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The Ultimate Homemade Vegan Nutella – vegetarian recipe
Stav Kogan

The Ultimate Homemade Vegan Nutella

Forget the store-bought stuff! This incredibly simple recipe for homemade Vegan Chocolate Hazelnut Spread uses just a handful of ingredients, comes together in minutes, and is perfect for spreading on toast, drizzling over pancakes, or just eating with a spoon.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 cup
Calories: 148
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (270g / 9.5 oz) raw hazelnuts
  • 1/2 cup (50g / 1.76 oz) unsweetened cocoa powder
  • 1/2 cup (60g / 2.12 oz) powdered sugar
  • 1/2 teaspoon (10 ml / 0.3 fl oz) vanilla extract
  • 4 tablespoons (60ml / 2 fl oz) neutral vegetable oil
  • for the Perfect Spread
  • For a deeper, nuttier flavor, roast the hazelnuts on a baking sheet at 350°F (175°C) for 10-12 minutes before processing.
  • Be patient and scrape down the sides of the food processor bowl frequently to ensure everything is blended evenly for the smoothest texture.
  • A small pinch of salt will balance the sweetness and intensify the rich chocolate flavor.
  • For a refined sugar-free option, substitute the powdered sugar with an equal amount of maple syrup, adding it with the oil.

Method
 

  1. Add the hazelnuts, cocoa powder, powdered sugar, and vanilla extract to the bowl of a high-powered food processor. 2. Process on high for 2-3 minutes, scraping down the sides as needed, until the mixture forms a thick, crumbly paste. 3. With the processor running on low, slowly drizzle in the vegetable oil, one tablespoon at a time. 4.
  2. Continue processing until the spread is completely smooth and creamy and has reached your desired consistency. You may need slightly more or less oil to get it perfect.

Nutrition

Calories: 148kcalCarbohydrates: 9gProtein: 3gFat: 11g

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