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מתכון לנוטלה טבעונית מסקרטץ'

Vegan Nutella

No palm oil, with homemade hazelnut butter, store-bought dark chocolate, or chocolate you make from Scratch - you control what goes into the jar! Vegan Nutella spread, rich, and incredibly delicious!
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Equipment

Ingredients
 
 

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
    • 100 gram cocoa mass ⅔ cup
    • 50 gram cocoa butter ⅓ cup
    • ⅓ cup maple syrup or agave or by taste
    • 2 Tbsp mild oil
    • 1 tsp vanilla extract
    • pinch salt

    Instructions
     

    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

    Notes

    • 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.
    Tried this recipe?Let us know how it was!