3-Ingredient Nutella (vegan /GF)

3-Ingredient Nutella (vegan +GF)

This 3-ingredient Nutella is vegan and gluten-free and easy to make using toasted hazelnuts, maple syrup (or Medjool dates) and cocoa powder.

Type: dessert, snack,

Cuisine: Italian-Inspired

Keywords: nutella, chocolate, spread, sweet,

Recipe Yield: 2 tbsp

Calories: 160

Preparation Time: 15

Cooking Time: 15

Total Time: 30

Recipe Video Name: 3-Ingredient Nutella (vegan +GF)

Recipe Video Description: This 3-ingredient Nutella is vegan and gluten-free and easy to make using toasted hazelnuts, maple syrup (or Medjool dates) and cocoa powder.

Recipe Ingredients:

  • 3 3/4 cups roasted unsalted hazelnuts
  • 2 tsp pure vanilla extract
  • 2/3 cup (120g) dairy-free dark chocolate (chopped) - such as 75% or 80% dark chocolate
  • optional: 1/2 tsp sea salt (to bring out the sweetness)

Recipe Instructions: Begin by preheating your oven to 350 degrees F (180 C). Arrange the hazelnuts on a baking sheet in a single layer. If they're raw, roast them for 12-15 minutes; if pre-roasted, 8-10 minutes will be enough to warm the natural oils and loosen the skins. This process facilitates easier blending into butter. Out of the oven, allow the hazelnuts to cool slightly. Transfer them to a large kitchen towel and use your hands to roll the nuts around, removing most of the skins. While perfection isn't necessary, the goal is to eliminate as much skin as possible for a creamier Nutella. Leaving behind excess skin, place the hazelnuts in a food processor or high-speed blender. Blend on low until a buttery consistency forms, which takes about 8-10 minutes. Be sure to scrape down the sides as needed. Simultaneously, heat the chocolate using a double boiler or microwave in 30-second increments. Set it aside for later use. Once the hazelnut butter achieves a creamy texture, add the vanilla and salt, blending thoroughly. Gradually introduce the melted chocolate, blending until well incorporated. Taste the mixture and adjust seasonings as needed, adding more salt or vanilla if desired. If you find your Nutella lacking sweetness, incorporate maple syrup to taste, or 1-2 tablespoons of coconut sugar, date syrup, or agave. Keep in mind that the more liquid sweetener you add, the firmer the Nutella will become. Transfer the Nutella into a clean jar. It can be stored at room temperature for everyday use for approximately 2-3 weeks or even longer.

3-Ingredient Nutella (vegan +GF)
coverII

This 3-ingredient Nutella is vegan and gluten-free and easy to make using toasted hazelnuts, maple syrup (or Medjool dates) and cocoa powder.

Type: dessert, snack,

Cuisine: Italian-Inspired

Keywords: nutella, chocolate, spread, sweet,

Recipe Yield: 2 tbsp

Calories: 160

Preparation Time: 15

Cooking Time: 15

Total Time: 30

Recipe Video Name: 3-Ingredient Nutella (vegan +GF)

Recipe Video Description: This 3-ingredient Nutella is vegan and gluten-free and easy to make using toasted hazelnuts, maple syrup (or Medjool dates) and cocoa powder.

Recipe Ingredients:

  • 3 3/4 cups roasted unsalted hazelnuts
  • 2 tsp pure vanilla extract
  • 2/3 cup (120g) dairy-free dark chocolate (chopped) - such as 75% or 80% dark chocolate
  • optional: 1/2 tsp sea salt (to bring out the sweetness)

Recipe Instructions: Begin by preheating your oven to 350 degrees F (180 C). Arrange the hazelnuts on a baking sheet in a single layer. If they're raw, roast them for 12-15 minutes; if pre-roasted, 8-10 minutes will be enough to warm the natural oils and loosen the skins. This process facilitates easier blending into butter. Out of the oven, allow the hazelnuts to cool slightly. Transfer them to a large kitchen towel and use your hands to roll the nuts around, removing most of the skins. While perfection isn't necessary, the goal is to eliminate as much skin as possible for a creamier Nutella. Leaving behind excess skin, place the hazelnuts in a food processor or high-speed blender. Blend on low until a buttery consistency forms, which takes about 8-10 minutes. Be sure to scrape down the sides as needed. Simultaneously, heat the chocolate using a double boiler or microwave in 30-second increments. Set it aside for later use. Once the hazelnut butter achieves a creamy texture, add the vanilla and salt, blending thoroughly. Gradually introduce the melted chocolate, blending until well incorporated. Taste the mixture and adjust seasonings as needed, adding more salt or vanilla if desired. If you find your Nutella lacking sweetness, incorporate maple syrup to taste, or 1-2 tablespoons of coconut sugar, date syrup, or agave. Keep in mind that the more liquid sweetener you add, the firmer the Nutella will become. Transfer the Nutella into a clean jar. It can be stored at room temperature for everyday use for approximately 2-3 weeks or even longer.

Rich, creamy Nutella has been a favorite for generations, but have you ever tried 3-ingredient Nutella? This vegan and gluten-free version of Nutella with just 3 simple ingredients is easy to make yourself at home. It’s 100% free of additives and preservatives using toasted hazelnuts, maple syrup (or Medjool dates) and cocoa powder.

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Why you should try this recipe

  • Pure Ingredients – with a handful of simple, wholesome ingredients, staying away from additives and preservatives commonly found in store-bought versions, You have complete control over the quality of hazelnuts, ensuring a pure and authentic flavor.
  • Customizable Sweetness – this recipe allows you to tailor the sweetness to your liking. Experiment with different sweeteners and find the perfect balance that suits your taste buds.
  • Fuss-Free Process – with just a few simple steps, you can make your own Nutella.

Ingredients

Hazelnuts – Roasting the hazelnuts intensifies their flavor and loosens the skins, contributing to a smoother texture in the final Nutella.

Vanilla Extract – Adds a subtle yet essential hint of vanilla, enhancing the overall flavor profile of the Nutella.

Dairy-Free Dark Chocolate – The melted chocolate not only infuses a rich chocolate flavor but also contributes to the creamy consistency of the Nutella.

Nutella spread topview on white backdrop.

How to make 3-ingredient Nutella

Step 1. Roast the hazelnuts.
Begin by preheating your oven to 350 degrees F (180 C). Arrange the hazelnuts on a baking sheet in a single layer. If they’re raw, roast them for 12-15 minutes; if pre-roasted, 8-10 minutes will be enough to warm the natural oils and loosen the skins.

Step 2. Remove the skin.
Allow the hazelnuts to cool slightly. Transfer them to a large kitchen towel and use your hands to roll the nuts around, removing most of the skins.

Step 3. Blend.
Place the hazelnuts in a food processor or high-speed blender. Blend on low until a buttery consistency forms, which takes about 8-10 minutes. Be sure to scrape down the sides as needed.

Step 4. Add chocolate.
Heat the chocolate using a double boiler or microwave in 30-second increments. Set it aside for later use.

Once the hazelnut butter achieves a creamy texture, add the vanilla and salt, blending thoroughly. Gradually introduce the melted chocolate, blending until well incorporated. Taste the mixture and adjust seasonings as needed, adding more salt or vanilla if desired.

Transfer the Nutella into a clean jar.

Tips

  • Monitor the hazelnuts closely while roasting to achieve a perfect balance – too little may result in underdeveloped flavor, while over-roasting can lead to a bitter taste.
  • Achieving a smooth hazelnut butter takes time. Be patient during the blending process, stopping occasionally to scrape down the sides of the processor for even consistency.
  • Use high-quality dairy-free dark chocolate with at least 70% cocoa for a more intense and sophisticated chocolate flavor in your Nutella.
  • Store your homemade Nutella in a clean, airtight jar to preserve its freshness. While it can be stored at room temperature for convenience, refrigeration can extend its shelf life.

Frequently Asked Questions

What are the ingredients in Nutella?

Nutella typically contains hazelnuts, sugar, palm oil, cocoa solids, milk powder, lecithin (an emulsifier), and vanillin (an artificial flavor).

What is the formula for Nutella?

The exact formula for Nutella is proprietary, but it generally includes a combination of hazelnuts, sugar, chocolate, and emulsifiers.

Is European Nutella different?

Yes, European Nutella often differs from its North American counterpart, with variations in ingredients and sweetness levels.

Is there a healthy alternative to Nutella?

This homemade Nutella recipe provides a healthier alternative by allowing you to control the quality of ingredients and choose healthier sweeteners.

More chocolate recipes:

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Nutella spread on white backdrop.

3-Ingredient Nutella (vegan +GF)

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  • Author: The Green Creator
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1 jar (13-ounce /370-gram) 1x
  • Category: dessert, snack
  • Method: blender
  • Cuisine: Italian-Inspired
  • Diet: Vegan

Description

Rich, creamy Nutella has been a favorite for generations, but have you ever tried 3-ingredient Nutella? This vegan and gluten-free version of Nutella with just 3 simple ingredients is easy to make yourself at home. It’s 100% free of additives and preservatives using toasted hazelnuts, maple syrup (or Medjool dates) and cocoa powder.


Ingredients

Scale
  • 3 3/4 cups roasted unsalted hazelnuts
  • 2 tsp pure vanilla extract
  • 2/3 cup (120g) dairy-free dark chocolate (chopped) – such as 75% or 80% dark chocolate
  • optional: 1/2 tsp sea salt (to bring out the sweetness)

Instructions

  1. Begin by preheating your oven to 350 degrees F (180 C). Arrange the hazelnuts on a baking sheet in a single layer. If they’re raw, roast them for 12-15 minutes; if pre-roasted, 8-10 minutes will be enough to warm the natural oils and loosen the skins. This process facilitates easier blending into butter.
  2. Out of the oven, allow the hazelnuts to cool slightly. Transfer them to a large kitchen towel and use your hands to roll the nuts around, removing most of the skins. While perfection isn’t necessary, the goal is to eliminate as much skin as possible for a creamier Nutella.
  3. Leaving behind excess skin, place the hazelnuts in a food processor or high-speed blender. Blend on low until a buttery consistency forms, which takes about 8-10 minutes. Be sure to scrape down the sides as needed.
  4. Simultaneously, heat the chocolate using a double boiler or microwave in 30-second increments. Set it aside for later use.
  5. Once the hazelnut butter achieves a creamy texture, add the vanilla and salt, blending thoroughly. Gradually introduce the melted chocolate, blending until well incorporated. Taste the mixture and adjust seasonings as needed, adding more salt or vanilla if desired.
  6. If you find your Nutella lacking sweetness, incorporate maple syrup to taste, or 1-2 tablespoons of coconut sugar, date syrup, or agave. Keep in mind that the more liquid sweetener you add, the firmer the Nutella will become.
  7. Transfer the Nutella into a clean jar. It can be stored at room temperature for everyday use for approximately 2-3 weeks or even longer.


Notes

  • Monitor roasting the hazelnuts closely for balanced flavor; under-roasting results in underdeveloped taste, while over-roasting can lead to bitterness.
  • Patience is key for a smooth hazelnut butter; pause during blending to scrape down the sides.
  • Use at least 70% cocoa or higher dairy-free dark chocolate.
  • Preserve Nutella freshness by storing it in a clean, airtight jar; consider refrigeration for an extended shelf life.
  • It can be stored at room temperature for everyday use for approximately 2-3 weeks or even longer.

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 160
  • Sugar: 2.1g
  • Sodium: 50mg
  • Fat: 14g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2.5g
  • Protein: 3g
  • Cholesterol: 0g

2 thoughts on “3-Ingredient Nutella (vegan /GF)”

    • You’re welcome!:) I didn’t manage to keep it longer than 5 days in the fridge, because it was too good! I made a batch of several jars and all was gone within 5 days 😀 But I think it should stay good for at least a week (or even longer) 😀

      Reply

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