Deliciously creamy and velvety, ready in 30 minutes, and made with just half a dozen ingredients, my easy vegan Nutella is quick to make, and far healthier than its shop-bought counterpart.
Vegan Nutella recipe
I suppose I shouldn't say Nutella though, since it's Ferrero's brand name... but 'vegan Nutella' rolls off the tongue so much easier than 'vegan chocolate hazelnut spread'.
It also rolls ON the tongue rather well.
Rather too well.
Am I right?
Making vegan Nutella
It's so easy to make this Nutel…. ummm…. chocolate hazelnut spread - all you need are raw hazelnuts, maple syrup, a little coconut oil, a vanilla pod (or vanilla extract / paste), a dash of salt, and some dark chocolate.
Which type of chocolate should I use?
I prefer to use 65% cocoa solids but if you like a more bitter chocolate taste, do feel free to go for 75% or even 80%. I find however, that really high percentages of cocoa solids have a tendency to give me tummy ache.
You don't want to know about the time I nommed a whole 100g bar of 80% within half an hour.
The aftermath was horrible.
This vegan Nutella however, is lovely. And even if you gorge yourself on it, it won't give you tummy ache. Don't ask me how I know. 😉
Melting the chocolate
By the way, if you are going to melt the chocolate in a microwave, do keep an eye on it. Don't do as I did, and put it on for two minutes, and leave it while you do something else. Not only was the chocolate completely ruined, it stank out the entire apartment.
Help - my chocolate has seized!
If you're going to add more maple syrup, you'll need to add a little hot water because the more syrup you add, the more claggy the spread will become. If the chocolate does seize up, add boiling water, one teaspoon at a time, and whisk until smooth again.
- I would suggest using a chocolate that's in the range of 50%-65% cocoa solids.
- Instead a vanilla bean, use 1 teaspoon vanilla paste or ½ teaspoon vanilla extract.
- If you can't get skinned nuts, once you've roasted them, place onto a tea towel, and roll them around to remove the skins.
- If you're happy to have a slight coconutty taste, use virgin coconut oil, otherwise use refined.
- If you're going to add more maple syrup, you'll need to add a little more milk because the more syrup you add, the more claggy the spread will become.
- Depending on your food processor or blender, getting to the nut butter stage may be a bit quicker or take a little longer. My Magimix food processor takes around 10 mins to make nut butter. My Vac 2 is much faster - around half the time.
This vegan Nutella is...
- Refined sugar-free
Spread it on bread or toast, have it on top of your favourite ice cream, on waffles, on pancakes (of course!), or my personal favourite, on top of banana roti.
Or just eat it straight off a spoon.
Check out these chocolate recipes, too!
- Nutella liqueur
- Perfect brownies
- Fudgy brownies
- Snickers bowl
- Chocolate maple pudding
- Foolproof choc chunk cookies
- Salted caramel chocolate pots
How To Make Vegan Nutella
- Heat your oven to 175°C (350°F / gas mark 4).
- Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes.
- Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the bowl - or jar - a few times.)
- While the nuts are processing, break the chocolate into small pieces, and place into a heatproof bowl over a pan of hot (not boiling) water, with the coconut oil.
- Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, hazelnut milk, vanilla, and salt. Blitz for another couple of minutes, until everything is completely mixed together and smooth.
- Transfer to a sterilised jar, and store at room temperature. Assuming it's around that long, this vegan Nutella will keep for around a month.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml