When I first thought about making a vegan nutella for the blog, I thought I would do a super simple and quick 2-ingredient version.
I had it in mind to use roasted salted hazelnuts to make a hazelnut butter and then add chocolate – bingo!
Alas, roasted salted hazelnuts were not available anywhere! Only the raw variety.
But this turned out to be a good thing because you have to heat the hazelnuts anyway to loosen those skins because too many skins in the hazelnut butter wouldn’t be great for the texture.
When you roast them, those skins become wonderfully loose and easy to get off. You just roll the hazelnuts in your hands and the skins rub right off!
As you can see above, there are still bits of skin left on the nuts, this is fine, and won’t affect texture. It’s just that you don’t want all the skins in there. So definitely don’t get on a perfectionist kick while removing the skins, what doesn’t come off easily, can stay.
And then it’s just a case of processing those nuts in the food processor. They start off crumbly, and then gradually start to clump and form a sticky dough. If it sticks to the sides too much you can stop the processor and scrape down the sides.
Then process again and keep going until you have a smooth butter. Add in a bit of salt. Taste test until perfect.
Then you just add melted chocolate and process it in, and viola – you have vegan nutella!
As you can see there is still a fair bit of texture to this, which we found so delicious. But if you want it to be perfectly smooth, move it into the blender at this point and blend until totally smooth.
You will love this vegan nutella, it is:
- Deliciously chocolatey
- Just 3-ingredients!
- Perfect as a spread, to add to smoothies, or just to eat with a spoon!
- Hazelnut butter + chocolate, what could be better?
When refrigerated, it will firm up like the below, which is just fabulous for any of the uses listed above (a spread, added to smoothies, eaten with a spoon), but if you prefer the more ‘saucy’ texture then store at room temperature.
You can just bet that I’m thinking of things to use this nutella in – I’m thinking nutella chocolate cups! Nutella cupcakes? Nutella frosting? Mmmm mmm!
So what do you think of this vegan nutella? Awesome yes? Let us know in the comments! And if you make it, please rate the recipe as this really helps us. And any pics, tag us #lovingitvegan on instagram so we can see them!
For more nutty, chocolatey deliciousness check out these great recipes:
- Vegan Almond Butter Cups
- Vegan Peanut Butter Cups
- Raw Chocolate Hazelnut Cups
- How To Make Almond Butter
- Vegan Peanut Butter Pie
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3-Ingredient vegan nutella, perfect as a spread, to use in smoothies, or just to eat with a spoon! Gluten-Free and Delicious!
- 2 and 1/2 cups (337g) Raw Hazelnuts
- 7oz (200g) Vegan Chocolate
- 1/4 tsp Salt
- Preheat the oven to 350°F (180°C).
- Place the hazelnuts on a parchment lined baking tray in a single layer and roast for 12 minutes.
- Allow to cool for a few minutes and then roll them with your hands to remove the skins. The skins will come off easily, any parts that don’t, just leave them on.
- Add the roasted hazelnuts to the food processor and process into a hazelnut butter. It will start off crumbly and then will gradually form into sticky clumps and then finally will go into a smooth butter. If it sticks to the sides too much, then stop the machine and scrape down the sides and then continue.
- Add salt to taste.
- Break up the chocolate and place into a microwave safe dish. Microwave in 30-second intervals, bringing it out to stir every 30-seconds, until completely melted.
- Add the melted chocolate to the hazelnut butter and process it in.
- Transfer to a jar and enjoy.
*Store at room temperature where it will keep for a couple of weeks, or in the fridge where it will harden up nicely.
- Serving Size: 1 Tablespoon
- Calories: 135
- Sugar: 2.9g
- Sodium: 28mg
- Fat: 11.8g
- Saturated Fat: 2.5g
- Carbohydrates: 6.1g
- Fiber: 2.3g
- Protein: 2.8g