Easy Vegan Nutella Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
27 mins
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Servings
8 (Yield: 2 cups)
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Calories
237 kcal
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Course
Condiments
Easy Vegan Nutella Recipe
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Rich, homemade Vegan Nutella with a velvety blend of roasted hazelnuts and dark chocolate. This easy-to-make spread is perfect for turning any breakfast or snack into a decadent treat!
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Ingredients
- 1 cup whole raw hazelnuts
- ⅔ cup semi-sweet chocolate chips
- 3 tablespoons refined coconut oil
- ⅓ cup unsweetened plant-based milk or coconut cream
- ⅓ cup powdered sugar
- ¼ teaspoon salt
Optional, but recommended:
- ½ teaspoon vanilla extract
- 1 tablespoon Frangelico or 1 teaspoon hazelnut extract
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Instructions
- Preheat your oven to 350°F (175°C). Spread the whole raw hazelnuts in a single layer on a baking sheet. Toast them in the oven for about 10 to 12 minutes, or until the skins begin to crack and the nuts are fragrant. Keep a close eye on them to prevent burning.
- After removing the hazelnuts from the oven, transfer them to a clean kitchen towel. Wrap them in the towel and rub vigorously to remove as much of their skins as possible. Some skins may not come off, which is fine.
- Let the hazelnuts cool to room temperature. Then, place them in a food processor or high-speed blender. Process on high until a smooth butter forms, scraping down the sides as necessary. This process can take several minutes, depending on the power of your processor. Traditionally products like Nutella are made with a “melanger” or wet grinder. Some folks in India may have one for making dosa and idli batter with, so if that’s you, use it for this! It will yield a smoother, richer butter than anything else.
- Meanwhile, gently melt the vegan chocolate chips with the coconut oil. You can do this using a double boiler over low heat, or in a microwave-safe bowl in 20-second bursts, stirring between each burst. Stir the mixture until it is completely smooth.
- Once the hazelnuts have turned into butter, add the melted chocolate and coconut oil mixture, unsweetened plant-based milk, powdered sugar, and salt to the food processor. If using, also add the vanilla and Frangelico or hazelnut extract. Continue to process for as long as it takes for the Nutella to become almost completely smooth. This will take about 90 seconds in a high-speed blender, or up to 5 minutes in a food processor.
- Transfer the Vegan Nutella to a clean jar or container and let it cool to room temperature. It will thicken as it cools.
- Store your Vegan Nutella in an airtight container at room temperature for up to 1 week or in the refrigerator for up to a month. If refrigerated, let it sit at room temperature for a bit before using it, as it will have firmed up when cold.
Equipments used:
Notes
- 🌟 QUALLity Check at Sailing Quallage (I’m Quall)
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- Ensure all ingredients are fresh for optimal flavor. Want your Nutella to taste downright terrible? Just use rancid hazelnuts and bloomed chocolate chips. It’s that easy to ruin the whole world…
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- ⏳ Take Your Time
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- When transforming hazelnuts into butter, patience is crucial. The nuts will progress from chopped to clumpy to smooth. This process can take several minutes, so resist the urge to rush.
- 🌰 Skinning for Smoothness
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- Thoroughly removing the skins from your hazelnuts results in a smoother, creamier spread, as leftover skins can add bitterness and a grainy texture. Sometimes, I sort of individually “polish” the final stubborn skins off one-by-one. It’s a labor of love, and call me weird, but I find it sorta satisfying.
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- 🔥 Controlled Melting
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- Melt your chocolate chips and coconut oil carefully using a double boiler or microwave, in short bursts with stirring in between. This gentle approach avoids burning the chocolate, which can ruin the taste.
- 🍫 Versatile Viscosity
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- For a thinner consistency, increase the plant-based milk to turn the spread into a pourable syrup, which is ideal for ice cream or milkshakes. Remember, this syrup should be refrigerated due to its higher protein content, which can spoil more quickly.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
77mg
(3%)
Potassium
115mg
(3%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
24IU
(0%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8(Yield: 2 cups)
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 77mg | 3% |
| Potassium | 115mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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