Vegan Nutella
There are few desserts I love more than nutella. I could just eat this stuff by the spoonful. And the only thing stopping me from eating it is my sensitivity to dairy, so imagine my excitement at coming up with the perfect vegan nutella recipe! Lately I’ve been trying to find more things to do with my vegan nutella besides spreading it on toast (still the best breakfast of all time).
This five ingredient chocolate hazelnut spread is dairy free, so that’s great news for vegans everywhere who have been missing nutella as much as I have. It’s also free of any preservatives or chemicals that may find their way into your favorite chocolate spread, so that’s a win for the homemade nutella in my book.
Since it’s homemade, it wasn’t as smooth as the store bought kind, but I actually kind of like that it’s a little bit gritty and has a very subtle crunch. I love dark chocolate and absolutely love how this spread tastes.
I used dairy free chocolate which is on the darker side, so if you’re not a huge fan of dark chocolate, try adding some extra sweetener or coconut milk to get it closer to the milk chocolate taste.
Vegan Nutella
Ingredients
1 cup roasted shelled hazelnuts
1/4 cup coconut oil, melted
12 oz melted dairy free chocolate
1 tsp vanilla
1 tbsp maple syrup
pinch of sea salt
Instructions
If you don't have roasted hazelnuts, take your hazelnuts and place them on a tray in a single layer. Toast them in the oven or toaster oven at 350F for about ten minutes. Once the skins start to loosen and blister a bit, take the hazelnuts out and rub them between a paper towel or dish cloth until the skins come off. It's ok if some of the skin sticks to the hazelnut.
Using a food processor or high speed blender, process the roasted hazelnuts until you have a coarse meal.
Melt 1/4 cup coconut oil in a microwave safe dish for 30 seconds in the microwave, then add to the food processor and blend until a paste forms.
Melt 12 oz of dairy free chocolate in a microwave safe dish. Microwave the chocolate for 30 seconds at a time and then take it out and stir after every 30 seconds, continue this until completely melted.
Add the melted chocolate, maple syrup, vanilla, and sea salt to the food processor. Process until all ingredients are incorporated.
Transfer the nutella to a jar and refrigerate. It will solidify in the fridge, so reheat for 30 seconds in the microwave before using.
Notes
The spread will last about two weeks in the refrigerator. Yields about 2 cups of nutella.