If you have a sweet tooth and love creamy, chocolatey spreads, I am beyond excited to introduce you to the Vegan Nutella (Hazelnut Spread) Recipe that will absolutely transform your pantry staples into a luscious treat. This recipe combines the rich nuttiness of hazelnut butter with silky melted dark chocolate and smooth coconut cream for a dreamy, dairy-free indulgence that’s just waiting to be slathered on toast, swirled into desserts, or enjoyed by the spoonful. It’s a perfect, fuss-free way to enjoy that classic Nutella flavor—without any animal products, preservatives, or mystery ingredients, and trust me, once you make this, store-bought spreads will feel like a thing of the past.
Ingredients You’ll Need
Don’t be intimidated by fancy ingredients—this recipe calls for simple, wholesome pantry heroes that work together beautifully to build that signature creamy texture and rich flavor. Each element plays a role, from the deep cocoa notes in dark chocolate to the silky coconut cream that keeps everything smooth and spreadable.
- Vegan dark chocolate (100 g): Choose a high-quality dairy-free chocolate for maximum richness and intense cocoa flavor that sets the tone.
- Hazelnut butter (150 g): This provides that unmistakable nutty base—roasted and creamy, it’s the heart and soul of the spread.
- Coconut cream (150 g): Use the thick part from a can of full-fat coconut milk to add luscious creaminess and a subtle tropical hint.
- Confectioners sugar (60 g): Provides sweetness and smoothness; powdered sugar works best, but maple syrup can be a lovely natural alternative.
- Vanilla bean paste (2 teaspoons): Infuses warm aromatic notes that elevate the chocolate and nuts, making the flavor incredibly complex.
- Sea salt (½ teaspoon): Just a pinch to brighten and balance all the sweetness and richness.
How to Make Vegan Nutella (Hazelnut Spread) Recipe
Step 1: Melt the Chocolate
Start by finely chopping your vegan dark chocolate into small chunks to ensure it melts evenly. Place the pieces in a heat-resistant bowl and set it over a pot of gently simmering water—a water bath or bain-marie. Stir the chocolate occasionally with a spatula as it melts slowly, making sure it doesn’t get overheated or burn. Watching this luscious liquid take shape is honestly the first moment the magic begins.
Step 2: Blend All Ingredients
Once your chocolate is melted, transfer it to a high-speed blender or food processor. Add in the hazelnut butter, coconut cream, confectioners sugar, vanilla bean paste, and sea salt. Blend everything together for a couple of minutes until the mixture is completely smooth, creamy, and beautifully thick. You might need to stop and scrape down the edges once or twice to get every bit incorporated—patience here really pays off.
Step 3: Chill for Perfect Texture
For that luxurious, spreadable consistency, pour your freshly blended vegan hazelnut spread into airtight jars or containers. Pop them into the fridge for at least a couple of hours. This chilling step thickens the spread, making it perfect for slathering on bread or dolloping on desserts. If you want it more fluid and drizzleable right away, you can enjoy it straight from the blender at room temperature—both ways are winners.
Step 4: Ready to Store
Keep your vegan Nutella spread in airtight containers stored in the refrigerator. This will maintain freshness and texture, letting you enjoy it for up to one week. Leaving it at room temperature for up to three days is fine too, but for the best experience, bring it out of the fridge a bit early to soften before serving.
How to Serve Vegan Nutella (Hazelnut Spread) Recipe
Garnishes
To add an extra dash of fun when serving, sprinkle your vegan Nutella with toasted hazelnuts for crunch or a pinch of flaky sea salt to deepen the flavors. A light dusting of cacao nibs or finely grated dark chocolate also elevates the experience and makes it feel fancy—even if you’re just enjoying it on a Tuesday morning.
Side Dishes
This versatile spread pairs wonderfully with warm toasted bread, crispy waffles, or soft pancakes. Try it dolloped on sliced fruit like bananas or strawberries for a naturally sweet and energizing snack. You can also use it as a filling for vegan crepes or swirl it into oatmeal for an indulgent breakfast twist.
Creative Ways to Present
If you want to impress friends or family, use your Vegan Nutella (Hazelnut Spread) Recipe as a decadent dip for pretzels or coconut chips at your next gathering. Layer it into parfaits with coconut yogurt and berries or drizzle it over dairy-free ice cream. The creamy texture and rich taste make it perfect for experimenting—think frosting on cupcakes or as a luscious addition to homemade chocolate truffles.
Make Ahead and Storage
Storing Leftovers
Once you’ve made this heavenly vegan nut spread, store any leftovers in a clean, airtight jar or container in the refrigerator. It will stay fresh for about a week, and keeping it chilled really helps maintain that perfect spreadable texture. Just remember to give it a good stir if it separates slightly after a few days.
Freezing
While freezing isn’t the ideal option because it can change the texture slightly, you can freeze the spread in an airtight container if you want to keep it longer than a week. Thaw it overnight in the refrigerator and stir well before serving. It may be a bit softer than fresh, but the flavor remains just as delicious.
Reheating
If your Vegan Nutella (Hazelnut Spread) Recipe gets too firm in the fridge for your liking, simply let it sit at room temperature for about an hour before using. You can also warm it gently in a bowl over hot water for a minute or two to soften it without losing that silky consistency.
FAQs
Can I use regular peanut butter instead of hazelnut butter?
While peanut butter can be substituted in a pinch, the signature taste of this recipe really hinges on the rich, toasted flavor of hazelnut butter. Using peanut butter will change the flavor profile quite a bit but still yield a tasty spread.
Is there a nut-free version of this Vegan Nutella (Hazelnut Spread) Recipe?
You can try replacing hazelnut butter with seed butters like sunflower seed butter, but keep in mind that the classic Nutella flavor comes from hazelnuts. Expect a different taste and texture if you opt for nuts or seeds alternatives.
Can I make this recipe with maple syrup instead of powdered sugar?
Yes! Using maple syrup will add a lovely natural sweetness and a slight caramel note, but it will also make the spread a bit looser. Adjust the amount to suit your taste and desired consistency.
How long does the spread keep at room temperature?
At room temperature, this vegan chocolate spread will stay good for about three days. Beyond that, refrigeration is best to maintain freshness and prevent spoilage, especially because of the coconut cream.
Can I use canned coconut milk instead of coconut cream?
Absolutely! Just make sure to scoop out the thick, creamy part from the top of full-fat canned coconut milk, as that’s what provides the best consistency and richness for this spread.
Final Thoughts
Making your own Vegan Nutella (Hazelnut Spread) Recipe is such a delightful little kitchen adventure that rewards you with a creamy, dreamy chocolate spread full of wholesome ingredients and comforting flavors. It’s perfect for those moments when you want a bit of sweet indulgence without any compromises. I can’t wait for you to try it and experience the joy of homemade, plant-based Nutella—once you do, you’ll wonder how you ever lived without it.
Print
Vegan Nutella (Hazelnut Spread) Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 15 servings
- Category: Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Nutella is a creamy, rich hazelnut chocolate spread made with dark vegan chocolate, hazelnut butter, and coconut cream. Perfectly sweetened and flavored with vanilla and a touch of sea salt, it offers a delicious plant-based alternative to traditional Nutella that can be enjoyed as a spread or drizzle.
Ingredients
Chocolate Base
- 100 g vegan dark chocolate
Spread Mixture
- 150 g hazelnut butter
- 150 g coconut cream (or full-fat canned coconut milk)
- 60 g confectioners sugar (powdered sugar/icing sugar or maple syrup)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ½ teaspoon sea salt
Instructions
- Melt the Chocolate: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl. Set the bowl over a saucepan filled one-quarter with simmering water to create a bain-marie. Stir occasionally with a rubber spatula until the chocolate is melted smoothly and evenly.
- Blend Ingredients: Add the melted chocolate, hazelnut butter, coconut cream, confectioners sugar, vanilla bean paste, and sea salt to a high-speed blender or food processor. Blend for a couple of minutes until the mixture is completely smooth and creamy, ensuring all ingredients are fully incorporated.
- Chill for Thickness: Transfer the chocolate spread into airtight jars or containers and refrigerate for a couple of hours to achieve a thick, spreadable consistency. If preferred, serve immediately at room temperature for a more fluid, drizzleable texture.
- Storage: Store the spread in an airtight container in the refrigerator where it will keep well for about one week. It can also be stored at room temperature for up to three days. For best results, store in the fridge and allow it to sit at room temperature for about an hour before serving to restore optimal spreadability.
Notes
- Use full-fat canned coconut milk if coconut cream is not available, but coconut cream yields a thicker, creamier texture.
- If using maple syrup instead of confectioners sugar, sweeten gradually and adjust according to taste as maple syrup adds liquid.
- Vanilla bean paste offers a richer vanilla flavor than vanilla extract but either works well.
- Storing in the fridge improves shelf life and texture but allow sitting at room temperature before use for ease of spreading.
