4-Ingredient Nutella (Vegan + GF)

This is insanely delicious! Tastes better than store bought Nutella and much healthier!

Hello, I did this twice. First time using hazelnuts with skin that I cooked according to the minutes indicated in a fan oven, but I think they were slightly overcooked as the taste of my Nutella was very slightly bitter that my 5 years old did not like. I did not use any sweetener and used a whole vanilla stick. It was too soft so had to keep it in the fridge to get stiffer. Also I think I did not mix it enough, so we could taste grains in the mix. The second time I did it yesterday. I used already roasted and peeled hazelnuts that I heated for 5 minutes only in my fan oven. I add 15 more grams of chocolate from what the calculation gave me online and added a liquid vanilla flavour and maybe one good tablespoon of maple syrup as I wanted my Nutella to be thicker and I kept mixing it until I got the texture I wanted. I did not melt my chocolate apart but added it by bits to my hazelnut butter on different intervals. It was so PERFECT this time, like a real Nutella. Thank you so much. My 5 years old wants Nutella each morning and I was looking for healthier substitutes to satisfy his sweet tooth, I have the answer now :-)

How to make it more creamy and liquid? Mine is very thick even after long blending. Vegan Nutella

I’m reviewing this again because I didn’t leave a rating last time. Just made it again. So good! Thanks for the simple, perfect recipe. :)

I loved this! So glad I bought a food processor recently, making nut butter myself is much more satisfying than just opening up a can :) Thanks for this recipe, turned out wonderful!

Yayy! This is a lovely play on nutella…makes me nostalgic – though I think most of us are better off not consuming the original nutella :) I modified by substituting Monkfruit sweetener for sugar as a “sugar-free” replacement, and utilized the cacao version of the recipe. It was FANTASTIC, even though mine was quite thick. Still, I firmly believe this stuff belongs in the nut butter section of natural foods stores :)

I made this and it’s delicious! I did make some alterations, so instead of adding cacao powder or a chocolate bar, I separately made my own chocolate to pour in (melted cacao butter, cacao powder and maple syrup). To sweeten I used a bit of coconut sugar in the nut butter but mainly maple syrup, I didn’t find that made it too firm and actually it was quite runny still so I have popped it in the fridge (we are having a heat wave so that’s another factor!). Highly recommend this recipe and don’t be afraid to play with the quantities to taste. Thanks so much for sharing this recipe!

My blender almost exploded trying to blend the hazelnuts lol definitely not powerful enough. I had to remove everything from the blender cause it just wasn’t even moving the ingredients and started smoking. I still managed to make the Nutella though. What I did was I added oat milk. It took me like 40 minutes to blend all the nuts adding 1 tbsp of hazelnuts at a time, making sure it was well blended before adding more, but at the end it came out really tasty!!

I just made this and it’s delicious! It tastes exactly like the non-dairy chocolate hazelnut spread from Rigoni d’Asiago. I used roasted skinless hazelnuts from Costco (best deal around) and Trader Joe’s semi-sweet chocolate chips. The hazelnuts turned into butter in about 2 minutes in my Vitamix with the 32-oz jar. I didn’t bother melting the chocolate since the nut butter was already so toasty. It worked perfectly! And then I “cleaned” out the blender with some banana ice cream 😉

I melted the chocolate in a makeshift double broiler–a small saucepan floating in a medium saucepan of simmering water. It is much easier than a microwave, and you don’t have to watch it!

Amazing! I made this for my vegan daughter, and we ALL love it. I followed the recipe exactly. I used unsalted roasted hazelnuts, and the skins came right off after 10 minutes at 350. Ninja blender took about 5 minutes to turn them into beautiful hazelnut butter. I used a whole three-pack of 1.75 ounce dark chocolate bars from Trader Joe’s, and that melted down into the perfect amount to mix with the nut butter. Salt and vanilla made it completely perfect. Did not need to add any additional sweetener. It fit perfectly into an empty Talenti Gelato container–filled it to the top. I’m not a huge Nutella eater, but I tasted it, and it’s spot on. I will definitely make it again since my kiddo loves it. Thank you!

My son and I tried this today. We forgot salt and vanilla AND didn’t blend sufficiently so yes it’s a bit gritty BUT the result is more like a nut butter with a hint of chocolate which is just fine for us 😊 thanks for the recipe !!

This recipe is amazing! Even though I forgot the salt and vanilla (oops 🙈) it was so creamy and hazlenutty, like a Ferrero Rocher. At first the hazelnut butter was nearly water thin (I had blended it for over 10 minutes due to some of the butter being nicely blended and the rest of the hazelnuts still whole or just halved) so I added in the melted chocolate little by little and stuck it in the fridge for a couple hours. This hardened it up and now it’s spreadable and smooth! There are a few hazelnut chunks, but they’re quite small and I honestly think it adds some nice texture to the mix. Definitely a new staple recipe.

Tried this recipe today, with unsweetened dark chocolate, didn’t add any sweetener either, love the taste of rich dark chocolate, and with the hazelnuts, they were multiple times better. Used a 2000W blender, so managed to get it as creamy as possible. It was great.

I decided to switch to homemade ‘Nutella’ when my favourite choc-hazelnut brand changed from a glass jar to plastic. And I’m so glad I found your recipe. I was doubtful it would work but it turned out sooo well. Next time I think I will only need two ingredients – hazelnuts and chocolate. Thank you!

loved the recipe, i used melted chocolate (a dark chocolate bar 54% cocao from trader joes) and added just a little bit of honey at the end, maybe a tablespoon, delicious. It was slightly more runny than traditional nutella but i stored it in the fridge and it firmed up.

Hi
I just made this, and it taste great but it’s not creamy even though I processed the roasted hazelnuts for 17 minutes in the food processor after taking off every piece of skin from the nuts The nuts were roasted at 350 for 13 minutes.
It’s also a little runny, but I’m hoping it solidifies in the jar after a bit.
What did I do wrong?
Thanks

Hi Dana,
I really like the idea of this recipe, and since I didn’t have enough chocolate chips I used the cocoa powder to make the nutella. I added the exact amount listed of agave and it all seized up! Its OK as a snack I guess but not much else. My suggestion would be to remove the suggestion for liquid sweeteners all together and to recommend something like domino powdered sugar to be used instead, as I believe that will alleviate the seizing issue. I think revising to notes to add the word “seized” may help readers like me understand what you meant by making the chocolate all crumbly. Thank you so much, I use your recipes all the time and I really appreciate all you do!

hi
i made this recipe and it came out not as a spread.
any recommendations what to do ?
thank you

Do not add liquid sweetener (ei maple syrup) – it makes it all seize up and you get a pile of goop and a puddle of oil :(

I have just made this recipe and it came out amazing ! The texture is perfect, very similar to nutella. I have purchased online my hazelnut already peeled to save time. I combined dark chocolate and milk chocolate and you can definitely switch it up based on your preference. No need to add sugar or anything else. I followed the recipe and came out so delicious! Thank you for sharing the recipe!

Thank you for this recipe. I have to say though, it is really salty!! I would omit at least half of the salt. Just a suggestion. Otherwise I like the ingredients and how easy it is to make! :)

I made this today. It’s delicious – a bit runny but very nice. I used milk chocolate and semi sweet chocolate chips (I’m not vegan) and it’s a bit too sweet for me but my kids will love it. And I will still eat it of course! I found 350 too hot in my oven I rescued the hazelnuts after 12 minutes and a slight burning smell but they were ok! I trust minimalist baker recipes they’ve not let me down. Thanks – keep them coming!

SO GOOD! I was in need of some Nutella and had all the ingredients to make this vegan version and it turned out great. Instead of the vanilla extract I scrapped a vanilla bean that had been soaking in maple syrup :)

Yum! i added cocau powder and other additions at very end of processing and turned machine off immediately so not to over process. The butter was much thinner before additions, but it did not get too thick . Very tasty!

Ok ok so i was super scared of this but had to try! At the ebd of the day, it tastes nice and really similar to nuttella. But the texture for some reason came out… not so good. super sticky and gooey.
, not at all possible to actually smear on bread haha. Any idea what i should do to make a better batch next time?

Great recipe!! So good. My daughter loves nutella so making it from scratch is better.
Thank you!!

OMG!!! This recipe is the bomb! I’m a huge Nutella fan and have been thinking of making my own for a while. I’ve tried many of your recipes before and they are all fabulous and delicious!
I could just eat this homemade hazelnut spread straight from the jar, and I might just do that :-)

Perfect!

Perfect, I’ve done it twice and every time it is a hit. I tried previously recipes calling for dattes and Cacoa, didn’t work that well with the kids. This one with the chocolate is my favourite. Thank you for sharing

I found this recipe and followed it to the t. It is delicious and has a sweet and salty finish. I will feel better giving my kids a little chocolate-hazelnut treat now.

Hi Dana,

Thanks a lot for sharing the recipe. I’ve just made it and it’s really delicious. I have a fructose malabsorption and this a really good way for me to taste the hazelnuts in my test period. Just I skipped the salt and added some rice syrup. The taste is incredible and believe me now I can enjoy the taste of homemade Nutella. Yum ;-)

That’s exactly what happened to me. I added two tbs of rapeseed oil to rescue it, but this didn’t revive it and now I have a paste!

not sure if you need even MORE comments on this recipe.? but WOW it is so delicious. my sis said “it’s very nutty. i’d like it better with more chocolate.” but she’s not a nut-lover like me. ? it’s just right in my opinion. thanks for the wonderful recipe, Dana.

I was making some cashew butter and decided I wanted to try something like this. When the cashew butter was done I scooped out just over half and used the rest for this. Because I didn’t really know how much was in there, I had to fudge the amounts a little. However, a little salt, a little vanilla, a little chocolate and things tasted pretty good. Then I decided to add in some icing sugar. Big mistake! I tried a little bit, then a little more, then a lot more. I realized I accidentally made an incredibly delicious chocolate nut icing! How am I going to keep this in my fridge? It won’t last a day! It may not even make it into the container to go in the fridge. While writing this, I keep “sampling” :) Can’t wait to try it with hazelnuts one day :)

Thank you for this recipe. I gave it a try. I read through all of the comments first to get a few tips from those who have tried it. I decided to cut the recipe into thirds so I didn’t waste a bunch of ingredients just in case it didn’t work out. I took people’s advice and did not use vanilla extract or a liquid sweetener and I also added a dab of oil. It was so simple and amazing! Here’s exactly what I did and it was fantastic!:
1 cup roasted hazelnuts (Nature’s Garden sold at Costco-already peeled!)
1 teaspoon coconut oil
5 Tablespoons Lily’s 35% cacao stevia-sweetened milk chocolate chips (keto friendly)
4 packets of stevia
1/8 teaspoon of pink Himalayan sea salt
1. Put the pre-roasted, pre-skinned hazelnuts in a small saute’ pan to warm up (so they blend easier) for about 4 minutes on low-medium heat, stirring every 30 seconds or so.
2. Put the hazelnuts & coconut oil in a Blendtec nut butter jar on speed 2 for about 30 seconds. Scrape the sides of the jar and repeat one more time. Now it’s already a warm liquidy hazelnut butter!
3. Add half of the chocolate chips in (no need to melt since the nut butter is warm). Blend on low for 15 seconds. Repeat with remaining half of chocolate chips.
4. Add salt and stevia to taste. Voila! In a matter of about 8 minutes, I’ve got delicious keto-friendly “Nutella!”

Now give it a try and triple the amounts above ’cause you’re going to want more! :) YUM!

Just made this in my Vitamix and I am SO excited! I only had 2.5 cups of hazelnuts so used 0.5 cup of walnuts, and then just added seat salt, vanilla, 2 tbsp of cacao powder and 1 tbsp of cacao nibs. Took about 11 minutes for me to achieve the consistency I wanted, including stopping to scrape the sides down a couple of times. Thank you for this recipe and the perfect instructions!

Love the taste. I found it did not always become butter in my food processor. In my vitamix blender I can throw all in at once and use the pusher to make sure all nuts are crushed. The speed of the blender creates creamy butter and melts the chocolate. Only Needs about three minutes.

Hey, just a point of note I tried this recipe to see if it would work with cashews as I could not find hazelnuts but I would advise against it. The cashews, even though, raw, have a very string flavour that’s almost bitter and now it just tastes like a chocolate cashew butter. I’ll try harder to find hazelnuts next time.

I have made this three times. The first two batches I didn’t grind down/puree the hazelnuts enough so the Nutella was thicker than it was intended to be, and I found it got drier after just a couple of days. I made another batch last week and made sure that I pureed the hazelnuts enough and it was a perfect consistency and doesn’t seem to be drying out. I have only used melted vegan chocolate, but once I did add a small amount of maple syrup because I wanted it to be sweeter and as Dana mentions in the recipe, it hardened with a conservative amount of syrup. For this reason, I think I would only stick with melted chocolate to avoid that possibility, and I would avoid adding maple syrup. I made some and gave my sisters each a jar for their birthdays and they love it. In fact…I am about to turn on the oven and make more now.

Great recipe! We’ve made it twice now, with good quality vegan chocolate (as instructed, no changes or additions). It comes out a bit thin and then, like magic, on the third or fourth day it thickens to the expected spreadable consistency. Tastes wonderful from the first day! We will keep making this one (especially now that Costco is carrying roasted hazelnuts). Thank you!!

I have to confess first… I didn’t fully believe you when you said it tastes really close to the real thing… I had a few experiences when it was not ture. BUT NOT THIS TIME. I only made a half batch, I could have made the full. Or double. Or triple. I used 95% dark choco and added white stevia.
Really delicious and BETTER than original Nutella! I liked the tase of it when I was little but I got nausea after I eat it and my teeth started to hurt, even after 1 teaspoon.
Your homemade nutella recipe is a real winner!! Thank you for sharing it! *-*

And a note on the liquid sweetener thing… It will be dough like because water (syrup) and oil won’t blend together. I read it on a blog(can I mention the name?) that use finelY powedered sweetener. ?

Also I maybe put more vanilla in it… Aand I mixed a tablespoon with a little cacao powder and coconut sugar…I like it more chocolately ?

Now I have to put it away before I eat it all at once… Sadly I cannot afford eating it all in one sitting ?

I just wanted to point out – maybe other people did – that there is an easy way to skin the hazelnuts : you leave them in boiling water with 2 tablespoons of baking soda for 3-4 minutes. Then rince, the skins will come out easily in your hands. It takes time though, but it is really less effort. Then you can roast them in the oven, it lasts a bit longer because the nuts are soaked but it does not make any difference in the taste.

O.M.G. I will never buy another jar of store bought Nutella again. Thank you.

I made this today and it turned out better than I could have hoped. My 10 year-old Nutella junkie helped me, and as a concession to her being the connoisseur, we used about 6oz of chocolate rather than 4, and did a mix of milk and dark to get a little more sweet but still delicious and chocolatey. Absolutely delightful. The hardest part was rubbing the skins off those little hazelnuts, but that was hardly difficult.
Thank you so much for a fab recipe! Now I can feel infinitely better about sending my sweet girl with a Nutella sandwich sometimes.

I store my nut butter in the fridge and get so frustrated by it firming up from the smooth consistency it was in the food processor. Are you sure this is okay to store at room temperature?

Thank you for this recipe!!!
I normally dont like following recipes, cause most of the time you wont’ get all the right ingredients when living in other parts of the world..
But I followed every step as its on here and it worked perfectly fine!!
(As Im from Germany I used a Thermomix as a blender)
I added a little bit of powdered sugar at the end for more sweetness though ;)
Next try is the coconut joghurt made with probiotics!

I made a quadruple batch today for our neighborhood food cooperative kitchen. I roasted the hazelnuts lightly, agitated them manually in towels to strip a decent percentage of skins off, then proceeded to liquefy them in my commercial Waring blender. Everything was fine until the blender stage. The nuts ground into a nice powder, but soon stuck to the sides of the blender without further progress. This was just the beginning of my woes. I used semi-sweet chocolate chips, slowly melting them in a 4 cup Pyrex measuring cup in the microwave at 30 second intervals. My major mistake was adding the vanilla extract to the melted chocolate. Instant coagulation! Froze up pretty good. Now, the chocolate was “broken” and wouldn’t dare flow into my blended nuts. After much struggle and annoyance, I tried the food processor. Not much better. Then I tried a professional Hobart mixer with a paddle attachment and a whisk attachment. Both fails. All I did was separate the oil from the mixture. My last gasp effort was warm milk. I added my nut “mess” back into the food processor in stages as I streamed in some warmed milk. Finally, some progress. Alternating new batches out of and into the processor finally gave me a product that resembled a nutella, but the flavor was more like flourless chocolate cake batter. I added some extra vanilla and powdered sugar. A tad better. Maple syrup would have probably been great, if I’d had some. Finally, I had it all mixed. Tasted a lot like a semi-sweet, overly-thick cocoa icing. Would I do it again? No way. Buying the crap in the store might be supporting environmental devastation, but it’ll be a lot less frustrating. This is the first recipe that really failed from this website. It’s a very difficult process that should be noted for readers.

Hello, I tried it (the melted chocolate version) and it is very yummy !!! Different from the real nutella, but actually BETTER !!!! The hazelnut flavour is just… whoa.
Just a few things for people who want to try it : 12 mn to roast the hazelnuts was too much in my oven, and the hazelnuts were darker than in your pictures – be careful it turns brown quickly. It also gave a very strong roasted nutty flavour, but everybody liked it anyway. Also the hazelnuts skins were very dark (too much roasting !) so I preferred to remove most of them and that took some time (15 mn). I have an old food processor (15 year old 400 Watts Bosch !), and it worked just fine, you just need to be patient : first I made hazelnut powder, then I waited 15 mn, and started again, until it got creamy and nearly liquid. The motor did not burn and I got a very nice camarel-colour hazelnut butter with a few tiny crunchy grains in it.
The other thing : my nutella is quite liquid. I waited 24 hours and it did not change. Since I have kids and they make a mess with this running nutella, I put it in the fridge overnight : it became harder, like a paste, easy to spread but more grainy than creamy. But I like it like that. And also : once you left it in the fridge once, you don’t have to store it there, because it never goes back to being liquid ever even though you leave it at room temperature. (Bizarre physics phenomenon here ! ).
Last thing : I did not have vanilla and forgot to put salt. I found it marvellous anyway, I don’t feel like adding those next time, so you could even advertise your nutella as a two-ingredient recipe. Thank your for this recipe, I was very happy to find yours that is very simple and does not have all the things you find in other recipes (oil sugar etc). So the consistency is different but the taste is better, the flavour is so much more intense (and you don’t feel like eating so much of it, and that’s a good point too! Lasts longer and is healthier ! ) So thank you.

I made this and it’s delicious!! I’ve never made nut butter so I’m not quite sure what to expect but mine isn’t runny and drippy like natural nut butters from the store. We rolled it into energy balls. Delicious, but not quite spreadable. Did I not process the nuts enough?

Very disappointed that this did not turn out as expected. I made it with cocoa and it turned out very bitter and not smooth at all. I added the Maple surup and did not make it any better just harder.

I had good, creamy results with subbing slightly roasted (325 degrees for 20 minutes) cocoa nibs in place of cocoa powder or chocolate chips. I used organic cane sugar instead of a liquid sweetener as well. It seems to be staying pretty creamy at day 5!

I was very excited to try out this recipe as I have had lots of success with your other recipes. Sadly I made this one with cacao and I should have read the comments first as it turned out like cookie dough with the hazelnut oil separated:(. Perhaps the option with cacao powder shouldn’t be listed.

Extremely late to the party, but I made this and it was wonderful! Just hazelnuts and chocolate, as it should be! So simple and delicious.

I made this as a filling for a vegan chocolate cake, the whole thing disappeared rather quickly!

I followed the cocoa powder and honey version and I love it. After looking at other versions online, I added 1 tbsp melted coconut oil which helped make it a little creamier. Was going to bring it to a party and then kept eating straight from the food processor so I guess I’ll have to make another batch ;)

Sugar is hydroscopic, which mean it retains moisture. So when you put a sweetener in the Nutella it takes the moisture. Which is why it gets stiffer. In baking if you add too much sugar it dries your baked goods out. I’m studying molecular gastronomy/mixology at college currently. Just helping you all understand sugar better! Great recipe!

Tastes way better than the non-vegan version :)

Hi, I tried this recipe last week and gave my sister a jar for her birthday. My sister, her boyfriend, my mom and I all loved it! Unfortunately, my hazelnuts did not really turn into butter but I think that’s because my food processor is not strong enough. Nevertheless, it turned out great and the nutella was just a little more grainy but we didn’t mind. Thank you for the recipe!! :)