Homemade Nutella (Vegan)

Homemade Nutella

I guess almost the entire world is a fan of Nutella. And for good reason, it’s unbelievably tasty! Unfortunately it isn’t vegan, and it also contains palm oil (which I’m trying my best to reduce/eliminate from my diet). Enter… my homemade vegan nutella (that is also palm oil free!).

Nutella goes with pretty much EVERYTHING. You can eat it on toast, drizzle it over fruit, mix it in to smoothies, or dollop it on your pancakes, or, if you’re like me, guzzle it down straight from the jar with a spoon!

My TOP TIP for this homemade Nutella recipe:

To recreate that smooth Nutella texture, we need to remove most of the skins from the hazelnuts…

Once the hazelnuts have cooled for a few minutes, transfer them to a clean tea towel, fold it over, and rub them to remove the skins. Sometimes you may need to manually use your hands to peel some of them (a surprisingly satisfying task) – but don’t worry if some of the skins don’t come off.

Homemade vegan Nutella

Ingredients Needed to Make Homemade Vegan Nutella

  1. Hazelnuts (500 grams): Hazelnuts are the star ingredient in Nutella, providing that lovely nutty flavor and wonderful creamy texture. Roasting the hazelnuts beforehand enhances their aroma and brings out their natural oils, contributing to the spread’s rich taste and texture.
  2. Cocoa powder (6 tablespoons): Cocoa powder adds the chocolatey flavor and color to the Nutella. It provides the distinctive richness and depth that complement the nuttiness of the hazelnuts.
  3. Icing powder (50-60 grams, or more, to taste): Icing powder, also known as confectioners’ sugar or powdered sugar, contributes sweetness and helps achieve the desired texture. It also helps to bind the ingredients together and creates a smooth, spreadable consistency.
  4. Olive oil or coconut oil (1-2 tablespoons): The addition of a small amount of oil helps to achieve the creamy, velvety texture that is characteristic of Nutella. Olive oil or coconut oil also contributes to the overall richness and mouthfeel.
  5. Salt (1 pinch, to taste): A pinch of salt may seem like a small addition, but it plays a crucial role in enhancing the flavors of the other ingredients. Salt helps to balance the sweetness and brings out the nutty and chocolate notes, creating a more well-rounded and satisfying taste.
Homemade Nutella
Homemade Nutella
Homemade Nutella
Homemade Nutella
Homemade Nutella
Homemade Nutella
Homemade Nutella
Homemade Nutella
Homemade Nutella

Homemade Nutella (vegan)

Georgina Burgess
Prep Time 25 minutes
Cook Time 10 minutes
Course Breakfast, Dessert, Healthy Snack


  • 500 grams hazelnuts
  • 6 tbsp cocoa powder
  • 50-60 grams icing powder (or more, to taste)
  • 1-2 tbsp olive oil or coconut oil
  • 1 pinch salt to taste


  • Start by preheating the oven to 175C and line a large baking tray with parchment paper. Add the hazelnuts in a single layer and roast for 10-15 minutes until golden (do NOT let them burn)
  • Let them to cool for a few minutes and add them to a clean tea towel and rub to remove most of the skins.
  • Add to your food processor and blend until they turn into nut butter (you will need to stop to scrape down the sides a couple of times) – this should take around 5 minutes.
  • Once smooth (mostly – there will likely still be some lumps), add in the cocoa powder, icing sugar, olive oil and generous pinch of salt and blend again until thoroughly combined and a delicious chocolate-y nut butter has formed. You can use liquid sweeteners if you would prefer, but beware that this will cause the nut butter to 'seize up' and have a different texture. Taste and add any more ingredients to taste and store in an airtight jar or container.

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