This easy homemade vegan nutella is a healthier version of the store bought brand. It’s just as delicious, very thick, and creamy as the classic nutella. It has a predominantly hazelnut flavour, followed by cocoa. It is no bake, easy to spread on toast, used as a filling for stuffed cookies, and also great to roll up and eat as energy balls!
Ingredients needed to make your easy homemade vegan nutella
- Hazelnuts: The main ingredient you will need are raw hazelnuts. I use the brand Basse since they’re a local company, but any type of hazelnuts will do!
- Dates & Water: The next important ingredient you will need to sweeten your nutella naturally are some dates! I use medium-sized pitted, dried dates. It’s important to soak them in water for about 5 minutes before blending in order for them to be a little soft. I also add 1/4 cup of warm water to the dates to make sure the nutella mixture is not dry or dense.
- Cocoa Powder: Cocoa powder is essential to get that chocolate flavour! You don’t want to add too much otherwise it will be very bitter, so 2 tablespoons is the perfect amount.
- Maple Syrup: The maple syrup adds a little bit of extra sweetness and makes this easy homemade vegan nutella more spreadable and soft. I would recommend not skipping the maple syrup since your nutella should be smooth.
- Almond Milk: Adding almond milk to the vegan nutella helps to keep this spread very smooth, and also adds an extra nutty flavour.
I’m not one to have nutella very often; the only times I’ve had it was during the holidays in desserts. As a child I used to be obsessed with it, but over the years realized it’s not very healthy to consume so often. So, I decided I can easily make a healthier version that I can enjoy in cookies, on toast, or rolled into energy balls!
Tips on how to make your homemade vegan nutella come out perfect
- Make sure to soak your dates for 5 minutes before adding to your food processor. If your dates are hard and directly taken out of the bag, they will not be soft enough to mix in your food processor. I like to measure my dates in a measuring cup and fill it up to the top with hot water and let it sit while I gather the rest of my ingredients.
- Blend your hazelnuts and dates together first. I like to blend the ingredients a few at a time in case I want to add more or less of certain ingredients. For example, if you are adding these ingredients one at a time, you can add more almond milk or maple syrup if you want a thinner consistency or sweeter taste.
How long can I keep my vegan nutella?
This homemade vegan nutella can last in the fridge for about 1-1.5 weeks. I would not recommend putting this spread in the freezer since it will get hard and not taste as fresh.
This nutella recipe is what I use to make my nutella stuffed peanut butter cookies and they are SO delicious! If you love this spread on toast, you will love it in these cookies!
Easy Homemade Vegan Nutella
- 1 cup raw hazelnuts
- 1/2 cup medium sized pitted dates, softened (soak in hot water for 5 minutes to soften)
- 1/4 cup warm water
- 2 tsp cocoa powder
- 2 tbsp maple syrup
- 1 tbsp almond milk (or any plant milk of choice)
- In a small bowl or measuring cup, measure out 1/2 cup of dates and soak them in hot water for 5 minutes. Set aside.
- In a food processor, add hazelnuts, softened dates, and 1/4 cup of warm water and blend until a paste forms.
- Add in cocoa powder, maple syrup, and almond milk and blend until a ball forms. Make sure no chunks remain and your spread is smooth.
- Transfer homemade nutella to a glass jar in the fridge or roll into balls to enjoy as energy balls.
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