How To Make Vegan Nutella | Chocolate Hazelnut Spread
Vegan Nutella is one of the easiest things to make homemade. What’s even better, that you make it without any additives or preservatives. I love to enjoy it alone on a piece of toast, but you can make so many things with this versatile recipe. You can make Nutella Pancakes, Nutella Cupcakes, and even Nutella Truffles. All amazing, rich, and enjoyed by all. If you make this recipe, what is your favorite way to enjoy Vegan Nutella?
If you have recipe you would like to see me make, let me know in the comments below. Love this recipe? Tell me about it via twitter or instagram (@vegetarianbaker & #thevegetarianbaker)
Brands I Used (Affiliate Links):
Vegan Dark Chocolate: http://amzn.to/2EgIxAe
Vitamix 780: https://amzn.to/2rkBSff
Vegan Nutella is one of the easiest things to make homemade. What's even better, that you make it without any additives or prasersvitites.
- 2 Cups Hazelnuts
- 1/2 Cup Vegan Dark Chocolate
- 1/2 Cup Full Fat Coconut Milk
- 1/2 Cup Organic Agave
- 1/4 Teaspoon Sea Salt
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Preheat oven to 350*F.
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Place raw hazelnuts onto a sheet tray and bake for 10 minutes. You will notice that the hazelnuts become golden brown and very aromatic.
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After 10 minutes, remove from oven and allow to fully cool.
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While the hazelnuts are cooling, prepare your chocolate. In a bowl add melted vegan chocolate, coconut milk, agave, and sea salt. Mix until smooth.
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Once cool, use a paper towel or kitchen towel to remove the skin form the hazelnuts. Using a little force, rub the towel over the top of the toasted hazelnuts. The skin should just fall off. If you aren't able to remove all of the skin, that is completely ok.
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Place hazelnuts into a high-powered blender or food processor. Pulse 20-30 times until the hazelnuts become to look course.
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After pulsing, add the chocolate concoction. Blend on high until smooth and creamy. You will need to scape down the sides using a rubber spatula to ensure that we get an even end product.
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Store in mason jar or air tight container in the fridge. Enjoy!
This is really amazing! I made it using a quarter cup of brown sugar rather than the half cup of agave. It probably doesn’t make much difference. One change I would suggest is the method for removing the skins from the hazelnuts. It’s much easier and more effective to put them in a Tupperware container and shake them for 2 to 3 minutes.
Thanks for the suggestions. I bet the brown sugar was a great flavor addition.