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dairy-free nutella recipe - featured

Dairy-Free Nutella

  • Author: Feyza Kirmaci
  • Total Time: 50 minutes
  • Yield: 20 servings 1x
  • Diet: Vegan


Our homemade dairy-free Nutella recipe is a delicious, healthy alternative that’s just as creamy and chocolaty, but completely lactose-free.


Units Scale
  • 2 cups hazelnuts
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup maple syrup or agave nectar
  • 1/4 cup unsweetened almond milk or coconut milk
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt


  1. Roast hazelnuts on a baking sheet at 350°F (175°C) for 10-12 minutes until lightly browned.
  2. Remove the skins by rubbing them in a kitchen towel.
  3. Blend the hazelnuts while the hazelnuts are still warm in a food processor until creamy but not smooth.
  4. Add cocoa powder, maple syrup or agave nectar, almond milk or coconut milk, vanilla extract, and salt.
  5. Blend until well combined and creamy.
  6. Adjust sweetness or cocoa level to taste.
  7. Transfer to a jar or airtight container and store in the refrigerator for up to two weeks.


  • Keep an eye on the hazelnuts while roasting to prevent burning.
  • Use a high-powered blender or food processor for a smoother consistency.
  • Adjust the sweetness and cocoa level according to personal preference.
  • Let the Nutella sit at room temperature for a few minutes if it thickens in the fridge.
  • Enjoy on toast, fruit, or as a dip.
  • Refrigerate leftovers for freshness and longer shelf life.
  • If you prefer a smooth texture, you can reheat the hazelnuts after removing the skins before blending.
  • Prep Time: 20 minutes
  • Rest Time: 30 minutes
  • Category: Dessert
  • Cuisine: Italian


  • Serving Size: 2 tbsp
  • Calories: 86
  • Sugar: 2.9 g
  • Sodium: 17.6 mg
  • Fat: 7.2 g
  • Carbohydrates: 5.4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: hazelnut spread, nutella, vegan nutella, dairy-free nutella