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Homemade Vegan Nutella

Homemade Vegan Nutella

Course Nut Butters and Spreads
Prep Time 12 minutes
Total Time 12 minutes
Author Sonja Sarr

Ingredients

  • 1/2 cup Coconut Milk beverage not canned, or almond milk
  • 2/3 Cup Maple Syrup can substitute honey
  • 1/4 Cup Coconut Oil melted
  • 2 Teaspoons Vanilla
  • 1/2 Cup Cocoa Powder
  • Pinch of Salt
  • 3 cups Raw or Roasted Hazelnuts skins can remain on

Instructions

  1. Optional, roast hazelnuts in a 350 degree oven for 8-10 minutes. Let cool, and shake to remove skins if desired. *See note below.
  2. Place all ingredients in order into a higher powered blender or food processor, and turn machine on to mix.
  3. Stop the machine and scrape down sides, and mix and then scrape again until the desired texture is achieved. Feel free to add more coconut milk by the tablespoon if your blender won't work. Taste and adjust sweetness and cocoa concentration if needed. 
  4. Place unused chocolate hazelnut spread in a jar, and refrigerate.

Recipe Notes

*I've taken the time to roast the hazelnuts, cool them, and then shake them in a plastic container to the remove the skins. I've also made this recipe using raw hazelnuts leaving the skins on. Having experimented with both ways, I now skip the roasting step and just throw the hazelnuts in the blender raw with the skins on. My blender is strong enough to handle the skins and smooth out the hazelnut spread. The roasting does add a depth of flavor, but I think the spread is still great without this step!