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    You are here: Home / Breakfast / Vegan Chocolate Hazelnut Butter (Vegan Nutella!)

    LAST UPDATED: August 2, 2021 • FIRST PUBLISHED: February 5, 2021

    Vegan Chocolate Hazelnut Butter (Vegan Nutella!)

    Jump to Recipe Print Recipe
    Vegan Nutella

    Make your own vegan Nutella! This vegan chocolate hazelnut butter is super easy to whip up. Watch out, because it's seriously addictive!

    Jar of Vegan Nutella on a Wooden Surface with a Spreader on Top

    I might be bursting a few bubbles with this announcement: Nutella is not vegan. Womp womp womp.

    Unfortunately, Nutella is made with milk. But that doesn't mean you can't enjoy some homemade vegan chocolate hazelnut butter. It's actually pretty easy to make.

    Jump to:
    • What You'll Need
    • How to Make Vegan Nutella
    • Vegan Nutella Tips & FAQ
    • More Vegan Chocolate Recipes
    • Vegan Nutella

    What You'll Need

    Side View of a Jar of Vegan Nutella with Spreader Perched on Top
    • Hazelnuts. Be sure to use hazelnuts that are roasted and peeled.
    • Cocoa powder. Make sure it's unsweetened.
    • Maple syrup. Agave works too.
    • Vanilla extract.
    • Salt.
    • Non-dairy milk. Anything unsweetened and unflavored will work. I used Almond Breeze.

    Using roasted and peeled hazelnuts is key! Roasted hazelnuts have the best flavor, and peeled hazelnuts lack skins that could get in the way of your silky smooth hazelnut butter.

    I was able to find roasted and peeled hazelnuts pretty easily online. If you can't, use this tutorial to roast and peel them yourself. (But be warned: it's a bit of work!)

    How to Make Vegan Nutella

    Grab a food processor and fit it with the s-blade. Now add your hazelnuts. We're going to blend them first.

    Hazelnuts in a Food Processor Bowl

    Let the machine run for a few minutes, stopping to scrape down the sides every so often. You don't need to get the mixture perfectly smooth at this point — in fact, you probably wont be able to do so until you've added the rest of your ingredients.

    Food Processor Bowl Filled with Paste Made of Blended Hazelnuts

    The blending time will vary depending on how powerful your machine is. Most food processors will take a few minutes, at least.

    Tip: Let your machine rest a bit every couple of minutes, especially if it's not super powerful. You don't want to burn up the motor!

    Once your nuts are blended to a paste, add cocoa, maple syrup, vanilla and salt. Start the machine again.

    Blended Hazelnuts in a Food Processor Bowl with Cocoa Powder, Maple Syrup, Vanilla and Salt

    Let it go for a bit, and start drizzling in non-dairy milk. Continue blending until the mixture is pretty smooth, drizzling in as much milk as you need (I used ⅓ cup).

    Vegan Nutella in a Food Processor Bowl After Blending

    Depending on your blending device, the mixture may not get perfectly smooth.

    I'm using a mid-grade Cuisinart, and as you can see, it's got a little bit of texture, which I actually enjoy! The only way to get your vegan Nutella completely smooth is to use a high-powered device.

    Once you're happy with the consistency of your hazelnut butter, taste it. You can add some more maple syrup if you'd like it a bit sweeter.

    Eat your vegan Nutella on fresh fruit, spread it on pancakes, or dig in with a spoon!

    Hand Dipping a Strawberry into a Jar of Vegan Nutella

    Vegan Nutella Tips & FAQ

    • Do the hazelnuts absolutely need to be roasted and peeled? Yup! This is key to getting the flavor and texture right. If you can't find them, just roast and peel them yourself.
    • Is this recipe gluten-free? It sure is!
    • Storage & shelf life: Homemade vegan hazelnut butter will keep in a sealed container at room temperature for about 2 days, in the fridge for about 2 weeks, or in the freezer for about 3 months.
    • This recipe makes a big batch! You'll get about 2 cups. I don't recommend scaling down the batch size unless you have a very small blending device.
    • Serving ideas! I love snacking on this stuff on strawberries and pretzels. It's also excellent for breakfast on toast, pancakes, waffles, or French toast. And yes, sometimes I just eat it by the spoonful.

    More Vegan Chocolate Recipes

    • Vegan Chocolate Cake
    • Vegan Chocolate Banana Bread
    • Vegan Hot Chocolate
    • Vegan Chocolate Buttercream Frosting
    • Vegan Chocolate Cheesecake

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!​​​​​​​​​​​​​​​​​​​​​

    Jar of Vegan Nutella on a Wooden Surface with a Spreader on Top
    4.34 from 3 votes
    Print

    Vegan Nutella

    Make your own vegan Nutella! This vegan chocolate hazelnut spread is super easy to whip up. Watch out, because it's seriously addictive!

    Course Breakfast, Dessert, Snack
    Cuisine American, Italian
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 16
    Calories 130 kcal
    Author Alissa Saenz

    Ingredients

    • 2 cups roasted and peeled hazelnuts*
    • ½ cup unsweetened cocoa powder
    • ⅓ cup maple syrup (or to taste)
    • 2 teaspoons vanilla extract
    • ½ teaspoon salt
    • ⅓ cup unflavored non-dairy milk (or as needed)
    US Customary - Metric

    Instructions

    1. Place the hazelnuts into the bowl of a food processor fitted with an s-blade. Blend them to a thick paste, stopping to scrape down the sides of the bowl as needed.

    2. Add the cocoa powder, maple syrup, vanilla and salt.

    3. Begin blending the ingredients again. Slowly drizzle in non-dairy milk as needed.

    4. Blend the mixture until smooth, which can take a few minutes, adding add as much milk as you need to reach your desired consistency. Turn the machine off and let it rest a bit every few minutes as needed to avoid overheating.

    5. Taste-test the mixture and add extra maple syrup or salt if desired.

    6. Serve.

    Recipe Notes

    *If you can't find hazelnuts that are roasted and peeled, you can roast and peel them yourself using this method.

    Nutrition Facts
    Vegan Nutella
    Amount Per Serving (2 tablespoons)
    Calories 130 Calories from Fat 89
    % Daily Value*
    Fat 9.9g15%
    Saturated Fat 1g5%
    Sodium 78mg3%
    Potassium 82mg2%
    Carbohydrates 8.5g3%
    Fiber 1.8g7%
    Sugar 4.5g5%
    Protein 3g6%
    Calcium 37mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    « 20 Delicious Vegan Pasta Recipes (with a Video!)
    How to Make Almond Milk (Recipe & Video!) »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. NAtalie says

      April 27, 2018 at 3:36 pm

      3 stars
      It has the consistency of fudge

      Reply
    2. Julian says

      July 30, 2018 at 2:56 pm

      What's the yield for this recipe?

      Reply
      • Alissa Saenz says

        August 03, 2018 at 3:52 pm

        It makes about 1 cup.

        Reply
    3. Amanda DeBoer says

      July 10, 2020 at 8:52 pm

      5 stars
      It's perfect! I used half cocoa powder and half dark cocoa powder because I like dark chocolate.

      Reply
    4. Stacey Dale says

      February 09, 2021 at 10:37 am

      5 stars
      How should I store this? Will it harden too much in the fridge?

      Reply
      • Alissa Saenz says

        February 10, 2021 at 7:49 pm

        I recommend storing it in the fridge, though it will harden. It should be good for a couple of weeks if you do refrigerate it. I usually soften mine up by placing the jar in a warm water bath.

        Reply
    5. Sara says

      February 17, 2021 at 4:27 pm

      Mmmh, your pictures make me swoon - and want to grab a spoon! I've made chocolate hazelnut butter before but using coconut sugar instead of maple syrup because my sister tried that and it unfortunately turned into a thick and crumbly paste. Using sugar instead also makes it shelf-stable for a looong time, just having to stir in the oil again from time to time.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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