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Made with only half a dozen ingredients, and ready in half an hour, my vegan Nutella is really easy to make and healthier than its store-bought counterpart.

I guess I shouldn't say Nutella because it's the Ferrero brand name ... but 'Nutella vegan' rolling around is much easier than 'spreading vegan hazelnut chocolate'.

It also rolls ON the tongue better.
A little too good.
Am I right?
It's easy to make this Nutella... Ummm .... hazelnut chocolate spread - all you need is some raw hazelnut, maple syrup, a little coconut oil, vanilla pod (or vanilla extract/paste), a little salt, and some chocolate black. I prefer to use 65% solid cocoa but if you like the bitter taste of chocolate, don't hesitate to get 75% or even 80%. But I found that a very high percentage of cocoa solids had a tendency to make me sick to my stomach.

You don't want to know about the time I nommed the whole bar 100g 80% in half an hour.

The tail is terrible.
Really terrible.
And painful.

But hazelnut chocolate is really good. And even if you eat it, it won't make you sick to your stomach. Don't ask me how I know.


  • Sugar-free
  • Free from soy
  • Milk free
  • Refined sugar
  • Rich
  • Sweet
  • Chocolate
  • Soft
  • Easy to make
  • Very-more-ish

Spread it on bread or toast, place it on your favorite ice cream, on waffles, on pancakes (of course!), Or my personal favorite, on banana bread.


  • 400g (15 ounces) of uncooked, skinned raw hazelnuts
  • 100g (3½ ounces) dark chocolate (note 1)
  • 2 tablespoons of processed coconut oil, melted
  • 4 tbsp maple syrup
  • 125ml (c.½ cup) plain hazelnut milk
  • 1 vanilla bean, seeds only (note 2)
  • ¼ teaspoon of sea salt


  1. Preheat your oven to 175C (350F).
  2. Spread the hazelnuts in one layer onto a bread tray, and bake for 15 minutes.
  3. Remove from the oven, and put it in a food processor or high-speed blender. Blitz for about 10 minutes, until you have thick and soft peanut butter. (You may have to stop and scrape the sides of the bowl - or jug ​​- several times.)
  4. When the beans are being processed, break the chocolate into small pieces, and place it in a heat-resistant bowl on a pan filled with hot (not boiling) water, with coconut oil.
  5. After the peanut butter is ready, add the melted chocolate and coconut oil, maple syrup, hazelnut milk, vanilla, and salt. Blitz for a few more minutes, until everything is mixed into one and smooth.
  6. Transfer to a sterilized tube, and store at room temperature. Assuming it was that long, this vegan Nutella will last for about a month.
Inspired by yum some

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