Chocolate Hazelnut Spread – A Vegan Nutella

Chocolate hazelnut spread

Have you ever wondered how to make a chocolate hazelnut spread at home? It’s actually quite easy and not as difficult as you might imagine. All you need is an oven and a food processor and you are good to go.

Why not just buy Nutella?

Well of course you can, but this chocolate hazelnut spread is BETTER than Nutella. Yes you heard that right. In this recipe I use only toasted hazelnuts and pure dark chocolate with a little bit of sugar and salt to make the best chocolate hazelnut spread. The results are rich and delicious with an intense chocolate flavour that you cannot find in store bought Nutella.

Also my recipe does not use cheap palm oil which is a contributor to the destruction of the rainforest and a catalyst for climate change. And this recipe is completely plant-based vegan!

What can you use it for?

  • Mix with chopped nuts and bananas to make a quick dessert
  • Spread it over cakes, cookies and brownies
  • Use it on toast
  • Pancakes!
  • Banana bread

 Chocolate hazelnut spread

Chocolate Hazelnut Spread - Vegan Nutella

Chocolate Hazelnut Spread - Vegan Nutella

A quick and easy way to make a vegan chocolate hazelnut spread at home that is better than any store bought hazelnut spread. A delicious mix of toasted hazelnuts and high quality dark chocolate that you will want to put on everything.
5 from 6 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine European
Servings 2
Calories 292 kcal

Equipment

  • Food processor
  • Metal bowl
  • Metal baking tray

Ingredients
  

  • 100 g hazelnuts peeled
  • 2 tbsp sugar
  • 75 g dark chocolate high quality, 70% or higher
  • ¼ tsp sea salt

Instructions
 

  • Set the oven temperature to 190°C/375°F. Toast the hazelnuts until a deep dark brown colour is formed. Approx. 8 minutes. Immediately transfer the toasted hazelnuts off the hot tray to a plate to cool. Add the salt while they are still hot.
    Hazelnut toasting on plate
  • Heat up a small pan with high sides and fill ⅓ with water (make a double boiler). Chop the chocolate roughly and place in a metal bowl over the hot water to gently melt.
    Hazelnuts cooling on plate
  • Meanwhile blitz the hazelnuts with the sugar in the food processor until a hazelnut butter is formed. Add the melted chocolate and continue to blend.
    Hazelnuts blitzed
  • Store in a sealed mason jar at room temperature for up to 3 days. The lack of dairy in this recipe prolongs the shelf life.
    Hazelnuts with chocolate

Notes

Be careful when working with chocolate to not add any water as it can "seize". Always wipe the bowl clean of any water before adding the chocolate. 
Don't store this in the fridge as it will thicken up too much.
 It’s also important to use a food processor instead of a blender because traditional blenders have trouble breaking down things that aren’t very wet like this nut butter. You can also damage your blender!
Keyword best chocolate chip cookies, chocolate hazelnut, chocolate hazelnut spread, easy desserts, hazelnut spread, Nutella, plant based desserts, vegan desserts, vegan nutella

Have you tried this banana bread?

8 Comments

    • Hey thanks Inge!

      Not liquid enough? Probably means the hazelnuts were not blended long enough. It’s also important to use a food processor instead of a blender because traditional blenders have trouble breaking down things that aren’t very wet like this nut butter.

      Blend the hazelnuts for a long time until the oil is released from the nuts. If you are still having trouble blending them, try adding a tsp of neutral oil to help them blend properly. Alternatively you can make a double batch recipe if the blade is not catching the hazelnuts.

      Hope this helps!

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