Breakfast Staple

A world without Nutella is a very sad one. At least for me anyway. As I moved to plant-based eating, I decided I needed to find a recipe for vegan Nutella. It is a creamy smooth chocolate hazelnut spread you can put on bread or pancakes or dip fruit into it usually has milk and processed sugar. A main part of plant-based eating is removing processed foods including sugar and grains.

Vegan Hazelnut Spread

After some searching, I found a recipe for vegan hazelnut spread. While it is only five ingredients, there is some work to take place. You’ll need raw unsalted hazelnuts, vanilla extract, sea salt, dairy-free dark chocolate or a cacao powder, and pure maple syrup. And a good blender or food processor to blend it all together.

There are some keys to making this yummy spread. One is to roast the hazelnuts. Even if you purchase roasted hazelnuts, re-roasting will warm the natural oils and loosen the skins. And a sturdy towel to remove as much of the skins as possible. That will make a creamy spread. Chocolate is another important element. Chose quality chocolate or cacao powder to make your spread. There will be a sticker shock when you purchase quality cacao powder. I use Trader Joe’s 72% Dark Chocolate bar.

In making this vegan Nutella, you can customize it to your taste. It is all natural without stabilizers so stirring is a must. It is perfect to put on homemade bread.

Vegan Nutella


  • - 3 cups raw unsalted hazelnuts
  • - 1 teaspoon pure vanilla extract or paste
  • - 1/4 to 1/2 teaspoon sea salt
  • - 2/3 cup dairy-free dark chocolate
  • - 1 or 2 tablespoons maple syrup


  • 1. Preheat the oven to 350F or 176C.
  • 2. Place hazelnuts on a baking sheet in a single layer. For raw, roast for 12-15 minutes. If already roasted then roast for 8-10 minutes.
  • 3. Remove tray from oven and cool slightly.
  • 4. Transfer hazelnuts to towel and roll the nuts around getting as much skins off as possible.
  • 5. Put the skinless hazelnuts in the food processor blending until a butter forms after 8-10 minutes.
  • 6. While the butter is blending, melt the chocolate in the microwave in 30 second increments.
  • 7. When the butter is creamy and smooth then add the vanilla and salt blending well.
  • 8. Based on taste, you can adjust the seasoning and add 1 or 2 tablespoon maple syrup.
  • 9. Transfer to a clean jar and store at room temperature. It will keep for 2-3 weeks.
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