Healthy Vegan Nutella
A creamy homemade vegan Nutella recipe that you can prepare in no time! You'll just need 5 ingredients to whip up this decadent vegan, gluten-free chocolate hazelnut spread. In less than 20 minutes you will have a jar full of creamy deliciousness - the perfect treat almost guilt-free!
Servings: 10 servings
Calories: 142kcal
Ingredients
- 1 cup hazelnuts
- ½ cup cashew nuts - raw, unsalted (see note 1)
- 1/3 cup dark chocolate - (see note 2)
- 1 tablespoon cacao powder
- 1 teaspoon raw cane sugar - (or any other sweetener of choice - optional, to your taste - start with 1 tsp)
Instructions
- Preheat the oven to 350°F (180°C). Place the nuts on a baking tray and roast them for 6-8 minutes and allow them to cool slightly before processing (note 3).
- Place the hazelnuts and cashew nuts in your blender or food processor (see note 4 )and begin to blend. Depending on your food processor, it will take 10 to 15 minutes to reach the perfect smooth liquid consistency. If the hazelnuts and cashew nuts stick to the sides, run a spatula alongside the bowl and keep processing. You will feel like nothing is really happening but be patient, and if your food processor is overheating, turn it off for a few minutes and let it cool down. After a while, the magic will start happening – the oil contained in the nuts will break down, and after a few more minutes, you will have smooth nut butter.
- While the nuts are processing, break the chocolate into small chunks and place them into a heatproof bowl and melt in the microwave, making sure to check every 15 seconds until melted (note 5).
- Once the nut butter is ready and deliciously creamy, add the melted chocolate, the cacao powder, and sugar (or sweetener of your choice, if needed) and blitz for another minute or two.
- As soon as it’s ready, it will be quite liquid, as the nuts will be warm. You can put the Nutella in the fridge for up to a couple of hours for a thicker consistency.
- Store the Nutella in a sterilized airtight jar and enjoy it. You can keep it a room temperature for around 3 weeks or longer (if it stays around that long)!
Notes
Note 1: You can substitute the cashew nuts for more hazelnuts in the recipe.
Note 2: Make sure you use top-quality chocolate. I used 75% dark chocolate but feel free to substitute it with your favorite type of chocolate.
Note 3: I like to leave the skin on my hazelnuts, but you can also remove it by rolling the hazelnuts around in your hands or across a kitchen towel and rubbing the skin away.
Note 4: Here, I used a Ninja Blender, but a friend tried to make this Nutella with a Cuisinart food processor, and it works great).
Note 5: You can either melt the chocolate in the microwave or over a stove. If you don't have a microwave and are impatient, you can simply chop the chocolate into smaller pieces and then add it to the blender, and the heat from the blades will melt it.
Note 5: If you can't get smooth nut butter, your food processor might not be powerful enough. A simple solution is adding one tablespoon of vegetable oil (like olive oil, hazelnut oil, or coconut oil) or even water to help the blending.
Note 6: For the sweetener, feel free to use any of these: raw cane sugar, coconut sugar, agave, or maple syrup.
Nutrition
Serving: 25g | Calories: 142kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Sugar: 2g