If you are on the hunt for a luscious, dreamy chocolate-hazelnut treat without any dairy, I have the perfect answer for you: the Vegan Nutella (Hazelnut Spread) Recipe. This homemade spread is rich, creamy, and incredibly satisfying, combining the toasty depth of hazelnuts with the indulgent allure of melted dark chocolate and just the right touch of coconut cream for a velvety texture. Whether you want to drizzle it over pancakes, swirl it into oatmeal, or simply enjoy it straight from the jar, this recipe promises a plant-based chocolate delight that is both simple to make and impossible to resist.
Ingredients You’ll Need
Gathering these ingredients is the first delightful step toward your own jar of homemade magic. Each component plays a key role, from the robust flavor of vegan dark chocolate to the creamy silkiness offered by coconut cream, ensuring that every spoonful feels indulgent yet wholesome.
- Vegan dark chocolate (100 g): Use a good-quality variety with at least 60% cacao for a rich chocolate base.
- Hazelnut butter (150 g): This is the heart of the spread, delivering that classic nutty flavor and creamy texture.
- Coconut cream (150 g): Full-fat canned coconut milk works too; it adds luscious creaminess and smooth mouthfeel.
- Confectioners sugar (60 g): Also known as powdered or icing sugar, this sweetens the spread gently; maple syrup is a great natural alternative.
- Vanilla bean paste (2 teaspoons): Adds a warm, aromatic depth—vanilla extract can be used if you don’t have the paste.
- Sea salt (½ teaspoon): Just a pinch will enhance all the flavors and balance the sweetness perfectly.
How to Make Vegan Nutella (Hazelnut Spread) Recipe
Step 1: Melt the Chocolate
Start by finely chopping the vegan dark chocolate and placing it in a heatproof bowl. Set the bowl over a saucepan filled about a quarter of the way with simmering water to create a gentle bain-marie. Stir occasionally with a rubber spatula until the chocolate melts into a glossy, smooth liquid. This careful melting process ensures your spread will be silky without any graininess.
Step 2: Blend All Ingredients Together
Next, add the melted chocolate, hazelnut butter, coconut cream, sweetener of choice, vanilla bean paste, and sea salt to a high-speed blender or food processor. Blend for a couple of minutes until the mixture transforms into a luxuriously smooth and creamy texture. This step is where the magic happens, melding rich flavors with luscious consistency.
Step 3: Chill or Serve
Transfer your vegan chocolate spread into airtight jars or containers. For a thick, spoonable consistency perfect for spreading on toast, refrigerate for a couple of hours. If you prefer a more fluid, drizzleable texture to swirl into desserts or breakfast bowls, you can enjoy it right away at room temperature. Both ways are heavenly, so feel free to experiment!
Step 4: Store Your Spread Properly
Keep your vegan Nutella refrigerated in an airtight container to maintain its freshness and creaminess. It will last about a week in the fridge and can be stored at room temperature for up to three days, but refrigeration is best for longevity and texture.
How to Serve Vegan Nutella (Hazelnut Spread) Recipe
Garnishes
Enhance your serving experience by sprinkling chopped toasted hazelnuts or a dusting of cocoa powder on top of the spread. A few flakes of sea salt can also elevate the flavor by contrasting with the sweetness, creating a sophisticated taste sensation.
Side Dishes
The versatility of this Vegan Nutella (Hazelnut Spread) Recipe shines when paired with sliced fresh fruit like bananas or strawberries, warm pancakes, waffles, or even rustic crusty bread. It also pairs beautifully with vegan yogurt or overnight oats for a decadent breakfast or snack.
Creative Ways to Present
Try layering this vegan chocolate spread between vegan crepes or swirling it into vegan cheesecake batter for a unique dessert twist. You can even use it as a dip for apple slices or mix it into smoothie bowls for an indulgent chocolatey swirl that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
After enjoying your spread, simply place any leftovers in a clean, airtight jar and store it in the refrigerator. This will keep the spread fresh and delicious for up to seven days. Remember to bring it to room temperature before serving to soften it up if needed.
Freezing
If you want to keep your Vegan Nutella (Hazelnut Spread) Recipe longer, you can freeze it in a sealed container. Freezing may slightly change the texture, so be sure to thaw it overnight in the refrigerator and stir well before use to restore some creaminess.
Reheating
For a smooth and spreadable consistency after refrigeration or freezing, remove the jar and let it sit at room temperature for about an hour. If you’re in a hurry, warming it gently in a bain-marie or microwave in short bursts while stirring will soften it quickly without overheating.
FAQs
Can I use regular milk chocolate instead of vegan dark chocolate?
You can, but using vegan dark chocolate ensures the spread stays fully plant-based. Milk chocolate contains dairy, which might alter the taste and texture as well as compromise the vegan nature of the recipe.
What can I substitute for hazelnut butter if I can’t find it?
Almond butter or cashew butter can work as alternatives, but the distinctive nutty flavor of hazelnuts is key to this recipe’s classic taste. For the most authentic effect, try to find hazelnut butter or make your own by blending toasted hazelnuts.
Is coconut cream necessary, or can I use a different milk?
Coconut cream provides the richness needed for that luscious spreadable texture. Other plant-based milks are too thin but you could experiment with adding soaked cashews or avocado for creaminess, though results may vary.
How long will this spread keep in the fridge?
Stored in an airtight container, your Vegan Nutella (Hazelnut Spread) Recipe will stay fresh and delicious for about one week. Keeping it chilled helps preserve its flavor and texture perfectly.
Can I sweeten this spread with maple syrup instead of powdered sugar?
Absolutely! Maple syrup is a wonderful natural sweetener that will complement the flavors wonderfully. Just keep in mind it will make the spread slightly thinner, so adjust coconut cream or chilling time as needed.
Final Thoughts
I cannot recommend this Vegan Nutella (Hazelnut Spread) Recipe enough if you’re craving a dairy-free chocolate treat that feels indulgent yet wholesome and easy to make at home. It’s a comfort-food hug in a jar, incredibly versatile, and you’ll love adding it to everything from breakfast to baked goodies. Go ahead, whip up a batch, and get ready to become obsessed!
Print
Vegan Nutella (Hazelnut Spread) Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 15 servings (460 grams total)
- Category: Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Nutella is a rich and creamy hazelnut chocolate spread made without dairy or refined sugars. It combines melted dark vegan chocolate, hazelnut butter, coconut cream, powdered sugar or maple syrup, vanilla bean paste, and sea salt for a decadent yet plant-based treat. Perfect as a spread on toast, a drizzle over desserts, or a dip, this homemade Nutella is easy to prepare and stores well in the fridge.
Ingredients
Chocolate
- 100 g vegan dark chocolate
Base Spread
- 150 g hazelnut butter
- 150 g coconut cream (or full-fat canned coconut milk)
Sweeteners and Flavorings
- 60 g confectioners sugar (powdered sugar/icing sugar) or maple syrup
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ½ teaspoon sea salt
Instructions
- Melting the Chocolate: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl. Set this bowl over a saucepan filled about one-quarter with simmering water to create a bain-marie. Stir occasionally with a rubber spatula until the chocolate is fully melted and smooth.
- Blending Ingredients: Combine the melted chocolate, hazelnut butter, coconut cream, confectioners sugar or maple syrup, vanilla bean paste, and sea salt in a high-speed blender or food processor. Blend for a couple of minutes until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Setting the Spread: Transfer the blended chocolate spread into airtight jars or containers. Refrigerate for a few hours to achieve a thick, spreadable consistency. Alternatively, serve immediately at room temperature if a thinner, drizzleable texture is desired.
- Storage: Store the nutella in an airtight container in the refrigerator. It will keep well for about one week. At room temperature, the spread remains good for up to three days. For optimal texture after refrigeration, allow the spread to sit at room temperature for approximately one hour before serving.
Notes
- Use full-fat coconut cream or canned coconut milk for the creamiest texture.
- You can substitute powdered sugar with maple syrup to keep it refined sugar-free; this will make the spread a bit more liquid.
- Vanilla bean paste provides a richer vanilla flavor than extract, but either works well.
- Storing the spread in the fridge thickens its consistency and extends shelf life.
