Description
This Vegan Nutella recipe offers a creamy, chocolate-hazelnut spread made from roasted hazelnuts, cocoa powder, maple syrup, and almond milk. It’s a delicious, dairy-free alternative to traditional Nutella, perfect for spreading on toast, drizzling over desserts, or enjoying straight from the jar.
Ingredients
Scale
Nutella Base
- 1 cup hazelnuts
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the hazelnuts, which enhances their flavor and makes the skins easier to remove.
- Roast Hazelnuts: Spread the hazelnuts evenly on a baking sheet and roast them for 10-12 minutes until golden and fragrant, ensuring a rich nutty taste.
- Cool and Peel: Allow the hazelnuts to cool completely, then gently rub them between your hands or in a clean kitchen towel to remove their skins, which can add bitterness if left on.
- Blend Hazelnuts: Place the peeled hazelnuts in a food processor and blend until they form a smooth, creamy nut butter, scraping down the sides as needed for even processing.
- Add Remaining Ingredients: Add cocoa powder, maple syrup, almond milk, vanilla extract, and a pinch of salt to the food processor. Blend again until the mixture is smooth and well combined, adjusting the almond milk for desired consistency.
- Store: Transfer the vegan Nutella to a clean jar and refrigerate. It keeps well in the fridge for up to two weeks, ready to spread or use as a decadent topping.
Notes
- Use raw hazelnuts for best flavor when roasting yourself.
- Make sure to remove as much skin as possible for a smoother texture and less bitterness.
- Maple syrup adds natural sweetness; adjust to taste or substitute with agave syrup for variation.
- You can adjust almond milk quantity to make the spread thicker or thinner based on preference.
- Store in an airtight container in the refrigerator and consume within two weeks for freshness.
- Serve on toast, pancakes, fruit, or use in baking for a vegan chocolate-hazelnut twist.
