Copycat Nutella Recipe

copycat nutella recipe
This delicious, dairy-free spread hits the spot for any chocolate lover. Serve with fresh fruit, use as a crepe filling, spread onto your favorite bread, or enjoy it by the spoonful.


Total time:  04 M  10 S

Servings:  16

Calories:  190


  • 1/2 cup coconut oil melted
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar
  • 2 cups toasted hazelnuts
  • 1/2 cup cocoa powder

Nutritional Information

  • Serving Size: 2 tbsp.
  • Fat: 13g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 10g
  • Protein: 2g


  1. Add coconut oil and hazelnuts to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 15 seconds and then increase to a high speed for 35 seconds (until blended time reads 50 seconds).
  2. Stir mixture towards center of jar, then secure lid.
  3. Blend on a medium speed for 50 seconds. Stir, secure lid, and repeat this cycle two more times.
  4. Add cocoa powder, vanilla extract, and powdered sugar to jar and secure lid. Blend on a medium speed for 50 seconds.
  5. Store in an airtight container in the refrigerator for 4-6 weeks. Bring to room temperature before serving. 

To toast hazelnuts:

  1. Preheat oven to 350°F.
  2. Spread hazelnuts on shallow baking sheet and toast in oven until skins darken, approximately 8-10 minutes. To ensure even toasting, stir the hazelnuts after 4-5 minutes in oven, then finish toasting.
  3. Wrap the cooled hazelnuts in a clean kitchen towel and rub towel back and forth to remove most of the hazelnut skins.

Note: If making in Twister jar, decrease ingredients by half.


  • Humberto

    Can the powder sugar be substituted for something like agave syrup or honey?

  • Suzanne Wheatley

    I make it in my twister jar. I blend the nuts and oil at 2 for the 15 seconds, then up to 7 (i think) for the rest of the cycle. I add the rest of ingredients and blend on 5 or 6 for another full cycle. I go up in speed slow though, probably 2-3 seconds on each speed till I reach the one I want.

  • mezalkb

    Has anyone made this with coconut sugar or other natural sweetener (not stevia, I am very sensitive to the bitterness), we don’t use refined sugar.

  • blurr

    Coconut sugar is the same as regular sugar, except it costs 4x as much

  • marya

    I made this and followed the recipe step by step, but I ended up with a thick paste. I don’t know this happened

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