Homemade Vegan Nutella


Indulge guilt-free in our homemade Vegan Nutella! Roasted hazelnuts blend seamlessly with karob, maple syrup, and a touch of salt for a decadent, creamy delight. Optionally infused with vanilla, this wholesome spread lasts in the fridge for up to a month. Enjoy a delightful chocolate spread whenever you crave it.

Video recipe:

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 6



🌱150 g hazelnuts

🌱30 g karob

🌱110 ml maple syrup

🌱3 g vanilla powder

🌱2 g salt

🌱65 ml water

How to prepare:

  • Begin by roasting the hazelnuts in the oven for 10 minutes.
  • While still warm, transfer the hazelnuts to a food processor and blend until a smooth, buttery texture is achieved.
  • Add the remaining ingredients—karob, maple syrup, salt, and optionally vanilla powder—to the processor. Blend once more, resulting in a thick and substantial consistency.
  • The last step involves incorporating water to achieve a smooth and creamy composition.

This vegan Nutella variant can be refrigerated for up to a month.


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