You’re going to love this vegan Nutella recipe! This homemade chocolate spread is vegan, healthy, oil-free, refined sugar-free and made with only 2 ingredients. It’s delicious with fresh bread, crepes, waffles, pancakes and more. Enjoy!!
Homemade Vegan Nutella Recipe
You’re going to love this healthy vegan Nutella recipe!
Can you believe it’s made with only 2 ingredients and that it doesn’t contain any oil or added sugar?
It’s very creamy and chocolate-y and it’s delicious on top of bread, pancakes, waffles, cinnamon rolls and more 🙂
I hope you will like my recipe! Please leave a comment below if you give it a try, it means a lot to me. Have fun!
How to Make Vegan Nutella (No Sugar)
Here is the recipe video for you – I hope it helps! The written method is below the video as well as step-by-step pictures 🙂
STEP 1
Place the dark chocolate chips in a bowl and set aside.
STEP 2
Pour the coconut milk in a saucepan over medium heat and heat until steam rises from the surface.
You don’t want to boil the coconut milk, otherwise it could burn the chocolate. So keep an eye on it.
STEP 3
Pour the hot coconut milk over the chocolate chips and cover with a lid. Let it stand without stirring for 2-3 minutes.
Once the time is elapsed, gently stir the mixture until silky smooth and glossy. It usually takes about 2 minutes.
STEP 4
Now transfer the mixture to a jar and place it in the fridge for 2 hours or until solid. Enjoy!!
What Are the Ingredients of This Healthy Vegan Chocolate Spread?
You will only need 2 ingredients to make this homemade Nutella!
Dark chocolate
Canned coconut milk
Yep, that’s it! No oil, no sugar and no crazy ingredients. This chocolate spread is my absolute favorite and it’s always a success!
How to Store This Homemade Nutella
You can store this vegan Nutella in the fridge in an airtight container for up to 1 week.
I hope you will like this homemade vegan Nutella recipe! It’s:
Easy to make
Made with only 2 ingredients
Healthy
Vegan
Oil-free
Refined sugar-free
Delicious with fresh bread, crepes, waffles, pancakes and more!
Enjoy! Nolwenn ☀
PIN ON PINTEREST 😊
You can enjoy this vegan Nutella with:
- Vegan oatmeal pancakes (gluten-free, 3 ingredients)
- Vegan oatmeal waffles (gluten-free, healthy)
- Vegan French crepes (gluten-free, healthy)
- Vegan chocolate cinnamon rolls (oil-free, easy)
- Vegan chocolate stuffed pancakes (gluten-free, no added sugar, no oil)
Vegan Nutella Recipe (2 Ingredients)
You're going to love this vegan Nutella recipe! This homemade chocolate spread is vegan, healthy, oil-free, refined sugar-free and made with only 2 ingredients. It's delicious with fresh bread, crepes, waffles, pancakes and more. Enjoy!!
Ingredients
- 7/8 cup dark chocolate chips (150 g)
- 6.5 oz canned coconut milk, full-fat (200 ml)
Instructions
- Place dark chocolate chips in a bowl and set aside.
- Pour coconut milk in a saucepan over medium heat and heat until steam rises from the surface. You don't want to boil it, otherwise it could burn the chocolate.
- Pour hot coconut milk over chocolate chips and cover with a lid. Let stand without stirring for 2-3 minutes. Then, gently stir the mixture until silky smooth and glossy (about 2 minutes).
- Transfer the mixture to a jar and refrigerate for 2 hours or until solid. Enjoy!
Notes
Storage: store in the fridge in an airtight container for up to 1 week.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 9.1gCarbohydrates: 7.3gFiber: 1.6gProtein: 1.4g
Do you use everything in the can of coconut or just the thick part? (When you leave it in the fridge, the solid part separates from the coconut water, so that’s why I ask if we use the whole can or just the solid part) Thank you.
Author
Hi Monika,
Thanks for reaching out!
For this recipe you will need the whole can of coconut milk – both the solid part and the coconut water.
I hope this helps!
Nolwenn
What brand of vegan chocolate chips did you use?
Author
Hi Christine,
Any vegan dark chocolate will work 🙂
Nolwenn
Once I saw this recipe, I could not make it fast enough. And it’s perfect with fruit for a healthy-ish dessert! Thanks for the recipe!
Author
Thank you, Beth!
Nolwenn
I’m wondering if you think other nut milks would work?
Author
Hi Maree,
You definitely need full-fat coconut milk for the chocolate spread to become creamy.
The spread won’t turn out as creamy if you use other nut milks.
I hope this helps.
Nolwenn
Does it become liquid again at room temperature? Wondering if I could use it as a frosting substitute?
Author
Hi Ashley, thanks for reaching out!
I’ve used this spread several times as a frosting and it works great. Depending on the temperature of the place you’re in, it will slightly desolidify but it won’t become liquid again.
My advice would be to frost the cake at the last minute or to keep it in the fridge (frosted) until ready to serve.
I hope this helps. Happy baking!
Nolwenn
Can I put hazelnut in it?
Author
Hi Kristen,
Yes, totally! I love adding roasted hazelnuts!
Nolwenn
Mine won’t harden, it’s still liquidy. What should I do?
Author
Hi there, sorry to hear that. Did you use full-fat canned coconut milk as showed in the recipe?
It should harden after 2 hours in the fridge.
Nolwenn