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–+ servings
Homemade Nutella spread in a bowl.
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5 from 2 votes

Homemade Nutella

A delicious easy to make homemade vegan Nutella that you'll fall in love with!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert, Sauce
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 15 servings
Author: James Wythe
Cost: £4

Ingredients

  • 200 g hazelnuts
  • 3 tbsp cacao powder
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • pinch salt
  • ½ cup cold water

Instructions

  • Firstly place the hazelnuts on a baking tray and place in the oven at 180C for 10 mins. Allow the hazelnuts to cool down for 5-10 minutes.
  • Now add the hazelnuts to a food processor/blender and blend into tiny crumbs (the finer the better). I usually let mine blend for a 3-5 minutes.
  • Add the cacao, maple syrup, melted coconut oil, salt and blend for around 30 seconds. Finally add the water slowly whilst blending. This will help to make it thinner and more spreadable.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container for 5-7 days in the fridge.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Try this homemade vegan Nutella on top of or mixed into porridge or spread onto crepes or pancakes.
Tip 2: Make sure to blend the hazelnuts well for a smoother hazelnut chocolate spread.
Tip 3: Add the water slowly until it reaches the consistency you want. Depending on how you’d like to use it, you may want more or less water.

Nutrition

Calories: 116kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Fiber: 2g | Sugar: 4g