Imagine whipping up a luscious, 20-Minute Creamy Smooth Vegan Nutella Recipe that transforms any snack or breakfast into a dreamy treat. This recipe is all about turning simple ingredients like toasted hazelnuts and dairy-free chocolate into a silky, rich spread that feels indulgent yet wholesome. Whether you’re vegan, dairy-free, or simply a lover of nuts and chocolate, this creamy smooth vegan Nutella is a total game changer you'll want to keep on hand forever.
Ingredients You'll Need
This recipe relies on just a handful of essential ingredients, each chosen to create that perfect balance of flavor, texture, and sweetness. You'll love how these simple staples come together to develop the creamy richness you crave without any complicated fuss.
- 1 cup dry-roasted hazelnuts (unsalted): These bring the nutty base and natural oils, key for that creamy texture.
- 1 cup semi-sweet dairy-free chocolate chips: Pure decadence without dairy, offering smooth cocoa flavor.
- 2 teaspoon pure maple syrup: Adds a gentle sweetness and beautiful depth.
- Pinch of fine sea salt: Balances the sweetness and heightens the chocolate notes.
How to Make 20-Minute Creamy Smooth Vegan Nutella Recipe
Step 1: Blend the Hazelnuts to Creamy Perfection
Start by tossing your dry-roasted hazelnuts into a food processor. Blend them patiently for about 10 to 12 minutes until they turn into a rich, creamy butter. Don’t rush this part—you’ll want to pause and scrape down the sides occasionally. This step is what gives your nutella that heavenly smoothness. The natural oils from the hazelnuts release slowly, transforming the texture from crumbly to silky.
Step 2: Melt Your Dairy-Free Chocolate
While the hazelnuts are blending, melt your dairy-free chocolate chips using a double boiler method. Place a heatproof bowl over simmering water, making sure it doesn’t touch the water below. Stir the chocolate chips often for an even melt. If you prefer, microwaving in short bursts works too, so keep an eye on it to avoid burning. This melted chocolate will add the luscious cocoa backbone of the spread.
Step 3: Combine and Process Until Silky
Pour the melted chocolate along with the maple syrup and a pinch of sea salt right into your hazelnut butter. Blend the mixture again for about 5 minutes. If you notice the spread stiffening, it might mean the hazelnuts need a little more processing—just crank it up and keep blending until perfectly smooth and creamy. This final step ensures every spoonful is irresistibly luxurious.
Step 4: Jar It and Enjoy!
Once your mixture is dreamy and glossy, transfer it into a clean jar. Now you have your very own 20-Minute Creamy Smooth Vegan Nutella Recipe ready to enjoy. Spread it generously on toast, dollop it onto crepes, or drizzle over pancakes to instantly elevate your breakfast or snack times.
How to Serve 20-Minute Creamy Smooth Vegan Nutella Recipe
Garnishes
A sprinkle of crushed toasted hazelnuts or a light dusting of cocoa powder can add a delightful crunch or a touch of elegance to your serving. Fresh berries are another wonderful addition to complement the nuttiness and rich chocolate flavor.
Side Dishes
Pair this vegan Nutella with warm, fluffy pancakes, dairy-free yogurt bowls, or crisp apple slices for a satisfying snack. It also makes an incredible dip for pretzels or fresh fruit, turning simple sides into unforgettable treats.
Creative Ways to Present
Get creative by swirling it into chia pudding, using as a filling in vegan crepes, or even layering it between your favorite vegan cake layers. The versatility of this 20-Minute Creamy Smooth Vegan Nutella Recipe means you’re only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Store your homemade vegan Nutella in an airtight jar in the refrigerator. It will keep fresh and flavorful for up to two weeks, making it perfect for quick breakfasts or a sweet snack anytime.
Freezing
If you want to preserve it longer, this creamy spread freezes well. Just spoon it into a freezer-safe container, leaving a bit of space for expansion. When you’re ready, thaw overnight in the fridge to enjoy that perfect smooth texture again.
Reheating
To soften refrigerated or thawed Nutella, simply let it sit at room temperature for 15-20 minutes or gently warm in a microwave-safe container with short 10-second bursts, stirring in between to bring back that creamy goodness.
FAQs
Can I use raw hazelnuts instead of dry-roasted?
While using raw hazelnuts is possible, dry-roasted ones offer a richer, deeper flavor and smoother texture because roasting releases oils and intensifies nuttiness, which is essential for the authentic taste of this vegan Nutella.
Is this recipe completely sugar-free?
The recipe includes maple syrup as a natural sweetener, so it is not sugar-free but uses a wholesome alternative to refined sugars, making it a healthier sweet chocolate spread option.
Can I substitute the chocolate chips with cocoa powder?
Using cocoa powder is an option but it will affect the texture and may require additional fat or sweetener to maintain creaminess and smoothness found in the melted chocolate chips version.
What if I don’t have a food processor?
A high-powered blender can work, but the texture might be slightly different. Make sure to scrape down the sides frequently and be patient as blending hazelnuts to butter can take time.
Is the 20-Minute Creamy Smooth Vegan Nutella Recipe suitable for kids?
Absolutely! It’s a family-friendly spread made with simple, clean ingredients. Just be mindful of portion size since it’s rich and calorie-dense, but it’s a wonderful treat for kids and adults alike.
Final Thoughts
I can’t recommend this 20-Minute Creamy Smooth Vegan Nutella Recipe enough—it’s genuinely a little jar of happiness that’s easy to make and so versatile. Once you try it, you’ll wonder how you ever lived without it in your pantry. Give it a go and enjoy every spoonful of this dreamy vegan delight!
Print20-Minute Creamy Smooth Vegan Nutella Recipe
A quick and easy 20-minute recipe for a creamy, smooth vegan Nutella made from dry-roasted hazelnuts and dairy-free chocolate chips. This delicious spread is perfect for toasts, crepes, and pancakes, offering a rich and naturally sweetened alternative to traditional Nutella with a plant-based twist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 24 servings
- Category: Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Nutella Spread
- 1 cup dry-roasted hazelnuts (unsalted)
- 1 cup semi-sweet dairy-free chocolate chips
- 2 tsp pure maple syrup
- Pinch of fine sea salt
Instructions
- Blend the Hazelnuts: In a food processor, blend the dry-roasted hazelnuts for 10 to 12 minutes until smooth and creamy. Pause occasionally to scrape down the sides of the bowl to ensure even blending.
- Melt the Chocolate: Place 2 inches of water in a small saucepan and bring it to a low simmer over low heat. Set a heatproof bowl on top of the pot, making sure the bowl bottom does not touch the water. Add the dairy-free chocolate chips to the bowl and melt them, stirring frequently until completely smooth. Alternatively, melt the chocolate in the microwave in 30-second increments, stirring between intervals.
- Combine Ingredients: Transfer the melted chocolate to the food processor with the hazelnut mixture. Add the maple syrup and a pinch of fine sea salt. Process everything together for about 5 minutes until the mixture is smooth and creamy.
- Adjust Texture: If the mixture firms up when adding the melted chocolate, it means the hazelnuts may not have been blended long enough. Continue processing on high speed for another 10 minutes or until soft and smooth again.
- Serve and Store: Transfer the creamy vegan Nutella to a jar. Use it as a spread for toast, crepes, or drizzle over pancakes. Store in a sealed container in the refrigerator for best freshness.
Notes
- Ensure the hazelnuts are dry-roasted and unsalted for the best flavor and consistency.
- Using dairy-free chocolate chips keeps the recipe completely vegan.
- If texture is too thick, you may add a teaspoon of a neutral oil or plant-based milk to loosen it up.
- Store in an airtight jar in the refrigerator; let it warm to room temperature before spreading for easier use.
- The recipe yields about 24 servings, making it perfect for meal prep or gifting.
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