Vegan Nutella
Savor the rich and chocolaty goodness of Vegan Nutella, a plant-based twist on the beloved hazelnut spread. This homemade delight captures the same luscious flavor without any dairy or animal products. Source: pickyeaterblog
- Suitable from
- Family foods
- Total time
- 30min
- Makes
- 16servings
- Iron
- 0.1mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Tree_nutsIntroduce one at a time.
Ingredients
- Coconut oil1 tbsp
- Almond milk, unsweetened1/2 cup
- Vanilla extract1 tsp
- Salt½ tsp
- Hazelnut2⅔ cups
- Dark chocolate⅔ cup
- Maple syrup2 tbsp
- Date1 pc, optional
Steps
Heat your oven to 350°F.
Spread the hazelnuts on a baking sheet, and roast for 15 minutes.
Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the container a few times.)
While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil (can be done in the microwave or on the stovetop).
Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, almond milk, vanilla extract, and salt. If using a date (for more sweetness), add at this time. Blitz for another couple of minutes, until everything is completely mixed together and smooth.
Transfer to an airtight jar, and store at room temperature or in the fridge for a thicker texture. It will keep for a month.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 3kcal
- Protein
- 0.2g
- Fat
- 1.0g
- Carbs
- 0.8g
- Carbs24%
- Protein7%
- Fat69%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
Show full nutrition labelHide full nutrition label
Nutrition Facts
Estimated · 16 servings per recipe
Amount per serving
Calories
3
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.