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Homemade Vegan Nutella Recipe

4-Ingredient Healthy Homemade Nutella (vegan, paleo)


  • Author: Elaine Gordon
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 1 cup 1x
  • Diet: Vegan

Description

Healthy Homemade Nutella is easy to make and filled with hazelnuts and cocoa powder for a short, vegan ingredient list. Enjoy it on all of your favorite snacks and desserts! Once you try a batch of homemade vegan Nutella, you’ll never go back to the store-bought stuff.


Ingredients

Scale
  • 2 cups unsalted hazelnuts (raw or roasted)
  • 3 tablespoon maple sugar (or coconut sugar)*
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract (optional for added flavor)
  • 1/8 teaspoon fine salt

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Place hazelnuts on a bare baking sheet and bake for 10 minutes until fragrant and the skin starts to pop off a bit.  
  3. Place a kitchen towel over top the hazelnuts and apply pressure as you move them around to allow more of the skins to fall off the hazelnuts.  You can also add the hazelnuts to a large fine mesh strainer and place the strainer over a large bowl.  Then, use a kitchen towel or even just your hands to rub the hazelnuts against the strainer.  The strainer will help to tear the skin off the hazelnuts. 
  4. Once the hazelnuts have cooled you can also use your hands to pinch each hazelnut slightly to remove any remaining skin. This is a bit tedious but worth it if you want a super smooth nutella texture and naturally sweeter flavor (the skins are a bit bitter).
  5. Transfer the skinned hazelnuts to a 7-cup food processor fitted with an S-blade.  Leave any skin that has fallen off behind and discard (the hazelnuts don’t all have to be peeled but the less skin that goes into the food processor the smoother and sweeter the nutella will be).
  6. Process the (mostly) skinned hazelnuts while still warm for five minutes until a smooth and creamy hazelnut butter forms.  While the processor is running add cocoa powder, maple sugar, vanilla (if using) and salt.  Process until all ingredients are smooth and well-combined (about five additional minutes).  Taste and adjust flavors if needed.  
  7. If your nutella is not super smooth you can add 1/4-1/2 cup crushed ice cubes to the food processor and process until the ice is fully incorporated and no chunks remain.  This may sound odd but the crushed ice acts as mini blades within in the food processor and helps to break the nutella mixture down to a finer texture and makes it super creamy.
  8. Use the nutella immediately or store in an airtight container in your refrigerator for up to two weeks.  I love to spread it on toast, almond flour tortillas, sweet potato toast, bananas, strawberries or even use in smoothies!

Notes

*For a less gritty texture, I recommend turning your maple sugar into powdered maple sugar before using.  To do this, place maple sugar in a completely dry blender and process on the highest speed for about 30 seconds until a fine powder forms.  

For added richness and smoothness I sometimes add one tablespoon of melted coconut oil while blending.

For best results, use a good quality cocoa powder that is dark brown in color.  The darker it is the more rich it tastes.  I love Whole Foods 365 brand unsweetened organic cocoa powder the best.  It is fair trade and tastes incredible.  It makes a huge difference in this recipe.

  • Method: Food Processor

Keywords: healthy nutella

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