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Homemade Vegan Nutella

Print Recipe
A delicious vegan version of the beloved hazelnut chocolate spread. 
Course Dessert, Snack
Cuisine American
Keyword chocolate, chocolate hazelnut spread, chocolate spread, hazelnut, hazelnut spread, vegan, vegan breakfast, vegan nutella, vegan sweet
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 servings
Calories 250.2
Author Cat Gavriusova

Equipment

Ingredients

  • 3 cups hazelnuts raw
  • ⅓ cup cocoa powder
  • ½ cup maple syrup
  • 2 tbsp coconut oil

Instructions

  • Line a baking sheet with parchment paper and preheat the oven to 400F.
  • Pour the hazelnuts onto the baking sheet, and roast for 12 minutes.
  • Allow them to cool slightly before transferring to a clean dishcloth. Rub the hazelnuts inside the cloth to remove the skins.
  • Transfer the “skinned” hazelnuts to a high-speed blender or a food processor with the remaining ingredients. As you blend, you may want to add up to a 1/4 cup of water to achieve a creamy consistency. It will be grainy at first, but eventually, you will achieve a smooth, peanut butter-like paste.
  • Enjoy immediately or store in a sealed jar on your counter for up to 5 days!

Nutrition

Calories: 250.2kcal | Carbohydrates: 15.4g | Protein: 5g | Fat: 20.9g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 13.9g | Sodium: 1.7mg | Potassium: 270.6mg | Fiber: 3.7g | Sugar: 9.4g | Vitamin A: 6IU | Vitamin C: 1.9mg | Calcium: 51.9mg | Iron: 1.8mg