The Best Healthy Vegan Nutella Recipe (Easy, Dairy-Free & Ready in 27 Minutes)

If you’re looking for a healthy vegan Nutella recipe that actually tastes rich, creamy, and chocolatey, this homemade version is one you’ll want to keep in your fridge all week. It’s made with simple pantry ingredients, naturally dairy-free, refined sugar-free, and packed with real roasted hazelnuts. I started making this recipe because I wanted something that tasted like the classic chocolate spread but without all the extra processed ingredients. Honestly, after making it a few times, I didn’t really miss the store-bought version at all.

Whether you spread it on toast, swirl it into oatmeal, blend it into smoothies, or dip fresh strawberries, this vegan chocolate hazelnut spread is a healthier treat that’s perfect for everyday snacking.

Why You’ll Love This Healthy Vegan Nutella Recipe

This homemade spread is full of rich roasted hazelnut flavor with deep cocoa notes and just enough natural sweetness.

Some reasons why it has become one of my favorite recipes:

• 100% vegan and dairy-free
• Naturally sweetened with maple syrup
• No refined sugar
• Gluten-free
• Easy to make in about 20 minutes
• Great for meal prep
• Kid-friendly and adult-approved
• Perfect for breakfast, snacks, or healthy desserts

How I Came Across This Recipe

A few years ago I was trying to cut back on processed foods but still wanted something sweet with my morning toast. Store-bought chocolate spreads tasted good, but after reading the ingredient labels I knew I could make something much better at home.

One weekend I roasted fresh hazelnuts, blended them with cocoa powder and maple syrup, and after a few little adjustments this recipe was born. The first batch wasn’t perfect because I rushed the blending part, but after giving the food processor more time it turned incredibly smooth. Now I honestly make a fresh jar almost every other week.

Healthy Vegan Nutella Recipe (Easy Homemade Chocolate Hazelnut Spread)

Recipe by Amazing RuthCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

145

kcal

Total time

27

minutes

Ingredients

• 2 cups roasted unsalted hazelnuts
  Use fresh roasted hazelnuts for the richest nutty flavor. If using raw hazelnuts, roast them first and rub off most of the skins with a kitchen towel.

• ¼ cup unsweetened cocoa powder
  Adds deep chocolate flavor without added sugar. Use high-quality natural or Dutch-process cocoa.

• ¼ cup pure maple syrup
  Naturally sweetens the spread while keeping it completely vegan. Honey can be substituted if you don’t need it to be vegan.

• 2 tablespoons melted coconut oil
  Makes the Nutella silky smooth and helps it spread easily after chilling.

• 1 teaspoon pure vanilla extract
  Enhances the chocolate flavor and adds a warm, homemade aroma.

• ¼ teaspoon fine sea salt
  Balances the sweetness and brings out the roasted hazelnut flavor.

• 2–4 tablespoons unsweetened almond milk
  Add gradually until the spread reaches your preferred creamy consistency.

• Optional Ingredients

• 1 tablespoon chia seeds (for extra fiber)

• 1 tablespoon ground flaxseed

• 1 teaspoon espresso powder (makes the chocolate flavor richer)

• Extra maple syrup for a sweeter spread

• Pinch of cinnamon for warmth

Directions

• Preheat your oven to 350°F (175°C) if using raw hazelnuts.
• Spread the hazelnuts evenly on a baking sheet and roast for 10–12 minutes until fragrant and lightly golden.
• Transfer the warm hazelnuts to a clean kitchen towel and rub them together to remove most of the loose skins. Don’t worry if a few skins remain.
• Place the roasted hazelnuts into a high-powered food processor.
• Blend for 5–8 minutes, stopping occasionally to scrape down the sides. The nuts will first become crumbly before turning into smooth hazelnut butter.
• Add the cocoa powder, maple syrup, melted coconut oil, vanilla extract, and sea salt.
• Blend again for about 2–3 minutes until everything is fully combined.
• Slowly pour in the almond milk, one tablespoon at a time, blending after each addition until smooth and creamy.
• Taste and adjust if needed. Add a little more maple syrup for sweetness or cocoa powder for a richer chocolate flavor.
• Continue blending for another minute until the spread is silky and glossy.
• Transfer the homemade Vegan Nutella into a clean glass jar with an airtight lid.
• Allow it to cool completely before refrigerating. The spread will thicken slightly as it chills.

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Notes

• Roasting the hazelnuts is the secret to authentic Nutella flavor.
• Warm hazelnuts blend much faster than cold ones.
• Use a powerful food processor for the smoothest texture.
• If the spread becomes too thick after refrigeration, let it sit at room temperature for 10 minutes before serving.
• Store in an airtight container in the refrigerator for up to 2 weeks.

Equipment

• Baking sheet
• Parchment paper (optional)
• High-powered food processor
• Rubber spatula
• Measuring cups and spoons
• Glass storage jar with lid
• Kitchen towel

Estimated Cost

Making one jar (about 16 servings) typically costs around $8 to $10, depending on where you shop. Buying hazelnuts in bulk from stores like Costco, Trader Joe’s, Walmart, or Whole Foods usually helps lower the cost.

That’s roughly 50 to 65 cents per serving, making it less expensive than many premium vegan chocolate spreads.

My Tips While Making It

I’ve learned that patience is really important when blending hazelnuts. Sometimes it feels like the mixture isn’t changing, but after another minute or two it suddenly becomes smooth and creamy.

Using warm hazelnuts also makes a huge difference because they release their natural oils much faster. I once tried making it with cold nuts, and it just wasn’t nearly as creamy.

Best Ways to Enjoy It

• Spread on whole grain toast
• Add to overnight oats
• Drizzle over pancakes
• Swirl into oatmeal
• Blend into protein smoothies
• Dip apple slices or bananas
• Spread on rice cakes
• Fill homemade crepes
• Mix into dairy-free yogurt
• Use as a healthy dessert topping

Best Time to Enjoy

This recipe is wonderful for breakfast, afternoon snacks, healthy desserts, or even a late-night chocolate craving.

Best Season

It’s delicious year-round, but I especially love making it during fall and winter when cozy breakfasts and warm baked treats are on the menu.

Perfect Mood

• Cozy mornings
• Weekend meal prep
• Chocolate cravings
• Healthy eating motivation
• Relaxing coffee breaks

Perfect Occasions

• Family breakfasts
• Holiday brunches
• School lunches
• Healthy snack boards
• Picnic baskets
• Meal prep Sundays
• Homemade food gifts

Frequently Asked Questions

Can I use another nut instead of hazelnuts?

Yes. Almonds or cashews work well, although the flavor won’t taste exactly like traditional Nutella.

Is this recipe completely dairy-free?

Yes. It contains no dairy, butter, or milk, making it perfect for a vegan lifestyle.

Do I need a high-powered blender?

A strong food processor works best because it blends the hazelnuts into smooth nut butter more easily.

How long does homemade vegan Nutella last?

Stored in an airtight container in the refrigerator, it stays fresh for up to two weeks.

Can I freeze it?

Yes. Freeze it in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before using.

Is this healthier than store-bought Nutella?

Generally yes. This version contains real hazelnuts, natural maple syrup, and no dairy or refined oils, making it a wholesome homemade alternative.

Can I make it without coconut oil?

Absolutely. The spread will be slightly less creamy but still delicious because the hazelnuts provide plenty of natural richness.