Regular store-branded Nutella usually contains dairy, which is not vegan-friendly.

Is this recipe healthier?

Not only is making your own Nutella really tasty, but this recipe is intended to be healthier by using less sugar than in traditional Nutella preparation.

Why do I need to roast the hazelnuts?

Not only will it help to enhance the flavor, but roasting nuts helps to naturally release the oils in the nuts, which helps make turning it into a nut butter, much easier.

Can I use a liquid sweetener?

You can use maple syrup or agave, but note that this can cause the nut butter to seize up and get really thick. If that happens, add a small amount of oil at a time and blend until the spread thins out to your liking.

Can this be made in advance?

Yes! You can store your spread in a glass jar at room temperature for up to 2 weeks or store in the fridge for up to a month. You can also freeze this recipe and keep for up to 2 months.

Is it okay to use a different nut?

You can absolutely change out the nut, but note that the spread will lose it’s signature hazelnut taste. This can easily be made with roasted walnuts, pecans, almonds or even sunflower seeds (for a nut-free option).

Do I have to use oil?

This will depend on how powerful your blender or food processor is. If the hazelnuts are able to blend into a very smooth and creamy nut butter, you should be okay with leaving it out. Just note, it might not be as creamy. If using a liquid sweetener, just remember that your nut butter will seize up and get thicker. The oil in this instance can help smooth everything out so adjust with this in mind.

Homemade Vegan Nutella - Plant Based RD

Description

The best homemade Vegan Nutella that you will want to spread on everything. This healthy, rich chocolate hazelnut spread is easy to make with just 6 ingredients.

Ingredients

Scale

2 cups raw hazelnuts
1/2 cup blended coconut sugar or 1/3 cup powdered sugar
1/3 cup Dutch-processed cocoa powder
1/2 tsp salt
2 tbsp neutral oil (I used avocado oil), you can leave this out, but it does keep the Nutella smooth
1 tsp vanilla

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Instructions

Preheat oven to 350F. Add the hazelnuts to a lined baking tray and bake for 10 minutes then allow the hazelnuts to cool to room temperature.
Dump the roasted hazelnuts on a clean kitchen towel, then bring the edges of the towel together to wrap the hazelnuts and then carefully rub the towel over them to help release some of the skins of the hazelnuts.
If using coconut sugar, blend it in a spice grinder or a blender to smooth it into a powder (you can skip this step, but note your Nutella will be more on the grainy side in texture).
To prepare the Nutella, place the hazelnuts in a high speed blender or food processor and process on high until the nuts are blended smooth.
Once smooth, add in the remaining ingredients and blend again, scraping down the sides as needed when blending. Continue blending until smooth and fully combined then place the Nutella in a jar and enjoy.

Notes

Roast your hazelnuts. Roasting your raw hazelnuts will enhance the flavor of this spread and make it so much easier to blend.

Allow your hazelnuts to completely cool after roasting. Adding the hazelnuts hot into the blender will introduce some condensation/moisture, which will seize up the nut butter as it blends.

Be patient with blending. This comes together very quickly using a highspeed blender like a Vitamix. If using a food processor, it will take a bit longer until it is smooth.

Be mindful about swapping ingredients. This can effect the consistency of the spread. Be careful if introducing any liquid based ingredients as it will cause the nut butter to thicken significantly.