Nutella was created due to a shortage of cocoa after world war II;
The solution was to add – hazelnuts to the spread – and the rest is history (and hysteria, as you can see at the bottom of the post). Another example of how to turn a lemon into lemonade, or Nutella into vegan Nutella 🙂
Many classic dishes such as Tarte Tatin and Marengo Chicken were created by necessity or by chance.
Many vegans miss Nutella. The problem is that not only does it contain milk powder, it also has palm oil!
There are many versions of vegan Nutella: melted chocolate, cocoa, coconut cream, hazelnuts and almonds, and even a recipe that replaces the oil with tofu.
My favorite vegan version is a simple one: hazelnut butter (recipe below), melted chocolate, maple syrup, vanilla extract, and salt.
Here are two options: one with store-bought dark chocolate with no more than 60 percent cocoa solids, while the other, a healthier version, where we make the chocolate from scratch – with cocoa mass and cocoa butter (before you panic – it’s easy 🙂
This excellent spread is delicious on a slice of bread, as a raw material in a gluten-free Double Nutella Cake (recipe coming soon) or even “clean,” with a spoon, in times of emotional crisis 😉
Enjoy and let me know how it turned out ❣️
Nutella With Store-Bought Chocolate
Yields about 1 cup of nutella
- 3 cups raw hazelnuts
- 1 Tablespoon hazelnuts oil* or any mild oil, see note
- 150 grams vegan dark chocolate about 60% cocoa solids
- 1 Tbsp maple syrup or agave
- 1 tsp vanilla extract
- pinch salt
Nutella With Homemade Chocolate
- 3 cups hazelnuts
- 1 Tablespoon haselnuts oil* or any mild oil, see note
- ⅔ cup cocoa mass
- ⅓ cup cocoa butter
- ⅓ cup maple syrup or agave or by taste
- 2 Tbsp mild oil
- 1 tsp vanilla extract
- pinch salt
Nutella With Store-Bought Chocolate
- We start with hazelnuts butter: roast the nuts in the oven – 180 Celsius – 356 F for 10-12 minutes; just until golden; remove from oven, let cool for a few minutes; rub the nuts with a towel to remove the skin as much as possible.
- Place hazelnuts in a blender and process for 6-10 minutes (depends on your blender); blend until the mixture turns into butter, scratch the sides with a spatula from time to time.
- Add oil and process for about 30 seconds
- Melt the dark chocolate in the microwave, remove and stir in vanilla extract and a pinch of salt.
- Add the melted chocolate to the blender and process to combine. Taste an adjust sweetness if necessary.
- transfer to a jar and store in the fridge
- Serve the Nutella in room temperature
Nutella With Homemade Chocolate
- We start with hazelnuts butter: roast the nuts in the oven – 180 Celsius – 356 F for 10-12 minutes; just until golden; remove from oven, let cool for a few minutes; rub the nuts with a towel to remove the skin as much as possible.
- Place hazelnuts in a blender and process for 6-10 minutes (depends on your blender); blend until the mixture turns into butter, scratch the sides with a spatula from time to time.
- add oil and process for about 30 seconds
- Melt in the microwave the cocoa mass, cocoa butter and oil, remove from the microwave and add maple syrup, vanilla extract and a pinch of salt; mix well
- Add the melted chocolate to the blender and process to combine. Taste and adjust sweetness if necessary.
- transfer to a jar and store in the fridge
- Serve the Nutella in room temperature
- Sometimes the humidity level of the nuts is lower than usual, so you get a dry mixture. Adding the oil will ensure that the mixture turns into butter.
- You can make, with this delicious vegan Nutella, a mind-blowing Gluten-Free Double Nutella Cake.
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