Smooth and velvety vegan nutella made with 3 easy ingredients. Perfect as a spread, to use in smoothies, or just to eat with a spoon!
When I first thought about making a vegan Nutella recipe, I had it in mind to use roasted salted hazelnuts to make a hazelnut butter and then add chocolate – bingo!
I thought it was going to be SO easy.
But then.. roasted salted hazelnuts were not available anywhere! Only the raw variety.
So I had to roast them first. So basically…it was still super easy, just not quite as easy as I first thought.
But this turned out to be a good thing because you have to heat the hazelnuts anyway to loosen those skins because too many skins in the hazelnut butter wouldn’t be great for the texture.
How To Make Vegan Nutella
So you start off with roasting the hazelnuts.
Even if you get some hazelnuts that are blanched (no skins) then you still want to roast them. You get all that delicious roasted flavor, and it makes them so much easier to process into hazelnut butter.
When you roast them, the skins become wonderfully loose and easy to get off. You just roll the hazelnuts in your hands and the skins rub right off!
If there are still small bits of skin left on the nuts, this is fine, and won’t affect texture. It’s just that you don’t want all the skins in there. So definitely don’t get on a perfectionist kick while removing the skins, what doesn’t come off easily, can stay.
And then it’s just a case of processing those nuts in the food processor. They start off crumbly, and then gradually start to clump and form a sticky dough. If it sticks to the sides too much you can stop the processor and scrape down the sides.
Then process again and keep going until you have a smooth butter. Add in a bit of salt. Taste test until perfect.
Then you just add melted chocolate and process it in, and voilá, you have vegan Nutella!
Completely Smooth Vegan Nutella!
Now there is an optional extra step, which is to then place the Nutella into your blender and blend it until completely smooth.
My food processor works great, but there is always still a bit of texture to things. So if I want something completely smooth, then I’ll do a final blend in the blender. Your food processor might be better than mine in which case maybe you don’t need to do this.
When I made our coconut butter, it worked so great in the food processor but there was definitely texture there, so to get it completely smooth I blended it in the blender as well.
You might be wondering, why not just do the whole thing in a blender? Well…. you could…maybe, depending on your blender. But I still find it much easier to make nut butters in a food processor compared to a blender. So this is my preferred method.
How To Store Nutella
Keep it stored at room temperature (covered) and enjoy over the next couple of weeks.
It might even last longer but 2 weeks is maximum time for this to last in my house. Don’t keep it in the fridge as it gets very firm and is no longer easily spreadable or spoonable.
It is also freezer friendly if you’d like it to last longer, thaw it in the fridge and when thawed bring it up to room temperature again on the countertop.
More vegan chocolate desserts!
- Vegan Peanut Butter Cups
- Vegan Chocolate Brownies
- Vegan Chocolate Truffles
- Homemade Vegan Chocolate
- The Best Vegan Chocolate Cake
- Vegan Chocolate Avocado Mousse
- 2 and 1/2 cups Raw Hazelnuts (337g)
- 1/4 tsp Salt
- 7 ounces Vegan Chocolate (200g) Melted
- Preheat the oven to 350°F (180°C).
- Place the hazelnuts on a parchment lined baking tray in a single layer and roast for 12 minutes.
- Allow to cool for a few minutes and then roll them with your hands to remove the skins. The skins will come off easily, any parts that don't, just leave them on.
- Add the roasted hazelnuts to the food processor and process into a hazelnut butter. It will start off crumbly and then will gradually form into sticky clumps and then finally will go into a smooth butter. If it sticks to the sides too much, then stop the machine and scrape down the sides and then continue.
- Add the salt and process in. Taste test and add more salt if desired.
- Break up the chocolate and place into a microwave safe dish. Microwave in 30-second intervals, bringing it out to stir every 30-seconds, until completely melted.
- Add the melted chocolate to the hazelnut butter and process it in.
- At this point you should have a nutella that is still a little textured, as food processors often don't get things completely smooth. If this is the case, then transfer to your blender jug for the final step which is blending it completely smooth in the blender.
- Transfer to a container and let it gradually thicken at room temperature until it reaches a consistency similar to smooth peanut butter.
- Keep it stored at room temperature (covered) and enjoy over the next couple of weeks.
- You might find blanched hazelnuts, which are the ones that don't have skins on and these are fine to use, but you will still need to roast them for the perfect flavor here and also because they blend up and release their oils much easier when roasted.
- This recipe makes around 1 and 1/2 cups nutella.