Description
A creamy, decadent homemade vegan Nutella made with just five wholesome ingredients. This gluten-free, dairy-free chocolate hazelnut spread is easy to prepare in under 20 minutes, offering a guilt-free indulgence perfect for breakfast, snacks, or as a spread.
Ingredients
Nuts
- 1 cup hazelnuts
- ½ cup raw, unsalted cashew nuts
Chocolate Mix
- 1/3 cup dark chocolate (75% cocoa recommended)
- 1 tablespoon cacao powder
Sweetener
- 1 teaspoon raw cane sugar (optional, or any sweetener of choice)
Instructions
- Roast Nuts: Preheat your oven to 350°F (180°C). Spread the hazelnuts and cashew nuts evenly on a baking tray and roast for 6-8 minutes. Allow them to cool slightly. You may keep the hazelnut skins on or rub them off using a kitchen towel for a smoother texture.
- Blend Nuts into Butter: Place the roasted hazelnuts and cashews in a blender or food processor. Blend continuously for 10-15 minutes, pausing if your machine overheats. During blending, occasionally scrape down the sides to ensure an even, smooth consistency as the nuts release their oils and transform into a creamy nut butter.
- Melt Chocolate: While the nuts blend, break the dark chocolate into small chunks and melt it in a microwave-safe bowl. Heat in 15-second intervals, stirring between each until fully melted; alternatively, melt gently over a stove or add directly to the warm blender to be melted by blade friction.
- Combine Ingredients: Once the nut butter is creamy, add the melted chocolate, cacao powder, and sweetener. Blend again for 1-2 minutes until fully incorporated into a luscious, smooth vegan Nutella.
- Chill and Store: Immediately after blending, the spread may be quite liquid due to the warm nuts. For a thicker consistency, refrigerate for a couple of hours. Transfer the spread into a sterilized airtight jar. Store at room temperature for up to 3 weeks or refrigerate to extend shelf life.
Notes
- You can substitute cashew nuts with additional hazelnuts if preferred.
- Use high-quality chocolate such as 75% dark for the best flavor, or your preferred chocolate type.
- If desired, remove hazelnut skins by rubbing them with a towel after roasting.
- A powerful blender or food processor is recommended; models like Ninja Blender or Cuisinart work well.
- If your processor struggles to reach smoothness, add 1 tablespoon of vegetable oil (olive, hazelnut, or coconut oil) or water to assist blending.
- Sweetener options include raw cane sugar, coconut sugar, agave, or maple syrup, adjusted to taste.
- Melting chocolate can be done in microwave, stove, or allowing blade friction to melt it during blending.
