How to Make Easy Vegan Nutella

Pin10KShare325Tweet9ShareWhatsAppEmail10K Shares Jump to Recipe

Deliciously creamy and velvety, ready in 30 minutes, and made with just half a dozen ingredients, my easy vegan Nutella is quick to make, and far healthier than its shop-bought counterpart.

Vegan Nutella recipe

I suppose I shouldn’t say Nutella though, since it’s Ferrero’s brand name… but ‘vegan Nutella’ rolls off the tongue so much easier than ‘vegan chocolate hazelnut spread‘.

It also rolls ON the tongue rather well.
Rather too well.
Am I right?

Making vegan Nutella

It’s so easy to make this Nutel…. ummm…. chocolate hazelnut spread – all you need are raw hazelnuts, maple syrup, a little coconut oil, a vanilla pod (or vanilla extract / paste), a dash of salt, and some dark chocolate.

Which type of chocolate should I use?

I prefer to use 65% cocoa solids but if you like a more bitter chocolate taste, do feel free to go for 75% or even 80%. I find however, that really high percentages of cocoa solids have a tendency to give me tummy ache.

You don’t want to know about the time I nommed a whole 100g bar of 80% within half an hour.

The aftermath was horrible.
Truly horrible.
And painful.

This vegan Nutella however, is lovely. And even if you gorge yourself on it, it won’t give you tummy ache. Don’t ask me how I know. 😉

Melting the chocolate

By the way, if you are going to melt the chocolate in a microwave, do keep an eye on it. Don’t do as I did, and put it on for two minutes, and leave it while you do something else. Not only was the chocolate completely ruined, it stank out the entire apartment.


Help – my chocolate has seized!

If you’re going to add more maple syrup, you’ll need to add a little hot water because the more syrup you add, the more claggy the spread will become. If the chocolate does seize up, add boiling water, one teaspoon at a time, and whisk until smooth again.


  1. I would suggest using a chocolate that’s in the range of 50%-65% cocoa solids.
  2. Instead a vanilla bean, use 1 teaspoon vanilla paste or ½ teaspoon vanilla extract.
  3. If you can’t get skinned nuts, once you’ve roasted them, place onto a tea towel, and roll them around to remove the skins.
  4. If you’re happy to have a slight coconutty taste, use virgin coconut oil, otherwise use refined.
  5. If you’re going to add more maple syrup, you’ll need to add a little more milk because the more syrup you add, the more claggy the spread will become.
  6. Depending on your food processor or blender, getting to the nut butter stage may be a bit quicker or take a little longer. My Magimix food processor takes around 10 mins to make nut butter. My Vac 2 is much faster – around half the time.

This vegan Nutella is…

  • Gluten-free
  • Soy-free
  • Dairy-free
  • Refined sugar-free

Spread it on bread or toast, have it on top of your favourite ice cream, on waffles, on pancakes (of course!), or my personal favourite, on top of banana roti.

Or just eat it straight off a spoon.

Buon appetito!

Check out these chocolate recipes, too!

  • Nutella liqueur
  • Mozartkugeln
  • Perfect brownies
  • Fudgy brownies
  • Snickers bowl
  • Chocolate maple pudding
  • Foolproof choc chunk cookies
  • Salted caramel chocolate pots

Leave a Reply

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