Homemade vegan Nutella is a delicious copy cat recipe but without all that sugar, palm oil.
This recipe is so easy to make and can be used in a lot of sweet recipes. Do you want to make this nutty hazelnut vegan Nutella? Let’s get started!
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 applies to Nutella. I do not know what they put into it but that jar has to be empty as soon as it opens.
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.
There are a lot of Nutella recipes on the internet. 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 it will be fine.
Nutty hazelnut vegan Nutella ingredients
When putting together the nut butter if figured the following:
- Chocolate or cocoa
- Vanilla essence
To give the nut butter more protein you can 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.
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 additional 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 sweeter as a result.
How to make nutty hazelnut vegan Nutella
Start with 2½ cups of hazelnut. Preferably skinned as it takes you less work and I am all for less work.
Heat the oven at 400 ℉/200 ℃ 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 dissolved. 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 turn into a thick butter add the chocolate, 1-1½ teaspoon of vanilla extract and a pinch of salt no more than ¼ teaspoon of salt.
Let the food processor 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 texture. The Nutella texture is thick and solid like soft butter. This version is runnier.
The texture is also much nuttier not as smooth as Nutella but that is fine. Want a smoother result, replace 1 cup of hazelnuts with cashew nuts.
Eat nutty hazelnut vegan Nutella with
You can eat this nutty butter with so many things like:
The list is endless.
See how to make nutty hazelnut vegan Nutella
Want to see how to make nutty hazelnut vegan Nutella? Watch the instruction video below:
I hope you enjoy making this nutty hazelnut vegan Nutella!
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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 (or 1½ cup hazelnuts and 1 cup of cashew nuts)
- 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 putting the lid on
- Store outside the refrigerator in a dark cupboard
Want a smoother result replace 1 cup of hazelnuts with cashew nuts.
Serves: 50 tbsp; Calories: 46; Fat: 3.8g; Carbs: 3.1g; Protein: 0.9g