Homemade Vegan Nutella
Dairy-free and sweetened with coconut sugar, you're going to want this Homemade Vegan Nutella on hand at all times! It's rich, creamy and only requires 5 ingredients to make!
Prep Time25 minutes mins
Total Time25 minutes mins
Course: Condiments
Cuisine: American
Diet: Vegan
Servings: 1 mason jar
Calories: 123kcal
Preheat the oven to 350 °F and spread the raw hazelnuts onto a baking sheet.
Roast the hazelnuts for 7-15 minutes or until fragrant and slightly golden. Watch them carefully towards the end to make sure they don't burn. Allow the roasted hazelnuts to cool for a few minutes.
Place the roasted hazelnuts and sea salt into your food processor and process on high until smooth, 5-10 minutes.
Add in the coconut sugar and cocoa powder and process again until well combined and smooth.
If necessary, stream in the coconut oil to achieve an even smoother Nutella.
Pour the Nutella into a jar with a lid and allow it to cool before sealing it and storing it in the fridge for 1-2 weeks.
While I doubt your homemade Nutella will last long enough to go bad, I recommend storing it in an airtight container or jar in the fridge for up to 2 weeks, if not longer.
If you store it at room temperature, the nuts could go rancid, so refrigerating it is your best option!
Calories: 123kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 71mg | Fiber: 2g | Sugar: 7g