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Healthy Nutella Recipe - I made this recipe and ate it all straight from the jar!!

Healthy Nutella Recipe (Vegan)

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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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3.54 from 13 votes
Healthy Nutella Recipe - I made this recipe and ate it all straight from the jar!!
Healthy Nutella Recipe (Vegan)
Prep Time
15 mins
Total Time
15 mins
Servings: 20 -25
Calories: 61 kcal
Author: Adapted from
  • 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
  1. Preheat your oven to 350oF (180oC).
  2. 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!
  3. 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.
  4. Store in an air tight container in the fridge for up to 1 month in the fridge
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.



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Росалина Иванова
Carole Corbett
Katherine Cowgill by Teren Oddo Oct. 2015

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Write a Comment and Review

  1. Carole Corbett on July 3, 2019 at 6:06 pm

    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

    • Gemma Stafford on July 5, 2019 at 4:37 am
      • Gemma Stafford on July 5, 2019 at 4:43 am

        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. Lorraine Warnakula on April 11, 2019 at 7:44 pm

    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

    • Gemma Stafford on April 12, 2019 at 4:53 am

      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 🙂

      • Lorraine Warnakula on April 12, 2019 at 7:39 am

        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.. 😇

        • Gemma Stafford on April 13, 2019 at 7:50 am

          delighted you had success with my recipes, Lorraine.

          Gemma 🙂

      • Cookin Girl on June 14, 2019 at 2:52 pm

        I made it with cashews and it turned out great. Followed the recipe as written. Little different taste but very good.

  3. GammaE on March 2, 2019 at 1:25 pm

    Can of full fat coconut milk? Could you please clarify the size can?

    • Gemma Stafford on March 2, 2019 at 9:30 pm

      Hi, it’s a 14 oz can.

  4. Sruti Sridharan on December 10, 2018 at 2:44 am

    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.

    • Gemma Stafford on December 10, 2018 at 3:46 am

      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 🙂

    • Sruti Sridharan on December 10, 2018 at 3:51 am

      Great. Many thanks for helping me out.

  5. Eryn Sims on December 7, 2018 at 5:31 pm

    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!

  6. Dipti on July 30, 2018 at 12:18 am

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

    • Gemma Stafford on July 30, 2018 at 6:18 pm


      unfortunately you can’t just substitute cocoa powder for chocolate. You won’t get the same results I did.


  7. Ana on April 6, 2018 at 4:56 am

    Dear Gemma

    Correct me if I’m wrong. The hazelnuts are peeled after being roasted


    • Gemma Stafford on April 6, 2018 at 7:18 pm

      Hi Ana,

      Yes rub the skins off after they have bene roasted.

      Gemma 🙂

  8. zaza7 on March 12, 2018 at 12:37 pm

    Hi Gemma, any ideas how to do Almond chocolate butter? is the the same way?

    Thanks <3

    • Gemma Stafford on March 13, 2018 at 9:37 am

      Hi there,
      Yes! I do think it will work for you, you can try a small experiment,
      Gemma 🙂

  9. Val on March 6, 2018 at 10:41 pm

    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?

    • Gemma Stafford on March 7, 2018 at 1:49 am

      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 🙂

  10. isibeal on January 26, 2018 at 2:02 am

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

    • Gemma Stafford on January 26, 2018 at 2:11 am

      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 🙂

    • Natalie on May 30, 2018 at 6:19 pm

      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.

      • Gemma Stafford on May 31, 2018 at 6:16 am


        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. 🙂


        • Cookin Girl on June 14, 2019 at 3:02 pm

          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!

          • Cookin Girl on June 14, 2019 at 3:09 pm

            I need to add that I used cacao powder!

          • Gemma Stafford on June 14, 2019 at 5:59 pm


  11. Aousaf on January 23, 2018 at 10:04 am

    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

    • Gemma Stafford on January 23, 2018 at 10:59 am

      Hi there, good to have you with us in Southern India.
      Take a look at the nut butter recipes here ( this will help you.
      You can use what you have available, but some nuts, with a good oil content, work better than others.
      You should experiment a little. Cashews would not be the best choice, but almonds will be delicious,
      Gemma 🙂

  12. Florencia Sofía Colella Diamante on January 16, 2018 at 1:51 pm

    Hi! This recipe looks great but I don’t have a food precessor. I have a very good minipimer though, would it do?

    • Gemma Stafford on January 17, 2018 at 2:48 am

      Hi Florence,
      Yes, this is a super appliance, so easy to use, and to store too. I presume it has a processor bowl, and if it has then it is perfect, go do it!
      Gemma 🙂

  13. Maria on January 15, 2018 at 3:35 pm

    Is it possible to use honey instead of maple syrup?

    • Gemma Stafford on January 15, 2018 at 8:58 pm

      it is Maria, Just note it has a stronger flavor than maple syrup.

      I hope you enjoy it! I ate the whole thing with a spoon. #sorrynotsorry

  14. Helen on January 15, 2018 at 1:58 pm

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

    • Gemma Stafford on January 15, 2018 at 9:13 pm

      Hi Helen,

      It’s roughly 1 1/2 tablespoons. As a person who ate the whole bowl off a spoon I’m somewhat relieved it wasn’t even more calories lol


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