Vegan Nutella Recipe (GF)
Servings: 1 cup
Equipment
- food processor or high power blender
Ingredients
- 2 cups raw hazelnuts, unsalted
- ½ cup chocolate chips (dairy-free), melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt (more to taste)
- 1-2 teaspoons maple syrup (if needed)
Instructions
- Preheat oven to 350º F
- Roast the hazelnuts: Spread the hazelnuts on a baking sheet in a single layer and pop into preheated oven. Roast for ~10-15 minutes until fragrant and the papery brown skins are starting to fall off.
- Remove the hazelnut skins: Remove from the oven and transfer the hazelnuts to a clean kitchen towel. Let them cool a bit then rub to remove most of the skins.
- Melt the chocolate: In the meantime, melt the vegan chocolate chips in the microwave (30 seconds at a time - stirring between) or on the stove in a double boiler until smooth and satiny.
- Blend the hazelnuts: Place the hazelnuts into the bowl of a food processor (or blender) and start blending. Keep going until it's smooth and satiny stopping to scrap down the sides as needed. This should take ~2-4 minutes depending on how powerful your machine is. See photos in post.
- Add remaining ingredients: Once the hazelnut butter is smooth and creamy, add in the vanilla, salt, and melted chocolate. Blend until well incorporated.
- Taste and adjust: To make the Nutella sweeter, add a teaspoonful or two of maple syrup. Add another pinch of salt as needed.
- Storing the Nutella: Transfer to a glass jar or container and store in the refrigerator or at room temperature.
Notes
- Roasting hazelnuts brings out nutty flavor and warms up the oils so the nut butter blends smooth and creamy.
- Don't worry if every spec of brown papery skin doesn't come off the hazelnuts, it's okay.
- The Nutella will firm up when stored in the fridge, but quickly becomes soft again at room temperature or after ~10 seconds in the microwave.
- Store for up to a month in the refrigerator.