Vegan Nutella | Homemade Chocolate Spread
A delicious vegan nutella made with hazelnut flour in 5 minutes with 4 ingredients. A creamy, healthier vegan chocolate hazelnut spread that is dairy-free, gluten-free, and naturally sweetened.
Servings: 15
Calories: 55kcal
Equipment
Ingredients
- 2 ¼ cups hazelnut flour Use a quality brand
- ⅓ cup cocoa
- ¼ cup nut butter cashew or almond
- ¼ cup maple syrup
- ½ teaspoon vanilla
- pinch of salt
Optional
- 1 teaspoon cold brewed coffee (optional, deepens chocolate flavor)
- ½ tablespoon maca powder (optional for positive hormone-balancing effects)
Instructions
Prep
- Microwave the nut butter for 30 seconds and stir to soften and loosen it.
- Spread the hazelnut flour on a cookie sheet and heat in an oven for 5 minutes at 350 F.
Make Vegan Nutella
- Add hot flour to a blender and process until the flour breaks down into a paste - maybe 1 minute or more.
- To the pasty flour in the blender, add only HALF the maple syrup, the nut butter, cocoa, vanilla and salt to a blender and process until smooth. I used a small twister jar by Blendtec which has agitation arms.
- Taste. If you want it sweeter or creamier, add the remaining ⅛ cup of maple syrup. Stir again.
Store
- Store your new healthy nutella in a covered glass jar in the refrigerator. It lasts a week. This nutella doesn't freeze well, it becomes grainy.
Notes
Swap maple syrup for another liquid sweetener if you choose. Agave syrup and date syrup also work.
To use fresh hazelnuts instead of flour, roast 2 ⅕ cups of hazelnuts in a 400 F oven for 5 minutes. Roll in a cloth or paper towels to remove skins. Blend the hot hazelnuts alone in a blender about 2 minutes until you have a butter. Then proceed with recipe, removing the nut butter addition.
Nutrition
Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg
