Homemade Mocha Nutella (Vegan, Refined-Sugar Free)


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When I have great ambitions to re-create a favourite food product at home, it usually takes the right moment of inspiration to push me along. Or, it simply takes remembering to snap the photos before the husband and I eat the entire batch (such was the case with my vegan cookie recreation from Zephyr Café…doh).

This time, my inspiration came from spotting a huge bag of raw hazelnuts at Costco. I knew it was time to try and re-create my beloved Rawtella!

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Rawtella is just about one of the best spreads I’ve ever tasted. It’s made with raw hazelnuts, coconut sugar, and cacao nibs. My favourite is their coffee flavour which includes ground coffee beans creating a super crazy intense chocolate flavour. Ohhhh yeaaaaa.

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Instead of using raw hazelnuts, I roasted them because I wanted to remove the somewhat bitter-tasting skins. Roast the hazelnuts at 300F for about 13-15 minutes. As you can see, the skins darken and begin to loosen in the oven:

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Now all you do is grab an old damp tea towel. Key word being OLD because this makes a huge mess! Place the roasted nuts on the damp towel and wrap the towel up as shown below.

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Rub the hazelnuts vigorously with the tea towel to remove the skins.

After a couple minutes, it should look like this:

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At this point, remove the nuts without skins and place them in the processor. Keep rubbing the others, but it’s ok if all the skins don’t come off. Mine never do!!

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Here is a breakdown of how the hazelnuts should look at various stages of processing (click to enlarge):

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Yes, it took a full 15-20 minutes for my processor to get the nutella as smooth as I wanted it. After you add the coconut sugar, it thickens up a lot, but if you keep processing and scraping down the sides, it will heat up and thin out. Patience is key here. I know, I know, it’s hard when you just want to grab a spoonful of your homemade nutella. I didn’t say this would be easy.

But, you’ll be rewarded with a silky, intensely chocolate mocha latte frappe espresso (or something) knock-off of the store-bought stuff at a fraction of the cost. It probably goes without saying, but this would make a lovely gift for that special chocolate-crazed someone! Aka, me & YOU!

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Homemade Mocha Nutella

Email, text, or print this recipe

Inspired by Rawtella

Yield: 1 & 1/4 cup


  • 2 cups raw hazelnuts
  • 1.5-2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar
  • 1.5 tbsp cocoa powder
  • 1/4-1/2 tsp espresso powder (I used 1/2 tsp)
  • 1/4 tsp fine grain sea salt, or to taste


1. Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.

2. Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.

3. Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.

4. Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.

5. Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.

See here for nutritional Info.

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A few notes:

– Coconut sugar, coconut oil, vanilla, hazelnuts, and cocoa powder were all purchased at Costco. Espresso powder was purchased at my regular grocery store in the coffee section.

– I assume you can sub another sugar in place of the coconut sugar. Add it to taste. I don’t recommend using a liquid sweetener like maple syrup because I find it can produce a strange thick texture in nut butters.

– You can probably sub the coconut oil for another light tasting oil like grapeseed oil. You can also use hazelnut oil for obvious reasons. I am leery about using extra virgin olive oil since it has quite a powerful flavour. Use at your own risk…

– Like all homemade nut butters, I don’t recommend making them without a heavy-duty food processor. I use a 12-cup Cuisinart and it works great for nut butters.

Want to know a secret? I don’t think I’ve ever had actual Nutella before – (just Rawtella as an adult). Is that weird? I don’t find Nutella is as big here in Canada as it seems to be in the US (or maybe I just lived under a rock as a kid).

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{ 207 comments… read them below or add one }

1 Heidi Cullinan November 26, 2012

Man, I’ve been desperate for a nutella substitute. I didn’t know about rawtella, but I’ll be making this soon.


2 Kris December 1, 2012

Justin’s nut butter makes a yummy chocolate hazelnut butter that is much less expensive than Rawtella. It doesn’t taste like candy the way nutella does either.


3 Mai-Lis @ A Sunshiny Day November 26, 2012

Holy Yum, this looks AMAZING! My childhood was robbed of Nutella too since my mom was allergic to hazelnuts but it might be time to welcome them into my life :) This looks like it will create a grand entrance… thank you :)


4 Laura @ Sprint 2 the Table November 26, 2012

I knew I should have bought hazelnuts at the farmers market yesterday!! I love the mocha spin on this. And the ingredients are much better than Nutella (which they are trying to market as a healthy spread for kids. Ha!).


5 Janae @ Bring-Joy November 26, 2012

I’m surprised at the long processing time of the rawtella–but I suppose the best things do take time :).

I think that’s terrific you’ve never had Nutella. This version is much better!


6 Angela (Oh She Glows) November 26, 2012

I was surprised too! I think it was from the granulated coconut sugar, it really thickened it up for a bit. Thankfully the heat thins it out after a while.


7 Mandy @ Eat Pray Grow November 26, 2012

YUM. This makes me wish I had a Vitamix. Why must they be so expensive? I’m not sure my tiny little food processor will take the beating!


8 Lisa March 5, 2013

I found several old school vitamix on ebay going for about $75.00. I have heard that the older ones have stronger motors. That’s what I have.


9 Kimmy November 26, 2012

That is a fantastic idea!
Wouldn’t you know I have hazelnuts in my fridge that I just bought for the first time the other day to make some raw brownies?


10 Angela (Oh She Glows) November 26, 2012

mmm I love raw brownies


11 Carie November 26, 2012

Raw brownies with hazelnuts sound amazing!!


12 Anele @ Success Along the Weigh November 26, 2012

Uh…yes please. I’ll take that slathered on my toast, in my oatmeal, whirled in a smoothie, on my boot. What? When you have something that awesome, it makes ANYTHING taste delicious!


13 Christine McMahon November 26, 2012

Cannot wait to try this! I made your Pumpkin Gingerbread loaf for Thanksgiving–it was a hit!


14 Angela (Oh She Glows) November 26, 2012

I’m happy to hear that Christine! Happy belated Thanksgiving.


15 sarah November 26, 2012

That pumpkin gingerbread is the bomb! My co workers beg me to bring that into work for them–they were shocked to find out it’s vegan. I love that!
Also made your lentil soup to give to a neighbour who is sick and she declared it the best lentil soup she has ever tasted!
Thanks for making me so popular!


16 Angela (Oh She Glows) November 27, 2012

That is one of Eric’s fav desserts of all time. It doesn’t get made enough according to him…heh. Im happy your coworkers and neighbours are enjoying the recipes. You are a good friend to have!


17 luv what you do November 26, 2012

I have been on a homemade nut butter kick, but never thought to try hazelnut. This spread looks incredible!


18 Heather November 26, 2012

I want to lick the inside of that blender. I’ve had the worst sweet tooth lately! I’m blaming it on 29 days until Christmasssss :-)


19 Duck November 26, 2012

Definitely going to make this myself! Nutella, apart from speculoos, is my favourite spread ever…


20 Angela (Oh She Glows) November 26, 2012

What is speculoos? I’ve heard of it, but I have no idea what it is. hah


21 kendra November 26, 2012

Speculoos is a cookie butter spread. Kind of a spiced gingerbread cookie flavor- its totally unhealthy tho like the real nutella- I bought mine at trader Joe’s last year but its sat in my cupboard with only 2 tbl gone from the jar……. too sweet for me.


22 Kelly November 27, 2012

Just to add to Kendra’s comment, the spread is made from speculoos cookies (popular in Europe). They are already quite sweet to begin with, which is probably why the spread is just overkill…


23 Angela (Oh She Glows) November 27, 2012

Thanks, now I want to blend cookies into my nut butter, heh jk


24 kendra November 28, 2012

Or maybe spread some of your chocolate hazelnut butter on a speculoos cookie…. now I’m hungry. Haha.


25 Duck November 28, 2012

Actually speculoos isn’t made from butter but the speculoos biscuits (which are basically like a light but crumbly gingerbread) are blended with a vegetable oil to make the spread. So it’s not *as* unhealthy as other commercial spreads you can buy…but it’s so delicious! Unfortunately, at least in Europe, the spread is very hard to find outside Belgium. The biscuits themselves you can find all over the place though.


26 [email protected] SavyNaturalista November 26, 2012

Rawtella that sounds so good I never even knew there was a healthy version for Nutella or even possible to make it. I cannot wait to get a hold of some hazelnuts and try this yummy treat.


27 Kelly November 26, 2012

This looks great…I’ve been wondering how to make home-made, healthier Nutella for Christmas gifts for my colleagues (I live in France and Nutella is big here). I had been thinking of melting dark chocolate and mixing it in…have you tried that? I suppose that might be too much (although, honestly, can there ever be too much chocolate?).
Just curious..we do you have to refrigerate this? Most other nut butters can be left in a cupboard.
Enjoy your rawtella! Oh and by the way, I made your lentil loaf, rice pilaf and pecan-crust pumpkin pie (YUM) for my (belated) Thanksgiving dinner this Saturday…all were big hits!


28 Angela (Oh She Glows) November 26, 2012

Hey Kelly, I have added melted chocolate to homemade nut butter before and it’s amazing! I suppose you could do that with hazelnuts too. I present to you, 4-ingredient chocolate almond butter: http://ohsheglows.com/2011/01/12/4-ingredient-dark-chocolate-almond-butter/ ;)

I suppose you don’t have to refrigerate it, but I suspect it lasts longer when it is. My homemade nut butters often last over 1 month in the fridge, so I’m hesitant to leave it out. I’m happy to hear you enjoyed the recipes for Thanksgiving!


29 Kelly November 27, 2012

4-ingredient homemade dark chocolate almond butter. Yes please! I think I’ll try it with hazelnuts, too…I’ll let you know how it turns out. :-)


30 Heather (Heather's Dish) November 26, 2012

i’m completely drooling over these – yum!


31 Liz November 26, 2012

Surprisingly, I have never had the store bought stuff. As usual that looks absolutely yummy. :)


32 Heather @ fit mama real food November 26, 2012

Mmmm Nutella is my favorite! I bet the coffee flavor makes it taste amazing! So excited to try this.


33 Beth November 26, 2012

This is exactly what I was looking for! I decided to make homemade nut butter of some kind as some Christmas gifts. I saw a recipe in a popular gourmet food magazine last week for homemade Nutella, but it had heavy cream and other stuff that I wouldn’t use. This recipe fits the bill!
By the way, your recipes made up the most of our Thanksgiving table: the “revisited” lentil-walnut-apple loaf; Spinach, cranberry and pear salad with candied pecans and balsamic dressing; and the gluten-free pumpkin pie with the pecan crust. Thanks!


34 Angela (Oh She Glows) November 26, 2012

Aw that makes me happy! Thanks for trying out the recipes. :) Happy belated Thanksgiving! Enjoy the “nutella” if you make it.


35 Stefanie @ Thin Vegetarian November 26, 2012

I was just at Costco over the weekend…guess mine doesn’t have hazelnuts or cocoa. Will definitely be checking in the future!


36 Beks November 26, 2012

I was just looking at the pictures of the hazelnuts being turned into your Nutella, and my stomach grumbled. I think I might need to find some hazelnuts. :D


37 [email protected] November 26, 2012

I tried making my own nutella a few months ago and ended up burning the hazlenuts and it did not turn up. Maybe I’ll use your instructions and give it another shot. It sure does look delish!!


38 Lia November 26, 2012

NNOOMMM!!! This is amazing! I’d love to have this on my shelves! This is a great gift idea too! Woah! I’m excited, thanks!


39 Sarah @ Yogi in Action November 26, 2012

I also never had Nutella as a child! I bought some as an adult, and I don’t really get what the fuss is about- sure it’s chocolate but I’d rather just eat some high end chocolate then put it on my toast. Each to their own I suppose


40 Christine November 26, 2012

I can’t wait to make this and maybe give some as hostess gifts for the holidays.
Just wondering if I missed the recipe or post on the Zephyr cookie experiment? Every time we head to Squamish or Whistler we go there so I can pick up a couple cookies. I would LOVE to make them!
Thanks as always for your wonderful recipes.


41 Liz November 26, 2012

I never had Nutella until my senior trip to Europe – street vendors in Paris were selling huge nutella crepes for a Euro or two. I have to admit they were incredible!!

My fiancé is Austrian and we go there every few years and Nutella is huge!! As a contrast, most of them have never had or heard of peanut butter!!

This looks great – perfect for the holidays!


42 Hanna M. November 26, 2012

Saw the recipe – drooled – made it – turned out great! :D Some tweaks: I used almonds instead and cut down on the sugar. FYI I have great success with making nut butters with my high-speed Kitchen Aid blender! I just have to stop a few times and scrape down what clings to the bowl. It helps if nuts are roasted and warm as well. And I hear you on how funky nut butters become if watery sweeteners are added! Not happy with that…


43 Radhika Sarohia November 27, 2012

^ Almonds instead worked? Cool, I’ll have to try that, I actually have a huge bag of those right now, as oppose to hazelnuts. Then later when I can purchase the latter, I’ll re-make this with those.


44 Angela (Oh She Glows) November 27, 2012

Hey Hanna, So glad it worked out for you! I will have to try it out with almonds next time. :) yum


45 Margaret @ WellnessCircle November 26, 2012

I so love nutella and this recipe is amazing. Imagine how you could cut the cost from buying the commercial nutella. 15-20 mins of waiting isn’t that bad. I’m surely gonna try this homemade sweet at home. Thanks for sharing Angela!


46 Alex @ Raw Recovery November 26, 2012

I’ve wanted to try rawtella but it tends to be so pricey. This looks delicious though! Chocolate and coffee are a beautiful thing.


47 Georgina November 26, 2012

This looks wonderful! I am so happy I can get all the ingredients in Ottawa. :) Project for this weekend, as I am due to go to Costco. Thank you for another amazing recipe.


48 Averie @ Averie Cooks November 26, 2012

I was on a nut butter making extravanganza yesterday and used everything from cinnamon, ginger, vanilla, to white chocolate – but no espresso powder and boy, you have me wanting to dirty up my food processor again :)


49 Herbivore Triathlete November 26, 2012

I love Nutella! This post makes me want a food processor even more than I already did! I know what I’m asking Santa for this year.


50 Ali @ WHOLEistically Fit November 26, 2012

Wow!! This looks crazy delicious! :D I love the step-by-step photos of how it should look at various stages in the process. Excellent recipe that I can’t wait to try! Now I need an old rag to wipe up my drool from the floor and another one to make this recipe. ;)


51 Catherine November 26, 2012

Not only does this look deliciously yummy, but that first photograph is beyond amazing. One of the best I’ve ever seen on your blog. What skills you have!


52 Angela (Oh She Glows) November 26, 2012

Wow! Thank you for the kind compliment :) once and a while, the lighting stars align. hah


53 RachelRuns November 26, 2012

this looks delicious Ang!! My sister loves nutella – I had planned on making her a jar of your dark chocolate almond butter for Christmas but maybe I’ll make this instead! :) Thanks!


54 Meg November 26, 2012

I think I just had a food-gasm. I thank you from the bottom of my heart!


55 Angela November 26, 2012

I’ve been hearing so much about Nutella this season and was shocked to see how many people think that it is a healthy food. I loved Nutella as a kid, but as adult I refuse to buy it; that doesn’t stop my mouth from watering every time I pass it in the supermarket though. This sounds like a great alternative, I can’t wait to try it! Also I had no idea that Costco sells organic coconut oil in bulk, I find myself scraping the bottom of those tiny jars at least once a month.


56 Anna @ The Guiltless Life November 26, 2012

I love that this is a naturally sweetened version of Nutella…I had a Nutella latte the other day at a cafe and wanted to create a healthy Nutella at home so I can replicate that drink!


57 Sonia the Mexigarian November 26, 2012

it’s times like this that i wish we could lick our computer screens and be able to taste the photo. -sigh-


58 Heather November 28, 2012

Laughing–I felt exactly the same way when I saw that first photo.


59 Heather November 26, 2012

This looks insanely good! I can’t wait to try this (after I get hazelnuts and I was at costco this morning – boo). Another awesome recipe ;)


60 Magdalena November 26, 2012

I have always found removing hazelnut skins to be SO frustrating until I learned a new method last weekend. Instead of roasting and then rubbing the skins, bring 2 quarts of water to a boil, add about 4 tablespoons of baking soda and your hazelnuts. Boil for 3-5 minuts and then douse the hazelnuts with cold water. You can then pop the skins right off! You can then roast the skinned hazelnuts. I was worried that the boiling would negatively affect the taste or texture of the hazelnuts but it didn’t. This is a much easier and far less messy method. It isn’t “raw” but I’d rather be sane than raw ;)


61 Angela @ Eat Spin Run Repeat November 26, 2012

Ok, Nutella is one of the world’s finest condiments but THIS sounds amazing!! I’m pretty sure a batch would last no longer than about 15 minutes in my house. I’m thinking perhaps a Mocha Nutella smoothie might be in order…. ;)


62 Mary Casaubon November 26, 2012

Has anyone heard of or tried the new attachment jug for the BlendTech blender?
I think its called the turbo twist jug. It boasts about being super fast at making nut butters.
Angela, why did you use your food processor and not your Vita mix?
Can’t waIt to try this.
Mary :)


63 Tanya @ playful and hungry November 27, 2012

I always use my vita when making nut butters! It is so much faster…


64 Angela (Oh She Glows) November 27, 2012

Hey Mary, I’ve been wondering the same thing too! I’d love to see how it works. I wonder if there is a youtube review of it yet?
I dont use my vita for nut butters because I find it annoying to scoop out and I always have some go to waste that I cant get out of the base.


65 Sundi Jo November 26, 2012

This looks delicious! Love the detailed pics. Thanks for sharing.


66 Abby @ The Frosted Vegan November 26, 2012

I have been looking all over for Rawtella since you wrote about it, but this will fit the bill : )


67 Angela (Oh She Glows) November 27, 2012

I hope you enjoy it Abby!


68 Kondi Callanetics November 26, 2012

Hi Angela,

First time here and I like what I see. Very professional looking photos and this nutella looks freaking amazing.

I’ll forward this over to Lacey who I’m sure would love to try this recipe out.



69 Angela (Oh She Glows) November 27, 2012

Thanks for stopping by! Enjoy the recipe if you make it :)


70 lysette November 26, 2012

BC born and bred on Nutella! House staple growing up.


71 Angela (Oh She Glows) November 27, 2012

Ours was always peanut butter…I guess I can blame the family genes for my PB obsession!


72 Marissa November 26, 2012

This looks incredible! I may have only had Nutella once or twice as a kid. The vegan (and raw!) versions are so amazing that I can’t imagine I was missing out. Milk and white sugar? Blech. No thanks. All the Nutella fanatics are missing out if they’ve never had the vegan spreads!


73 Georgia November 26, 2012

O-M-G! Brilliant idea – definitely a project for this weekend! Angela, do you know approximately how long this will store in the fridge? I ask because it’s a great Christmas gift idea… :)


74 Angela (Oh She Glows) November 27, 2012

Hey Georgia, I find that most nut butters I make last in the fridge for at least a month. Ive even had some last 2 months! I hope this is similar.


75 Georgia November 29, 2012

Thanks so much for replying – looking forward to trying this recipe on the weekend!


76 kaity @ kaityscooking November 26, 2012

i have never had nutella either ! but since its all over the blogsphere i been wanting to try it lately.. and since theres not rawtella down by me this recipe is def gonna be getting used asap!


77 Kaleigh November 26, 2012

I was just wondering if you could make this in your vitamix. I know you have one, but chose to use a food processor. I just got a vitamix for my birthday (well, birthday/christmas combo with that price tag) – mine came with 2 jars, a tall one for smoothies, and a squat looking one for nut butters apparently.

but now this makes me want a food processor…gah! My teeny kitchen is going to have a fit.


78 Angela (Oh She Glows) November 27, 2012

I think you could! I know a lot of people use their vita’s for nut butters. The reason I don’t is because I find it annoying to scoop out and I find some goes to waste because I cant get it all out.


79 Shannon November 26, 2012

You made it so smooth. I just don’t have that kind of patience. I made nutella yesterday, but I only processed it for a few minutes. It was a bit bumpy still, but I am using it to fill a bread so I don’t think anyone will notice!


80 Angela (Oh She Glows) November 27, 2012

It would be good either way for sure. I was actually thinking about stirring in chopped hazelnuts at the end…yum!


81 Steph @ Steph Stays Slim November 26, 2012

I love all the recipes you post because you take yummy things and make them a bit (or a lot) healthier and get me thinking outside the box. There’s always some new ingredient that intrigues me to give it a try!


82 Angela (Oh She Glows) November 27, 2012

I’m glad to hear that Steph!


83 Kelly @ Foodie Fiasco November 27, 2012

Angela, I want to live in your pictures. Brava!

(You don’t happen to have an extra vat of that Nutella lying around, do you? I mean, I’d be happy to take it off your hands…)


84 Angela (Oh She Glows) November 27, 2012

did I forget to mention I had a vat of it? I always do that… ;)


85 Margaret November 27, 2012

Oh gosh, those photographs are just too much! This will be a perfect weekend project. :-)


86 Radhika Sarohia November 27, 2012

This looks spectacular, I can’t wait to try making it!:)


87 Michelle @ Eat Move Balance November 27, 2012

I’ve been loving making my own nut butters! But I don’t think I’ve ever had Nutella either! People seem to adore it, so I should give it a try, and I’d rather make a healthier version than what you get at the store. Thanks!


88 Adrienne November 27, 2012

I never had Nutella as a kid either! My parents didn’t let us have a lot of “treats” and I don’t think it was really popular in small town Canada. When I moved to Toronto I bought a jar and discovered its amazingness…kinda wish I hadn’t haha :-)


89 Sabrina November 27, 2012

Oh My Goodness Me! This is incredible! I can’t wait to try it out, I used to love nutella and knew it had a place on the naughty shelf, but this heaven of a spread recipe will make my Christmas this year extra special! Thank you so so much.


90 Tanya @ playful and hungry November 27, 2012

Nutella definitelly is big in Europe…
But I never really liked it THAT much. I like the vegan versions though. I never add esspresso, but however, that are just my taste buds!


91 Stefanie November 27, 2012

Did you know that Nutella is actually a German product?
I am so amazed that it is also known in the U.S. and in Canada. I grew up eating Nutella (like most German kids) – sometimes straight out of the jar. It is something I’ve been missing since going vegan. Your version, however, sounds so much healthier, yet no less delicious. So, thanks for sharing, Ange!


92 Angela (Oh She Glows) November 27, 2012

I didn’t know that – cool! Enjoy the recipe if you try it out.


93 Erin November 27, 2012

Yup my Oma and Opa used to have it all the time when I was little.


94 Clizia January 21, 2013

I am pretty sure Nutella is an Italian product?


95 Katherine November 27, 2012

can you make this with your vitamix? I’m asking for one for christmas to make more smoothies, soups and nut butters!


96 Angela (Oh She Glows) November 27, 2012

Hey Katherine, I know many people who make nut butters in the vitamix, so I assume it would work? I dont make them in the vita because I find it really hard to scoop out the nut butters and some of it always goes to waste. Hoping santa brings you one! I use it every day


97 Jenna November 27, 2012

Yum. This looks awesome. I don’t think nutella became big in the US until the past few years. Thanks Giada. Ha!


98 Marija November 27, 2012

I just want to THANK YOU so much for sharing your recipes with us… I am vegan for almost 4 months and I LOVE reading your ideas…Keep it up!!!!


99 Angela (Oh She Glows) November 27, 2012

aw thank you, Im glad you are enjoying them!


100 Stacy November 27, 2012

This may be a silly question, but can I use instant coffee in place of instant espresso powder with similar results in taste?


101 Erin November 27, 2012

OMG I can’t wait to make this. Nutella is one of my all-time favourites. We used to have it all the time at my Oma and Opa’s when I was little.


102 Lisa November 27, 2012

I just started following your blog and it is wonderful. I love your photography! I cannot wait to try this recipe, (and many of your others) to give as a homemade holiday gift.


103 Angela (Oh She Glows) November 27, 2012

Thank you so much Lisa, I appreciate it :) Enjoy the nutella if you try it.


104 Sheri November 27, 2012

I am desperate for a home made natural Nutella substitute, my kids love it and I sometimes buy it for a treat, but then it gets eaten everyday until the jar is gone. I shall make this today, a good spread for morning toast. Thanks!


105 Alexis @ Hummusapien November 27, 2012

What a wonderful spin on nutella!! These have to be some of your best photos to date! Stunning :)


106 Erica {Coffee & Quinoa} November 27, 2012

This looks AMAZING. I am a huge Nutella fan! Can’t wait to try this myself.


107 Arlene @ donteatdirt.com November 27, 2012

I don’t generally like nutella. I LOVE other nut butters, but nutella always comes across as way too sweet for me. I’ve had it once or twice as part of a recipe and didn’t mind it…

But other nut butters I eat by the spoonful scooped onto things without prejudice (or shame).

Yours looks absolutely delicious!


108 Cassandra @ TheScienceofFood November 27, 2012

This is brilliant and far superior to traditional Nutella. I love that you can control the sugar, where do you buy coconut sugar?

I LOVE nutella but I can’t eat it, it’s one of those things where if I allow myself a treat I’ll end up eating the whole jar, it’s way too addictive.


109 Sharon Vincello November 27, 2012

When I have time … I’m so going to try to make this. My mouth is watering!!! Thank you for coming up with a healthier version :)


110 Chef Katie November 27, 2012

This reminds me of my New-Tella recipe… cuts the oil and swaps coconut sugar for fiber-filled dried dates. Love the tip on how to get the skins off hazelnuts. Sure beats trying to find some elves to help!
I even use this as a frosting/filling for cupcakes, brownies, and cookies. Killer when sandwiched between Peanut Butter Cookies (I have a gluten-free recipe, not raw, but tasty). I freeze extras (and extra hazelnuts) to keep them out of temptation’s reach.
Thanks for the inspirations and education!


111 Kristine November 27, 2012

What a fabulous recipe. I was planning to make homemade Nutella this weekend…think I’ll try your recipe instead of my stand-by from the Veganomicon cookbook. And, I agree, your photo of the finished product is mouthwatering!


112 Sarah (Shh...Fit Happens) November 28, 2012

This looks so good! I love the pictures and creative ideas! Thank you for sharing


113 Sara @ The Cozy Herbivore November 28, 2012

Actual Nutella is delicious, but it’s chock-ful of palm oil and high fructose corn syrup. So you’re not missing much, I assure you!

This looks AMAZING. I was thinking about giving homemade “nutella” as a Christmas gift this year, and this is absolutely the best recipe I’ve found for it. I’m loving the lack of refined sugar. I love, love, LOVE your first picture, absolutely gorgeous styling.


114 [email protected] November 29, 2012

This seriously looks AMAZING! Kids live off nutella in Ireland – maybe a slight exaggeration, but it’s a sandwich filler staple and this homemade version is such a great healthier natural alternative!


115 sabrina November 29, 2012

to save time is it possible to make this recipe starting with commercial hazelnut butter? looking forward to making this as christmas gifts! thanks


116 Angela (Oh She Glows) November 30, 2012

I cant see why not!


117 Kinana December 1, 2012

I can’t stand coconut, never have, so what would you suggest I use instead of the coconut oil?


118 Rosanna December 2, 2012

Can you use a super blender, like Vitamix, to make this?


119 Angela (Oh She Glows) December 2, 2012

I know a lot of people use their vitamix to make nut butter so I assume it could work. Let me know if you try it!


120 Highball Emy December 4, 2012

Even these pictures make my mouth water. I might even overcome my fear of blenders and try making this…



121 chloe December 5, 2012

You have done it again , this looks like an absolutly delisious vegan alternative xx
Next time i have some hazelnuts i am definetly going to whip this one up xx


122 Torri December 5, 2012


I only have a 5-cup Braun food processor – has anyone tried something similar with this recipe? I’m going to attempt it tonight!


123 Radhunionline December 7, 2012

I love Nutella! I can’t wait to try this. This is a great gift idea too! I’m excited, thanks!


124 Amie Simmons December 7, 2012

I am wondering if you think this would keep for a few days not refrigerated. I am sending a vegan gift package in the mail. It looks so good, but I don’t want to send something that will spoil. Thanks for all of the lovely recipes. Yours is the first blog I open when I check my google reader!


125 Angela (Oh She Glows) December 7, 2012

Hey Amie, Good question! Most of the ingredients are shelf stable I believe, so it should be fine. The only thing I would leave out would be the vanilla since it needs to be refrigerated (I think?). Goodluck and let me know how it goes!


126 Ashby December 9, 2012

This looks AMAZING and I may have to run to Costco in the morning. In the meantime I have two questions: 1) Can this be made in a Vitamix? How do you think the timing would differ for making the nut butter? 2) Do you have an idea of how long this would last in the fridge?
Thank you so much!


127 Angela (Oh She Glows) December 10, 2012

It should last in the fridge for at least a month (I find most of my homemade nut butters last 1-2 months in the fridge anyway!) I know some people make nut butter in their vitamix so im sure it’s possible. I don’t use the VM for nut butter though because I find it annoying to scoop out :)


128 Liz December 9, 2012

Could I use chicory instead of coffee? Is there a better substitute?


129 Angela (Oh She Glows) December 10, 2012

Hey Liz, Im not sure I havent tried it before, but you could always give it a shot if you enjoy the flavour.


130 Michelle December 11, 2012

Hey Angela,

I LOVE your blog! I first made this with almonds because it’s what I had and it turned out AMAZING! I just tried again with hazelnuts and something went very wrong. I bought them in bulk online and I’m not sure if I got a good batch. When I toasted them, I left them in for 13 minutes. The skins weren’t starting to peel but I took them out because I didn’t want them to dry out. The skins never did come off. Then, the stuff just never turned into butter. I had a dried up mixture that tasted great, but that I could never give as a gift. I’m going to give it another try, but I wondered what you think. I don’t very many hazelnuts to waste! Do you think it was bad nuts or bad toasting?

Thanks and again, love your recipes! They are probably the most often featured in my kitchen!


131 Angela (Oh She Glows) December 14, 2012

Hey Michelle, I’m sorry to hear that about the hazelnuts! It’s really hard for me to say what went wrong. Maybe it was due to the skins not coming off (next time maybe try roasting them a bit longer). Also how long did you process them for? It took me about 20 minutes in the processor. Better luck next time if you try it out!


132 Brieann December 13, 2012

I just made this, but unfortunately it didn’t turn out to be the consistency it appears to be in your photos! I’m sad, because I was going to make a huge batch to give for gifts, but I may need to think of something else. I followed the recipe exactly, and I even added some more coconut oil to get the “silky” texture you described, but it is not silky at all! It’s semi-smooth, but it’s still grainy and not something I can picture as a spread. It’s definitely yummy, but do you have any tips to get it to the silky consistency as seen in the photo?


133 Meg December 14, 2012

I made this last night and it’s delicious, although I’d add less sugar next time. It didn’t thicken up the way you described and it’s a little runny. I think, when I make it again, I’d leave out the coconut oil. Has anyone else had this happen?


134 Jen December 16, 2012

wow! can’t wait to try this! thanks so much for this! just one question, can i use Canola or Corn Oil as substitute to Coconut Oil? thanks again! =)


135 Annie December 19, 2012


I have had lots of luck with other recipes on your blog and really enjoy your posts, but I have to say I had nothing but trouble with this recipe.

I ended up spending 3 hours…between roasting and skinning and blending…and was left with only a lumpy pile of chocolate flavored (finely) chopped hazelnuts. My version never smoothed out and ended up tasty but much too grainy to be passed off as rawtella.

I tried adding more coconut oil, breaking up the batch into smaller batches (thinking my fp was too small)…heck – I even hand mixed it for a while!

I was really looking forward to giving this as gifts for some dear coworkers and am at a loss for what went wrong.

Any thoughts?


136 Angela (Oh She Glows) December 19, 2012

Hey Annie, Im sorry to hear that! What food processor are you using? It usually comes down to the processor and what it can handle.


137 Lauren (@poweredbypb) December 19, 2012

Just made this as a christmas gift for my younger brother, had to have a sneaky spoon, it’s amazing! I left the espresso out and added cacao nibs after processing, it’s so good!


138 Becca January 12, 2013

Just finished making a batch! Made it in my Vitamix (otherwise followed your instructions to a tea, minus the espresso powder). It tasted and turned out great. Thanks for constantly challenging me in the kitchen with creative recipes such as this!


139 Debbie January 13, 2013

Oh my gosh!!! I just made your homemade Nutella recipe ( minus the espresso powder because I didn’t have any). Sooooo delicious. I have yet to be disappointed in any of your recipes. Thank you.


140 Angela (Oh She Glows) January 13, 2013

So glad you enjoyed it Debbie!


141 Clizia January 21, 2013

I have made this using muscovado sugar instead of coconut sugar – it has turned out delicious! I am not sure whether I have not processed it for long enough but the texture has come out a bit gritty (not unpleasantly gritty, just not as smooth as the nutella one can buy). Was yours completely smooth? I don’t think it could be due to what my food processor can handle, it is a Magimix 5200.
In any event, thank you very much for the recipe!!


142 Roxane's Natural Kitchen January 28, 2013

I just discovered your blog – your pictures are so pretty and this recipe looks delicious!!


143 Rebecca Collins February 3, 2013

I just made this and it is awesome!

A couple comments in my experiences with the ingredients that might be helpful to others:
I used espresso grounds instead of powder because Whole Foods apparently doesn’t carry espresso powder. The guy said it would work the same. Hazelnuts were kind of expensive, but a 9 ounce container for $7 came out to the 2 cups I needed. Next time I’ll hit up Costco!

Thank you.


144 Nora February 19, 2013

You are a genius! This tastes heavenly…Used everything but omitted vanilla extract and used Florida Crystals in place of coconut sugar. I too have never eaten Nutella, but with this lovely, divine concoction, who needs it?


145 Alexandra February 19, 2013

Do you think this would work with sprouted, and then roasted Hazelnuts?


146 Angela (Oh She Glows) February 20, 2013

Im sorry im not sure! If you try it please let me know :)


147 Lederreiniger February 22, 2013

Perfect for world nutella day! looks really delicious!!!


148 Leon March 6, 2013

I made this a few days ago with a couple of changes (1/3 sucanat instead of coconut sugar, and more cocoa) and it’s delectable! The sugar in my batch didn’t melt, and i’m glad it didn’t because it gave it a nice crunch. (almost like a ferrero rocher) Thanks for the recipe!


149 Lindsey @ Pas de Deux March 16, 2013

After “failing” to improvise on homemade Nutella (largely due to a lack of patience), I followed your directions and it was a complete success! Thanks for this great recipe!


150 Klara Jensen March 20, 2013

I wanna try this so badly! Do you know if it’s possible to use stevia instead of coconut sugar? :-)


151 Angela (Oh She Glows) March 21, 2013

I haven’t tried it but let me know if you do…I can’t see why it wouldn’t work (but I am no expert with stevia)


152 Andrea June 30, 2013

How long do you keep this in the fridge for (as far as how long it would take to go bad)?


153 Angela (Oh She Glows) July 1, 2013

Hi Andrea, I think it will last for at least 3 weeks if I recall…perhaps longer. Enjoy!


154 Karin Anderson July 1, 2013

That sounds lovely! Though I like Nutella, I always found it a tad too sweet for my taste, but in a homemade version you can decide how sweet you want it. Good idea to add espresso powder to enhance the chocolaty flavor.
It’s a pity that hazelnuts (cheap in Europe) are so expensive here in the US, fortunately Trader Joe offers them in good quality for a reasonable price.


155 Mar July 22, 2013

Hmm is is pretty big in Canada or at least in Montreal lol maybe it’s the French background. My roommate’s from Alberta and she was only exposed to Nutella once she went to France. It’s a must at any crepe joint around here and standard breakfast fare, for the decadent at least. Commercials run here touting it as a great breakfast choice for your kids, which is so nuts but maybe better than fruit loops right? In high school I had jars of it in my locker and my friend and I would scoop up spoon fulls between classes. I did make this and am waiting for it to cool down in hopes that the hazelnut flavour dies down a bit. I’d really prefer for the chocolate flavour to overpower the nut butter. Maybe this is closer to what rawtella tastes like (which I haven’t tried)… I think using cashews as a sub would probably be amazing.


156 Kooki July 29, 2013

Hey looks delish! Is there a good sub for coconut sugar? Couldnt find any :/
Thanks for sharing the recipe :D


157 Angela (Oh She Glows) July 31, 2013

For sure, feel free to sub any granulated sugar you’d like.


158 Heather September 17, 2013

Hi! I have been looking for instant espresso forever! Where did you find that? :)


159 Angela (Oh She Glows) September 19, 2013

Hey Heather, I found it in a regular grocery store in the coffee section – the espresso powder is usually in very small compact bags so it’s VERY easy to miss!!


160 sophy September 18, 2013

So the result will look lite on the picture or is that something else made with your “rawtella”? It looks so “liquidy” (and yummy)…


161 Tootz November 2, 2013

Can I make the Nutella with a different nut? I don’t like the flavor of hazelnuts, but I love most other nuts and always have them on hand. Also can i leave out the espresso powder as i don’t like the flavor of coffee either )I don’t drink it, never have). Would I need to replace the espresso powder with more cocoa powder os something else? Thanks for your help. I love your recipes and your website is awesome.


162 Suze November 22, 2013

There is now a GIANT 5 LB jar of Nutella (the original) at Costco (Richmond BC). Several of us stopped in the aisle to take pictures. It wouldn’t fit in my suitcase so I couldn’t bring it back to New Zealand with me, but oh I so wanted to! What a prezzie to find under the Xmas tree.


163 Lina December 3, 2013

I am Italian, well, Sicilian, :) and grew up on Nutella, haven’t had it though since adapting my eating Clean lifestyle, this WILL be my next obsession!!! Thank you!


164 Lina December 3, 2013

Adopting*** pardon the typo, I was hypnotized by this delisciousness! haha :-)


165 [email protected] getting rid of cellulite December 11, 2013

Amazing healthy dessert! I think I will give it a shot!
Thanks for sharing this recipes!


166 Juan Ortiz December 30, 2013

Thank you for the Homade Mocha Nutella smoothie can’t wait to make it happy new yrs Angela:)


167 Ayesha March 1, 2014

Oh my goodness….. I just made half a recipe in my Nutribullet because I wasn’t sure how it would turn out. I couldn’t put the spatula down….licked most of it away :). The smoky taste of the roasted hazelnuts comes through. The cocoa powder was just enough. I omitted the espresso because of my kids. It is one of the best nut butter/spread I have ever tasted, and I experiment a lot. Thank you so much!


168 Genevieve Savard March 9, 2014

I made the Rawtella at Christmas as gifts and my family really enjoyed it. At home when I make some, it “disappears” really quickly! I’ve noticed I get better results with a food processor than with my Vitamix.


169 Julie March 14, 2014

Hi Angela,

I’m curious as to why you chose to do this in your food proc instead of the vitamix. Do you think it would be creamier faster in the vitamix? Maybe too frustrating to get it out?

Very excited to try this this weekend!


170 Sera March 15, 2014

I just made this in my mini Kenwood food processor and it took less than 10 mins. Very tasty, cut down half the sugar and it was sweet enough! Thanks for another brilliant recipe Angela (:


171 Ryan Elizabeth April 8, 2014

Made this over the weekend and was so surprised at how easy AND delicious it was. I like it even more than store-bought Nutella, it has way more flavor. Thank you so much for sharing this recipe! :-)


172 Erica April 19, 2014

Thanks for this recipe- it’s amazingly yummy! … so yummy I even considered licking the sharp food processor blade to avoid wasting any, but resisted :) I recently discovered that if you put the roasted hazelnuts in a tupperware container with the lid on and shake it, the skins fall off and separate really easily!


173 Melissa April 22, 2014

This looks to die for! I dont have a fopd processor.. I know I know! Would I be able to use my magic bullet and blend 1 cup of hazelnut at a time? Yes its more time consuming but I need to make this! Lol


174 jb May 6, 2014

I am surprised you don’t use organic ingredients, raw cacao, raw coconut oil, and alcohol free vanilla. Looks tasty though


175 Christina June 18, 2014

I made this the other day. Mine was very dry and I kept having to add more oil, and it wasn’t as sweet as I’d hoped, so I had to add more sugar. I’ll have to try it again sometime. Maybe it will work better.


176 Karyn July 4, 2014

France is trying to ban Nutella in the country! We’ll be making this healthier version this weekend!!! Merci!


177 Jennifer July 5, 2014

I just made this and it’s amazing! Thank you for the recipe. I have loved every single thing I’ve made from your blog and your cookbook.


178 Martina August 26, 2014

can i replace the sugar whit peeled dates ? thank you : )


179 Lauren W October 22, 2014

This sounds so amaze! I’ve had the ingredients for awhile, but haven’t made it yet because I don’t have a heavy duty food processor. Can you use a vitamix?


180 Daniel October 23, 2014

Hey this recipe looks awesome, but to get more protein instead of hazelnuts or any kind of nuts I use hemp protein powder which give you nut taste as well and also to make it more creame I go for avocado and its delicious ! Check it out – http://www.rawmanrawoman.com/15-high-protein-raw-meal-of-the-week–chocolate-nugget-protein-madness.html:-)


181 Alex January 7, 2015

I’ve made this first with carob powder, and now with cocoa, and I have to say I really prefer the version with carob! It gives it a more interesting flavor and it feels richer somehow.


182 Gluten Free Babe December 12, 2015

I love this idea to try it with carob powder. I have been really into carob lately. Thx for the idea!!


183 Rachel February 9, 2015

I just made this, minus the espresso powder, in my Vitamix and it turned out well! My hazelnuts never got that clean and bare, but I did get most of the darkest layer off each hazelnut, and it doesn’t taste bitter so it must have been enough =)

Thanks for the recipe!


184 Thea March 8, 2015

I just made this recipe this morning but substituted the coconut sugar for maple sugar as that’s what I had in the cupboard, and it is absolutely delicious! Even my parents approve, which is amazing as they are rarely convinced by any attempts by me to persuade them that raw/palaeo/vegan can be just as tasty or if not then tastier than otherwise. As I was jarring it I thought about how lovely it might be to set up a group called ‘spread the love’ with friends or neighbours where everyone takes turn to make a healthy spread for the group, mixing things up and keeping the ingredients fresh. Thank you!!


185 Blanca March 23, 2015

Hello! I love the way it tastes! I used sucanat sugar because it was all I had. I had it in the food processor but a the bottom piece part of it melted so I had to switch to my vitamix to finish processing. The consistency came out more like a nut butter, not as smooth as your pic. Should I of blended longer?


186 Sandra July 21, 2015

Hello Angela,

You know, I always wanted to do Nutella for my husband who has a very restricted diet. And finally I could buy the hazelnuts, I didn’t know where to buy it here in my city (Bogotá). The thing is, I found it. I haven’t had the courage to prepare the Nutella, because I can’t use any kind of sugar. Do you think is posible to do it with out sugar?

Thank you!


187 TomLeeM September 22, 2015

The Rawtella site – http://www.rawtella.com/ – only shows ‘organic skin care’. I don’t see the other products. Yet there is a Facebook site for it? https://www.facebook.com/Rawtella . As a diabetic, I want to know the carb amount it has.


188 Ellie October 14, 2015

Hi Angela! Did you ever post the Zephyr cookie experiment? Would love to try them out! I crave them all the time!



189 Svetlana November 27, 2015

Thanks for the great substitute healthy option! And a question – 1,5-2 tbs of coconut oil – liquid or solid texture? Thanks:)


190 Gluten Free Babe December 12, 2015

I can’t wait to make this! I am working on a gluten free coconut cupcake recipe and I think this would make a fantastic frosting for it. THANK YOU!


191 Joanne December 15, 2015

O.M.G. this stuff is aMAZing. Tastes just like the real thing. I’m not a coffee fan, so I left out the espresso powder. I can’t wait till my hubby gets home and tries it.


192 Adela December 19, 2015

Amazing! I used to love nutella so much (actually I ate half of a jar with a spoon at once), but now that I am vegan I am much more conscious of what I put into my body and! too much sugar at once nauseates me much faster than let’s say half a year ago. That’s why this recipe is perfect! I can finally eat nutella guilt-free and as sweet as I want! Thank you Angela :*


193 Jessica January 10, 2016

Love this! Definitely going to try using sprouted hazelnuts to keep it raw. Thank you!


194 amy February 11, 2016

Love your blog but this one didn’t work for me and I wonder why.. the hazelnuts never got to the stage where the skins rubbed off… i think they were maybe a bit burnt. And it never got thick. I did add a bit more sugar. The taste wasn’t bad but was hoping for a spread….


195 Tally February 19, 2016

Can’t wait to try this one! I just got your book and I’m so excited!! I can’t decide which one to make first.


196 Angela Liddon February 19, 2016

Hi Tally, thanks so much for the support – I hope you love the cookbook, and enjoy whatever recipe you decide to try first!


197 tzlil biton March 2, 2016

sounds amazing!! how long it can stay in the fridge ?


198 Angela Liddon March 25, 2016

It should last for at least a few weeks refrigerated, I think. Enjoy!


199 Anne-Sophie March 6, 2016

Hey Angela! I’m newly vegan and have been LIVING on your reciepes! They are all so perfect! But I was wondering… i live in Ontario too and I would like to know where you get your (commercial) rawtella? I haven’t got the instruments to do it from scratch and it’s so expensive to command it from the US…


200 Low carb yogurt March 14, 2016

YES I love drinking chocolate!! This would be great as an iced mocha too, omg the flavors :)))) I love making my own nut butters but never think of using them like this – genius!!
Best Low Carb Nutella Recipes


201 Gayatri Mantra May 12, 2016

I just made these last week! So good! Love your recipes!


202 Lynda May 25, 2016

I just made this, using my Vitamix. I’ve never tasted Nutella, so I don’t know how that tastes. I found this to be bitter…maybe I roasted the nuts too long, making them bitter (yes, I got rid of the skins afterwards)…..I didn’t use expresso, I had ground dark roast coffee beans. After tasting, I added cinnamon, more vanilla, bit more salt, just to see if I could make it less bitter. Didn’t really help. I stirred in some coconut, which helped a bit. I guess I just over-roasted the nuts. Oh, well, I’ll try it again, paying more attention to the roasting.
Thanks for the recipe, though.


203 sarah November 29, 2016

This looks sooo yummie! I am going to make it as christmas gifts. I am thinking about adding a shot of frangelico :) a pinch of cinnamon might also work very good…


204 Angela Liddon November 30, 2016

I’d love to hear how those little twists on the recipe turn out, Sarah!


205 Sarah Marohn December 8, 2016

I made it, it turned out really good :). I added just a little bit speculoos spices (its a mix of white pepper, cinamon, cloves, nutmeg and ginger) and 1/4 shot of frangelico. I still added a bit of espresso powder, because i feel that really enhances the chocolate hazelnut taste. <3


206 Tasha July 3, 2017

Hi! I’m new to exploring a vegan diet, but I’m allergic to coconut and was wondering the best alternative for coconut oil and sugar as those appear to be staples in a vegan diet? I’d appreciate any guidance! Thank you!


207 Angela Liddon July 14, 2017

Hi there Tasha, It’s lovely to hear from you! In terms of coconut oil/sugar swaps, it can depend quite a lot on the recipe. Did you have a particular one in mind?


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