Nutella, the creamy and indulgent chocolate-hazelnut spread, is a favorite for many, but traditional recipes often contain dairy.
Fortunately, creating a vegan version is not only simple but also allows you to enjoy a delicious treat that aligns with a plant-based lifestyle. This Easy Vegan Nutella is rich, smooth, and packed with the same irresistible flavors as the classic spread, without the use of animal products.
With just a few basic ingredients and a blender, you can whip up a batch of this homemade Nutella in no time. Whether you spread it on toast, use it as a dip for fruits, or incorporate it into your favorite desserts, this vegan alternative will surely satisfy your chocolate cravings.
– 1 cup (140 g) raw hazelnuts – 1/4 cup (60 ml) maple syrup or agave nectar – 1/4 cup (60 ml) unsweetened almond milk (or any plant-based milk) – 1/4 cup (25 g) unsweetened cocoa powder – 1/2 teaspoon vanilla extract – A pinch of salt
Toast the Hazelnuts: – Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet.
Toast the hazelnuts in the oven for about 10-12 minutes, or until the skins are slightly cracked and the nuts are fragrant. Be sure to shake the pan halfway through to ensure even toasting.
– Remove the Skins:Once the hazelnuts are toasted, remove them from the oven and let them cool for a few minutes. Place the warm nuts in a clean kitchen towel and rub them together to remove the skins. It’s okay if some skin remains.
Blend the Hazelnuts: – Transfer the peeled hazelnuts to a high-speed blender or food processor. Blend on high until the hazelnuts turn into a smooth, creamy nut butter. This process may take a few minutes and require occasional scraping down of the sides of the blender.