Vegan Nutella… Uhmm Chocolate Hazelnut Spread. :D

Craving for Nutella but hate the extra sugar?

Nutella is a famous household name. Just a mention of this brand would take you to a heavenly, hazelnutty, chocolatey bliss—unless you’re vegan or lactose intolerant. Fortunately you can make your own Nutella that’s completely vegan, dairy-free, gluten-free, soy-free, refined sugar-free, creamy, rich, and just as delicious as the real thing. Not to mention that it is a lot healthier than the real Nutella.

Okay, I should probably stop mentioning “Nutella”, but chocolate hazelnut spread is quite a mouthful. 😀

I won’t keep you long since I know you’re pretty excited to make this. Trust me; I was also very much eager to make this the first time.


• 400g (15 oz) raw unsalted and organic hazelnuts, skinned
• 100g (3½ oz) organic and vegan dark chocolate
• 2 tbsp refined organic coconut oil, melted
• 4 tbsp organic maple syrup and 2 tbsp organic coconut sugar
• 125ml (c.½ cup) plain organic hazelnut milk or water
• 1 organic vanilla bean, seeds only (note 2)
• ¼ tsp sea salt


1. First, heat your oven to 175C (350F).

2. Next, spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes.

3. Remove from the oven, and blitz them in a food processor or high-speed blender, until you have viscous and thick and creamy nut butter.

4. While the nuts are processing, break the chocolate into small pieces, and place into a heatproof bowl over a pan of hot water, with the coconut oil.

5. Once the nut butter is ready, throw in the melted chocolate and coconut oil, maple syrup, hazelnut milk, vanilla, and salt. Whiz for another couple of minutes, until everything is completely mixed together and smooth.

6. Transfer to a clean and preferably sterilized jar, and store at room temperature.

Spread it on top of toasts, breads, drizzle it over your vegan ice cream, or spread it over bananas and go, well, bananas!


Credits to our friends at Forkly! 🙂