Nuts for nuts what can I say. Hazelnuts, peanuts, cashew nuts, walnuts. Without knowing it I am eating a million calories just from all these nuts. They have the eat on factor. Once you start you can‘t stop. The same apples to Nutella. I do not know what they put in to it but that jar has to be empty as soon as its open. I got this big shocker a couple of years back when I saw that about 80% of the Nutella content is sugar and it contains palm oil. Two things I do not want to take too much of. So I tried to figure out if it would be possible to make a Nutella copy cat that I can make myself and that is close to the original. In terms of texture I have not totally succeeded but in the taste department I think this recipe comes very close to the original. Do you want to make this nutty hazelnut vegan Nutella? Lets get started!
I searched high and low on the internet to find recipes of Nutella. Some had a lot of sugar in it, coconut oil, dates, milk, water or salt. I do not store my nut butter in the refrigerator. By adding ingredients like water or milk it becomes a necessity to store the nut butter in the refrigerator and as a result the nut butter will get tough. Something I did not want as it should be easy to cover a sandwich of pancake with this butter. The same applies to sugar the more you put into the nut butter the tougher it gets so no added sugar.
As nuts have natural oils it enables you to preserve a nut butter for quite a few months. As long as you store it in a dark place away from warmth it will be fine.
When putting together the nut butter if figured the following:
- The main ingredient is hazelnuts, check.
- Nutella contains chocolate or cocoa so add dark pure chocolate or cocoa powder, check.
- It needs to be sweet but not from a lot of sugar. I took vanilla essence. This is used in a lot of recipes to sweeten the end result so, check.
- To intensify the sweet flavor add some salt so I included a pinch of salt, check
That is all just 4 ingredients.
Optional: To give the nut butter more protein I add hazelnut flavored protein powder. There are a lot of (vegan) protein powders available these days so you can easily add this if you are vegan or lactose intolerant. I have used hazelnut flavored protein powder but chocolate protein powder would equally well.
Protein powder does not have an impact on the shelf life of the end result (at least I could not find any). I have made hazelnut nut butter with additonal protein powder and without and I like them equally as much. Depending on the amount of sweetener of the protein powder your nutty hazelnut vegan Nutella can become a little more sweeter as a result.
Start with 2,5 cups of hazelnut. Preferably skinned as it takes you less work and I am all for less work. Heat the oven at 400 F/200 C and heat the hazelnuts for 12-15 minutes on a baking tray. Take them out of the oven and use a paper towel to rub the skin of the hazelnuts. You can try to put hazelnuts with skin in hot water first to remove the skin before putting them in the oven but I have not tried that yet. The reason why you put the hazelnuts in the oven is to release their natural oils which you need when turning the hazelnuts into a butter.
Now it is time to put the skinned hazelnuts in a food processor. Let it run for at least 6 minutes. In the meanwhile heat 200 gr of pure chocolate au bain marie until totally desolved. If you like a more chocolate type flavor add more pure chocolate. Take the pan and bowl of the stove but leave the bowl on the pan. This to prevent the chocolate from going solid again. When the hazelnuts turns into a thick butter add the chocolate, 1 tsp to 1,5 tsp of vanilla extract and a pinch of salt no more than ¼ tsp of salt.
Let the food process run for at least another 6 minutes to get a creamy silky texture hazelnut butter. This is the amount of time it takes with my food processor but it can take less or longer depending on how powerful your food processor is.
Spoon into a jar (don’t eat all just yet) and there you go nutty hazelnut vegan nut butter Nutella. These ingredients are also gluten free. The only thing that doesn’t compare is the texture. The Nutella texture is thick and solid like a soft butter. This version is way more runny. The texture is also much more nutty not as smooth as Nutella but that is fine.
How to make nutty hazelnut vegan Nutella
Want to know how to make nutty hazelnut vegan Nutella? Watch the 1-minute food inspiration video:
You can eat this nutty butter with so many things like:
The list is endless. I hope you enjoy making this nutty hazelnut vegan Nutella! Made a recipe tag @thetortillachannel on Instagram.
I love comments so let me know what you think about this recipe in the comment box below. Will you be making your own nutty hazelnut vegan Nutella?
Do you want to know how you can make nutty hazelnut vegan Nutella? With just 4 ingredients? All natural and organic? Lets get started!
- 2½ cup of hazelnuts
- 200 gr pure chocolade (or more if you like a more chocolate flavored hazelnut butter)
- 1½ tsp vanilla extract
- ¼ tsp of salt
Pre heat the oven at 400 ℉ and bake the hazelnuts between 12-15 minuten
If you have skin on the hazelnuts remove then by rubbing them with a paper towel
Add the hazelnuts to a food processor and let it for 6 minutes
Heat the chocolat au bain-marie until completely dissolved. Take pan of the heat and set aside the bowl on top of the pan
Add the melted chocolate, vanilla extract and salt to the hazelnut paste. Run food processor for another 6 minutes. Optioneel add a scoop of (vegan) protein powder
Spoon the hazelnut paste into a glas jar. Let is cool before puttin the lid on
Store outside the refrigerator in a dark cupboard