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!
Servings: 1 mason jar
Calories: 123kcal
Equipment
Ingredients
- 2 cups raw hazelnuts no skin
- ½ teaspoon fine sea salt
- ½ cup coconut sugar
- ⅓ cup cocoa powder
Optional
- 1-2 teaspoons coconut oil
Instructions
- 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.
Notes
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!
Nutrition
Calories: 123kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 71mg | Fiber: 2g | Sugar: 7g
