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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{ 187 comments… read them below or add one }

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


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!


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!


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!


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!


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!


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 :)


Liz December 9, 2012

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


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.


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!


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!


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?


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?


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! =)


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?


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.


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!


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!


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.


Angela (Oh She Glows) January 13, 2013

So glad you enjoyed it Debbie!


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!!


Roxane's Natural Kitchen January 28, 2013

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


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.


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?


Alexandra February 19, 2013

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


Angela (Oh She Glows) February 20, 2013

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


Lederreiniger February 22, 2013

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


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!


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!


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? :-)


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)


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)?


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!


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.


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.


Kooki July 29, 2013

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


Angela (Oh She Glows) July 31, 2013

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


Heather September 17, 2013

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


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!!


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)…


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.


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.


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!


Lina December 3, 2013

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


Alex@ getting rid of cellulite December 11, 2013

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


Juan Ortiz December 30, 2013

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


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!


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.


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!


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 (:


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! :-)


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!


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