Description
This Vegan Nutella is a rich and creamy hazelnut chocolate spread made without dairy or refined sugars. It combines melted dark vegan chocolate, hazelnut butter, coconut cream, powdered sugar or maple syrup, vanilla bean paste, and sea salt for a decadent yet plant-based treat. Perfect as a spread on toast, a drizzle over desserts, or a dip, this homemade Nutella is easy to prepare and stores well in the fridge.
Ingredients
Scale
Chocolate
- 100 g vegan dark chocolate
Base Spread
- 150 g hazelnut butter
- 150 g coconut cream (or full-fat canned coconut milk)
Sweeteners and Flavorings
- 60 g confectioners sugar (powdered sugar/icing sugar) or maple syrup
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ½ teaspoon sea salt
Instructions
- Melting the Chocolate: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl. Set this bowl over a saucepan filled about one-quarter with simmering water to create a bain-marie. Stir occasionally with a rubber spatula until the chocolate is fully melted and smooth.
- Blending Ingredients: Combine the melted chocolate, hazelnut butter, coconut cream, confectioners sugar or maple syrup, vanilla bean paste, and sea salt in a high-speed blender or food processor. Blend for a couple of minutes until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Setting the Spread: Transfer the blended chocolate spread into airtight jars or containers. Refrigerate for a few hours to achieve a thick, spreadable consistency. Alternatively, serve immediately at room temperature if a thinner, drizzleable texture is desired.
- Storage: Store the nutella in an airtight container in the refrigerator. It will keep well for about one week. At room temperature, the spread remains good for up to three days. For optimal texture after refrigeration, allow the spread to sit at room temperature for approximately one hour before serving.
Notes
- Use full-fat coconut cream or canned coconut milk for the creamiest texture.
- You can substitute powdered sugar with maple syrup to keep it refined sugar-free; this will make the spread a bit more liquid.
- Vanilla bean paste provides a richer vanilla flavor than extract, but either works well.
- Storing the spread in the fridge thickens its consistency and extends shelf life.
