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  • Kathi

Vegan Nutella*

So tasty and creamy, you'll never want one from the supermarket again!

Vegan Nutella

*this recipe contains advertising due to Brand mention!

Chocolate nut creams are numerous on the market. And also with DIY recipes you can hardly save yourself. So why am I now coming around the corner with the thousandth recipe for No-Tella? For one thing, I just don't think most supermarket products are that tasty, and the amount of hazelnuts is usually insignificant. At the same time, the amount of sugar is shockingly high (I know, not everyone pays attention to this - but it's important to me).

The DIY recipes are not bad for the most part, however, most use coconut oil. I really like coconut, however in chocolate cream the taste bothers me (and finding good quality neutral coconut oil isn't exactly easy). The other part of the recipes uses plant milk for the necessary creaminess. This works well, but puts the shelf life of the cream way down, plus you then inevitably have to store it in the fridge.

This recipe contains neither coconut oil nor plant milk. The creamy, chocolaty flavor comes from the combination of cocoa butter and cocoa powder. I sweetened with a little agave syrup (you can vary the amount to your taste). The result is an incredibly creamy, chocolaty nut cream, as I have rarely eaten.

But you best convince yourself! ;)

For a medium jar you need:

  • 400g hazelnuts (or 200g store-bought hazelnut butter)

  • 60g cocoa butter from Sunday Natural

  • 5 tbsp. agave syrup (or other sweetener of choice)

  • 8 tsp. cocoa powder from Sunday Natural, heaped

  • 1 pinch of salt

  • optional: some ground vanilla


  1. Preheat the oven to 350°F (180°C) top/bottom heat.

  2. Put 400g of hazelnuts on a baking tray and roast them for 10 to 12 minutes.

  3. In the meantime, heat 60g of cocoa butter in a saucepan so that it melts.

  4. Sift in 8 tsp of cocoa powder and mix well.

  5. Then add 1 pinch of salt and optionally some ground vanilla.

  6. Next, sweeten with 5 tbsp. of agave syrup.

  7. Let the roasted nuts cool a bit, place them on a clean kitchen towel and rub off the shells.

  8. Then put them in a powerful food processor and blend until creamy.

  9. Pour in the cocoa butter mixture and stir it in (important: don't blend it anymore!).

  10. Pour the finished cream into a clean jar.

  11. The chocolate cream will keep for at least 1 week and does not necessarily need to be stored in the refrigerator.


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