Vegan Nutella Recipe

Two slices of toast, spread with Nutella and topped with sliced Banana.

A simple but Delicious Chocolate Hazelnut Spread that takes just two ingredients and has considerably less sugar than its famous counterpart.

5 from 2 votes

Print Pin

Course: Nut Butter

Cuisine: Chocolate

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 156kcal

Author: Yasmin

Equipment

High speed blender such as a Vitamix or Magimix
Saucepan
Glass bowl (such as Pyrex)

Ingredients

400 g Raw unsalted, Hazelnuts
100 g of Dairy free Dark Chocolate

Metric - US Customary

Instructions

Spread the Hazelnuts on to a baking tray and place in a pre-heated oven at 180c for 12 to 15 minutes, until the skins begin to darken and start to crack.
400 g Raw
Remove from the oven and leave to cool on the tray for 5 minutes.
Transfer the roasted Hazelnuts in to a tea towel, gather up the edges of the tea towel and rub the Hazelnuts to remove the skins. You want to remove most of the skin, but don't worry about it being perfect.
Once the skins are mostly removed, separate the nuts from the skins and transfer the nuts to a high speed blender.
Set the blender on a low-medium speed (3-5 on a Vitamix) and blend the Hazelnuts until smooth. Scraping down the sides as needed.
Once the nut butter is smooth, set aside the blender and melt your chocolate in a Glass bowl over a saucepan of boiling water.
100 g of Dairy free Dark Chocolate
Once the chocolate is completely melted, add the chocolate to the nut butter and turn the blender back on at a low speed (Vitamix level 3) until fully combined.

Notes

If you prefer a sweeter Nutella, you can add a tablespoon of Powdered Xylitol (a teeth friendly sweetener). Alternatively you can use a small amount of a liquid sweetener such as Maple Syrup or Agave. Just bear in mind that using liquid sweeteners with nut butters causes them to stiffen up, so use sparingly. I recommend adding a teaspoon at a time and tasting at each stage.

Nutrition