Homemade Nutella (Vegan)
Spreads
Ingredients:
- 390 g (3 cups) raw hazelnuts
- 135 g (¾ cup) vegan chocolate chips, melted
- 60 ml (¼ cup) maple syrup
- 8.6 g (2 tsp) vanilla extract
- 6 g (1 tsp) salt
Nutrition:
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Rub the skins off the hazelnuts while they're still warm from the oven, wrapped in a towel — they come off far more easily warm, and removing them keeps the spread from tasting bitter.
Instructions:
- Roast the Hazelnuts: Preheat oven to 175°C (350°F). Spread 390 g (3 cups) raw hazelnuts in a single layer on a baking sheet and roast for 10–12 minutes until skins crack and nuts are fragrant.
- Remove the Skins: Wrap warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins.
- Blend the Hazelnuts: Place hazelnuts in a food processor and blend for 8–10 minutes, scraping the sides as needed, until completely smooth and creamy.
- Melt the Chocolate: Melt 135 g (¾ cup) vegan chocolate chips in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Let cool for 2–3 minutes so it is warm, not hot.
- Add Remaining Ingredients: Add the melted chocolate, 60 ml (¼ cup) maple syrup, 2 tsp vanilla extract, and 1 tsp salt to the hazelnut butter. Blend until glossy and smooth.
- Adjust and Store: Blend a few minutes longer for a thinner, silkier spread. Transfer to an airtight jar. Refrigerate for up to 2 weeks.
Notes: Blending hazelnuts takes patience — keep going for 8–10 minutes and scrape sides regularly until truly creamy. If your food processor is small, blend the hazelnuts in two batches. The more skins you remove, the smoother and less bitter the final spread.
Storage: Refrigerate in an airtight jar for up to 2 weeks. Let sit at room temperature for 10–15 minutes before spreading, since the chocolate makes it firm when cold.
Swaps: Use dark chocolate chips for a less sweet spread. Replace hazelnuts with almonds or cashews for a different nut butter chocolate spread.
Tips: Roasting is the key step — it deepens the hazelnut flavor dramatically and makes the skins easier to remove.
Raw hazelnuts — the base of the spread; roasting deepens their flavor, and blending releases their natural oils so no added oil is needed.
Melted vegan chocolate chips — bring the chocolate flavor, sweetness, and a silky texture, and help the spread set slightly as it cools.
Maple syrup — rounds out the sweetness with a hint of caramel and keeps the texture smooth.
Vanilla extract — deepens the chocolate and hazelnut flavors.
Salt — balances the sweetness and sharpens the hazelnut flavor.
Homemade Nutella (Vegan)
Ingredients:
- 390 g (3 cups) raw hazelnuts
- 135 g (¾ cup) vegan chocolate chips, melted
- 60 ml (¼ cup) maple syrup
- 8.6 g (2 tsp) vanilla extract
- 6 g (1 tsp) salt
Why These Ingredients:
Raw hazelnuts — the base of the spread; roasting deepens their flavor, and blending releases their natural oils so no added oil is needed.
Melted vegan chocolate chips — bring the chocolate flavor, sweetness, and a silky texture, and help the spread set slightly as it cools.
Maple syrup — rounds out the sweetness with a hint of caramel and keeps the texture smooth.
Vanilla extract — deepens the chocolate and hazelnut flavors.
Salt — balances the sweetness and sharpens the hazelnut flavor.
Prep:
Rub the skins off the hazelnuts while they're still warm from the oven, wrapped in a towel — they come off far more easily warm, and removing them keeps the spread from tasting bitter.
Instructions:
- Roast the Hazelnuts: Preheat oven to 175°C (350°F). Spread 390 g (3 cups) raw hazelnuts in a single layer on a baking sheet and roast for 10–12 minutes until skins crack and nuts are fragrant.
- Remove the Skins: Wrap warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins.
- Blend the Hazelnuts: Place hazelnuts in a food processor and blend for 8–10 minutes, scraping the sides as needed, until completely smooth and creamy.
- Melt the Chocolate: Melt 135 g (¾ cup) vegan chocolate chips in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Let cool for 2–3 minutes so it is warm, not hot.
- Add Remaining Ingredients: Add the melted chocolate, 60 ml (¼ cup) maple syrup, 2 tsp vanilla extract, and 1 tsp salt to the hazelnut butter. Blend until glossy and smooth.
- Adjust and Store: Blend a few minutes longer for a thinner, silkier spread. Transfer to an airtight jar. Refrigerate for up to 2 weeks.
