Vegan ‘Nutella’
In the mood for a sweet spread? This plant-based chocolate-hazelnut spread is surprisingly easy to make and tastes delicious.
Disclaimer: This recipe is inspired by the popular Nutella® spread and is not affiliated with, approved, or endorsed by the Italian brand Ferrero®, the owner of the Nutella® trademark.
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Waiting time: 25 minutes
- Total Time: 35 minutes
Ingredients
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180 gbrown hazelnuts
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3 tbspcocoa powder
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4 tbspagave syrup or sugar
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10 tbspplant-based milk Gluten-free? Choose e.g. soy milk. Without soy? Choose e.g. oat milk.
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3 tbspoil of your choice
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1 pinchsalt
Instructions
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Remove the baking tray from your oven and cover with baking paper.
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Preheat the oven to 180° C
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Spread the hazelnuts over the baking tray and roast them in the preheated oven for 15 minutes.
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Remove the nuts from the oven and let them cool in a bowl or plate.
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Wrap the hazelnuts in a tea towel and rub until the skins come loose.
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Blend the hazelnuts in a food processor or blender until a smooth paste is formed.
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Add the remaining ingredients to the food processor or blender: cocoa powder, agave syrup/sugar, plant-based milk, oil and salt. Blend again until you get a good consistency.
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Spread the chocolate spread on a sandwich or pancake and enjoy!
