Vegan Nutella, the best snack ever! Sweet and ready in 20 minutes with only 5 ingredients, it is the perfect vegan treat to indulge yourself.
1 cup raw hazelnuts (130 g)
1 tbsp coconut oil
⅓ cup brown sugar (70 g)
¼ cup unsweetened cocoa powder (25 g)
1 tsp vanilla extract
Preheat the oven to 355ºF or 180ºC.
Place the hazelnuts into a baking sheet and roast them for 10 to 15 minutes.
Let the hazelnuts cool a little bit, then transfer them to a kitchen towel and rub them vigorously for a few minutes to remove some of the skins.
Add the hazelnuts to a food processor or powerful blender and blend for about 5 minutes or until you get a creamy hazelnut butter. Scrape down the sides as needed (I usually stop and scrape about 2 to 3 times).
Add the coconut oil and blend for 1 more minute.
Then add all the remaining ingredients (sugar, cocoa powder, and vanilla extract) and blend again until fully combined and smooth. Powder the brown sugar in a spice or coffee grinder before combining if you can, although it’s optional.
Keep the leftovers in an airtight container at room temperature for up to 2 weeks. If you keep it in the fridge, your chocolate hazelnut spread will get very hard. If it gets hard at room temperature, warm it in the microwave for 20-30 seconds and it will soften right up.
Is Nutella vegan? This is something a lot of people want to know. Well, unfortunately, this iconic hazelnut spread isn’t vegan because it contains dairy, among other ingredients. However, this homemade version IS vegan!
Feel free to make your hazelnut spread with a different type of oil, but I do think coconut oil is the best choice for this recipe.
Your vegan Nutella will turn out well with any type of sugar.