A healthier, palm oil-free spin on the crowd favourite, Nutella! It requires just 6 ingredients to make. Did I mention this version is also vegan and gluten-free?
I never got into the craze of lathering chocolate on bread until my early 20’s.
My twin sister and I were travelling around Greece and Croatia for 10 weeks, and we could only afford bread and nutella for breakfast, lunch and dinner. So, for 10 weeks straight that’s all we ate. Needless to say, Nutella and I needed some time apart after that trip.
After going vegan, Nutella became a no-go product for me as it was full of dairy. But, the dairy wasn’t the only thing that was stopping me. I’d also learnt that it was one of the many products that contained palm oil.
As time went by, more and more companies started creating vegan alternatives for this well-loved spread, two of them being VEGO and Pana Chocolate. Both of these chocolate hazelnut spreads are palm oil-free!
I’ve seen many homemade nutella recipes pop up over the years, and it’s been on my to-do list for ages to make my own from scratch.
Alas, the day has come! I’ve finally gotten around to making my own version that’s vegan, gluten-free and much healthier compared to the original Nutella spread. Plus, it’s palm oil-free and so much cheaper to make than to buy the pre-made vegan varieties.
Before we get started in learning how to make this vegan nutella spread – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Vegan Nutella Spread
This chocolatey spread can be enjoyed on:
- Waffles
- Pancakes
- Bread/toast
- Cakes, cupcakes, muffins
- Banana Bread
Even just as is on a spoon! The options are limitless.
A quick note before we begin: I recommend using a high-speed blender or food processor for this. The longer you can blend the hazelnut mix, the smoother the spread will be. If your food processor or blender isn’t very powerful, consider adding a bit more coconut oil to help the blending process. If you notice the mixture heat up too much, stop the processor and let the mix rest and cool slightly so as to not damage your blender.
Ingredients:
- 1 1/2 cups roasted unsalted hazelnuts
- 1 tbsp coconut oil
- 3 tbsp maple syrup or raw honey
- 1/3 cup cacao powder
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
To make:
- If using raw hazelnuts, roast them first by spreading them out on a baking tray and bake in the oven for 10-12 minutes at 180°C (350°F), or until lightly golden and fragrant. Careful not to overcook and burn the nuts, as they continue to ‘cook’ even once taken out of the oven.
- Allow to cool enough that you’re able to handle them, then pick up the hazelnuts a handful at a time and rub them together between your palms firmly to remove the skins.
- Place the peeled hazelnuts in a high-speed blender or food processor along with the rest of the ingredients, and blend on high until a nut butter consistency forms. You may need to stop the processor occasionally to scrape down the sides. The longer the nut butter is blended, the smoother the spread will be.
- Store the Nutella spread in an airtight container or glass jar at room temperature for up to 1 week, or in the fridge for longer.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made your own Nutella before? How did it go? Share in the comments below.
Lots of love,
🖤 Vanessa