I’ve never met a person who doesn’t like Nutella. There is, indeed, something magical about chocolate and hazelnuts mixed together into a creamy delight. I’ve tried tons of recipes for homemade Nutella, but I always seem to go back to these three.

Now, I never considered myself an indecisive person, but I can’t for the life of me choose which one of these recipes I like the most. All three recipes are vegan and free of refined sugar, and most importantly require only 3 ingredients.

IMO, homemade Nutella made with a liquid sweetener such as maple syrup/agave/coconut nectar tastes and looks very similar to the real deal. To say that I was surprised when I made it for the first time would be an understatement.

I mean just look at it. Isn’t this rich, creamy chocolate hazelnut butter a definition of perfection? But wait, you want to know the best part about this recipe? IT’S SO EASY! Call me lazy, but simple, only few-ingredient recipes are my favourite.

For the longest time, I was reluctant to make nut butters in my food processor. For some reason, blending hard nuts for 10-15 minutes at a time seemed like something my little machine won’t be able to handle. Then one day, I was desperate for almond butter and had no choice but to take a risk. I realized that my food processor was, in fact, a tough cookie and had all the power it needs to make homemade nut butters. Huge yay!

I guess the lesson that I learned is to not judge a kitchen appliance by its price tag. Just because my food processor wasn’t pricey, it doesn’t mean it can’t perform as well as the fancy, crazy expensive models.

Back to happiness {in a jar). I mean my homemade Nutella.

I love love love the texture of Nutella made with dates. It’s sooo incredibly creamy and fluffy. You just want to spread it on a muffin and stuff your face with it.

Make sure that you soak the dates before adding them to the food processor as it allows them to be blended much easier. Soaking time varies depending on the type of dates and how soft they are. I usually use Medjool dates for cooking and soak them for no more than 5 minutes. Harder dates should be soaked for 10-15 minutes.

Ok. This Nutella version made with coconut sugar looks and tastes quite different from the real thing. It’s richer, more fragrant and also more liquid. But boy, is it delicious. I think if the resemblance to real Nutella was not one of the criteria, I would pick this recipe. Hands down. Both of my parents agree with me. So dare I say that this is better than Nutella. Yes, I think I do.

Let me know which version of Nutella you end up trying!



4.8 from 13 reviews 3-Ingredient Homemade Nutella Print Recipe Prep time 15 mins Cook time 15 mins Total time 30 mins Author: Fablunch Serves: 1 jar Ingredients Nutella With Maple Syrup 1 cup hazelnuts

1½ tbsp cacao/cocoa powder

¼ cup maple syrup (agave or coconut nectar also work)

water (I usually use about ¼ cup) Nutella With Dates 1 cup hazelnuts

1½ tbsp cacao/cocoa powder

12 dates

water (I usually use ⅔-1cup) Nutella With Coconut Sugar 1 cup hazelnuts

1½ tbsp cacao/cocoa powder

¼ cup + 2 tbsp of coconut sugar

½ tsp vanilla (optional)

pinch of salt (optional) Directions Preheat oven to 360F/180C. Place hazelnuts in a baking dish in single layer and roast for 15 minutes, stirring every 5 minutes. Remove hazelnuts from the oven and let cool for 10-15 minutes. Place hazelnuts in food processor and blend for 10 minutes until they turn into hazelnut butter. I usually stop my food processor every minute or so to give it a break and scrape the sides. *IF USING DATES* Soak dates in hot water for 5-15 minutes depending on how soft they are. Add cacao powder and the sweetener (maple syrup/soaked dates/coconut sugar) to the food processor. Blend for about a minute. While the food processor is still running, gradually add water to reach the desire consistency. Blend for 2 minutes or so until the mixture is smooth. *IMPORTANT* The amount of water you need will depend on what sweetener you're using. I usually add ¼ cup of water when I make Nutella with maple syrup, ⅔-1 cup if I'm using dates, and NO WATER if I'm using coconut sugar. 3.3.3077