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Vegan nutella in a mason jar.
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5 from 1 vote

Chocolate Hazelnut Spread - Vegan Nutella

It's quick, easy, cheaper and just way better than any store-bought hazelnut spread. It's your own homemade vegan Nutella.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 292kcal
Cost $10/ 8€


  • 100 g hazelnuts peeled
  • 2 tbsp sugar
  • 75 g dark chocolate high quality, 70% or higher
  • ¼ tsp sea salt


  • Set the oven temperature to 190°C/375°F.
  • Toast the hazelnuts until a deep dark brown colour is formed. Approx. 8 minutes.
    Immediately transfer the toasted hazelnuts off the hot tray to a plate to cool. Add the salt while they are still hot.
    A plate of toasted hazelnuts
  • Heat up a small pan with high sides and fill ⅓ with water (make a double boiler).
    Chop the chocolate roughly and place it in a metal bowl.
    Heat the bowl of chocolate over the hot water to gently melt it. (Bain-marie)
  • Once the hazelnuts are toasted blitz them while they're still hot with the sugar in the food processor until a hazelnut butter is formed.
    Add the melted chocolate and continue to blend.
    The hazelnut butter in the food processor.
  • Store in a sealed mason jar at room temperature for up to 3 days.
    The finished vegan nutella.


Be careful when working with chocolate to not add any water as it can "seize".
Always wipe the bowl clean of any water before adding the chocolate to the bowl. 
Take care not to drip water into the chocolate when pulling the melted chocolate bowl off the boiling water.
Don't store this in the fridge as it will thicken up too much.


Calories: 292kcal | Carbohydrates: 19g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 304mg | Fiber: 4g | Sugar: 12g | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg
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