Vegan Nutella

Serves 16

25 mins prep

5 mins cook

30 mins total

When a chocolate craving strikes, nothing beats a spoonful of my creamy Vegan Nutella. I made it in just 30 minutes with simple ingredients like raw hazelnuts, dark chocolate, and a touch of maple syrup. It’s a healthier, all-natural twist on the classic spread with no added sugar or artificial flavors, just pure indulgence.

2 servings

⅓ cupsunsalted raw hazelnuts

⅕ cup70% dark chocolate

⅕ tbspcoconut oiluse up to 2 tbsp for even more richness

¼ tbspmaple syrupuse up to 4 tbsp if you want it to be sweeter

⅕ cupalmond milk

⅕ tspvanilla extract

⅕ tspsea salt

⅕dateoptional

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Heat your oven to 350°F.
Spread the hazelnuts on a baking sheet, and roast for 15 minutes.
Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the container a few times.)
While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil (can be done in the microwave or on the stovetop).
Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, almond milk, vanilla extract, and salt. If using a date (for more sweetness), add at this time. Blitz for another couple of minutes, until everything is completely mixed together and smooth.
Transfer to an airtight jar, and store at room temperature or in the fridge for a thicker texture. It will keep for a month.