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Homemade Nutella

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

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Introduction

This homemade nutella hazelnut spread is a delightful alternative to store-bought chocolate spreads, offering a healthier option free from palm oil and preservatives. With its creamy texture and rich chocolate flavor, it’s versatile and easy to incorporate into your meals or snacks. Made with only five simple ingredients—hazelnuts, maple syrup, coconut milk, salt, and cacao powder—it’s a recipe that emphasizes simplicity and quality.

The process begins with toasting hazelnuts to bring out their deep, nutty aroma. Once toasted, the skins are removed using a quick rub with a kitchen towel, leaving the nuts ready to be processed into a smooth base. The addition of maple syrup and coconut milk not only sweetens the spread naturally but also ensures a creamy, spreadable consistency.

Cacao powder is blended in at the final stage, providing the rich, chocolatey depth that defines the recipe. This vegan spread is perfect for spreading on toast, using as a dip for fruits, or incorporating into baked goods. Its wholesome ingredients make it a nutritious choice compared to conventional alternatives.

The recipe is straightforward to prepare and can be stored for several weeks, making it ideal for meal prep or gifting during the holidays. Whether you’re catering to dietary preferences or simply seeking a more mindful indulgence, this vegan hazelnut spread offers a delicious solution.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Toast Hazelnuts: Toast 1 cup of raw hazelnuts for 10-15 minutes. You can toast them in an oven or a pan. If using a pan, make sure you stir the nuts frequently.
  2. Remove Skins: Once they’re toasted, gently remove their skin. I usually rub them together using a kitchen towel. This is a quick and no-mess technique.
  3. Initial Blend: Transfer the skinned hazelnuts to a food processor and blend until lumpy.
  4. Add Wet Ingredients: Add 6 tablespoons maple syrup, 1/4 cup coconut milk, and a pinch of salt. Blend until creamy.
  5. Final Blend: Add 3 tablespoons cacao powder and give it a final blend. The result should be dark, smooth and creamy. That’s it! Your Vegan Nutella is ready.

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Recipe Notes

  • Use raw hazelnuts for the best results; avoid pre-roasted or salted nuts.
  • Toasting hazelnuts enhances their flavor significantly.
  • A kitchen towel is effective for removing hazelnut skins, but don’t worry if some skins remain.
  • Use high-quality cacao powder for a deeper chocolate flavor.
  • Adjust the sweetness by adding more or less maple syrup.
  • If the spread is too thick, add a small amount of coconut milk.
  • The spread will thicken as it cools; blend longer for a smoother texture.
  • Store in an airtight jar in the refrigerator for up to 3 weeks.
  • Freeze in portions for longer storage, up to 3 months.
  • The spread can be used in baked goods like brownies or cakes.
  • For a nut-free version, consider using sunflower seeds (though the flavor will differ).
  • Coconut milk can be substituted with almond or oat milk for a lighter texture.

Frequently Asked Questions

Add more coconut milk, a teaspoon at a time, until the desired consistency is achieved.

Yes, but the flavor may be slightly less intense.

Yes, as long as there are no nut allergies.

No, toasting is mandatory.

In an airtight container in the refrigerator.

Agave syrup or date syrup are good alternatives.

Up to 3 weeks if stored properly.

Substitute maple syrup with a sugar-free sweetener like stevia.

Yes, it’s great for crepes, pastries, and cakes.

A high-power blender can work, but the process might require more effort.

Nutritional Info (per Serving)

  • Serving: 1 cup
  • Calories: 1766 kcal
  • Carbohydrates: 224.6 g
  • Protein: 19.6 g
  • Fat: 96.8 g
  • Cholesterol: 20 mg
  • Sodium: 151.2 mg
  • Fiber: 8 g
  • Sugar: 204 g

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