Confession: This one time, in college, I ate a half jar of Nutella…in one evening…after dinner…on Ritz crackers.
Oh, don’t act like I’m the only one with no self-control.
This recipe is a reader request! I’m smitten with nut butters and shocked I haven’t attempted one with hazelnuts yet. Things had to change.
This recipe is simple requiring just 4 ingredients and 30 minutes start to finish.
It’s also delicious, vegan, gluten-free, and ridiculously close to the real thing. Win-win!
It all starts with the hazelnuts, roasted to warm up the natural oils and loosen the skins. Then blendy blend!
It all happens so fast.
The nuts turn into butter and then you add the melted chocolate and give it a whirl and WHOA – you have homemade Nutella on your hands!
The only thing left to do is figure out what to put it on…
The options…oh, the glorious options.
I think you guys are going to love this spread! It’s
I tested this recipe two ways, knowing not everyone would want the melted-chocolate version. Although the melted chocolate yields a much creamier, superior Nutella, you can also substitute cacao or cocoa powder and sweeten it with maple syrup (see notes).
See the texture/color difference below. Either way, still delicious!
If you try this recipe, let us know how it goes! Leave a comment and rate it.
And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
4-Ingredient Nutella (Vegan + GF)
- 3 cups raw or roasted unsalted hazelnuts
- 2/3 cup dairy-free dark chocolate, chopped (see notes for cacao version)
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt, and vanilla. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
If your Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp maple syrup or agave. NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
*If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, and sea salt and puree. Once incorporated, add 2-3 Tbsp (or to taste) maple syrup, agave, or honey if not vegan. NOTE: The more liquid sweetener you add, the firmer/stiffer the Nutella seems to get. Blend until creamy and smooth.
*Recipe as written yields roughly 2 1/2 cups nutella spread.
Nutrition Per Serving (1 of 20 Tbsp)
- Calories: 152
- Fat: 14.4g
- Saturated fat: 2g
- Sodium: 58mg
- Carbohydrates: 5.6g
- Fiber: 2.6g
- Sugar: 2.3g
- Protein: 3.5g
- Calcium: 25%
- Iron: 2%