Healthy Baking, Homemade Ingredients

Healthy Nutella Recipe (Vegan)

4.1 from 31 votes
This homemade Healthy Nutella Recipe is super easy to make, delightful as a spread, in cookies, brownies, or on a spoon straight from the jar!
Healthy Nutella Recipe - I made this recipe and ate it all straight from the jar!!

Hi Bold Bakers!

Who out there is a sucker for all things hazelnut and chocolate? I know I am!  This Healthy Nutella Recipe is homemade, packed with that chocolate and hazelnut flavor, and is so good I find myself literally eating it off a spoon. There really is nothing like the flavor combination of decadent chocolate and toasty hazelnuts.

Move over store bought Nutella! This homemade Healthy Nutella Recipe is NUTS! (pun intended, of course). While this recipe is low on effort it is maxed out on flavor. This Nutella rendition is a cross between hazelnut butter and chocolate spread. To start I toast my hazelnuts releasing all of that nutty flavor. When the hazelnuts are toasted to a golden brown I blitz them into a super smooth nut butter. This takes just minutes and is so easy as my food processor does all the work. This is where it goes from nut butter to homemade Healthy Nutella. I add cocoa powder, almond milk, maple syrup and blend.

No preservatives or artificial ingredients, this sweet spread is good enough to eat all on its own. I love to use it to take my morning toast to the next level or spread on a piece of my Best Ever Banana Bread. This Nutella will keep in your fridge for up to one month but I doubt it will last this long. This a great way to satisfy your sweet tooth but keep things on the healthier side. I cannot wait for you to give it a try!

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Healthy Nutella Recipe (Vegan)

4.1 from 31 votes
This homemade Healthy Nutella Recipe is super easy to make, delightful as a spread, in cookies, brownies, or on a spoon straight from the jar!
Author: Adapted from
Servings: 20 -25
Prep Time 15 mins
Total Time 15 mins
This homemade Healthy Nutella Recipe is super easy to make, delightful as a spread, in cookies, brownies, or on a spoon straight from the jar!
Author: Adapted from
Servings: 20 -25


  • 1 1/3 cup (6 1/2oz/ 200g) hazelnuts
  • 3/4 cup (3oz/90g) cocoa powder
  • 1 cup (8floz/240ml) almond milk (or milk of choice)
  • 4 tablespoons maple syrup
  • ½ teaspoon vanilla extract , optional
  • A pinch of salt


  • Preheat your oven to 350oF (180oC).
  • Spread the hazelnuts in a single layer on a baking sheet and roast them until fragrant, about 12 to 15 minutes. Keep an eye on this!
  • Allow to cool then transfer the hazelnuts to a food processor and pulse for about 5 minutes until you get a smooth paste. You will need to stir every minute or so to reach a smooth consistency. After the hazelnuts have been pureed into a smooth butter add the the cocoa powder, almond milk, vanilla extract, salt and maple syrup and blend until a thick chocolatey paste is formed.
  • Store in an air tight container in the fridge for up to 1 month in the fridge

Recipe Notes

Nutrition Facts
Healthy Nutella Recipe (Vegan)
Amount Per Serving (4 g)
Calories 61 Calories from Fat 45
% Daily Value*
Fat 5g8%
Polyunsaturated Fat 4g
Sodium 12mg1%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.


Submit your own photos of this recipe

6 Images



Росалина Иванова

Carole Corbett



49 thoughts on “Healthy Nutella Recipe (Vegan)

    1. Hi Barb,
      thank you for bringing this to my attention, there is an issue with this chart, I need to spend time to resolve it. The serving size as 4g is clearly wrong. I am sorry, I will need time to correct this,
      Gemma 🙂

    1. That should work, Poojani.
      Note to hold down the lid if yours is a loose one like many coffee grinders. In the end, you should get a thick chocolatey paste.

      Hope this helps!
      Gemma 🙂

      1. I’m going to make it again today. I want to try a little MCT oil (a tbs?) for a nutritional boost and for a little bit smoother Nutella. Any thoughts on this addition? Also, I read in the comments below that I’m supposed to peel the nuts after roasting. Will do that this time.

          1. I made it and it worked really well. I doubled the recipe you gave and added one tablespoon MCT oil. I added the oil directly into the nut mixture, before adding the other ingredients. It came out the exact texture of regular Nutella.

  1. Yes! I did it.

    Made the delicious vegan Nutella. Aldi actually had roasted hazelnuts!

    So easy and extremely delicious. I used coconut milk and powdered swerve and liquid vanilla Splenda to sweeten. Thank you, thank you for this delicious recipe. I submitted my photo.

    Carole Corbett

      1. Hi Carole,
        gremlins in the works here today! I seem to have responded to your comment with one meant for another bold baker!
        I did see you pic, thank you so much for submitting it. It really does encourage others to have a go.
        Thank you for being in touch here!
        Gemma <3

  2. Hi Gemma,

    In my country , we can’t find hazelnut. Is it possible to do with cashews?

    Also for maple syrup can use bee honey or treacle honey?

    Please advice..
    Thanks in advance

    1. Hi Lorraine,
      are they called something else? THe name for this nut here in parts of the US is Filibert. I think cashews would work well in this recipe, the unsalted ones, which have usually been steamed in the processing. This has a nice buttery texture so should be really good,
      Gemma 🙂

      1. Thanks a lot and will try and let you know how it works..
        Actually I made a mistake there, it should be corrected as kithul treacle. It also has kind of same consistency. Kithul is a tree which grows here in Sri Lanka.
        Also I wanna say a Big thank you for sharing the cream cheese recipe. I made it for my red velvate cake and it came sooo nicely.. ????

  3. Hi Gemma,
    I am a recent subscriber to ur Youtube channel and Website, and I am loving ur recipes . I am a big time chocoholic too and I wanna try out ur Homemade Nutella recipe. I have the below 3 queries though. Hope u can clarify :
    1. Can I roast the hazelnuts over stove on a pan.
    2. Can I use melted chocolate instead of / along with the cocoa powder.
    3. I don’t get maple syrup in here, so can I skip that. Or is there any substitute (honey etc.) for it.

    Thanks in Advance.

    1. Hi Sruti,
      1. yes, that is an easy thing to do. Roll the hazelnuts in a dry hot pan, two things will happen, you will begin to get the roasting aroma, and the skins will loosen. A few minutes will do it, stand over it, it can change really fast, turn them out into a clean cloth, roll them in the cloth, and the skins will come off.
      2. If you use melted chocolate you will stiffen the mix as it cools, and that may not be what you want. However it is possible to do it. Add it when it is cooled.
      3. Yes, a light liquid honey will be great for this, or agave nectar too, all good.
      Thank you for being in touch,
      Gemma 🙂

  4. I would like the recipe for nutella you used to make with the crepes.

    Can you put that one up.
    I can see what you used , just not the amounts.
    Thank you!

  5. Hi Gemma! Can i use Choco Chips or milk chocolate instead of Coco powder? If yes what is the quantity I will need?

  6. Hi! Love this idea I’m just wondering which cocoa powder do you recommend? The one I have has barely any flavor, can I sub w carbon powder?

    1. Hi Val,
      Yes, you can use carob powder, and it is good too!
      The brand I love is Ghirardelli here in the US, this is an artisan brand, and it is good.
      I do not always have it though, and I also use the brands from the supermarkets, and whole foods store.
      Some of the big chocolate brands do good quality cocoa, unsweetened is best, and not Dutch processed, which is a bit mild.
      I hope this helps,
      Gemma 🙂

  7. Hi Gemma
    I just made the Nutella but it’s very liquidy.. is there any way to make it thicker??
    thanks a mil!

    1. Hi there,
      Can you tell me what you used for this recipe? If I go on the recipe as I made it, it should not be liquidy. The only way to correct it now is to add a little more of the cocoa/nuts. I am a bit mystified! Is there something I do not know?
      Gemma 🙂

    2. Mine was also liquidy. And very not sweet. I used sugar free maple syrup, so maybe that is why. Everything else was followed exactly to the recipe.

      1. Hi,

        Yes sugar free maple syrup with make it less sweet. I’m surprised to hear it was runny. Pop it into the fridge and it will firm up in there. 🙂


        1. I’ve made two batches so far. One cashew and one hazelnut. Both were thinner than the store bought Nutella. Next time I plan on using less milk, maybe ½ cup. I’m sure that will do the trick!

  8. Hi gemma!I’m a big fan of yours from india(south) and I am following your website from 2 months.. I like your recipe of healthy nutella (vegan).but the problem is hazelnuts are not available in our town..Can I use other nuts like almond,cashews etc..or any other nuts you can suggest.please give me a suggesion

  9. The nutrition info with the recipe doesn’t specify what is one serving. Is it 1 Tbsp or 2Tbsp? or what??
    thanks much

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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