With just 7 ingredients and 15 minutes of your time, you can whip up this delicious jar of homemade Vegan Nutella. Dairy-free, Vegan, Paleo, refined sugar-free and healthier!
It’s taken me a while to get this homemade hazelnut spread just right to the point that I can now, officially, consider it a ‘homemade vegan Nutella’. Now, I think I’ve finally hit the nail on the head! This spread is chocolatey, rich and super-duper addictive! Not to mention that it uses all-natural ingredients and is 100% refined sugar-free, dairy-free etc – Bonus!
Plus, it can be stored in the fridge for up to a week, in an airtight container. Which, I actually find a plus because it means I can ‘portion’ myself throughout the week ( which is needed, believe me!). Because even though this dip is MUCH healthier than the original ( can we look at the sugar content of the original, please?!) I still have to admit this is definitely a ‘treat’.
This can then be used in all the same ways you’d use the store-bought counterpart; on toast, crepes, eating straight from the jar with a spoon ( just me?!). You can also use it for this Chocolate pastry pie – Tarte Soleil recipe too and as a spread to this homemade banana bread .
And if you’re looking for other simple homemade Vegan DIY recipes then feel free to check out my homemade Almond Butter, Peanut Butter, Coconut milk, tomato puree, vanilla extract or even homemade rose water.
If you give this recipe a try then let me know your thoughts in the comments below. Also, I love to see your creations, so feel free to tag me @Alphafoodie.
How To Make This DIY Homemade Vegan Nutella:
- 2 cups hazelnuts
- 1/3 cup maple syrup
- 1/4 cup raw cacao powder (or more if you want it more chocolatey)
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- pinch of salt
- ~1/2 cup plant-based milk (not pictured, needed to if consistency is too hard)
- Roast the hazelnuts in the oven at 160ºC (fan assisted) for about 8 minutes.
- As soon as the hazelnuts come out of the oven, carefully peel them. The skin should just come off easily when you scrunch them in your hands or with a towel. I then used a hairdryer to remove all the skins. ( Although be careful, this can get messy!)
- Put the hazelnuts in a high-power food processor or blender and blitz them until you obtain a smooth butter.
- Add the rest of the ingredients and blitz them again. If the consistency is too thick, add a bit of plant-based milk.
- Store in a glass container in the fridge for up to a week.
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