Don’t know what the chemistry/physics is but this is what happens to turn sesame tahini into halva…sort of crystallizes into dreamy yumminess. We’re so glad you enjoy it, Tali! I made it with Trader Joes Unsweetened Cocoa and 1/2 the salt that the recipe called for. I wondered if you could tell me how well / how long it keeps for when jarred and how is best to store? It says , “Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.”. Just helping you all understand sugar better! It also just so happens to be vegan, gluten-free, oil-free, and nut-free, making it perfect for everyone, … I then blended in a tablespoon of white sugar, because I didn’t have any agave or maple syrup to hand. Would an immersion blender work? Are 55% cocoa semi-sweet vegan chocolate chips an alright substitute, compared to the dark chocolate suggested? Still wouldn’t blend together, stayed meal-y and crumbly. If you have a Trader Joe’s near you, they have a bag of roasted hazelnuts! It is quite addictive, no? Only because the slightly over-baked hazelnuts, a specific taste was developed. Thanks so much! They are presented nicely. So weird! Put the pre-roasted, pre-skinned hazelnuts in a small saute’ pan to warm up (so they blend easier) for about 4 minutes on low-medium heat, stirring every 30 seconds or so. That weight of 420-500gr? I was in need of some Nutella and had all the ingredients to make this vegan version and it turned out great. I will feel better giving my kids a little chocolate-hazelnut treat now. I’ve read through the questions and I think my problem may be my Vitamix. Or double. It’s also delicious, vegan, gluten-free, and ridiculously close to the real thing. I didn’t roast the hazelnuts, and just popped them in my cheapie blender, along with vanilla and cocoa powder. I had the same issue last night. Enjoy on toast, with fruits, or straight out of the jar! I have only used melted vegan chocolate, but once I did add a small amount of maple syrup because I wanted it to be sweeter and as Dana mentions in the recipe, it hardened with a conservative amount of syrup. Great idea! It’s a very difficult process that should be noted for readers. Hi Jeff, 415 grams. I’ve never even tried Nutella because it seems like a toothache waiting to happen. What model is your food processor? Thanks for sharing dear. I never really thought about trying to recreate it in a healthier way, but after I saw this recipe I decided to try. I also couldn’t rub off the skins of the nuts. I will definitely make it again since my kiddo loves it. And they did :) So I added the melted chocolate before the nuts turned into butter and it worked great. Any thoughts/ideas/suggestions on how to make it thicker/more spreadable without turning the stuff into a sugar bomb? Hi, do you use 70% dark chocolate or less than that? I roasted and removed the skin from hazelnuts. Just sayin’. I had to blend it for a LONG time before I got a really smooth “butter” from it, and I think that a fairly fastidious removal of those little skins helped quite a bit. I trust minimalist baker recipes they’ve not let me down. My problem seems to be the opposite of what others are experiencing. Do you think I can still add chocolate and process more? i think the better question is… Who DIDNT eat an entire jar of nutella in one sitting in college? Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). I did not melt my chocolate apart but added it by bits to my hazelnut butter on different intervals. This includes the roasted, unsalted hazelnuts but not the raw ones. Xo. So , I have a few questions . I followed the recipe, but swapped cacao for melted chocolate – is that why? I’m confused about step 7 , too . My experience was this: if you do not have a Blendtec or Vitamix DO NOT waste expensive hazelnuts on this….it will not be creamy! It worked out FABULOUSLY! Instead of the vanilla extract I scrapped a vanilla bean that had been soaking in maple syrup :). super sticky and gooey. Thanks support team, and regards to Dana :). You know.. just scoop up a spoon of it and relish it as an aftermeal snack :D I am going to be extra careful for the next batch. Hello, In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Thanks so much for the lovely review, Vipra. Hi Max! Mine turned out this way. Did not need to add any additional sweetener. We are so glad you enjoyed it! Hope that helps! To regain that creaminess I slowly drizzle a tablespoon of grapeseed oil as it blends. This is incredible, Dana! This looks amazing, as soon as I can get my hands on some hazelnuts I will be trying this! What worked: I transferred everything (dough + oil) from the food processor to a saucepan on low to medium-low and added a small amount of almond milk and stirred….within a few minutes, the dough and oil and recombined and the whole thing became a smooth delicious butter that everyone loved! (And I have tried many, and they are good) And yes, I am having trouble not eating the whole thing with a spoon! My roommate and I keep hiding it from one another, and there is only one Tspoon left. Better luck next time! But any natural foods store should have them! Thank you!! my sis said “it’s very nutty. I read through the comments and she recommends a processor over a blend. I’m talking about hazelnuts, 70% dark chocolate, coconut milk, maple syrup and a pinch of salt. Only 3 ingredients are needed for this creamy chocolate hazelnut spread! Thanks so much for these two fantastic recipes! I decided to cut the recipe into thirds so I didn’t waste a bunch of ingredients just in case it didn’t work out. I also love Nutella but not the ingredients in it. I know you say creamy but it does not look creamy. You can use any dairy-free dark chocolate. I just made this and wow I am SO HAPPY <3 I was too lazy to rub the skins off of the hazelnuts and it turned out amazing. I will try toasting for less time on my next attempt! In High School I spent a year abroad in Austria and ate Nutella on challah bread as a daily snack (because I could, duh!) Hmm, so the fresher the nuts the easier they’ll come off. It tastes wonderful. I want to push my food blog to the next level, and I think it’s necessary to invest in my skills to be able to do that! DIdnyou ever figure it out?? Can the nutella be stored outside or does it need to be refrigerated? I made this tonight and added maple syrup but it turned out very thick. Dark, rich, creamy vegan nutella is made with raw hazelnuts, dark chocolate, and naturally sweetened with maple syrup. It may separate in the fridge. Thanks for sharing!!! It turned a bit alcohol like taste. Made this with cocoa powder and consistency was fine but it is very salty. My advice is to overlook the hazelnuts, and when ready to take them out. I liked the flavor without adding any sweetner. I used regular chocolate as I’m not vegan and it turned out perfect. Thank you, Thank you, Thank you for the info about adding almond milk to my large lump of chocolate/hazelnut cement. Did you mean it lasts 2-3 weeks ? It is weird that the recipe calls for that much salt, usually for baking or preparing sweet goods the recipes call for a pinch or a little more but in this recipe for the final quantity, I really think the salt content should be halved. But thanks so much for sharing that tip! Hmmm…. Also I know this is a vegan recipe, but does it work the same with dairy chocolate? My kids love Nutella with vanilla wafers, makes a great cookie sandwiches. you can stir all the dairy free milk you want to, but know, there is no such thing as dairy free milk. I found 350 too hot in my oven I rescued the hazelnuts after 12 minutes and a slight burning smell but they were ok! I added the 2 tbsp of agave and one of coconut sugar and still wouldn’t be creamy so added a tbsp of coconut oil and voilá, creamy and delicious . I’m sorry you had issues here. Hope you give it a go, Lesley! We rolled it into energy balls. That is such a great idea! Thanks for the recipe! Aw, thanks so much for the lovely review, Monica! xo. Healthy Nutella Recipe (Vegan) - Gemma’s Bigger Bolder Baking This stuff is what dreams are made of. I halved the recipe and used 72% dark chocolate. We spread it on crepes, dip fruit in it, drizzle it on top … Can I use in this recipe walnuts? Just a few things for people who want to try it : 12 mn to roast the hazelnuts was too much in my oven, and the hazelnuts were darker than in your pictures – be careful it turns brown quickly. Do I have to keep it in the fridge once is done? Did the recipe fit in the jar that is photographed here? :-( Next time. You can also subscribe without commenting. why can’t one use store bought ground walnuts and grind that up further? It gives the best results. I added my nut “mess” back into the food processor in stages as I streamed in some warmed milk. I think my hazelnuts were… dry? I added molten chocolate and it was just perfect. Thanks for the suggestion! Ha! Lol) I added some additional cacao powder, and even some liquid stevia to try and thicken it up, but it didn’t work. Not sure if that would work though! I saw a recipe for Nutella that included coconut oil and dates to sweeten. Great feedback. Then I added a bit more and suddenly completely changed texture, firming up into a big ball of dough! I decided to switch to homemade ‘Nutella’ when my favourite choc-hazelnut brand changed from a glass jar to plastic. Thanks , for your time ! I wish I read the notes about maple syrup sooner because I had a gorgeous, albeit bitter for my taste, spread before adding in maple syrup to sweeten and I did end up with a paste. It tastes as great as it looks and smells and i just don’t need anything else. And also : once you left it in the fridge once, you don’t have to store it there, because it never goes back to being liquid ever even though you leave it at room temperature. Nut butters can be hard on appliances! I thought the chocolate would change the consistency but that was not the case. ), https://www.vitamix.com/Recipes/Chocolate-Hazelnut-Spread/C-Series/Variable-Speed/Classic-64-Ounce. Add all ingredients to a medium-sized bowl and stir with a whisk until the mixture is completely smooth and creamy. Iv just found your website… So not sure about what camera you are using may i ask? Then you can roast them in the oven, it lasts a bit longer because the nuts are soaked but it does not make any difference in the taste. just finding you and all the goodness you offer! I also love Nutella but not the ingredients in it. Just made it and it exceeded all of my expectations! Great recipe! Thank you so much! Saving up for a REAL blender & will try this again! Thanks for sharing your experience, Abigail! <3. Lasts longer and is healthier ! ) Hi Kika, sorry to hear your blender had trouble with it! However, a little salt, a little vanilla, a little chocolate and things tasted pretty good. I found it did not always become butter in my food processor. Xo. Also, melted dark chocolate achieves the best results, as I said in the recipe. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. I used organic cane sugar instead of a liquid sweetener as well. Between the powder and the skins not coming off the hazelnuts, I was working with something pretty dry. Line a pan with the hazelnuts in a single layer, and toast for 12-15 … Thank you for sharing, Thanks so much for the lovely review, Samira. This vegan Nutella is surprisingly easy to make, and most of it happens in the blender or microwave. It all blended beautifully. SUPER AWESOME! And if it’s an expensive high-speed one, are there any lower-end models you would recommend? I tried to make the Nutella & it came out really bad. We’re so glad you enjoyed it, Vee! Very keen on this recipe! It’s especially disappointing when you spend $15 on hazelnuts, but could get more than 2 jars of Nutella for less. Can i use vanilla powder and icing sugar? ps love your blog – it has definitely helped me enjoy being a vegan! Thanks Dana :) Mine did end up fairly thick as I added maples syrup but I knew the kids (and me!) Nicole. By the way, you have so inspired me on my journey of healthy eating — and getting me to dive into the world of vegan cooking — that I nominated you for the One Lovely Blog award. Added 3.5 ounces Trader Joe’s Organic Dark Chocolate 73% cacao super dark bar (after breaking up and melting). Thanks for the awesome recipe! O.M.G. there’s only one thing I worked out. Cant wait to try your version. This recipe is a reader request! Made this last night. This homemade vegan nutella uses all natural ingredients. THANK YOU for creating this wonderful blog! I made this yesterday, and today i’m making up all and any kind of possible excuse to put Nutella on something or into something i’m eating. After that, it was smooth sailing. It does a really good job making nut butters. Just made this recipe and toasting some bread to spread it on but straight out of the jar is another option ;) looks, smells and tastes divine! This is a wonderful recipe! My reaction to your confession: good for you! Xo. This sounds like such a great idea to try out! Maybe you have to dissolve it in a little water (less the better) needed to dissolve it before using it. too dangerous for me…I’d be writing to you telling you all that I ‘just made this…and ate the entire lot…’ I was very excited to try out this recipe as I have had lots of success with your other recipes. But the texture for some reason came out… not so good. Thanks so much and I love all the recipes, especially the ones with the date caramel. That should work if you’re up for it! Looks great! Love the recipe! Blend on low for 15 seconds. Hi! Keep up the good work! Would I do it again? I am gonna try cutting my recipe in half to see if that helps. Thank you very much for this wonderful recipe. I, too, indulged in Nutella on Ritz crackers in college. Do I roast the hazelnuts while they’re in their shell or do I crack them open first? It’s super helpful for us and other readers. I didn’t want the jar sitting around as I definitely would have eaten it all so I used it in my latest favourite ice cream recipe to make Nutella Swirl Ice Cream which even the kids like. THE BEST VEGAN NUTELLA Recipe PDF Vegan, gluten-free . I had to remove everything from the blender cause it just wasn’t even moving the ingredients and started smoking. Thanks for recipe :) Thank you for the recipe. I was making some cashew butter and decided I wanted to try something like this. Here’s exactly what I did and it was fantastic! So simple and delicious. It looks gritty. Did I not mix it long enough? I apologise for mentioning another blogger, but it’s the only other source I trust for recipes. I didn’t even get to try the sandwiches, as my kids ate them up SO quickly! The regular Nutella you get at supermarkets makes my stomach turn whenever I think of just how ridiculously overly sweet it is. And I’d guess it lasts for several weeks, but probably longer. I’d do it too, but I have two kids in my house and would feel ashamed, otherwise… ;-) Well, I guess, I have an unplanned trip to the store today to buy some hazelnuts. My only hesitation is adding too many dry ingredients can also be detrimental. Do you know why this happens? I tried to make this with the cocoa powder and honey version, but it came out looking like cookie dough; super chunky and thick. I’ll definitely try the dark chocolate version for myself. I researched online and read that some hazelnut varieties are more bitter, so maybe that’s it. Ninja blender took about 5 minutes to turn them into beautiful hazelnut butter. Can semi sweet non dairy chocolate chips be used? It was not as smooth(impatience) but love that it tastes spot on. When I was little I was absolutely obsessed with Nutella so I was soo exited when I saw this! I am going to try your recipe for vegan Nutella this weekend. So the consistency is different but the taste is better, the flavour is so much more intense (and you don’t feel like eating so much of it, and that’s a good point too! Thank you for sharing the recipe! Love the recipe and can’t wait to try! This was just the beginning of my woes. It went from nut flour to a wet-ish sand texture and at that point I was at my wit’s end so I added the melted chocolate. And is there anything I can do to salvage this batch? OMG Finally a vegan nutella recipe that doesn’t require raw hazelnuts*. So…..not a faulty recipe. Yes, next time I’ll use my vitamix instead of the food processor. Finally found them yesterday and made it this morning. How do you get it so smooth and liquid? I tried this recipe and my 3 nephews managed to wolf it down in the spam of s week, they thought it was the best Nutella ever, although I did add a little extra syrup, so they probably liked the sugar! But even with the skins on and slightly over-roasted nuts it was delish! Hi Heather! Dana, thanks so much for your fabulous recipes! Absolutely true! Anyway, I love your website, and I will keep trying. I thought it was a bit salty, so will use a bit less salt to start next time. Just went by taste :) I followed the recipe to a T but when that didn’t work I ended up adding honey, almond milk, and even peanut butter and when that didn’t work I added granulated sugar to see if anything would help it out. I added the exact amount listed of agave and it all seized up! It tastes delicious!!! I mean Shultz! Thank you for this recipe!!! My Ninja did not cut it…nor my small food processor! could i use hazelnut meal instead of whole hazelnuts? Hi Dana. Hmm, unfortunately we don’t think that would work well. You could try and salvage it by blending with neutral oil, such as avocado or coconut. I was little hesitant to try this recipe because it seemed “too simple” but I am so glad I did! We’re so glad to hear it, Bo! First, you need to pulverize the hazelnuts to make a hazelnut butter. How much coconut sugar do you use when you make it? That is what makes it seize up, not the mixing og sweetener and nut butter per se. Was going to bring it to a party and then kept eating straight from the food processor so I guess I’ll have to make another batch ;). Hi there. It’s believed that nutella was invented in the 1920s by an Italian pastry chef named Pietro Ferrero. Since I have kids and they make a mess with this running nutella, I put it in the fridge overnight : it became harder, like a paste, easy to spread but more grainy than creamy. For this reason, I think I would only stick with melted chocolate to avoid that possibility, and I would avoid adding maple syrup. I can’t wait to try to make this. Tastes good either way. then take the next handfull of nuts. So even for those of you with sh*tty mixers like me, there’s hope :). Different from the real nutella, but actually BETTER !!!! I’m having a bit of a hazelnut phase at the moment and tried out both of your Nutella recipes. Ok ok so i was super scared of this but had to try! I hope this advice will help you to improve your page. No judgment here, girlfriend. Although the melted chocolate yields a much creamier, superior Nutella, you can also substitute cacao or cocoa powder and sweeten it with maple syrup (see notes). Thank you for inspiring me and sharing such mouth-watering (and gorgeous looking) recipes, and for helping new bloggers like me get our passion out there. So look for high quality, fresh nuts! Thanks for doing the necessary experimentation! Haha, yep, a ban. I’ve never made nut butter so I’m not quite sure what to expect but mine isn’t runny and drippy like natural nut butters from the store. At one point my boyfriend was still buying it and hiding it from me (at my own request) but that became unsustainable (our apartment was too small for good hiding spots)… Luckily I have a normal relationship with all other foods. :). Four ingredients?! Perfect – didn’t have to adjust anything. Hi Kelly, Typically Trader Joe’s or Natural Grocers. What can I do to smooth it’s consistency? Of course I’ve had to test both jars multiple times to validate the results, and both jars are now each half empty. You can try thinning with coconut oil but it doesn’t always work because if stored in a cool environment it can harden. It got a bit tooooo hard though, so this time I’m blending it extra well and not adding as much maple syrup. I made this tonight and it’s not creamy in the slightest. Perhaps! It also helps to reduce the amount of ingredients in the food processor so that the ingredients get more contact with the blade; 1 1/2 – 2 cups at a time seems to blend much better. Thanks so much for sharing this recipe! I have to divide my batch in half and it ends up super creamy and doesn’t separate! I started to blend the hazelnuts in my processor, it didn’t turned into butter yet, when I added the melted chocolate and the rest of ingredients. The liquid causes the oil to seize up. Only Needs about three minutes. Scrape the sides of the jar and repeat one more time. At first I had the too thick issue, but just by adding a little bit of liquid organic coconut oil it went right back to the perfect consistently. xo, I have to confess first… I didn’t fully believe you when you said it tastes really close to the real thing… I had a few experiences when it was not ture. Thanks for a great recipe! The oven was set to 350°F (~170°C), but I think that just sometime over five minutes should have been enough, to make the nuts warm and easily peeled. am sitting down in my office desk eating through my pot nutella, thankfully i have my own closed office, it my dirty little secret my co workers must know !!!! This did not work at all. I ised dark chocolate that didn’t melt as liquid. with a really odd bitter aftertaste. Delicious, but not quite spreadable. I suggest using Stevia sweetener powder in lieu of maple syrup and the like to solve the problem of the mixture turning thicker … and thicker. I assumed cause my food processor was big and loud – that it was powerful, lol. We find it adds a pleasant saltiness and other readers have really enjoyed this one. These vegan nutella brownies are a healthy dessert the whole family will love. My indulgence is dipping pretzel sticks (the skinnier the better) in Nutella. Is there something I can to make this nutella edible? Made this today for the first time!! Very good! These … I roasted the hazelnuts lightly, agitated them manually in towels to strip a decent percentage of skins off, then proceeded to liquefy them in my commercial Waring blender. Now I can feel infinitely better about sending my sweet girl with a Nutella sandwich sometimes. But let us know if you give it a try! I read through all of the comments first to get a few tips from those who have tried it. To keep things easier, you could also substitute hazelnut butter as mentioned in this recipe. I believe Dana’s use of the word “puree” is meant here as a verb. Be sure to removed the skins from your hazelnuts before processing. Should I leave them longer in the oven? Thanks – keep them coming! Hi, Made this as a part of the banana bread – it was delicious! Sorry, I would give this 5/5 instead of 4/5 but there is some glitch with the computer and it won’t let me add the 5th star for some reason! Thanks for this one! Any idea what went wrong? (what brought me to try it with haselnuts is cause It works with garlic cloves as well, so I thought: why not trying it with other things what needs to be pealed, as I wasn’t very good at peeling haselnuts with the damp towel). I used a package of hazelnuts that had like 50kg more than the recipes calls for, and maybe I should have put a little bit more of chocolate than I did, that could have helped. Have a read through the comments above from others! How long would it last? I’ve wanted to try making a healthier version of nutella/chocolate spread for a while, and so decided to do so tonight (I was having a bit of a stress relieving baking spree). It’s still not a butter, more like a cookie dough. Thank you! Close it with the lid belonging to it and shake it until the sink falls off. Hi Amy, we’re so sorry to hear that was your experience! Thanks for sharing your experience! Work if you prefer of days it turned out great to plastic but for time. 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