Rich, chocolatey and indulgent, this healthy homemade chocolate spread is just like the original - only better. This vegan and dairy-free “Nutella” is made with good-for-you ingredients and only requires a few minutes to make. Skip the sugar for a really intense chocolate version.
By Nourishing Amy
Homemade Vegan Nutella
Prep Time: 10
3 cups hazelnuts, skin off or on
¼ cup coconut sugar, optional (omit for an intense cocoa hazelnut butter)
¼ cup Divine cocoa powder
1 ½ tbsp olive oil
1 tsp vanilla essence
A pinch of salt
Preheat the oven to 350F and add the hazelnuts to a large tray. Bake for 10 minutes, tossing halfway through. If you are using hazelnuts with the skin on, now transfer the warm nuts to a cloth and vigorously rub and remove the skins. Allow the nuts to cool fully. If using sugar, add the sugar to a food processor and blend to a fine powder consistency.
For the Nutella: add the nuts to a food processor and blend until really smooth, scraping down the sides as necessary. Depending on the power of your machine, this may take 1-5 minutes.
To make it chocolatey: now add in the sugar, if using, the cocoa powder, olive oil, vanilla and salt. Blend again until fully incorporated.
To serve: enjoy like you’d use regular chocolate spread for example on toast, pancakes or from the jar. Allow to cool and keep in a sealed jar for 2 weeks.