Updated: Aug 29
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Ah Nutella. The thick, chocolatey spread that’s like the one overachieving kid who makes all the other kid’s test grades look bad. One problem for my vegan friends though: it’s got dairy in it. Guess nobody is perfect….until now! Introducing the creamiest, richest Vegan Nutella!
With just a handful of ingredients, a food processor, and a bit of patience, you’ll have a chocolate hazelnut spread that will make all the other kids jealous. Sorry other kids.
This spread is perfect to spread on toast, dip fruit into, or make a Vegan Nutella Smoothie Bowl with it.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10 Servings
225 g - Raw Hazelnuts
30 ml - Coconut Oil - Divided
25 g - Cacao Powder - Sub Cocoa Powder
40 g - Date Syrup - Sub maple syrup or agave
120 ml - Nut Milk - Optional*
½ tsp - Kosher Salt
Preheat the oven to 350F.
Add hazelnuts to a parchment lined baking dish. Toast in the oven for 10-12 minutes or until golden brown*.
Remove from the oven and pour nuts onto a clean dish towel. Rub the nuts under the towel until the skins fall off*.
Add nuts to a food processor. Blend until completely smooth and creamy.
Add in 15 ml of coconut oil and blend again until incorporated. Add in remaining ingredients in batches to avoid the mixture becoming too thick too quickly.
Blend until completely smooth, scraping down the sides as needed.
Pour mixture into an airtight container. Store in the fridge for up to a week if nut milk was used, or 3 weeks if nut milk was omitted.
Spread on toast, dip fruit into it, or top smoothie bowls with it!
The nut milk will help the mixture to be creamier but it will not last as long in the fridge.
Toasting the nuts helps to release their oils.
Removing the skins lends to a smoother consistency.
Want to learn to make your own nut butters? Find out here!