This Vegan Nutella recipe combines hazelnuts with flavorful ingredients for a delicious and decadent twist on the classic spread!
Chocolate + hazelnuts are a match made in heaven! Especially when they're blended together into this dreamy spread that is now known as Nutella ????????
But classic Nutella? Not plant-based and definitely not healthy.
So today we're making it from scratch! We're stripping out the junk, and adding in some of my favorite ingredients, to create this epic Vegan Nutella.
When I was in high school, I did a foreign exchange program in a small city outside of Venice, Italy. I stayed with an Italian family for about 10 days, and every single morning we were served Nutella with our breakfast spread.
Back then (almost 12 years ago now), this was something new. Not only the fact that breakfast was an assortment of cereals, toasts, pastries, etc., but Nutella.
I was the kid growing up who had to check the label on cereal boxes because we weren't allowed to have anything with more than 10g of sugar in our house (which I know seriously thank my parents for). So chocolate for breakfast? I was ALL in.
Luckily, making Nutella at home is crazy simple.
I've given you a 2-ingredient Nutella recipe before, but today we're changing things up and we're making this recipe free from refined sugar, and also sprinkling in some of my favorite foods!
Our starting point is blanched hazelnuts. I like to toast mine before processing them in the food processor because I've found that giving them a little heat not only makes the blending process easier, but it also give the nutella a really nice flavor.
Just remember, making homemade nut butters takes TIME. And lots of it. Be patient, this could take upwards of 15 minutes to get smooth.
But once you do have it nice and smooth, then it's time to add your goodies.
Our secrets for our vegan Nutella? Raw cacao, MCT oil and medicinal mushrooms!
Now before you click the back button because mushrooms don't belong in your nut butter, bear with me. I promise these little powders are totally untraceable to the palette. You won't even know they're there!
Here's what we're using to make our Vegan Nutella!
- Raw Cacao.
- MCT Oil.
- Reishi.
- Chaga.
And yes, we're adding ALL these bad boys into our vegan Nutella (along with some coconut sugar to sweeten it up a bit).
Now you might be wondering…”how the heck can I use this vegan nutella?!”
For starters, think of this as any other nut butter just with a hint of chocolate. Wherever you might use almond butter, peanut butter or cashew butter, this Nutella would be perfect.
You can also think of it as a chocolate sauce. Since it's nice and drippy, you can drizzle it on all sorts of things!
But in all honesty, there really are about a million and one ways to use it, so let me narrow it down a bit and share some of my absolute favorites:
- Drizzled on top of my Vegan Blueberry Quinoa Pancakes
- Dolloped on top of my favorite Chocolate Smoothie Bowl
- Used as a PB replacement in my Chocolate Peanut Butter Breakfast Cookies
- Used as an AB replacement in my Salted Dark Chocolate Energy Balls
- Spread on toast and topped with berries, hemp seeds and cacao nibs
No matter which way you try this Vegan Nutella, I know you are going to fall in ♡ with it!
More Homemade Nut Butter Recipes:
- Vanilla Bean Homemade Cashew Butter
- Super Seed Homemade Peanut Butter
- Cinnamon Vanilla Pecan Butter
- Dark Chocolate Coconut Almond Butter
- Maple Cinnamon Mixed Nut Butter
Vegan Nutella
Ingredients
- 3 cups blanched hazelnuts
- 2 tablespoons raw cacao powder
- 3 - 4 tablespoons coconut sugar
- 1 tablespoon MCT oil
- 1 teaspoon reishi mushroom powder*
- 1 teaspoon chaga mushroom powder
- Pinch of sea salt optional
Instructions
- Add the hazelnuts to a toaster oven baking sheet. Toast for 5 minutes, until nuts are golden brown. No toaster oven? Roast at 375º for 10 minutes, stirring every 3 minutes.
- Once browned, transfer the hazelnuts into a food processor. Process on high until the nuts resemble and smooth butter, scraping down the sides as needed. This process can take a while, so be patient!
- Once smooth, add the remaining ingredients into the food processor and blend to combine. Taste and add additional sweetener if desired.
- Transfer the nutella into a glass container and allow to cool fully before sealing and storing in a cool dark place.
Video
Notes
Nutrition
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Hi, what brand of food processor do you recommend? Thanks.
I love Cuisinart for food processors! Kitchenaid makes good ones as well.
Hi, i would love to make this sometime!! How much does the recipe make? (So I know how big the container has to be)
It should (almost) fill a 16oz mason jar 🙂
How long is a while????? I’ve been processing it for like 20 min stopping every 30 seconds and it’s still crumbly. What the heck! Beyond annoyed
It really depends on your food processor. Mine usually takes about 15 minutes. And you actually don’t want to stop it every 30 seconds because the nuts aren’t getting a change to really blend and release their oils. You could also try adding a touch of coconut oil if it’s absolutely not blending!
what is caloric value per tablespoon
Updated!
Do I have to put in the mushroom powders? Will it affect the taste? And is there a subatitute that I can use for coconut oil?
Nope! You can just leave them all out 🙂
Looks wonderful cant wait to try. I have two questions, one, can one use unblanched hazel nuts? Two can one soak the hazel nuts for couple of ours before blending? (Will this also not then not remove the skins)? Thank you!
Yes to #1, but for #2, the nuts need to be completely dry before you blend them. I wouldn’t recommend soaking unless you have a dehydrator to dry them out before blending!
I made this and I’m in love!!! I have one question though! For the nutrition facts, is 1 serving 2 tablespoons?? Thank you!!! Love your recipes!!
Une portion de combien 15 ml? 30 ml?
Hi Alyssa! I loved the recipe and the post, but what I loved the most was the little story you shared about your parents not allowing you to buy anything with more than 10g of sugar. So clever!! I’ll do that when it’s my turn 😉
Thank you! ????????
Haha thanks! It was frustrating when I was a kid, but I’m SO happy about it now 🙂 definitely something I’ll be incorporating into my parenting lifestyle!
It sounds interesting! I have made healthy Nutella before (I used minced dates as the sweetener) but I never tried it with reishi.
I have the family member who must drink lots of reishi tea because of his illness, and he is so overhead with it, that I must tell him that he should try with putting it in foods for a change maybe. Thank you 🙂
I hope you (and he!) enjoy it!!
Love the addition of all the adaptogens to this Nutella such a great idea!:)
PORQUE ES NECESARIO PONER “POLVOS DE HONGOS” ??
It’s not! But it adds to the superfood qualities of the recipe 🙂
Looks lovely! I’d want to add maca powder, cinnamon, or even activated charcoal into my superfood nutella! The charcoal sounds weird but I think it’d look kind of cool!
Sounds amazing!
I’m a sucker for Nutella, but this looks even better, I mean it’s homemade and loaded with healthy benefits…another stunning recipe Alyssa
It’s delish! Hope you give it a try 🙂