Healthy Nutella Recipe (Vegan)

The recipe begins by roasting hazelnuts at 350°F (180°C) for 12 to 15 minutes until fragrant and slightly browned, then cooling them. The hazelnuts are processed in a food processor over several minutes to form a smooth nut butter, with periodic stirring to ensure even blending. Cocoa powder, almond milk (or another plant milk), maple syrup, optional vanilla extract, and salt are then added and blended until completely combined into a thick, velvety chocolate spread. This method produces a vegan alternative to traditional Nutella, highlighting natural hazelnut flavor and unsweetened cocoa enriched by maple syrup. The spread can be stored in an airtight container in the refrigerator for up to one month and used similarly to commercial chocolate hazelnut spreads.