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.


  • Janet Muhn

    I used the speed up to 5 and let it run the cycle, then repeated and once it wasn’t throwing things upward, with a spatula, gently moving the top of the sides into the middle, repeating the speedup to 5, until it was the right consistency.
    I do this with raw almonds to make almond butter, and it only has 3 tsp of oil to 3 c. of almonds and makes great butter, so with 1/2 c. of coconut oil, is should be plenty smooth!

  • ksl

    I going to try it with coconut sugar or sucanat. I’ll blend the granulated sweetener first to make it powdered, then dump it into a bowl and proceed with the recipe as written. I’ve powdered sucanat before in the blender for frosting and it worked great. Can’t wait to try it! Most of these blendtec recipes have at least one ingredient I don’t like so I was happy to see one that could be easily modified to my preferences!

  • Dominique Storni

    I’ve actually been making this for a couple of years.

    Cut the sugar. Nutella is WAY too sweet anyway. And whenever I serve MY Nutella.. everyone compliments how they like it better … LESS sweet.

    Use stevia with a little honey or maple syrup instead. Also, the coconut oil re-hardens after a while, making it harder to spread. Mix olive oil or grapeseed oil with the coconut oil.

    I used a bit extra oil to make sure the blend was complete, and ran it through a couple of cycles. Towards the end, I added some ground flax seeds (which I also ground with my blendtec) to thicken and also add more fiber and Omegas.

    And DO make it in the twister jar if you have one. I bought the twister jar just for my Nutella. Makes it SO much easier.

  • Janie

    Can you make this in the vitamix and which co gainer would I use.. I new to this blender life. Thank you

  • Dominique Storni

    I use stevia (get the LeafSweet brand. It has the best taste). Then I add a little bit of raw honey or 100% maple syrup to help with the stevia taste.

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