Vegan Nutella
Vegan, Gluten-Free, Paleo
Ingredients
-
8 ounces hazelnuts
-
2 ounces 70% dark chocolate, melted
-
1/2 teaspoon pure vanilla extract
-
1 tablespoon refined coconut oil, melted
-
1/4 cup almond milk or other nondairy milk
-
1 1/2 tablespoons pure maple syrup
Directions
-
Preheat the oven to 350°F/176° C.
-
Place the hazelnuts on a rimmed baking sheet in a single layer in the oven and roast for 10 to 12 minutes, or until lightly golden and the skins are blistered.
-
Wrap the roasted hazelnuts in a thin kitchen towel and steam for 1 minute. Then vigorously rub the nuts inside the towel to remove loose skins. You won’t be able to remove all of the skins, which is fine. Allow the nuts to cool slightly.
-
Place the roasted hazelnuts in a high-powered food processor and blend for 7-10 minutes, or until you have a thick nut butter texture.
-
Add the remaining ingredients and blend until well incorporated and you have a creamy, smooth paste.
What kind of almond milk do you use? I am new to all of this and everything I am seeing has added flavors etc. I even looked for unsweetened and it still added something. A brand name would be most helpful! Thanks!!
Hi there, our favorite non-dairy milk recently has been oat milk! Oatly is our ride-or-die when it comes to plant-based milk for its flavor, texture, and availability. Califia Farms also makes good oat milk.
We like Silk soy milk for an extra protein boost, like in smoothies or oatmeals. Elmhurts makes a variety of minimally processed nut and seed milks that are nice. Hope that helped!
That recipe sounds great. How long does it keep? Must I keep it in the fridge or is the pantry ok?
Hi, I never liked Nutella bc for some reason I don’t like the combination of chocolate and hazelnuts. Do you think I could substitute the hazelnuts for other nuts? If so, which would you recommend? Thanks 😊
Hi, I made this recipe. I melted the coconut oil with the chocolate. Is that ok? Or should I have incorporated the each ingredients directly to the processor? The colour of my Nutella did not come exactly like your picture. Mine looks more like a ganache. What did I do wrong?
There’s always a chance when you add liquids to nut butters that the oil will start separating, especially at high speed, which is why it has that ganache like texture — keep mixing and it will become an indedible oily ball. To avoid that with nutella recipes, I mix all the other ingredients together in a separate container — here adding them to the melted chocolate in the saucepan– and then mix that in to the nut butter by hand.
Hi! Can you blend with a Vitamix?
Yes, definitely :)
Hi! This looks great! Could I substitute the hazelnuts with hazelnut butter? If so what would the quantity be? Thanks
Thanks Gaby! Yes, you can do that. 8 ounces of hazelnuts is approximately 1 cup of hazelnut butter.