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Homemade Vegan Chocolate Hazelnut Butter

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  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1½ cups 1x
  • Category: Nut Butter
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan


This Homemade Vegan Chocolate Hazelnut Butter is made with roasted hazelnuts, sweetened with coconut sugar, and is completely dairy-free, making this a delicious vegan Nutella substitute! It’s only 4 ingredients and ready in less than 10 minutes.


  • 2 cups (226 grams) dry-roasted hazelnuts (see Notes)
  • 3 to 4 tablespoons coconut sugar, to taste
  • 3 tablespoons (16 grams) cocoa powder
  • ¼ teaspoon sea salt


  1. Put the roasted hazelnuts in a high-powered blender (I use a Vitamix) or bowl of a food processor fitted with the metal blade. Process at medium-high speed for five to eight minutes, scraping down the sides of the container as necessary until smooth and fluid. Your processing time might be shorter if you’re using a high-powered blender, and could take a little longer and require more scraping in the food processor.
  2. Once the hazelnuts have broken down completely and formed a smooth, fluid nut butter, add three tablespoons of the coconut sugar, the cacao powder, and salt.
  3. Process again for another 30 seconds to break down the coconut sugar and make sure everything is well incorporated. Taste and add the extra sugar, if desired. You can also add more salt, to taste.
  4. Transfer the nut butter to a 12-ounce glass jar with a tightfitting lid. Store in the pantry for up to one week or in the fridge for about one month.


If you only have raw hazelnuts, spread them on a baking sheet and roast at 325 degrees Fahrenheit until golden brown around the edges and aromatic, about 10 minutes. Stir the nuts a few times during roasting. Slide the nuts onto a plate to cool completely; make sure they’re cool before using!