Vegan Nutella (GF)
Silky and smooth vegan chocolate hazelnut spread that tastes just like real Nutella. Use it as a spread on bread, crepes, porridge, or as a vegan Ferrero Rocher centre.
Ingredients
Vegan Nutella:
Blanched hazelnut butter:
- 260g (2 cups) raw unsalted hazelnuts
- water
- 3 tbsp baking soda
Instructions
Blanched hazelnut butter:
- Put hazelnuts in a cup and set aside. Put water in a large pot so that it fills about half of the pot. Put it on the stove over high heat and when it starts to boil put 3 tbsp of baking soda in it. Add also hazelnuts and cook them for 3-4 min, lowering the heat to low when it starts boiling again. Take one hazelnut out of the water with a wooden spoon after 3-4 min and splash it with cold water then try if the skin comes easily off the hazelnut. If it doesn't come off easily, cook for additional 30s then test again. When the test shows that the skin comes easily off the hazelnuts, turn the heat off and pour the water and hazelnuts over a strainer then splash hazelnuts under cold water.
- Remove the skins off the hazelnuts one by one with your hands. They should come off easily. Put peeled hazelnuts on a paper towel.
- When all peeled hazelnuts are placed on the towel, take another paper towel and rub them with it so that you take as much as excess water from them as you can. Then leave them on the bottom paper towel over night so that they dry completely.
- Next morning roast hazelnuts in the oven at 180 °C for 10 min. Leave them to cool a little bit then place them in a blender. Blend until you get a smooth blanched hazelnut butter. I have a separate post on how to make hazelnut butter that you can check. It will take a bit more time and effort for blanched hazelnuts to transform into butter than it would with hazelnuts that have only been roasted and not blanched, so be patient.
- After blanched hazelnut butter is made, use some of it to make vegan Nutella. Transfer the rest of blanched hazelnut butter to a container and seal it so that it can stay fresh as long as possible. Store it in the fridge. From 260g (2 cups) of hazelnuts you will get about 230g (scant 13 tbsp) of blanched hazelnut butter.
Vegan Nutella:
- Put 130g of blanched hazelnut butter in a blender along with evaporated coconut milk, vegan butter, maple syrup and vanilla. Blend everything together.
- Chop chocolate into smaller pieces and put them in a double boiler over medium heat to slowly melt. Add melted chocolate to the mixture and blend again.
- Pour the content into a bowl and store it in the fridge. Use it as a spread on bread or on vegan crepes, as a topping for porridge or vegan vanilla ice cream or as a centre for homemade vegan Ferrero Rocher bliss balls.
Notes
*I used vegan spredable from Naturli' as a vegan butter of choice because of its awesome taste.
*I used evaporated coconut milk from Nature's Charm.
*The recipe as written yields about 310g (heaped 1 cup + 1 tbsp) of vegan Nutella.
*A tip how to make blanched hazelnuts taken from Will Cook for Friends.
Nutrition
Serving: 1 servingCalories: 125kcalCarbohydrates: 6gProtein: 2gFat: 11gSaturated Fat: 2gMonounsaturated Fat: 1gSodium: 6mgFiber: 1gSugar: 4g
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