Description
This homemade vegan Nutella recipe is a rich, creamy, dairy-free chocolate hazelnut spread made with just a handful of simple ingredients. It’s the perfect homemade alternative to store-bought Nutella: deeply chocolatey, naturally nutty, and completely plant-based.
Ingredients
Units
Scale
- 2 cups (240g) hazelnuts
- 1/2 cup (120ml) plant-based milk
- 1/3 cup (67g) granulated sugar
- 1/4 cup (25g) cocoa powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 400ºF and roast the hazelnuts for 6-8 minutes or until fragrant. Remove them from the oven and, in a kitchen or paper towel, rub them together to remove the skins.
- In a food processor or heavy duty blender, add the hazelnuts and blend/mix/process until they become a butter. Note: this can take up to 20 minutes so be patient.
- Once a butter consistency is reached, add the remaining ingredients and blend/mix/process until fully combined and smooth like Nutella. Enjoy!
- Store any leftover Nutella in the fridge for up to 3 weeks or frozen for up to 3 months.
- Prep Time: 30 Minutes
- Category: Cakes
- Method: No-Bake
- Cuisine: American