Indulge in Creamy Vegan Nutella Bliss!

Indulge in Creamy Vegan Nutella Bliss!

Whip up decadent vegan nutella using blanched hazelnuts and melted dark chocolate for a rich, creamy spread.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 ½ cups blanched hazelnuts
• ½ cup dark vegan chocolate (melted)
• 1 tsp vanilla extract
• ¼ tsp salt
• 2-3 tbsp unsweetened almond milk (as needed for blending)

Method

 

1. Preheat oven to 350°F (180°C). Spread hazelnuts on a baking sheet and roast for 10 minutes.
2. Add hazelnuts to a food processor and blend for 5–7 minutes until smooth and buttery, scraping down the sides as needed.
3. Add melted chocolate, vanilla extract, and salt. Blend until fully combined. Add almond milk 1 tablespoon at a time until the spread reaches your desired consistency.
4. Transfer to a jar and store in the refrigerator for up to 2 weeks. Let sit at room temperature for easier spreading.

Notes

– Ensure your hazelnuts are well-roasted to enhance their flavor.
– Start with less almond milk and add more if needed to achieve your desired consistency.
– Store in an airtight container in the fridge for the best shelf life.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

Achieving the perfect creamy texture for homemade vegan Nutella hinges on two key elements: the quality of your hazelnuts and the blending process. Start with blanched hazelnuts. Blanching removes the skins, which can impart a bitter taste and gritty texture. Toasting the blanched hazelnuts is crucial. This step deepens their flavor, making them more aromatic and easier to break down into a smooth paste. Aim for a light to medium toast; over-toasting can lead to a burnt flavor. The blending itself requires patience. You’ll need a high-powered blender or a robust food processor. Begin by processing the toasted hazelnuts until they form a coarse meal. Then, continue blending. As the nuts heat up from the friction of the blades, they will release their natural oils and transform into a smooth, buttery butter. This process can take several minutes, and it’s important to scrape down the sides of the blender or processor periodically to ensure even processing. The addition of melted dark vegan chocolate not only provides the characteristic flavor but also contributes to the final smooth consistency, acting as a binder and enriching the fat content. A touch of salt enhances the overall flavor profile, balancing the sweetness and nuttiness. The almond milk is added sparingly, only if necessary, to help achieve the desired spreadable consistency without making the mixture too thin.

Troubleshooting

• Problem: Gritty texture
  Fix: Ensure hazelnuts are fully processed into a smooth butter before adding other ingredients. If using unblanched hazelnuts, the skins can cause grittiness; always blanch and toast. Use a high-powered blender and be patient during the blending process, allowing the nuts to release their oils.
• Problem: Too thick and unspreadable
  Fix: Gradually add unsweetened almond milk, one tablespoon at a time, while blending, until the desired consistency is reached. Avoid adding too much liquid at once, as it can make the spread too runny.
• Problem: Bland flavor
  Fix: Ensure hazelnuts are adequately toasted to bring out their natural flavor. Check the quality of your dark vegan chocolate; a richer chocolate will yield a more intense flavor. Adjust the salt slightly, as it plays a key role in enhancing the overall taste.
• Problem: Separation of oils
  Fix: This is natural for nut butters. Stir the vegan Nutella thoroughly before each use. Proper blending, ensuring the oils are well incorporated initially, also helps minimize this.

Substitutions

• Hazelnuts: Almonds can be used as a substitute for hazelnuts. The flavor profile will be different, leaning more towards almond butter, but the texture should be similar if processed correctly.
• Dark Vegan Chocolate: You can use milk vegan chocolate for a sweeter, less intense chocolate flavor. Alternatively, omit the chocolate and increase the cocoa powder (if adding for flavor) and sweetener to compensate for the richness and flavor loss.
• Unsweetened Almond Milk: Any unsweetened plant-based milk, such as soy milk, oat milk, or cashew milk, can be used. Water can also be used in a pinch, but it may slightly alter the creaminess.
• Salt: A tiny pinch of sea salt is ideal, but regular table salt will work. For a different flavor note, consider a pinch of smoked salt, though this will impart a smoky undertone.

Pro tips

• Ensure your hazelnuts are well-roasted to enhance their flavor.
• Start with less almond milk and add more if needed to achieve your desired consistency.
• Store in an airtight container in the fridge for the best shelf life.

Try this vegan nutella recipe and share your creations with friends! The creamy texture and rich flavor will surely impress everyone!

Try this next: Decadent Dairy-Free Chocolate Pudding!

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