it.
    A jar of our delicious Vegan Nutella.
    Jump to:
    • What You'll Need
    • How to Make it
    • Process photos of Blending the Nuts
    • Storage
    • Recipe Tip
    • Serving Suggestions
    • FAQ's
    • Other Spreads
    • Recipe
    • Comments

    What You'll Need

    Ingredients

    Overhead view of vegan nutella ingredients.
    Vegan Nutella ingredients.
    • Hazelnuts - The wider a variety of nuts we eat, the better. Children benefits greatly from nuts & seeds due to their high healthy fat content. And due to their rapid development, we need to ensure they get an adequate amount of the good fats. They are good sources of plant protein & are rich in Phytochemicals and antioxidants. Hazelnuts in particular are loaded with Vitamin E, Copper and Manganese, Vitamin B6, Magnesium and Thiamin.
      You can get Hazelnuts in most Supermarkets, Health Food Stores, or you can buy in bulk online (depending on your use, this is the most cost friendly option).
    • Dark Chocolate - To get more bang in your bar, reach for dark Chocolate with a cocoa percentage of 70% or higher. (More cocoa equals more Flavonoids - Phytochemicals in nearly all plant-based foods that have anti-inflammatory and antioxidant powers). Chocolate, cocoa, or cacao should appear first on the ingredient list, which means there’s the most of it by weight. If sugar is first on the list or you see words you can’t pronounce, steer clear, or you’ll likely be pumping yourself full of empty calories and fillers, which negate all the good stuff.

    Equipment

    • High Speed Blender (such as a Vitamix - what we use, a Ninja, or Magimix)
    • Saucepan
    • Glass bowl (such as Pyrex)
    • Roasting Tray
    • Baking Paper

    How to Make it

    A lined baking tray of hazelnuts, pictured from above. before and after roasting.
    Roasted Hazelnuts, before and after.
    • Spread the Hazelnuts on to a baking tray and place in a pre-heated oven at 180c for 12 to 15 minutes, until the skins begin to darken and start to crack (right).
    • Leave to cool completely.
    The roasted hazelnuts being rubbed in a tea towel to remove the skins.
    Rubbing the skins off of the Roasted Hazelnuts using a tea-towel.
    • Transfer the cooled roasted Hazelnuts in to a tea towel.
    • Gather up the edges of the tea towel to completely encase them.
    • Then rub the outside of the tea towel with your hands in order to rub all the Hazelnuts together. (This will remove the skins from the Hazelnuts with the least amount of effort on your part).
    • You want to remove most of the skin, but don't worry about it being 100% perfect.

    Process photos of Blending the Nuts

    • Once the skins are mostly removed, separate the nuts from the skins and transfer the nuts to a high speed blender.
    • Set the blender on a low-medium speed (3-5 on a Vitamix) and blend the Hazelnuts until smooth. Intermittently stop the blender to scrape down the sides as needed - the nuts will build up around the outside of the blender away from the blades (see photo 3).
    Side by side phots. On the left, looking down into a Vitamix jug full of hazelnuts. On the right, after they have been blitzed for a short time.
    Blending the Roasted Hazelnuts steps 1 & 2.
    Third and fourth stage pictures of the blending of the hazelnuts to make the nutella. The hazelnuts are approaching nut butter consistency.
    Blending the Roasted Hazelnuts steps 3 & 4.
    fifth and sixth stage pictures of the blending of the hazelnuts to make the nutella. in the photo on the right, the melted chocolate has been added and is in a puddle in the centre.
    Blending the Roasted Hazelnuts steps 5 & 6.
    Two side by side pictures, taken from above, of the blender jug. On the left the jug full of nut butter with chocolate swirled through it. On the right the finished vegan nutella.
    Blending the Roasted Hazelnuts steps 7 & 8.

    Storage

    This is best stored at room temperature, in an airtight container for up to 4 weeks. There is no need to refrigerate. If you do pop this in the fridge though, it will firm up because of the Chocolate, so just bear this in mind.

    Recipe Tip

    If you prefer a sweeter Nutella, you can add a tablespoon of Powdered Xylitol (a teeth friendly sweetener). Alternatively you can use a small amount of a liquid sweetener such as Maple Syrup or Agave. Just bear in mind that using liquid sweeteners with nut butters causes them to stiffen up, so use sparingly. I recommend adding a teaspoon at a time and tasting at each stage. 

    Serving Suggestions

    Vegan nutella on toast with sliced banana.
    Served on Toast, with sliced Banana.

    My family and I love this on a slice of toast (or two or three), topped with sliced banana and hemp seeds.
    Another personal favourite of mine is to spoon it over porridge, and top it with fresh strawberries, with a drizzle of maple syrup and some mixed seeds.

    One of my toddlers favourite way to enjoy this is to have it spread on halved Medjool dates and topped with Hemp Seeds. He also likes dipping fresh fruit in to a little bowl of this (like a fondue). He's a big fan. We also like to do this with our Chocolate Orange Spread as well.

    For more healthy snack ideas for kids take a look at what my vegan toddler eats in a week our Toddler Recipes.

    FAQ's

    How long does homemade Nutella keep for?

    If stored in an airtight container, at room temperature, this will keep for 3-4 weeks. Although ours never lasts anywhere near that long!

    If I want to make homemade Nutella sweeter, what would you suggest using?

    Either a powdered sweetener, such as Xylitol, or a liquid, such as Maple Syrup or Agave. It's worth noting that if you add a liquid sweetener it will thicken the nut butter, so use sparingly.

    Other Spreads

    Here are a few of our other delicious spreads you might like to try.

    Recipe

    Two slices of toast, spread with Nutella and topped with sliced Banana.

    Vegan Nutella Recipe

    A simple but Delicious Chocolate Hazelnut Spread that takes just two ingredients and has considerably less sugar than its famous counterpart.
    5 from 2 votes
    Print Pin Rate
    Course: Nut Butter
    Cuisine: Chocolate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 20 servings
    Calories: 156kcal
    Author: Yasmin

    Equipment

    • High speed blender such as a Vitamix or Magimix
    • Saucepan
    •  Glass bowl (such as Pyrex)

    Ingredients

    • 400 g Raw unsalted, Hazelnuts
    • 100 g of Dairy free Dark Chocolate
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Spread the Hazelnuts on to a baking tray and place in a pre-heated oven at 180c for 12 to 15 minutes, until the skins begin to darken and start to crack.
      400 g Raw
    • Remove from the oven and leave to cool on the tray for 5 minutes.
    • Transfer the roasted Hazelnuts in to a tea towel, gather up the edges of the tea towel and rub the Hazelnuts to remove the skins. You want to remove most of the skin, but don't worry about it being perfect.
    • Once the skins are mostly removed, separate the nuts from the skins and transfer the nuts to a high speed blender.
    • Set the blender on a low-medium speed (3-5 on a Vitamix) and blend the Hazelnuts until smooth. Scraping down the sides as needed. 
    • Once the nut butter is smooth, set aside the blender and melt your chocolate in a Glass bowl over a saucepan of boiling water.
      100 g of Dairy free Dark Chocolate
    • Once the chocolate is completely melted, add the chocolate to the nut butter and turn the blender back on at a low speed (Vitamix level 3) until fully combined.

    Notes

    If you prefer a sweeter Nutella, you can add a tablespoon of Powdered Xylitol (a teeth friendly sweetener). Alternatively you can use a small amount of a liquid sweetener such as Maple Syrup or Agave. Just bear in mind that using liquid sweeteners with nut butters causes them to stiffen up, so use sparingly. I recommend adding a teaspoon at a time and tasting at each stage. 
     

    Nutrition

    Calories: 156kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 172mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 1mg | Vitamin E: 3mg | Vitamin K: 3µg | Calcium: 26mg | Copper: 1mg | Folate: 23µg | Iron: 2mg | Manganese: 1mg | Magnesium: 44mg | Phosphorus: 73mg | Selenium: 1µg | Zinc: 1mg

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    Reader Interactions

    Comments

    1. John

      March 17, 2021 at 9:41 pm

      5 stars
      Absolutely love this ! I can’t believe I hadn’t thought of doing something like this sooner. Thank you for sharing such a simple and delicious recipe. X

      Reply

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    Welcome to my blog Raising on Plants!
    I'm Mummy to 3
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    If you’re a fan of cooking, baking and eating some healthy-ish food – you came to the right place.
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