Make the ultimate easy vegan Nutella (chocolate spread) with just 4 ingredients in 5 minutes! It’s rich, creamy, and delicious – with no roasting, peeling, or blending hazelnuts required!
Why You’ll Love This Recipe
If you want your Nutella fix without the dairy, excess refined sugars, unsustainable palm oil, or heaps of effort, this vegan Nutella recipe is for you! Unlike many homemade Nutella recipes, mine uses store-bought hazelnut butter, making it the ultimate healthy Nutella hack with no roasting, peeling, endless blending, or mess.
This vegan chocolate spread recipe comes together with a handful of ingredients, just 2 steps, and under 5 minutes. Simply whisk and enjoy. It’s rich, chocolatey, packed with classic hazelnut flavor, and easy to customize with different nut butters, sweeteners (including sugar alternatives), flavorings, and mix-ins.
In no time, you’ll be dipping, drizzling, and spreading this decadent dairy-free Nutella onto everything from toasted gluten-free bread to waffles, protein pancakes and healthy banana bread.
The Ingredients
- Nut butter: It’s so easy to buy clean-label hazelnut spread these days that I nearly always use high-quality store-bought, smooth hazelnut butter, instead of homemade, for the most traditional Nutella flavor. However, peanut butter, almond butter, or nut-free sunflower seed butter also works for a healthy chocolate spread recipe.
- Sweetener: E.g, maple syrup, agave, date syrup, malt syrup. A sugar alternative, like powdered erythritol, also works for low-carb, sugar-free Keto Nutella. Flavor varies.
- Cocoa powder: Use high-quality cocoa powder for the best flavor. Dutch-process cocoa (used in Oreos) will work, too.
- Vanilla extract: (or vanilla bean paste) Use natural vanilla for the best flavor.
- Liquid: Water brings this healthy Nutella to the correct consistency. Plant-based milk also works.
- Salt: Just a pinch boosts the overall flavor of the vegan hazelnut spread.
Recipe Variations
- Melted chocolate: For a super-indulgent, richer, smoother spread.
- Espresso powder: (or instant coffee) Just a pinch boosts chocolate flavor. Add more for mocha flavor.
- Spices: Cinnamon, nutmeg, pumpkin pie spice, chai spice, chili/cayenne pepper, etc.
- Extracts: Maple extract or almond extract work well. I also love orange (plus orange zest) or peppermint extract, but you may prefer the mixture with a cashew butter base.
- For crunch: Add chopped toasted hazelnuts, mini chocolate chips, toasted shredded coconut, and/or cacao nibs.
- Protein powder: Add chocolate, hazelnut, or vanilla protein powder. Just note, the chocolate spread may be grainier.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Vegan Nutella
- Whisk all the ingredients in a bowl until completely smooth and creamy.
- Taste the chocolate hazelnut spread and adjust the sweetness and vanilla to taste. Enjoy!
For a thicker spread, add more nut butter or cocoa powder. For a thinner one, add more water/milk.
How to Use Homemade Vegan Nutella
Aside from eating it by the spoonful, there are endless ways to enjoy this vegan chocolate spread recipe:
- Spread (over toast, pastries like croissants, Chocolate Chip Banana Bread or Marbled Banana Bread, Marble Bundt Cake, or Banana Chocolate Chip Muffins)
- Drizzle (over Waffles, French toast, Crepes, Chocolate Crepes, and Banana Oat Pancakes. Also over smoothie bowls, yogurt bowls, or even a bowl of Vegan Chocolate Ice Cream)
- Stuff (Stuffed Pancakes, Chocolate Stuffed Cookies, Vegan Lava Cake, or filled cupcakes)
- Dip (for fresh fruit, pretzels, crackers like Lentil Crackers, and/or chopped waffles)
- Drink (combine with warmed milk for a quick, easy chocolate milkshake)
Storage Instructions
Refrigerate: Keep homemade vegan Nutella in a jar/airtight container for 1-2 weeks. It thickens when chilled, so stir well before using.
Freeze: I’m not a big fan of freezing homemade Nutella, as it can change the texture, though it will work. Freeze for up to 3 months in an ice cube tray. Thaw overnight in the refrigerator and stir vigorously before using.
FAQs
Can I make homemade Nutella without a blender or food processor?
Absolutely! By using store-bought hazelnut butter, you can simply whisk the ingredients in a bowl to enjoy a decadent vegan hazelnut spread in minutes.
Can I make this vegan Nutella recipe sugar-free?
Sure! Simply use a sugar-free sweetener, like powdered erythritol, xylitol, or monk fruit.
Why does this dairy-free Nutella recipe have a shorter shelf life?
Water (or milk) is used in this vegan chocolate spread recipe to achieve the correct consistency. However, it also makes it non-shelf-stable with earlier spoilage.
For a longer shelf life, replace the water with extra liquid sweetener, refined coconut oil, coconut butter, cocoa butter, or neutral oil like sunflower or avocado oil. Keep in mind, this increases fat and calories.
Can I make low-fat Nutella?
Try my recipe for homemade low-fat chocolate spread made using powdered peanut butter.
Top Recipe Tips
- For traditional Nutella flavor: Use good-quality hazelnut butter!
- If the hazelnut butter is thick: Microwave it for 20-30 seconds first.
- Sweeten to taste: You can even use a sugar alternative if preferred.
- Add liquid gradually: Until it reaches your preferred consistency. Note, more liquid reduces shelf life.
More Vegan Chocolate Recipes
- Creamy chocolate pudding cake
- Healthy chocolate mousse
- 2-ingredient chocolate peanut butter fudge
- How to make chocolate
- Healthy avocado chocolate pudding
- Chocolate banana bread
If you try this easy, healthy vegan Nutella recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Vegan Nutella
Video
Ingredients
- ¼ cup (70 g) nut butter of choice (see notes)
- 4 tbsp (80 g) maple syrup (see notes)
- 3 tbsp (18 g) cocoa powder unsweetened
- 2 tbsp water or plant-based milk
- 1 tsp vanilla extract
- 1 pinch of sea salt
- 1 dash of instant coffee optional
Instructions
- You can watch the video for visual instructions.Add all ingredients to a medium-sized bowl and stir with a whisk until the mixture is completely smooth and creamy.
- Taste it and add more maple syrup if you want it sweeter! Add more nut butter and cocoa powder for a thicker cream or more water for a thinner chocolate spread. Enjoy!
Notes
- For a similar taste to "Nutella", I would recommend using hazelnut butter, however, if you can't find it, then simply use creamy peanut butter or your favorite nut butter. Use sunflower seed butter for a nut-free version.
- Use your favorite liquid sweetener instead of maple syrup. Some examples are rice malt syrup, agave syrup, date syrup, etc. Or use powdered Erythritol for a sugar-free, low-carb Nutella. You might need to add a little more water to thin out the spread.
- You can melt dairy-free chocolate chips and add a few tablespoons for an ultra-rich and chocolatey spread!
- Add a tiny dash of instant coffee (or room temperature espresso liquid in place of the water) to enhance the chocolate flavor.
- If you prefer a low-fat spread, then check out this Recipe.
- Store in an airtight container in the fridge for up to a week.
- Read the blog post for serving suggestions, tips, and variations.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Did it with my homemade Pistachio butter and my coconut sugar caramel, also homemade, it’s wonderful. Thank you for sharing. 💚
That sounds absolutely delicious! 😍💚 Homemade pistachio butter and coconut sugar caramel must have taken this to a whole new level. 😊 I’m so glad you enjoyed it, and thank you for sharing your wonderful variation! 💛🥰
The nutella is amazing, thank you very much Ela for yet another lovely recipe! <3
Thank you so much, Sylwia! 😊 I’m really glad you like the Nutella. Thanks a lot for trying the recipe and for your lovely feedback! 💛
Perfect!!
Awesome! 🙂
Could you recommend a brand of hazelnut spread to buy?
Love this recipe, I always make extra!
I am so glad you like it, Michelle. 🙂
Can’t get enough of it! So tasty, so smooth. I used organic hazelnut butter, found it in a D&M store. Best “Nutella” of my life! Thanks!
So happy you like it! 🙂
It was I’m that good as I expected
My children love it, and so do I.
Hi Marti, I am so glad you like it! 🙂
Amazing recipe! My friends and family were impressed!
Happy to hear you like my recipe, Sami. 🙂
Which hazelnut butter do you use to get such a smooth consistency?
I often make my own. But when I can’t get hazelnuts I use any other nut butter like peanut butter (that’s what I used in the video). It still tastes delicious! 🙂
I just made it and LOVE it! I roasted hazelnuts and used it instead of a nut butter.
Can I use it as a filling for croissants and bake it? Is it gonna behave well in the oven?
Thank you so much for this recipe!
Hi Agata, yes, you should be able to bake it. 🙂
This is THE best thing I’ve ever tasted!! I use it as frosting on brownies and cakes. I make it with peanut butter. Thanks for the AMAZING recipe!
You are very welcome, Diane! 🙂
This is so easy to make and so delicious. I used peanut butter, then filled crepes with some of this spread and some bananas. So decadent and yummy! Thanks!
Happy you loved it, Colleen! Thanks for your great feedback. 🙂
I used smooth peanut butter. So simple, yet so good!!!
Thank you for another great recipe 🙂
You are very welcome, Brook! So happy you liked it. 🙂
Hey, Michaela! What a lovely recipe, everyone at my place went crazy about it, thanks a bunch! I’d like to ask if it can be placed in the freezer to be consumed like ice cream with a scoop; will it freeze correctly?
Hi Foulla, I am so glad everyone loved it! That’s a good question about consuming it like ice cream, however, I never tried that, so not sure how it will turn out.
But I think it could work just fine. 🙂
So good!! I have to make mini batches so I don’t sit there and eat it! I used Justin’s Hazelnut spread!
Big hit at our house. We have eliminated many allergens and this gave us all the Nutella feels. Our favorite is on rice cakes with fresh raspberries on top. Delish! Thank you for the recipe.
You are very welcome, Jazmin! So happy it turned out delicious. 🙂
It’s so good!! i use peanut butter and i put it on whole wheat pancakes. a new favorite<3 thanks!
So glad you love it, Annie! Thanks for sharing your favorite combo. 🙂
Hi
Can this be frozen ? If I want to use it in the center of cookies ?
I never tried it, but I think it should be fine. However, I also have a recipe for Chocolate Stuffed Cookies 🙂
will it thicken up in refrigerator? if it does can i place container in luke warm water to bring it back to room temprature c9nsistency?
It will slightly thicken. And yes, that is possible.
Hi ! The recipe is delicious and so easy to make. Thanks a lot ! I made it twice already: once with crunchy peanut butter and yesterday with half peanut butter / half tahini. The unsweetened cocoa powder I used yesterday wasn’t very strong so I added 5 tbsp in total.
I will definitely make the recipe again 🙂 !
That sounds great with tahini! Thanks for your feedback, Alia. 🙂
I made it with cashew butter was so delicious and super easy to make x
Fantastic! I am so glad you liked it, Ravita. 🙂
Oh my wonderful!!! Hopped right up & whipped up this yummy treat in just minutes. All ingredients were waiting in the pantry. Kiddo had on his toast this morning. We gave up Nutella years ago due to palm oil (due to possible unsustainable resource) & he was so surprised at breakfast! Thanks for such amazing recipes!
You are very welcome Melissa! I am so glad you and your kid enjoyed it. 🙂