Hazelnuts and dates are blended together to make sweet homemade vegan Nutella. Perfect spread on toast, used in donuts, and more!

Homemade Vegan Nutella in a jar

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?

Homemade Vegan Nutella next to dates and hazelnutsHomemade Vegan Nutella spread on toast

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. Watch out for this stuff on top of a quick bread in a few weeks, if it all works out, I have a killer recipe coming soon!

vegan nutella spread on toast and topped with banana

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.

hazelnutsdates on countertop

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!

piece of toast topped with vegan nutella and sliced banana

P.S. I just discovered the HUGE difference shooting RAW makes when taking pictures, so sorry for the photo overload! Thanks to Traci from Vanilla and Bean for fielding all my photography questions and encouraging me to take the leap. Blog friends= the best friends!

More vegan Nutella recipes on Heart of a Baker:

Homemade Vegan Nutella //heartofabaker.com

Homemade Vegan Nutella

  • Author: Abby Bayatpour
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 -4 cups
  • Category: Dessert
  • Method: Blended
  • Cuisine: American


Hazelnuts and dates are blended together to make sweet homemade vegan Nutella. Perfect spread on toast, used in donuts, and more!


  • 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


  1. 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