Vegan Hazelnut Spread (Nutella) Recipe
Homemade vegan hazelnut spread is packed with nutty hazelnuts, rich chocolate, and is dairy-free, gluten-free, soy-free, and palm oil-free. With just 4 simple ingredients, it's so easy to make. Spread it on toast, waffles, or fruit!
Servings: 24 servings
Calories: 107kcal
Equipment
- 1 Food processor
Ingredients
- 12 ounces vegan/dairy-free dark chocolate
- 1 cup hazelnuts, toasted
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Melt the vegan/dairy free dark chocolate in a saucepan over gently simmering water. Stir until smooth. Remove from heat and let cool for 5 minutes.
- Using a food processor, grind the hazelnuts for 8-10 minutes, until it's reached the consistency of nut butter. Add the cocoa powder, vanilla and salt, and continue processing until the mixture is as smooth as possible. Use a rubber spatula to scrape down the sides of bowl.
- Add the melted chocolate and blend well. Scrape down sides one more time and blend for another 30 seconds. Pour into container with a lid. Can be served immediately or stored in the refrigerator for later use.
Notes
- Be patient. When you grind the hazelnuts, you will see that they go through stages: they become fine crumbs after the first 1-2 minutes. But if you keep grinding for another 6-8 minutes, the hazelnuts will turn into nut butter, which is what you want.
- Toasted and cooled nuts. Make sure that your hazelnuts are both toasted (for a deeper flavor) and cooled (they can be warm but not hot) before grinding them into a paste. To toast hazelnuts: place on a baking sheet and stick in a preheated 350 degree F. oven for 10 minutes.
- How to serve: Spread on toasted ciabatta rolls, waffles, pancakes, crepes, or your favorite fruit.
- Use skinned hazelnuts. If you can't find skinned nuts, you can do this step yourself: After roasting, place hazelnuts onto a dish towel and roll them around to remove the skins. The skins come off very easily after roasting.
- Storage: Store in an airtight container in the refrigerator for up to 2 months.
- How to freeze: Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 51mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 2mg