This homemade Nutella alternative is everything you love – silky, chocolatey, nutty – just made better. Roasted hazelnuts are blended into a smooth butter, then mixed with cacao, maple syrup, a touch of vanilla and plant-based milk for a spread that’s rich in flavor but free from refined sugar and additives. It spreads beautifully, melts slightly on warm toast, and satisfies any sweet craving 🍫🌰
Homemade Nutella-style spread
Stefie
300 gramms
10-15 minutes
European
Sweet spread
Ingredients
- 200 g raw hazelnuts
- 2–3 tbsp unsweetened cacao powder (or Dutch-processed cocoa)
- 3–4 tbsp maple syrup (or date syrup/honey)
- 1 tsp vanilla extract
- 1–2 pinches of salt
- 60–100 ml plant-based milk (e.g. oat, almond or soy), as needed
- Optional: 1 tbsp melted dark chocolate (for extra smoothness & depth)
Directions
- Roast the hazelnuts
Preheat oven to 180 °C (350 °F). Spread hazelnuts on a baking tray and roast for 10–15 minutes, shaking halfway.
They should smell toasty and the skins will begin to crack. - Remove skins (optional but recommended)
Let hazelnuts cool slightly, then rub them in a clean towel or between your hands to remove most of the skins.
A bit of skin left on is fine – don’t stress. - Blend into nut butter
Place the warm hazelnuts in a high-powered blender or food processor. Blend for 5–8 minutes, scraping down as needed, until a smooth, glossy hazelnut butter forms. - Add cacao, syrup & flavor
Add the cacao powder, maple syrup, vanilla and salt. Blend again until fully combined. - Adjust consistency
Slowly add your plant-based milk 1 tablespoon at a time, blending in between, until the texture is soft and spreadable like Nutella.
If you like, stir in 1 tbsp melted dark chocolate for a more intense finish. - Taste & store
Taste and adjust sweetness or salt. Pour into a clean jar and store in the fridge for up to 2–3 weeks. It will firm up slightly when cold, but remains spreadable.
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