Create your own delectable Vegan Nutella in minutes! Roasted hazelnuts, melted cocoa butter, cocoa powder, and maple syrup blend into a creamy delight that’s vegan, gluten-free, and irresistibly close to the real thing. Perfect for spreading, dipping, or simply indulging.
Preparation time 10 min
Cooking time 10 min
This recipe keeps for 60 days
Ingredients (33 servings)
- 3 cup, whole Hazelnuts (skin off)
- 80 g Cocoa Butter
- 5 tbsp cocoa powder
- 4 tbsp Maple syrup
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Instructions
- Preheat the oven to 175C (350F) and spread the hazelnuts in a single layer on a baking sheet.
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Roast the Hazelnuts
Roast in the preheated oven for approximately 8-10 minutes, stirring occasionally for even roasting. Remove from the oven when they turn a light golden color. Allow the hazelnuts to cool slightly. -
Melt the Cocoa Butter
Heat the cocoa butter over a double boiler. Stir occasionally until it melts. -
Blend Until Smooth
Transfer the roasted hazelnuts to a food processor or a high-powered blender. Blend the hazelnuts for around 10 minutes or until smooth. - Once the hazelnut butter is creamy and smooth, add the melted cocoa butter, cocoa powder and maple syrup. Blend until well incorporated. Taste and adjust sweetness as needed.
Note: At this point, the Nutella will be quite liquid. It will solidify once it cools down. -
Refrigerate for Up to 2-3 Months
Transfer the homemade Nutella to an airtight container. Refrigerate for up to 2-3 months or store at room temperature for 2-3 weeks.
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Nutrition
One serving contains 107 calories, 2 grams of protein, 10 grams of fat, and 4 grams of carbohydrates.
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