NutellaBU, aka Vegan Nutella Sauce

First make a jar of vegan Nutella.




  • 2 cups hazelnuts (I used raw, but roasted hazelnuts with the skins remove work best.)
  • 2 TBSP dark cocoa powder
  • 2 packets stevia (I prefer the NuNaturals brand)
  • 1/2 tsp vanilla
  • pinch Celtic Sea Salt


  • Process the hazelnuts in your food processor, continually scraping down the sides until you start to achieve a nut butter consistency.
  • Add remaining ingredients and process until smooth and creamy.

Enjoy as a spread or blend with 1 cup of your favorite non-dairy milk for more of a Nutella sauce.




Chopped apple with cinnamon and Nutella sauce. Yum!

{ 18 comments… read them below or add one }

jill nicholson November 16, 2013 at 5:41 pm

Hello from England…your recipe says two packets of stevia… I buy stevia in jars, so how much should I be using?

thanks, jill.


HEAB November 17, 2013 at 3:00 pm

Hi Jill,
I used NuNaturals stevia, and according to the back of the packet, it contains 80 mg stevia extract. Other ingredients are Maltodextrin and “natural flavors”. Hope that helps!


Anna January 25, 2013 at 9:20 am

Hi, this looks amazing! How long will this last in a jar in the fridge? 🙂 thanks


HEAB January 25, 2013 at 9:30 am

Hi Anna,
It is pretty tasty, and I wouldn’t keep it for more than a couple of days, two to three maybe? You can always make it in smaller batches, but the bigger batches always get eaten fairly quickly, just so you know. 🙂


Meagan June 22, 2011 at 9:38 am

I have hazelnuts that I’ve been reserving to make some nutella. I have too many nutbutters laying around though, so I have to wait. I already made homemade pecan, cashew/coconut, sunflower and peanut/coconut butters!!


Liz June 6, 2011 at 7:06 pm

That. Looks. Amazing!
Totally getting out my ingredients now 🙂


Sabrina May 8, 2011 at 9:14 am

Omgosh I’m so gonna make that later!!!! I’ve all it takes to do it!! 😀


Jillian (Get Fit Sisters) April 2, 2011 at 1:16 am

Made this and it turned out pretty yums! I ended up adding more truvia and since I only had nut milk that needed to be refrigerated, I kept most of it with just the nuts and added just a little bit with the almond mink. I ate it drizzled over a banana and it was very tasty!


obgyn maricopa February 1, 2011 at 9:06 pm

I love Nutella. It’s such an indulgence. Hope to try this soon.


Espirito Santo Para-brisa Reparo December 31, 2010 at 6:43 pm

That looks simply delicious.


Kate August 7, 2010 at 6:16 am

Do you know the calorie count on this? Wow that looks good 🙂 you amaze me with your recipes!


Heather Eats Almond Butter August 7, 2010 at 7:17 am

Kate, Not sure – I think it probably has about 1/2 the calories per serving of regular nut butter since it’s diluted. So, I would say about 100 calories per 2 TBSP? Hope this helps and thanks for enjoying my recipes! 🙂


ummsafiya June 3, 2010 at 1:03 pm

That sounds delicious. I might have to try this tomorrow 🙂



evergreen(happy raw kitchen) June 2, 2010 at 9:01 pm

Your Nutella looks perfect. I must try it on the apples and cinnamon. Thanks for sharing your recipe:)


Heather Eats Almond Butter June 3, 2010 at 9:39 am

Evergreen, You’re welcome. Enjoy! 🙂


Lori June 2, 2010 at 5:21 pm



Jewel December 8, 2009 at 3:07 pm

Oh this looks heavenly!

Mind you the pickiest Preteen in the world, whom I have cut out Nutella cold turkey for, will still find a way to turn her nose up at this.


Heather Eats Almond Butter December 8, 2009 at 3:13 pm

Jewel, It is heavenly…and hopefully preteen approved. 🙂


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