Creamy Smooth Vegan Nutella (3-Ingredients)
Jul 28, 2025 (Last updated Sep 5, 2025) by Hannah Sunderani
Learn how to make creamy smooth vegan nutella at home using just 3-ingredients (hazelnut, chocolate chips, and maple syrup). Quickly blended together in a food processor!
It’s the ultimate chocolatey vegan spread and dip – enjoy it slathered onto crepes, waffles, pancakes or simply spread on toast!
Why you’ll love my recipe
As a busy mom, I like to make recipes that are quick, easy to make, and with ingredients at the ready. Believe me when I say that I have tried numerous vegan nutella recipes online and never been happy with the outcome…. that is, until I developed this recipe. This hazelnut spread is the perfect taste and texture. It’s creamy smooth and made with just three simple ingredients.
We love this exclusive cookbook recipe so much, and I knew I had to bring it to the blog for everyone to indulge in to give you a taste of my cookbook recipes. In my years of living in France I quickly learned that Nutella is a beloved household staple. I wanted to create a vegan recipe that tastes just like the real deal (because so many recipes online just don’t taste like the real Nutella), but made with simple pantry ingredients.
Enjoy this simple and classic spread for sweet vegan breakfasts, cozy weekend treats, or last minute cravings!
Hannah xx
This Homemade Nutella is….
- Vegan
- Gluten-free
- Spreadable
- Newbie cook approved
- Toddler and kid approved
- As good as the REAL Nutella, but healthier! (and vegan)
The 3-Ingredients You’ll Need
- Hazelnuts – You’ll need dry-roasted hazelnuts with the skins removed to make this homemade Nutella. If you’re using raw hazelnuts, you’ll have to toast and skin them and roast them first (full instructions below in the recipe card!). This process can be time intensive which is why I recommend buying them dry-roasted.
- Semi-Sweet Chocolate chips – I like to use semi-sweet dairy-free chocolate chips for the perfect balance of rich chocolate and just the right amount of sweetness.
- Maple syrup – My preferred natural sweetener for this recipe. Agave will also work but I like the maple flavouring that this liquid sweetener offers.
How to Make Vegan Nutella
Making your own vegan nutella from scratch is not intimidating! If you have a good, high-powered food processor, it will do all the hard work for you!
Ways to Use It
In addition to slathering it on a warm piece of toast or eating it by the spoonful straight from the jar, you can also use it in several of your favourite recipes for a nutty, chocolate boost!
- Drizzle it on breakfast staples like Classic Vegan Crepes, Almond Flour Waffles, or pancakes.
- Spread it on top of Vegan Brownies or Vegan Chocolate Cake.
- Dip your favourite fresh berries, pretzels, and shortbread cookies!
Storage Instructions
Leftover nutella will keep for up to 10 days in an air-tight, glass jar at room temperature. For longer term storage, keep in the refrigerator. It will be more firm and harder to spread once refrigerated, but still delicious!
I hope you love this vegan nutella as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons Cookbook for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Creamy Smooth Vegan Nutella (3-Ingredients!)
Ingredients
- 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
- In a food processor, blend the hazelnuts until smooth and creamy, 10 to 12 minutes. Stop as needed to scrape down the sides of the bowl.
- In a small saucepan, bring 2 inches of water to a low simmer over low heat. Place a small heatproof bowl on top of the pot, making sure the bottom of the bowl is not touching the water. Add the chocolate chips and melt, stirring often, until completely smooth. (Alternatively, you can melt the chocolate in the microwave in 30-second intervals.)
- Transfer the melted chocolate to the food processor along with the maple syrup and salt. Process until smooth, about 5 minutes. (If the hazelnut mixture firms up when you add the melted chocolate, it’s likely that the hazelnuts weren’t blended for long enough. Process on high speed until the mixture softens and smoothens, about 10 minutes.)
- Transfer to a jar and serve! I like spread on toast, crepes and drizzled onto pancakes.
Notes
Approvals
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