Healthy Vegan Nutella Recipe – Creamy, Rich and Easy Spread!
Ingredients
Main Ingredients
- 2 cups raw hazelnuts – about 10 ounces.
- 1/4 cup unsweetened cocoa powder – natural cocoa powder gives a classic chocolate flavor.
- 1/3 cup pure maple syrup – adds sweetness without refined white sugar.
- 2 tablespoons melted coconut oil – helps create a smoother, richer spread.
- 1 teaspoon pure vanilla extract.
- 1/4 teaspoon fine sea salt.
- 2 to 4 tablespoons unsweetened plant-based milk, only as needed for consistency.
Optional Ingredients
- 1/2 teaspoon instant espresso powder – deepens the chocolate flavor without making the spread taste strongly like coffee.
- 1/4 teaspoon ground cinnamon – adds subtle warmth.
- 1 to 2 tablespoons maple syrup – for a sweeter spread.
- 1 tablespoon vegan chocolate chips, melted – for an extra-rich dessert-style version.
Ingredient Substitutions
- Maple syrup: Substitute agave nectar. Keep in mind that the flavor and sweetness may change slightly.
- Coconut oil: Use a mild neutral oil, such as avocado oil. The finished texture may be softer.
- Unsweetened cocoa powder: Dutch-process cocoa powder works well for a darker, smoother chocolate flavor.
- Plant-based milk: Unsweetened almond, oat, soy, or cashew milk can be used.
- Raw hazelnuts: Pre-roasted unsalted hazelnuts save time. Watch them carefully during reheating because they can burn quickly.
Equipment Needed
- Measuring cups.
- Measuring spoons.
- Digital kitchen scale, optional but helpful.
- Large rimmed baking sheet.
- Parchment paper, optional.
- Clean kitchen towel.
- High-speed blender or powerful food processor.
- Rubber spatula.
- Small microwave-safe bowl, if melting coconut oil.
- Airtight glass jar or food-storage container.
- Oven mitts.
- Spoon for checking consistency.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F.
Spread the hazelnuts in a single, even layer on a large rimmed baking sheet. Avoid piling them on top of one another because even roasting helps develop better flavor.
2. Roast the Hazelnuts
Place the baking sheet in the preheated oven and roast for 8 to 10 minutes.
Stir or gently shake the pan once around the halfway point. This helps the nuts roast more evenly.
The hazelnuts are ready when they smell warm and nutty and some of the papery skins begin to crack or loosen.
Do not wait until the nuts become very dark brown. Hazelnuts can go from perfectly toasted to bitter and burned quickly.
3. Cool the Hazelnuts Slightly
Remove the baking sheet from the oven and allow the hazelnuts to cool for about 5 minutes.
They should still be warm but comfortable enough to handle.
Warm hazelnuts usually blend more easily because their natural oils release faster.
4. Remove Most of the Skins
Transfer the warm hazelnuts to a clean kitchen towel. Fold the towel over them and rub firmly for about 30 to 60 seconds.
Open the towel and separate the nuts from the loose skins.
Most of the dark, papery skin should come off.
Do not waste time trying to make every hazelnut perfectly skinless. A few stubborn pieces of skin are completely fine.
5. Blend the Hazelnuts Into Nut Butter
Place the warm hazelnuts in a high-speed blender or food processor.
Process for 5 to 10 minutes, depending on the power of your machine. Stop every minute or two to scrape down the sides with a rubber spatula.
The texture will change in stages.
Coarse crumbs.
Fine hazelnut meal.
Thick, clumpy paste.
Creamy hazelnut butter.
This step is done when the mixture looks glossy and moves more freely around the blade.
Be patient. Stopping too early is the most common reason homemade Healthy Vegan Nutella turns out gritty.
If the motor becomes very hot, turn the machine off for several minutes before continuing. Do not damage the motor by forcing an overheated appliance to keep running.
6. Add the Chocolate Ingredients
Add.
1/4 cup unsweetened cocoa powder.
1/3 cup pure maple syrup.
2 tablespoons melted coconut oil.
1 teaspoon vanilla extract.
1/4 teaspoon fine sea salt.
Add espresso powder or cinnamon now if using.
Blend for 1 to 2 minutes, stopping once to scrape down the sides.
The spread should become evenly dark brown with no visible streaks of dry cocoa powder.
7. Adjust the Consistency Carefully
Check the texture before adding any milk.
If you want a thinner spread, add unsweetened plant-based milk 1 tablespoon at a time, blending thoroughly after each addition. Use no more than needed.
For a more stable spread with longer refrigerated storage, use 1 teaspoon of neutral oil at a time instead of plant milk.
Never pour all the milk in at once. Too much liquid can make the spread overly thin, shorten its shelf life, or affect the emulsion.
8. Taste and Adjust
Taste a small amount.
For more sweetness, blend in 1 additional tablespoon of maple syrup at a time. For deeper chocolate flavor, add a small amount of extra cocoa powder.
Remember that extra cocoa powder can make the spread thicker and slightly more bitter.
9. Transfer and Store
Spoon the finished Healthy Vegan Nutella into a clean, airtight jar.
If made with plant-based milk, refrigerate promptly and use within about 5 to 7 days for best quality. Always use a clean, dry spoon.
If made without plant milk and with oil for texture adjustment, it generally keeps better, but refrigeration is still the safer choice for a homemade recipe without commercial preservatives.
The finished spread should look rich, glossy, and creamy. It may firm up in the refrigerator because coconut oil becomes solid when chilled.
If refrigerated spread becomes too firm, let the jar sit at room temperature for 10 to 15 minutes, then stir before serving.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Raw hazelnuts – $5.50.
Unsweetened cocoa powder – $0.70.
Pure maple syrup – $1.50.
Coconut oil – $0.35.
Vanilla extract – $0.35.
Sea salt – $0.03.
Plant-based milk – $0.15.
Estimated Total Recipe Cost
Approximately $8.58 USD.
Estimated Cost Per Serving
Approximately $0.54 USD per serving.
