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!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Diet: Vegan
Servings: 24 servings
Calories: 107kcal
- 12 ounces vegan/dairy-free dark chocolate
- 1 cup hazelnuts, toasted
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
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.
- 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.
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