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:
So delicious!! I made mine with almond butter!
Sounds great Jess! 🙂
so delicious!!!! and healthy