Before going vegan, my partner Cam and I used to LOVE getting a big jar of Nutella, layering it onto a crunchy piece of fresh baguette, and enjoying this super simple and satisfying snack. I’ve seen many dairy-free alternatives in the “health section” of the supermarket, but I thought, why make it complicated with lots of extra ingredients when all I want is that rich chocolate and roasted hazelnut taste? So I decided to make it at home, and it’s so easy, I’m never buying a store-bought version again! I used 70% dark chocolate, but you can adapt it to your taste and even use sugar-free chocolate. This super simple version tastes so decadent and is perfect on crêpes, pancakes, toast, or drizzled on fruits for a super decadent yet healthier twist on the classic.
Why I Love This Recipe
- Simple Ingredients: Just hazelnuts and dark chocolate, nothing else!
- Easy to Make: Only requires roasting and blending!
- Health Benefits: Rich in healthy fats and antioxidants from the hazelnuts and dark chocolate.
- Healthier Alternative: This is perfect if you’re looking for a more nourishing and lower-sugar version and palm oil free of the store-bought Nutella paste.
- Dairy-Free: Perfect for anyone looking for a dairy-free chocolate spread.
Ingredient Notes
- Blanched Hazelnuts: Essential for a smooth texture. Blanched means the skin has already been removed; if your hazelnuts still have the skin on, roast them for a couple more minutes and gently rub them in between a clean cloth; the skin will peel right off.
- Dark Chocolate: Provides a deep, rich flavor. Use a high-quality dairy-free brand for the best taste. I used a 70% dark from Honest to Goodness.
- Sea Salt Flakes: Optional, but a pinch can enhance the chocolate flavor.
How to Make This Recipe (Summary)
Start by preheating your oven and roasting the hazelnuts on a baking sheet to enhance their oils and flavor. Melt the chocolate using a bain-marie to achieve a silky texture.
Blend the warm hazelnuts until you get a smooth “hazelnut butter.” Incorporate the melted chocolate for that classic Nutella consistency. Store in a jar in the pantry or in the refrigerator.
View recipe card below for detailed instructions.
Variations and Tips
- Storage Tip: Store in an airtight container to maintain freshness. If you’re planning on using it within a few days, keep it in the pantry. Otherwise, keep it in the fridge; the paste will harden, but you can take it out of the fridge ahead of use or slightly warm it up to make it more spreadable. It’s also perfect to spread on a warm pancake as it melts with the heat—absolutely delicious!
- Freezer-friendly: The spread is freezable and great for frozen desserts. I love adding some on top of sliced bananas or filling raspberries with it and freezing them for a delicious, refreshing bite.
- The Perfect Topping: Ideal to drizzle over smoothie bowls, overnight oats, chia pudding, toasted bread like our 1-Ingredient Buckwheat Bread, Pancakes, or French crêpes.
Why You’ll Love This 2-Ingredient Healthy Nutella
- Simple
- Rich
- Nutritious
- Versatile
- Delicious
2-Ingredient Healthy Nutella (vegan, dairy-free)
Video
Ingredients
- 11.6 oz (330 g) blanched hazelnuts - if skin-on, roast an additional 3 minutes and rub off skin with a cloth
- 5.3 oz (150 g) dark chocolate
- ¼ tsp (1.5 g) sea salt flakes - optional
Instructions
- Preheat the oven to 350 °F
- Transfer the hazelnuts to a baking tray and roast for 10 minutes. This will give them a richer flavor and help release their oils, which will speed up the processing time.
- To melt your chocolate, you can either use a microwave or create a bain-marie. If using a microwave, melt the chocolate carefully, checking regularly to ensure it doesn't burn. If you prefer the bain-marie method (which creates a smoother texture and is less likely to burn the chocolate), add water to a pot and bring it to a gentle simmer. Place a heat-safe bowl on top of the pot and transfer your chocolate into it. Stir regularly until the chocolate has melted. You can remove the pot from the stove and leave the bowl with the chocolate in it until ready to use to keep it nice and melted.
- Add the roasted hazelnuts to the food processor (do not let them cool down). Process until a perfectly smooth paste is formed. I like to take a break every minute to scrape the side of the food processor (and give the processor’s motor a little break!). The exact timing will depend on the food processor; it took about 5 minutes for mine.
- Add the melted chocolate to the food processor, and the salt, if using. Process straight for another minute. Transfer into a jar and enjoy!
Notes
Per Serving
FAQ
Yes, almonds or cashews make great substitutes for a different flavor profil.
Absolutely, it’s naturally gluten-free.
When stored properly, it can last for 2-3 weeks in the refrigerator.
Yes, freezing it in an airtight container is an option for long-term storage.
Yes, it’s 100% vegan-friendly.
