Homemade Mocha Nutella (Vegan, Refined-Sugar Free)

by Angela (Oh She Glows) on November 26, 2012

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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

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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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{ 37 comments… read them below or add one }

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Melissa April 22, 2014 at 10:10 am

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


jb May 6, 2014 at 6:20 am

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


Christina June 18, 2014 at 8:51 am

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.


Karyn July 4, 2014 at 2:36 pm

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


Jennifer July 5, 2014 at 12:31 pm

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.


Martina August 26, 2014 at 6:46 am

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


Lauren W October 22, 2014 at 5:50 pm

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?


Daniel October 23, 2014 at 12:03 pm

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:-)


Alex January 7, 2015 at 3:34 pm

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.


Gluten Free Babe December 12, 2015 at 10:56 am

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


Rachel February 9, 2015 at 4:32 pm

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!


Thea March 8, 2015 at 9:58 am

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!!


Blanca March 23, 2015 at 9:18 pm

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?


Sandra July 21, 2015 at 7:28 pm

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!


TomLeeM September 22, 2015 at 6:33 am

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.


Ellie October 14, 2015 at 1:10 pm

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



Svetlana November 27, 2015 at 4:45 pm

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


Gluten Free Babe December 12, 2015 at 10:55 am

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!


Joanne December 15, 2015 at 6:59 pm

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.


Adela December 19, 2015 at 10:47 am

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 :*


Jessica January 10, 2016 at 12:29 pm

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


amy February 11, 2016 at 6:40 pm

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….


Tally February 19, 2016 at 10:57 am

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.


Angela Liddon February 19, 2016 at 11:23 am

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


tzlil biton March 2, 2016 at 2:02 pm

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


Angela Liddon March 25, 2016 at 1:04 pm

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


Anne-Sophie March 6, 2016 at 6:27 pm

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…


Low carb yogurt March 14, 2016 at 6:49 pm

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


Gayatri Mantra May 12, 2016 at 4:41 am

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


Lynda May 25, 2016 at 4:43 pm

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.


sarah November 29, 2016 at 2:32 pm

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…


Angela Liddon November 30, 2016 at 11:29 am

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


Sarah Marohn December 8, 2016 at 6:43 am

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


Tasha July 3, 2017 at 7:21 am

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!


Angela Liddon July 14, 2017 at 10:34 am

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?


Yael June 6, 2018 at 1:12 am


looks amazing, it it possible to use pilled nuts and roast them (instead of roasting and the pilling?)


Angela (Oh She Glows) June 7, 2018 at 10:59 am

Hi there, I haven’t tried this myself but I can’t see why not! Please let us know how it goes :)


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