Homemade Vegan Nutella
by: claire cary
This homemade vegan nutella is better than store bought! It's made with just a few simple ingredients and perfect as a dip for apples, spread onto toast, or just by the spoonful. It can easily be made paleo and is naturally refined sugar free.
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Ingredients
- 2 cups raw hazelnuts
- 10 ounces chocolate chips see notes
- 2 tbsp cocoa powder
- ¼ cup coconut sugar see notes
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the hazelnuts to a baking sheet and roast for 10 minutes.
- Remove from the oven and wrap in a large dish towel. Use your hands to rub the hazelnuts around to remove the skins. They won't all come off and you'll need to manually remove some, but that's ok!
- Add the skinned hazelnuts to a high speed blender or food processor and blend on high. Scrape down the sides as needed or use the tamper tool in your blender to press them down.
- Once a butter starts to form (a few minutes in a high speed blender, about 8 in a food processor), add the chocolate chips to a microwave safe bowl and microwave at 30 second intervals until melted, stirring between each interval.
- Meanwhile, add the cocoa powder and sugar to the blender and blend until smooth.
- Add the melted chocolate, salt and vanilla to the blender/food processor and blend again until smooth and creamy. Taste and adjust flavors as desired, you can add more chocolate or more sugar to taste. If you want it sweeter without the added sugar, stevia works well! Then just continue to blend until completely smooth and creamy.
- It will harden as it cools because the melted chocolate will firm up.
- Transfer to a jar and store at room temperature for up to 2 weeks. It may firm up too much as it sits, so just microwave it for 20-30 seconds to soften it up as needed.
Notes
I used Enjoy Life Semi sweet chocolate chips, but you can use any kind you like. Milk or dark both work, but will of course change the flavor. For a paleo option, I like Lily's Sweets Dark chocolate chips since they're sweetened with stevia. But really, anything works here! You'll need 10 ounces, which is about 1 standard bag.
I used coconut sugar to sweeten this nutella, but you can use any kind of granulated sugar or even powdered sugar, which is typically found in traditional nutella. You can add as much or as little as you like, depending on how sweet you want it. The only thing you can't use is a liquid sweetener like maple syrup, it does not work well here!
Serving: 2tbsp / Calories: 184kcal / Carbohydrates: 11g / Protein: 3g / Fat: 12g / Saturated Fat: 3g / Fiber: 2g / Sugar: 9g
