Best Ever Vegan Nutella » a step-by-step guide

If there was one thing I could ask of you to make from this entire blog, this would be it. 

I truly have no guilt to admit to you that I was eating this "Nutella" by the spoonful straight out of the jar. 

I also honestly mean it when I say I think it tastes waaaaaay better than actual Nutella. As a vegan, I haven't had Nutella in over 3 years but I know it was super sweet and semi-artificial in flavour. 

Dietitian's Recommendation: if you have Nutella at home, look at the ingredient list which is listed in descending order by weight. Sugar is the first ingredient! Followed by oil. And then finally hazelnuts at only 13% of the total weight. They aren't selling you a healthy nut butter. They are selling you sugar and oil with the taste of a nut butter.

That's not the case with this Nutella. Hazelnuts are the main ingredient, and only a small amount of coconut oil and maple syrup are used. The additional sweetness comes from the wholesomeness of dates, and the rich flavour from unprocessed cocoa powder. 


Here are the ridiculously simple 6-steps to make your own:

Step 1: spread your raw hazelnuts on a baking sheet and bake for 10-12 minutes, stirring once halfway. 

Step 2: once removed from the oven and cooled, rub the hazelnuts firmly between your palms so the skin comes off. You can also use a clean towel if you'd prefer. 

Step 3: picking up a handful at a time, toss the nuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts aside. 

Step 4: blend the hazelnuts in a high speed blender or food processor for 5 minutes until a thin nut butter consistency is formed. Stop occasionally to scrape down the sides. 

Step 5: add the remaining ingredients and blend for another 3-5 minutes until smooth and well-incorporated. 

Step 6: spoon into a jar and enjoy! 


How easy is that!?

Now as for how to enjoy this:


  • I've already mentioned my favourite way: by the spoonful straight out of the jar

  • On toast or rice cakes

  • Rolled in a wrap with a banana to make "banana sushi" - super fun for kids!

  • Served with oatmeal or warm porridge

  • Used as a chocolate dip for fresh fruit 

  • Used as a party dip for crackers or pretzels 

  • Spread onto pancakes or French toast 


... are you beginning to see the endless options?

Oh and the best part: remember when you used to lick the remaining cookie dough from the inside of the bowl when you were a kid? Welcome to the Mecca of leftover goodness stuck to the inside of a kitchen appliance:

Oooooh baby! I had a good time with this one. Hehe.  


Watch the Video 



Recipe PDF

▸ ▹ Vegan, gluten-free 

Yield: approx. 1.5 cups
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min



1.5 cups (225 g) raw hazelnuts

1/3 cup  (80 mL) unsweetened soy milk, or other unsweetened plant milk

1 Tbsp (15 mL) coconut oil

2 Tbsp (30 mL) maple syrup*

6 soft dates, pitted**

1/3 cup (35 g) cocoa powder 

1 tsp (5 mL) pure vanilla extract 

1/4 tsp salt 



  1. Preheat the oven to 350 F/ 180 C. Spread the hazelnuts onto a cookie sheet with baking paper underneath and bake for 10-12 minutes, until lightly golden and fragrant, stirring once halfway. 

  2. Remove from the oven and allow to cool. Then pickup handfuls at a time and rub firmly between your palms so the skin falls off. Alternatively, you can rub them in a clean kitchen cloth. Toss the hazelnuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts in a high-speed blender or food processor

  3. Blend on high for 5 minutes, stopping occasionally to scrape down the sides, until a thin nut butter consistency is formed. 

  4. Add the remaining ingredients and blend again for an additional 3-5 minutes until smooth and well incorporated. Store in an airtight jar in the fridge. Enjoy!


  1. * If no maple syrup, substitute with agave syrup.

  2. ** If the dates are hard, soak in warm water for 10 minutes first, then drain. 

  3. Speed-it-up: using purchased roasted hazelnuts or hazelnut butter will speed this up.

  4. Storage: store in an air-tight container in the fridge for up to one week. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes


❤ Sadia 

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