Hazelnuts and dates are blended together to make sweet homemade vegan Nutella. Perfect spread on toast, used in donuts, and more!
When I studied abroad in Australia, my roommates and I were notorious for eating copious amounts of Nutella on just about everything we were given. Breakfast was a piece of toast slathered very (VERY) thickly with the chocolate hazelnut spread, and sometimes we maybe even plopped some right into our bowls of oatmeal, to the horror of our host family. A lot of Aussies just didn’t understand why we Americans were nuts over Nutella, especially since our host brothers thought it was ‘too sweet.’ Excuse me, what does that even mean?!
I remember our host brother told us once that, on a visit to the U.S., he discovered Americans ate donuts for breakfast and he didn’t even understand how people liked donuts (WHAT) because all the sprinkles and frosting were just too much. What is this place?! (I adored Oz, so I forgave him for those opinions). Anyway, needless to say, we powered through many an industrial sized jar of Nutella in our Aussie household and eventually our too-tight fitting jeans paid for it. That’s what college is for, right? Eating too much Nutella?
Ever since then, I kind of burned myself out on the stuff. In fact, I haven’t had Nutella in a long while. Especially when I started to eat vegan, finding a vegan alternative was hard and it seemed like making it at home would be just as easy, right? Bingo! I don’t know why I have waited this long to try making vegan Nutella, especially since homemade peanut butter has become my jam lately.
I added a few dates to this version because I wanted to make it sweet and caramel-y flavored without adding a ton of extra sugar. The upside of this version of vegan Nutella is that it has no refined sugar and comes together in just a few minutes with a high powered blender. My favorite way to eat this homemade Nutella has been on toast with banana, agave nectar drizzled over, and just a sprinkle of sea salt. This has been my go-to breakfast and snacks for the past few days and it doesn’t look like I’m stopping anytime soon.
Is Nutella vegan?
If you’re not vegan or have just gone vegan recently, you’re probably thinking, “Wait, isn’t Nutella vegan? It’s just chocolate and hazelnuts, right?” Alas, regular Nutella is not vegan, hence this vegan Nutella recipe. Regular Nutella contains skimmed milk powder, which isn’t vegan. Lucky for us, homemade Nutella is super easy to make, and it’s easy to whip up a batch sans animal products in just a few minutes.
How to make Nutella
To make this homemade vegan Nutella, you simply need to blend together roasted, unsalted hazelnuts, cocoa powder, pitted dates, maple syrup, almond milk, and vanilla in a high powered blender. If your homemade Nutella is too thick, add in 1 tablespoon of almond milk at a time until it loosens up. You’ll likely need to stop the blender every 30 seconds or so to scrape down the sides. This helps everything blend together and ensures you don’t wind up with chunks of dates in your homemade Nutella!
Store your Nutella in a tightly sealed container and keep it in the fridge. It’ll keep for up to a month, but I sincerely doubt it’ll be hanging around your kitchen for that long!
More vegan Nutella recipes on Heart of a Baker:
- Vegan Linzer Cookies with Nutella Filling
- Creamy Vegan Nutella Latte
- Vegan Nutella Donuts
- Vegan Peanut Butter and Nutella Bourbon Blondies
Homemade Vegan Nutella
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 -4 cups 1x
- Category: Dessert
- Method: Blended
- Cuisine: American
Description
Hazelnuts and dates are blended together to make sweet homemade vegan Nutella. Perfect spread on toast, used in donuts, and more!
Ingredients
- 1 cup hazelnuts (unsalted)
- 6–8 dates (pitted)
- 1/3 cup cocoa powder
- 3/4 cup maple syrup
- 1/2 cup almond milk (or non-dairy milk of your choice)
- 1 tablespoon vanilla extract
Instructions
- In a high powered blender or food processor fitted with a blade attachment, blend all the ingredients together until smooth and creamy. If needed, add a bit more milk to keep the mixture going until blended. Store in the refrigerator for up to a month.
Keywords: vegan Nutella, homemade Nutella, how to make Nutella
Liz @ Floating Kitchen says
Oh Nutella. I can barely even keep it in my house. I LUV IT TOO MUCH! It’s gone in a flash. Never making it to the recipes I intend it for. Just going straight to my mouth! I’m drooling over your photos right now!
The Frosted Vegan says
I know, right?! I have a lot of intentions to bake with this, butttt I’m not really sure how far it will make it!
Sara @ Cake Over Steak says
You studied abroad in AUSTRALIA?!?!? What kind of life do you live in? So jealous. Although I shouldn’t talk because I fell officially in love with Nutella when I visited Rome for 10 days in college …. I ate corn flakes with a side of parmesan cheese and pb+nutella sandwiches for breakfast when I was there. Way to go for finding a vegan Nutella option. I know from experience that making homemade Nutella will kill my blender/food processor situation. One of these days I’ll get myself one of those fancy high-speed blenders. 🙂
The Frosted Vegan says
Haha, I lived a life where I wanted an easy and fun last semester of college! 🙂 Also, that sounds like the most perfect breakfast EVER and I want to go to Rome ASAP. Will you be my tour guide?! 🙂
Julia says
I didn’t realize you studied abroad in Australia! How fun! I did a trip to Europe a few years back and ate hazelnut spread on toast every morning, too…it was such a novelty! Making the spread homemade sounds absolutely fabulous..I love that it’s naturally sweetened and perfect for keeping things tasty but not out of control sugary. This is definitely a must try!
The Frosted Vegan says
Ohh I’ve always wanted to go to Europe! Australia was so awesome and I would recommend it to everyone ever. It’s my spirit homeland. Nutella for LIFE.
LaurenKellyNutrition says
I absolutely LOVE that you made this vegan! YUM!
The Frosted Vegan says
Thank you Lauren!
Alice @ Hip Foodie Mom says
I think a lot of other countries would agree that we Americans like things too sweet. . but love what your host brother said about donuts! 😛 I love that you made a homemade vegan nutella!!! love the hazelnuts with the dates! yummmm!!!
The Frosted Vegan says
I love it all too!!
Meg @ The Housewife in Training Files says
This looks like perfection. My brother and sis in law love Nutella and I bet I would too if I make this. Looks so good!!
★★★★★
The Frosted Vegan says
Yes! You totally would!
Kelsey @ Snacking Squirrel says
This is actually quite healthy, well way healthier than actual nutella and i love that you used dates. I would definitely be down for trying some…so maybe i need to hop to it and make some for myself!
The Frosted Vegan says
Yes yes you should!
Amanda @ Cookie Named Desire says
I need to make this. I really really do. I’ve been wanting a healthier version of Nutella so I can eat more of it (obv) and this pretty much answers all my prayers. FYI, your photos are totally rockin right now!! Welcome to the RAW side hehehe 🙂
The Frosted Vegan says
Ah thank you lady! It was a scary leap, but I’m so happy with them!
Amanda @ Cookie Named Desire says
Also, what I forgot to say was that people in other countries can be a little cray cray with the food. My ex got all paranoid he was going to get in trouble when I gave his kids peanut butter and jelly sandwiches for breakfast. Cause to them, that was more of a dessert!! But then, he gave them hot tea. And I think it’s weird for a 4 year old and a 6 year old to drink tea.
The Frosted Vegan says
Oh man, I would be nervous they would burn the crap outta their mouths! That’s so funny, PB&J?!
nina bean says
My children have had Herbal tea since they were 6 or 8 months old. It was always a very diluted version with cool water. So it was barely warm. They are 3,5 & 7 now and will be tea drinkers for life.
Agata Sosińska says
Hello 🙂 I tried it today, but I didn’t have maple syrup so I used more dates. Bit too nutty for me, so I added more cocoa and it was absolutely delicious 🙂 Thank you for your recipe
Heart of a Baker says
So glad it ended up working out!
Susan Emerson says
I would love love love this recipe, but I am allergic to dates, what can I substitute? Thanks so much!
Heart of a Baker says
Hi Susan, You might be able to sub in maple syrup and get the same result, enjoy!
Susan says
Thank you so much! Do you think 2 Tbls would work?
Heart of a Baker says
Yes, that should work!
Darshini Rathod says
Hi, Amazing recipe, Thank you, a Quick question, how long can this vegan nutella be stored at room temperature. can I skip the almond milk or any milk for that matter?
Silvia says
Hey! The recipe sounds great, however, I find it a bit confusing that you say it lasts up to one month. Plant-based milk, after being open lasts maximum up to one week. How come that it doesn’t go bad inside as a part of this nutella after a few days?