Homemade Vegan Nutella (Healthy)
A rich, chocolatey and creamy healthy Homemade Vegan Nutella spread with 3 ingredients. This spread is easy to make in less than 10 minutes and tastes just like your favourite chocolate spread without the sugar.
Who doesn’t love chocolate spread? There is something so nostalgic about a jar of chocolate spread. It’s sticky, sweet, smooth and so chocolatey and you can spread it onto just about anything. The same goes for this homemade Nutella, you can use it in baking or for breakfasts and anything else your heart desires. This homemade version is made with just a few ingredients, contains no sugars and no additives.
Why will I love this?
This chocolate spread is really delicious, it is:
- Rich, chocolatey and silky smooth
- Creamy, indulgent and wholesome
- Made with good-for-you ingredients
- Only requires 3 basic ingredients
- Sugar-free or an option to add sugar for a sweeter spread
- Easy to make in less than 10 minutes
- Cheaper, easier and healthier than the traditional spread
- Versatile and great to make an edible gift
If you already love this sound of this chocolate spread then skip ahead to the recipe card. Or, let’s discuss the recipe in more detail.
What ingredients do I need?
This chocolate spread requires:
- Hazelnuts: the key to a really good Nutella spread are hazelnuts. Ideally, use ones with the skin-off first as then you can skip the rubbing of the skin step, or roast them with the skins and then rub them off. Roasting the nuts first is really important for flavour and a better texture.
- Cocoa powder: this is for richness and the chocolatey flavour. I use the Divine cocoa powder but I can imagine cacao powder will also be great.
- Olive oil: I love the richness of olive oil and you can either use a light or darker olive oil. I do not recommend swapping this for coconut oil or butter, for example, as both of them will change the texture of the chocolate spread. This helps for a silky-smooth texture.
- Vanilla essence: this is optional for flavour.
- Coconut sugar: if you want a sweet (not as sweet as the original) spread, add the coconut sugar with the vanilla and salt. But, if making it without the sugar, this will be a rich cocoa and hazelnut spread that is less sweet (it has no sugar in). The important step is to blitz the coconut sugar to a fine powder so it blends more smoothly. You can swap this for powdered icing sugar, if you prefer. Do not be tempted to swap this for dates or maple syrup as this will ruin the consistency.
- Salt: this is also optional but helps to enhance the flavours.
How do I make this Nutella?
This is easy to make in a few steps:
- Roast the hazelnuts for 10 minutes: until fragrant and golden.
- If needed, rub off the skins: and allow to cool fully.
- Add the cooled roasted hazelnuts to a high-powered blender and process: until really smooth. In my Vitamix this takes 1 minute but can take up to 5 minutes and check the machine is not over-heating.
- Add in the cocoa powder, sugar (if using), olive oil, vanilla and salt: and blend again until fully incorporated.
- Pour into a glass jar and serve: straight away or keep for 2-4 weeks.
How long will this last?
This will keep for 2-4 weeks in a sealed jar at room temperature.
Is this gluten-free and nut-free?
This chocolate spread is gluten-free but sadly is not nut-free. If you want to try this with sunflower seeds then follow the same method as for the hazelnuts although the overall taste will be different.
How can I use this chocolate spread?
You can use this homemade Nutella in any number of ways (and use it exactly like you’d use shop-bought Nutella):
- Spread onto toast like my Gluten-Free Vegan Buckwheat Bread
- Sandwich a layer in a cake like for my Mini Malteser Chocolate Fudge Cake
- Roll it up into a Chocolate Cinnamon Star Bread
- Pipe it into the middle of Chocolate Hazelnut Dipped Cupcakes
- Spoon it straight from the jar
- Spread onto my Giant Chocolate Chip Cookie (as shown here)
- Add a spoon to your Hot Chocolates
What else can I make?
If you are looking for other wholesome chocolate recipes:
- Chocolate Filled Peanut Butter Cookie Sandwiches
- Chocolate Raspberry Ganache Tart
- Chocolate Orange Blended Oats
- Chocolate Salted Caramel Blondies
- Double Chocolate Tahini Fudge Bars
Homemade Vegan Nutella (Healthy)
A rich, chocolatey and creamy healthy Homemade Vegan Nutella spread with 3 ingredients. This spread is easy to make in less than 10 minutes and tastes just like your favourite chocolate spread without the sugar.
Ingredients
- 400g hazelnuts, skin off or on
- 40g cocoa powder
- 1 ½ tbsp olive oil
- 1 tsp vanilla essence
- A pinch of salt
- 40g coconut sugar, optional (omit for an intense cocoa hazelnut butter)
Instructions
- Preheat the oven to 180Fan/200ºC and add the hazelnuts to a large tray. Bake for 10 minutes, tossing halfway through. If you are using hazelnuts with the skin on, now transfer the warm nuts to a cloth and vigorously rub and remove the skins. Allow the nuts to cool fully. If using sugar, add the sugar to a food processor and blend to a fine powder consistency.
- For the Nutella: add the nuts to a food processor and blend until really smooth, scraping down the sides as necessary. Depending on the power of your machine, this may take 1-5 minutes.
- To make it chocolatey: now add in the sugar, if using, the cocoa powder, olive oil, vanilla and salt. Blend again until fully incorporated.
- To serve: enjoy like you’d use regular chocolate spread for example on toast, pancakes or from the jar. Allow to cool and keep in a sealed jar for 2-4 weeks.
Notes
Do not add maple syrup or plant-based milk at all to thin the chocolate spread as this will ruin the texture.
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I look forward to hearing what you think of this Homemade Vegan Nutella so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With Nutella love x
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