This homemade vegan nutella is a healthy spread made with all natural ingredients. It’s also dairy-free, gluten-free, paleo, and refined-sugar free!
With all the healthy “detox” foods this January, I figured it’s time to share something a little more on the sweet side.
Don’t get me wrong, this homemade vegan nutella is still totally healthy! But it can be enjoyed as a treat or for dessert.
After making this I cut up a banana and spread this on top, and then topped it off with some chia seeds. It was so delicious! Now I’m dreaming of making some nutella banana crepes or a delicious nutella tart like this one!
There are so many unhealthy processed foods that I used to love when I was younger. And while I of course still treat myself to them sometimes, I like to have healthy alternatives to make at home! (Like making healthy vegan Twix bars!)
This homemade vegan nutella uses all natural ingredients.
I’m actually planning on creating some other recipes with this nutella and I can’t wait to start creating! I’m thinking of maybe some nutella stuffed cookies, or little nutella tarts! (something similar to these mini pecan pies)
I used regular raw hazelnuts for this recipe, but if you can find shelled hazelnuts, you can use those instead and save a step having to get the shells off!Print
- 1 1/2 cups hazelnuts
- 1/2 cup 70% dark chocolate
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1/4 tsp salt
- Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly colored.
- Remove from oven and let cool.
- Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins. (This will be much quicker than doing them all individually by hand!)
- Once the skins are removed, place the hazelnuts in a high-speed blender or food processor until they are finely ground. (Should look like a flour)
- Next melt the dark chocolate in a bowl with the coconut milk, maple syrup, and salt. (either by microwave for 1-2 minutes, or using a double broiler method)
- Pour the chocolate mixture into the blender with the hazelnuts and blend until smooth and creamy.
- Store in a jar in the fridge.
Tips & suggestions:
- You can use cocoa powder instead of dark chocolate. (You may need to add more maple syrup though if it’s not sweet enough!)
- If you’re not a fan of hazelnuts, you can make this chocolate spread with walnuts instead!
- Looking for more chocolately treats? Don’t miss out on this superfood chocolate bark!
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