Homemade Chocolate Hazelnut Spread: Vegan Nutella Recipe

Why you will love this recipe!

• Full control of ingredients — far less sugar and no unwanted additives.
• Better for the environment — made without palm oil.
• Vegan and dairy-free — kinder for animals and suitable for plant-based diets.
• Rich, chocolatey flavor that still feels indulgent.
• Gluten-free by nature.
• Can be made nut-free by using sunflower seed butter instead of hazelnuts.

When my kids ask for Nutella after sleepovers, I wanted a better option than the jars you buy in shops. Commercial Nutella lists sugar first, contains palm oil and includes skimmed milk powder, so it’s neither the healthiest choice nor vegan-friendly. I experimented until I developed a homemade version that passes the kids’ taste test: roasted hazelnuts blended until buttery, combined with dark chocolate and cacao for depth. The result is a fudgey, moreish chocolate hazelnut butter that feels like a treat without many of the downsides of the commercial product.

What’s wrong with palm oil?

Unsustainably produced palm oil drives deforestation, biodiversity loss and large-scale monoculture. Because it’s cheap and stable at various temperatures, palm oil is used heavily in processed foods, but the environmental cost is high. It’s also relatively high in saturated fat compared with other plant oils. Choosing spreads without palm oil helps reduce demand for these destructive practices.

What is nut butter?

Nut butter is simply nuts blended at high speed until their oils release and the mixture becomes a smooth paste. Roasting the nuts first deepens the flavor and helps the oils come out, producing a creamier texture. Homemade nut butters let you control roast level, salt and any added sweeteners, so you get exactly the taste and texture you prefer.

Notes on the main ingredients

There are only a few key ingredients in this recipe: hazelnuts, dark chocolate and cacao powder.

• Raw hazelnuts — buy raw, unsalted hazelnuts and roast them yourself. Fresh nuts release more oil and yield a smoother butter. Older, drier nuts produce grainier results and a shorter shelf life.
• Dark chocolate chips — I prefer 70% dark chocolate for a rich chocolate flavor. Chocolate drops melt quickly when mixed into warm nut butter. If using chopped chocolate pieces, melt them first to avoid graininess.
• Cacao powder — adds depth and a richer chocolate taste. It’s optional if you prefer a lighter flavor.
• Maple syrup (optional) — use to sweeten to taste; date syrup or another liquid sweetener will also work.
• Salt — a pinch helps bring out the flavors.

See the recipe card below for ingredient quantities.

How to make this recipe

Step One — Roast the hazelnuts to enhance flavor and loosen skins. Use an oven or air fryer at 180°C / 350°F for about 5–7 minutes. Watch them closely to avoid burning.

Step Two — Transfer the hot nuts to a clean tea towel, wrap and rub to remove loose skins. You don’t need to remove every bit of skin; removing most is fine. Lift the nuts into the blender, leaving skin flakes behind on the towel.

Step Three — Blend the nuts on high. The texture moves through stages: powder → clumps → grainy paste → glossy, smooth nut butter as oils release. This usually takes about 5–7 minutes depending on your blender.

Step Four — When the nut butter is glossy and creamy, add chocolate chips, cacao powder, a pinch of salt and maple syrup if using. Blend briefly (30–60 seconds) until the chocolate melts and blends in. Avoid over-blending once chocolate is added to prevent seizing.

Transfer the hot spread to a clean jar and seal. Allow to cool; chilling for 24 hours helps it set. Store in a cool, dark place or refrigerate if you prefer it firmer.

This is a summary; see the recipe card below for full instructions and quantities.

Tips for Success

• Keep blending until the oils have released and the nut butter turns glossy. Stopping too soon yields a grainy paste.
• If your nuts are older and not releasing enough oil, add a small amount of neutral oil (coconut or avocado oil work) to help create a creamy texture.
• Watch hazelnuts carefully while roasting — they can go from toasted to burnt very quickly and a burned flavor will spoil the spread.

How to melt chocolate easily

If you use chocolate chips, they will melt quickly when added to warm nut butter. If you are using chopped chocolate pieces, melt them first using one of these methods:

• Double-boiler: Place chocolate in a heatproof bowl over simmering water and stir until melted.
• Microwave: Heat in short bursts. Start with 30 seconds, stir, then continue in 15–30 second intervals, stirring each time until smooth. Be careful — chocolate can seize if overheated.

Pour the melted chocolate into the blender with the nut butter and blend briefly to combine.

Serving suggestions

Spread this chocolate hazelnut butter on toast, swirl it into porridge, dollop it over pancakes with berries, or add a spoonful to vanilla ice cream for a quick treat.

Substitutions

• Nut-free: Use sunflower seed butter (sunbutter) in place of hazelnuts—no roasting required, but melt the chocolate first.
• Keto or sugar-free: Use keto-friendly or sugar-free chocolate and omit optional maple syrup.
• Other nuts: Try peanuts, almonds or pecans instead of hazelnuts for different flavor profiles.
• Vanilla: A ½ teaspoon of vanilla extract can add subtle warmth if desired.

Adding plant milks is unnecessary and can affect texture, cause chocolate to seize and reduce shelf stability, so it’s best to avoid them unless your recipe specifically calls for it.

Equipment notes

A high-speed blender works best to reach the glossy nut-butter stage. A food processor can work but may require larger batches. A Thermomix is also suitable; Thermomix-specific timings are included in the recipe card below.

Storage

This spread keeps well in a cool, dark place for up to two months. Natural oil separation may occur — simply stir to recombine. If you refrigerate it, the texture will firm up and you may want to let it sit at room temperature a few minutes before spreading. Use your senses: rancid nuts have a sharp, unpleasant smell and should be discarded.

FAQs

Chocolate Hazelnut Butter (Homemade Nutella)