Healthy Vegan Nutella – This creamy, dreamy homemade Nutella is naturally sweetened, dairy free, and unbelievably delicious. Who knew homemade healthier Nutella was this easy? (gluten free + paleo!)
I love it.
I know not everyone loves Nutella, but I’m definitely in the “I love chocolate and hazelnut” camp. What’s not to love about toasty hazelnuts in a rich, chocolatey, creamy spread? Now that we’re dairy free, I buy this one instead of the name brand stuff, but I’ve wanted to make my own. AND IT IS AWESOME.
It’s incredible spread on toast with some strawberries or bananas, drizzled over steel cut oats, blended into banana nice cream, aaaaand scooped by the sneaky spoonful straight from the jar. Basically, it’s everything I hoped it would be. Creamy, dreamy, delicious.
Notes on the Recipe:
Blenders vs. Food Processors. I have made nut butters in both my blender and food processor. Both will absolutely work, but if I can choose, I make mine in my Blendtec. It’s hard to beat that texture, but if all you have is a food processor or standard blender, just be patient and go slowly. All will be well!
Sweetness. The 1/3 cup the recipe calls for here will not be super sweet, so if you like it sweeter, feel free to go ahead! The more sweetener you add, the thicker and less spreadable your Nutella will be. You can counteract this somewhat by adding more milk, about a tablespoon at a time. If you can’t find or don’t like coconut sugar, you can totally use white sugar or maple sugar. I’ve also tried maple syrup, though it sometimes messes with my consistency.
Milk. You can use a variety of dairy free milks here (and I’m sure you could use cow’s milk if that’s what you drink). My favorite are unsweetened vanilla almond or cashew milks since they have a pretty neutral flavor. Coconut milk is rich and creamy, but I’ve found that the coconut flavor comes through more than I’d like in my Nutella. Use what you like/love/buy.
Hazelnuts. I absolutely love buying pre-roasted hazelnuts from Trader Joe’s. I store them in my freezer and then the work is already done for me whenever I want to toss them into things like overnight oats or this dairy free Nutella. If you can’t find them roasted or want to roast them yourself, here’s how to to it.
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- 2 cups roasted hazelnuts
- 1/2 cup dairy free milk (I use unsweetened almond or cashew milk), plus more if needed
- 1/3 cup coconut sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Place hazelnuts in a blender or food processor. Pulse or blend until very fine.
- Add almond milk, coconut sugar, cocoa powder, vanilla, and salt and continue to blend until very smooth, adding more milk by the tablespoon as needed.
- Taste and add additional sugar, vanilla, or salt as desired
- Store in the refrigerator up to 2 weeks.