Who doesn’t love Nutella? The whole world is mad for chocolately hazelnut gooeyness and rightly so, it’s a match made in heaven. I’m not a huge fan of sweet stuff usually, but nearing the end of my degree the pressure is on, and I needed some vegan version of the chocolate stuff to get me through.
So I made some vegan nutella, or chocolate spread or whatever you like to call it. And it turned out amazing!! So decadent and creamy.. although I added extra cocoa for a more dark chocolate richer flavour than traditional nutella, (that’s full of milk anyway so not suitable for vegans).
Ingredients
160g hazelnuts (although I had about 110g hazelnuts and 50g brazil nuts, worked fine!)
25g cocoa powder (for a really rich spread)
2 tbs maple syrup
1 tbs sugar (make sure the sugar is very fine, if using coconut sugar blitz to a fine consistency otherwise the spread will be grainy)
120ml almond milk
Method
Roast the nuts on a baking tray on a medium heat for 5-7 minutes until toasted (take care not to let them burn)
Set them aside to cool
When cooled add to a food processor and blitz until they form a nut butter paste, like peanut butter
(I was too impatient to let it go totally smooth so mine had some texture in it)
Scrape down the sides every minute, this will take time to come together
Add the maple syrup, sugar, cocoa and continue to blitz
Add the almond milk to loosen the mix one or two tbs at a time, it may not need all the milk
Mix until a smooth paste forms, et voila!
Vegan nutella!!
This spread will keep for about 5 days in the fridge in an airtight container.. if you can make it last that long! It melts perfectly on toast, and is ideal for dipping fresh fruit in!
