Vegan ‘Nutella’

Name: Vegan 'Nutella'
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 200 g hazelnuts (roasted and peeled); 120 ml almond milk (or other plant-based milk); 3 tbsp cocoa powder (adjust to taste); 4 tbsp maple syrup (or agave syrup); 1 tsp vanilla extract; 1 pinch salt

Looking for a healthier, plant-based alternative to your favorite chocolate hazelnut spread? This vegan Nutella recipe is the perfect solution! Made with roasted hazelnuts, rich cocoa powder, and natural sweeteners, it's creamy, delicious, and free from dairy or processed ingredients. Whether you're spreading it on toast, adding it to smoothies, or just enjoying it by the spoonful, this homemade version is sure to satisfy your chocolate cravings.

Please note: we do not own the Nutella brand. This is simply a homemade, vegan variation of the popular spread.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes

Ingredients

Servings: 16

200 g

hazelnuts roasted and peeled
120 ml

almond milk or other plant-based milk
3 tbsp

cocoa powder adjust to taste
4 tbsp

maple syrup or agave syrup
1 tsp

vanilla extract
1 pinch

salt

Calories: 96 kcal

Instructions

Roast Hazelnuts: if your hazelnuts aren’t pre-roasted, roast them at 350°F (175°C) for 10-12 minutes, until golden and fragrant.
Peel: once roasted, let them cool slightly, then rub them with a clean kitchen towel to remove most of the skins.
Blend: place the peeled hazelnuts in a food processor or high-speed blender. Blend until you get a smooth hazelnut butter. This can take a few minutes.
Add other ingredients: once smooth, add the cocoa powder, plant-based milk, maple syrup, vanilla extract, and a pinch of salt.
Blend again: blend until smooth and creamy. You may need to scrape down the sides a few times.
Adjust to taste: taste and adjust sweetness or chocolate flavor as needed.
Store: transfer to an airtight jar and store in the fridge for up to 2 weeks.