Description
This homemade vegan “Nutella” hazelnut spread has all the hazelnut chocolate flavour you love from the classic! And it’s ready in 20 minutes!
Ingredients
- 1 cup raw hazelnuts (if using roasted proceed to step 3)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/8 cup cocoa powder
- 1/8 cup + 1 tsp maple syrup (plus more to taste)
- 1/4 cup chocolate chips, dairy-free
- 1/4 cup oat milk (or other non-dairy milk, add more as needed)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 375 degrees F. Spread the raw hazelnuts on a baking sheet and roast for 10 minutes.
- Remove the hazelnuts from the oven and allow to cool until you can handle them. Using your hands or a clean towel, gently rub the hazelnuts until the skins fall off (they may not all come off and that’s ok). Reserve the skins as a toasty garnish for oatmeal, salads, risotto, cakes and cupcakes or anything else you can think up!
- In the microwave, or on the stovetop if you prefer, melt the chocolate chips with the maple syrup. (Using the microwave, melt for 15 seconds or so, take it out, and stir until fully melted. Continue in increments of only a few seconds if extra time is needed to melt the chips completely).
- Add the cooled hazelnuts to your food processor and pulse for about 30 seconds to break them down. Blend for another 30 seconds until they are finely ground.
- To the food processor, add the vanilla, salt, cocoa powder and melted chocolate chips and maple syrup mixture. Blend until smooth and creamy. I slowly added just over ¼ cup of oat milk plus a bit more maple syrup to help the mixture get nice and creamy. You can stop the machine periodically to give the spread a stir and a taste. Add more maple syrup for a sweeter spread and continue adding milk a little at a time to reach your desired texture! Keep in mind the spread will thicken in the fridge as it sits.
- Definitely enjoy some immediately! But transfer to a jar and keep in the refrigerator for 2-3 weeks or more (ours has lasted a few months). If less milk is used it will firm up in the fridge but scoop out what you need and heat it for a few seconds in the microwave to make it warm and spreadable again! I love to heat some up with a dash of milk to make a creamy runny sauce to pour over pancakes, crepes, or these caramelized cinnamon plantains!
Notes
Cost Comparison: approximately CAD $3.65 (makes at least 330g for $1.11/100g) vs. Nutella at roughly $1.00/100g. If buying dairy-free chocolate spread the cost rises to roughly CAD $2.84/100g resulting in definite savings.
If you have access to a wholesale store that is where you will likely find hazelnuts at the lowest price. Hazelnuts from our bulk store at the regular price are still more cost effective than buying a dairy free chocolate spread but the overall recipe cost does rise by about $2.64. Look for sales at your bulk store!
We have not tried this recipe in a blender. You may need to add extra milk to help the mixture blend but that should result in a nice and creamy texture.
If you find your mixture is runnier than you hoped, place it in the fridge for a few hours and see if it firms up to a more desirable thickness. If still too runny, it makes a fantastic chocolate sauce! But you can try adding a touch of ground almonds or oats to thicken it.
- Prep Time: 10 Min.
- Category: Dessert
- Method: Roasted, Food Processor
- Cuisine: American