Homemade Vegan Nutella
Homemade Vegan Chocolate Hazelnut Spread
Finally, I did it! I have been promising myself for way too long that I would make my own Choco-Hazelnut spread. I was super excited and looking forward to it all day. This morning I got on the ball, and toasted the hazelnuts before starting work. I let them cool, and around lunch-time I took a brief pause to remove the skins of the nuts. (Its very easy…once they have cooled you just take a bunch in your hands and rub your hands together rolling the nuts until the skins fall right off.)
Late this afternoon, I shared my excitement with a certain Elf I know, who had a bit of a different reaction than I had to the idea. Said Elf knew that I had been toasting hazelnuts, and was excited at the prospect that I might make a Chocolate Hazelnut Cake. So when I said with great excitement that I would be making Homemade Nutella, the response I received was: “Nutella is a girly thing.” What? I was shocked! Yes, I am girly. I completely own that…and I like Nutella…so with no other research, yes, one could say that Nutella is girly. But…I highly doubt that only the feminine population likes Nutella. I think I might have to put this to a vote… What do you think?
Dairy-free, Gluten-free, Vegan and Low Glycemic!
After my shock had subsided, I regained my excitement for the rich and creamy spread, and after dinner finally found the time to “mix it up”. It is so seriously easy…and came out really well. I did have to do a little creative adjustments, but in the end this spread is divine, and I am looking forward to digging into that jar time and again.
For those of you that don’t know…Nutella is a delicious combination of two starring ingredients: Chocolate and Hazelnuts. By nature Nutella can be a relatively healthy snack, but unfortunately has been compromised in mainstream production and now includes oil, sugar and dairy products. None of which are really all that necessary. So, I have created my dream Choco-Hazelnut Spread…dairy-free, gluten-free, vegan, lightly sweetened with agave…and…made with raw cacao. Yup: perfect.
[print_this]
Choco-Hazelnut Spread
1 c toasted hazelnuts (skin removed)
2 T raw cacao powder
1.5 T agave
1 T almond milk
1/2 t vanilla extract
1 t coconut oil (optional)
In a small food processor mix the hazelnuts until they become a creamy nut butter. This will take a while. First you will get a fine flour substance, then a nutty/chunky butter, but if you keep going it will become creamy and smooth. (Use a small 2 cup food processor unless you plan to double or triple the recipe.)
Once the butter is made, add in the other ingredients blending until all the ingredients are mixed and spread is smooth and delicious. (You may need to scrape down the sides of the blender a few times.)
Store in a air tight jar and spread on everything!
Here are a few other variations of Chocolate Hazelnut Spreads:
52 Kitchen Adventures – Homemade Nutella
In Jennie’s Kitchen – Homemade Hazelnut Chocolate Spread
[/print_this]
Tags: agave, almond milk, coconut oil, hazelnuts, raw cacao
Categories: breakfast, dairy free, dessert, egg-free, gluten-free, indulgent, snacks, vegan, vegetarian, wheat-freePosted on Friday, April 22nd, 2011. Follow responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
17 Responses to “Homemade Vegan Nutella”
Leave a Reply
This looks easier than the recipe I tried and sounds delicious! I’ll have to try this soon. Also, I don’t think Nutella is girly. Actually, I think it’s a fairly universal favorite.
Thanks! I am glad that you like the recipe. I thought your version with the caramel sounded pretty creative too.
I agree…I think Nutella is pretty popular across the board.
This is a wonderful idea. I’ve made my own but I’m always open to new recipes. This is my first visit to your site. I really love the food and recipes you feature here. I’ll definitely be back. I hope you have a great day. Blessings…Mary
Oh I absolutely love this! I can’t wait to try!
Yay! Let me know what you think!
ooo this sounds fantastic! I find it funny that Nutella tend to be associated as a girly thing.
Thanks Cindy! I love it, and agree…definitely not girly.
Whoever said Nutella is a girly thing is a dumbly, dumbly little elf.
Mmmm, that looks and sounds sooo good. I tried to make nutella at home once but it didn’t turn out nearly as nice as yours. I think I’ll have to try it again for sure
Awesome! I am glad that you like the way it looks, and hope to hear how it turns out for you!
Hello and thanks for the recipe, I’ll give it a try. I have to tell you, I come from Italy and Nutella there is a staple, like peanut butter in the States, and nobody considers it girly. As a matter of fact, guys eat is possible even more than girls because in some respect they care less about their weight….
Some of the biggest (forgive the pun) expert in Nutella I know are guys!
Thanks Daniela! I lived in Florence for a few years too, and definitely got the sense that everyone loves Nutella! I hope you enjoy the recipe.
Can you please explain the measurements – I don’t understand (1c)
Recipe looks great!
Hi Nicole. Sorry about the confusion… 1 c = 1 cup, 1 t = 1 teaspoon, 1 T = 1 tablespoon. Not sure if you have the same measurements in the UK but I hope this helps!
I hope you enjoy the Nutella!
I made homemade Nutella recently using dark chocolate, coconut milk, DuChilly hazelnuts (which don’t need skinning) and a little Sucanat. Using cocoa powder instead of chocolate as you have is the other way to go, I want to try it that way soon to compare. It does give you control over what kind of sweetener you use (otherwise you have whatever sugar was in the chocolate).
Hi! I absolutely love Nutella and miss it so much! Can’t wait to try this.
Question – How long do you think this would stay good in the fridge? If I can successfully recreate it, I’d love to give some jars of it to friends that have also given up their Nutella habits due to dietary changes.
Thanks!
Hi Shelly,
This lasted a surprisingly long time. I haven’t make it in a while, although now that it is on my mind I think I will whip a new batch up myself. I would say it definitely would last 2 weeks…although it is so good I don’t think there would be any left after 2 weeks!
Let me know how it goes for you!
Christine