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+ servings
slice of crusty bread with homemade vegan nutella spread on a plate.

Vegan Nutella

Creamy homemade vegan nutella recipe with just 7 ingredients. Comes together in a few easy steps, eggless and dairy-free with a refined sugar-free option. 
Course Snack
Cuisine French
Diet Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 50 makes 2 x 400ml jars - you can half the recipe to make one jar
Calories 61kcal



  • If making your own hazelnut butter, see the recipe notes at the end of the recipe card.
  • Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
  • Add the hazelnut butter, coconut milk, maple syrup, cocoa powder, vanilla extract, and salt to a high-speed blender or food processor and blend for a couple of minutes until smooth and creamy.
  • Add the melted chocolate to the blender and blend again for a few minutes until you have a thick and creamy spread.
  • Transfer the chocolate spread to airtight jars or a container and refrigerate for a couple of hours before serving for a thick spread consistency. Alternatively, you can serve it immediately at room temperature for a creamy spread.

Storage instructions

  • Store your homemade nutella in an airtight jar or container in the refrigerator. It will keep well in the fridge for a week or so, and at room temperature for 3 days. For the best consistency and to lengthen the shelf life of your vegan chocolate spread, I recommend storing it in the fridge and taking it out to sit at room temperature for about an hour before serving.



  • Chilled coconut milk: Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the can. This recipe will use between 1-2 x 400ml cans of coconut milk, depending on which brand you use as they all yield varying amounts of cream.
  • How to make hazelnut butter Roast 1 cup of hazelnuts at 175ºC for 10 minutes. Place the hazelnuts on a clean towel and rub them vigorously until the skins fall off. Add the skinless hazelnuts to a food processor or high-speed blender until they form a smooth butter consistency. This will take anywhere between 10-15 minutes depending on your equipment. Frequently scrape down the edges of the jug using a spatula in between blends.


Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg