4-Ingredient Vegan and Gluten-Free Nutella: Creamy Homemade Chocolate Hazelnut Spread
Transform pantry staples into a creamy, guilt-free chocolate spread in minutes.
4-Ingredient Vegan & Gluten-Free Nutella
Nutella’s irresistible flavor and creamy texture have made it a global favorite, but classic recipes often include dairy and are not always suited to gluten-free diets. This article presents an easy, vegan and gluten-free alternative you can make at home, using only four simple ingredients: hazelnuts, chocolate (or cacao/cocoa powder), vanilla, and sea salt. With clear instructions and versatile serving suggestions, this guide ensures you’ll enjoy a healthier, homemade Nutella that’s as delicious as it is simple to prepare.
Why Make Homemade Vegan Nutella?
- Diet-Friendly: Free from dairy and gluten, suitable for varied dietary needs.
- Customizable Sweetness: Adjust sweetness to taste and choose preferred sweeteners.
- Simple Ingredients: No preservatives or additives—just pure, recognizable foods.
- Rich Flavor: Roasted hazelnuts and real chocolate give a deep, nutty, chocolatey taste.
- Versatile Uses: Perfect for baked goods, pancakes, waffles, fruit, snacks, and more.
Ingredients Overview
This homemade Nutella centers on four easy-to-source ingredients. Each plays a vital role in flavor and texture:
- Hazelnuts: The foundation for creaminess and robust nut flavor. Choose raw or roasted unsalted hazelnuts.
- Chocolate: Opt for dairy-free dark chocolate (preferably chopped), or substitute with cacao/cocoa powder for a customizable chocolate profile.
- Vanilla Extract: Enhances depth and balances flavors.
- Sea Salt: Rounds out sweetness and intensifies chocolate undertones.
| Ingredient | Amount | Description |
|---|---|---|
| Raw or roasted unsalted hazelnuts | 3 cups | Base for spread, provides creaminess and taste. |
| Dairy-free dark chocolate | 2/3 cup (chopped) | Main source of chocolate flavor; vegan-friendly. |
| Pure vanilla extract | 1 tsp | Adds aromatic depth. |
| Sea salt | 1/2 tsp | Highlights chocolate and hazelnut notes. |
Optional Add-ins & Recipe Variations
- Sweeteners: Coconut sugar, maple syrup, agave, or honey (for a non-vegan version).
- Cacao or Unsweetened Cocoa Powder: For a lower-fat or more intense chocolate version.
Note: Liquid sweeteners (like maple syrup or agave) may make the final spread firmer or stiffer. Adjust consistency by blending well and adding them cautiously.
Step-by-Step Instructions
1. Roast the Hazelnuts
- If using raw hazelnuts, roast for 10-12 minutes at 350°F (176°C) until fragrant and slightly browned.
- Cool briefly, then rub in a towel to shed most skins (some skin is fine).
2. Process Hazelnuts to Butter
- Transfer hazelnuts to a food processor or powerful blender.
- Blend, scraping down sides occasionally, until a creamy butter forms (about 8-10 minutes total).
3. Add Melted Chocolate
- Melt dark chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth.
- Add melted chocolate, vanilla extract, and sea salt to the hazelnut butter.
- Blend again until thoroughly combined and silky smooth.
If using cocoa or cacao powder instead: Add 3 tablespoons of cacao/cocoa, blend, and sweeten to taste with your preferred sweetener.
4. Adjust Sweetness & Consistency
- For added sweetness, blend in coconut sugar, maple syrup, agave, or honey (if not vegan).
- Continue blending until spread is creamy. The final consistency depends on nut butter, chocolate type, and added liquids.
5. Store & Serve
- Spoon into airtight jars. Store at room temperature for up to 2 weeks; refrigerate for longer shelf life.
- Let refrigerated Nutella sit out for 15-20 minutes before using to soften.
What others are reading
| Step | Description |
|---|---|
| Roast & peel hazelnuts | Deepens flavor and removes some bitterness. |
| Process into hazelnut butter | Create a smooth, creamy base. |
| Add chocolate, vanilla, salt | Introduce chocolatey, rich flavor. |
| Sweep in sweetener if needed | Tailor sweetness and texture to your liking. |
| Store and serve | Preserve freshness and enjoy on foods. |
Serving Suggestions
- Spread on toast, pancakes, waffles, or crepes.
- Dip apple slices, bananas, or strawberries.
- Drizzle over oatmeal or smoothie bowls.
- Sandwich between cookies, crackers, or bread.
- Use in baked desserts, such as muffins, banana bread, and brownies.
Troubleshooting: Common Questions
- Spread is too thick? Blend longer for extra smoothness, or add a teaspoon of neutral oil (like avocado or coconut).
- Spread is too stiff after adding sweetener? Use dry sweeteners or add them in minimal amounts; blend thoroughly for best texture.
- Not sweet enough? Blend in more coconut sugar or your chosen sweetener, tasting as you go.
- Nut butter isn’t creamy? Make sure to blend for up to 10 minutes, letting natural oils release from the hazelnuts.
Nutrition Information
This homemade Nutella delivers the natural nutrition profile of hazelnuts and the antioxidants of dark chocolate. One batch yields approximately 2.5 cups of spread. For precise nutrition breakdowns, factors like chocolate and sweetener type will make a difference.
Nutrition Table (Approximate Per Tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 90-110 |
| Fat | 7-9g |
| Protein | 1-2g |
| Sugar | 4-6g (depends on sweetener and chocolate used) |
Frequently Asked Questions (FAQs)
Q: Is this Nutella recipe really vegan and gluten-free?
A: Yes! All ingredients used are naturally vegan and free from gluten. Always check chocolate labels to confirm they are dairy-free as some brands may contain traces of dairy or gluten.
Q: Can I use other nuts besides hazelnuts?
A: Hazelnuts provide the classic Nutella flavor, but you can experiment with almonds or cashews for different profiles. The spread’s texture might change accordingly.
Q: Can I make this without a food processor?
A: A high-speed blender can also work, though food processors handle thick spreads more efficiently and safely.
Q: Why does Nutella seize or get stiff?
A: Liquid sweeteners or excess chocolate can firm up the spread. Blend thoroughly and consider using less liquid or more oil if desired.
Q: How long does homemade Nutella last?
A: Stored airtight at room temperature, it lasts up to two weeks. Refrigeration keeps it fresh for a month or more, though it will firm up and may need softening before use.
Q: Is cocoa powder better than melted chocolate in this recipe?
A: Both work, but melted chocolate gives a richer, smoother texture. Cocoa powder produces a slightly grainer spread and is lower in fat. It also allows for more control over sweetness and chocolate intensity.
Pro Tips for Creamy Homemade Nutella
- Roast hazelnuts well: This makes peeling easier and deepens flavor.
- Blend long enough: Time yields smooth, creamy butter; don’t stop early.
- Use quality chocolate: Choose dark chocolate free of dairy and artificial additives.
- Watch sweetener amounts: Add slowly and in small increments, blending well after each addition.
- Storage: Use dry, sterilized glass jars for longevity and freshness.
Creative Recipes Featuring Vegan Nutella
- Grilled Nutella Banana Sandwiches: Layer spread and sliced bananas between gluten-free bread and grill until golden.
- Nutella Banana Bread: Swirl into batter before baking for a chocolate-hazelnut twist.
- Nutella Oat Breakfast Bowl: Top warm oatmeal with a spoonful for a decadent morning treat.
- Stuffed Dates or Figs: Fill dried fruit for a sweet, satisfying snack.
Reader Comments & Community Insights
- Many users praise this recipe for its simplicity and impressive taste, noting that it rivals or even surpasses store-bought Nutella for flavor and texture.
- Common feedback highlights how easy the cleanup and storage is, and how quickly the recipe comes together.
- Suggestions include experimenting with different chocolate percentages and mixing in spices like cinnamon or instant coffee for depth.
Nutella Troubleshooting Table
| Problem | Possible Cause | Solution |
|---|---|---|
| Spread too firm | Too much liquid sweetener or not enough blending | Add a teaspoon of oil or blend longer |
| Spread too runny | Warm blender or excess chocolate | Chill to firm up; use less chocolate next batch |
| Lacking sweetness | Unsweetened chocolate/cocoa | Add more coconut sugar or maple/agave syrup |
| Bitter taste | Unpeeled hazelnuts or cocoa | Roast and peel nuts well; use sweeter chocolate |
Related Recipes
- Nutella Banana Bread (Vegan + GF)
- Grilled Nutella Banana Sandwich
- Baked Sweet Potatoes 2 Ways
Share Your Experience
Let us know how your vegan, gluten-free Nutella turned out! Comments, ratings, and creative serving suggestions are welcomed below.
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