Vegan Nutella- Modified from

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 97.0
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.1 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.3 g

View full nutritional breakdown of Vegan Nutella- Modified from calories by ingredient
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FINALLY! A Nutella recipe that's under 100 calories for every 2 TABLESPOONS! Dig in! FINALLY! A Nutella recipe that's under 100 calories for every 2 TABLESPOONS! Dig in!
Number of Servings: 28


    4 oz hazelnuts or filberts
    2 tbp. canola oil
    2 tbp. powdered sugar
    4 tbp. cocoa powder
    1/2 tsp vanilla extract
    12 oz. semisweet chocolate, chopped
    3 tbp. soy milk
    4 tbp. water


*Makes about 3 1/2 cups Nutella, 1/8 cup, or 2 tablespoon, serving size*

1. Toast the hazelnuts on a baking sheet at 450 degrees until the outer shell flakes off.
2. While the hazelnuts are baking, combine the cocoa powder and sugar in a small bowl. Add the water and mix until it becomes a paste. Set it aside.
3. In a double boiler or metal bowl over a saucepan of simmering water, melt the chunks of semisweet chocolate and set aside.
4. Remove the hazelnuts from the oven and peel them once they have cooled. Put them in a blender or food processor along with the oil, and blend until they have become hazelnut butter.
5. Add the cocoa paste and blend more. Add the melted chocolate and blend again. By now, it should be a rough paste.
6. To smooth it out, add in the soymilk and blend until the paste becomes smooth and spreadable.
= NUTELLA! Ready to eat!
7. If you put it in the fridge, it will get hard, but it will keep for awhile. To use it, simply leave it out at room temperature, it will become soft and spreadable again.
8. Enjoy! (I know I will...)

Number of Servings: 28

Recipe submitted by SparkPeople user EAGLES17.

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