Healthy homemade vegan Nutella – 2 ways! Everyone loves the combination of hazelnuts and chocolate, but not everyone loves store-bought nutella, right? Memories of this decadent spread come flooding back from childhood, not that it was a regular thing in our household, (because it definitely wasn’t, we were a Vitabrits for breakfast kinda family) but on the odd occasion when mum was feeling generous at the supermarket we’d get some Nutella, and boy was it exciting.
I love those memories, those special things that you got or did as a child, those moments that stick in your memory. Not the big things, but the small and fuzzy things that make you smile, that you always remember. Whether it’s the odd jar of Nutella, or your mum picking you up early from school to spend the afternoon together, a homemade cake for your birthday, your favourite dinner, going to the movies together, fast-food for lunch (when that use to excite me..)- it really makes me appreciate how special my mum was, and all the little things she would do to make my day.
It really warms my soul to think of doing those little things for my kids- and while Nutella is off the table for us, I know this healthy homemade vegan Nutella version is something my kids will be excited about.
WHY WE LOVE NUT BUTTERS SO MUCH.
We love adding nut butters into our diet as often as possible, they’re definitely a daily occurrence. I can’t say I really eat hazelnuts otherwise, so making this Healthy homemade vegan Nutella minus all that refined sugar, is a great way to keep what nuts my family eats diverse. We’ve given two versions- a healthy one, and a less healthy, more original tasting one. Both absolutely delicious.
- Nut butters are a great source of protein, fibre, healthy fats, vitamins and minerals.
- Hazelnuts, specifically, are rich in oleic acid, which is a naturally occurring omega-9 fatty acid.
- Omega 9 fatty acids are essential for a healthy brain and heart.
- Oleic acid is linked to reduced blood pressure, lowered cholesterol, prevention of type 2 diabetes, promotes fat burning, promotes healthy brain function, fighting infections, promotes skin repair and to help fight cancers.
- Cacao powder is high in magnesium, iron, antioxidants and calcium.
- Cacao has the highest concentration of flavonoids out of all foods per weight. The health effects of flavonoids include anti-oxidants, anti-inflammatory, anti-adhesive, anti-tumor and so much more.
- Flavonoids are linked to cardiovascular health, low hypertension and steady blood pressure.
- Hazelnuts- raw for the healthy version, de-skinned for version 2
- Raw cacao powder
- Pure maple syrup, or you could sub for rice malt syrup.
- Vanilla extract
- Good quality salt
- A light flavoured oil such as sunflower or grapeseed oil (optional)
- The oven, plus a tray for roasting your hazelnuts on
- High-speed food processor
- Glass jar for storage
HOW ITS DONE, IN SHORT
- ROAST your hazelnuts in the oven. DO NOT THESE BABIES BURN.
- BLEND your hazelnuts in the food processor to form a butter.
- ADD your ingredients, blend until completely smooth.
- STORE in a glass jar in the pantry for up to 1 month (if you can last that long)
Which recipe is right for you?
With 2 delicious recipes, how do you know which one to choose?
Recipe 1 (the healthy homemade vegan Nutella) is for you if:
- You want a nut butter made from whole foods
- You want a nut butter atet is sweetened with maple syrup and vanilla
- Having an oil free option appeals to you
- Being healthy is more important than texture (the mixture of fats with maple syrup means you will NOT get a runny nut butter, no matter how hard you try)
Recipe 2- Vegan Nutella that is just like the real thing is for you if:
- You want a Nutella that tastes JUST like the real thing
- You’re not afraid of sugar!
- You want a Nutella that is silky smooth and runny, just like the original version
For a full description, please read the recipes below.
If your excited to try our healthy vegan hazelnut cacao butter, here are a few other chocolatey recipes to try-
- Healthy vegan almond butter blondies with blueberries and chocolate
- Raw raspberry and chocolate slice
- Creamy vegan chocolate ice cream with only 5 ingredients
- No bake vegan brownies with almond butter frosting
- Healthy vegan beetroot muffins with avocado frosting
- Triple chocolate cheesecake
- Chocolate cupcakes with blackberry buttercream frosting
- Double chocolate fudge choc chip cookies
We hope you love our healthy vegan hazelnut and cacao butter as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.
This is the healthy homemade vegan Nutella version, sweetened with pure maple syrup and vanilla. Naturally gluten and grain free, you can easily omit teh oil to make this an oil-free recipe too. Great to have on toast, with pancakes, porridge or a smoothie, or used to make delicious snacks or desserts.
- 450g (3 cups) hazelnuts (activated) * (see notes)
- 25g (1/4 cup) cacao powder
- 85g (1/4 cup) maple syrup* (see notes)
- 2 tsp vanilla extract
- 1 tsp salt
- 1/3 cup light flavoured oil (optional)* (see notes)
- Pre-heat the oven to 180c (350F)
- Place hazelnuts on a tray and roast for 10-12 minutes. Be sure to watch your nuts very carefully as they burn easily. Be sure not to let them burn. I always check mine at about 8 minutes, and then every minute after. You want your nuts to be a light golden brown, and to see their oils releasing- you do NOT want any darkening of the nuts.
- Allow hazelnuts to cool for 5 minutes, then rub them with a tea towel to get the skins off. This takes about 5-10 minutes, but it really is an important step. Some nuts will have very tough skins, don’t worry- if there are just a few, they wont affect the taste. Discard any funky or black looking nuts, and place the rest in a food processor.* (see notes)
- Process hazelnuts for 5 minutes to form a butter. It should be a runny consistency, so if you processor is not high speed this will take longer. Stop the machine at least once and use a rubber spatula to scrape down the sides.
- Add remaining ingredients (except for the oil if you’re using it) and process until uniform. Stream in the oil with the food processor running. Blend until completely smooth.
- Store in a glass jar in the pantry for up to 1 month.
*We used activated nuts for this recipe but of course this is only an option and you will get the exact same result using un-activated nuts.
*Rice malt syrup will work well too.
*The oil is completely optional- you would add the oil for a runnier consistency. We suggest using sunflower or grapeseed oil.
* (see notes) A high-speed blender will also work, but it is harder work. You will need to use the tamper too help get everything moving, and will need to stop the machine regularly to scrape down the sides.
Keywords: Vegan, gluten free, grain free, nut butter, nutella
This version of nutella has all the flavours and textures of the real thing, but is vegan (and free from being a nestle product!!). It is gluten and grain free, silky smooth and so easy to make.
- 240g (1 3/4 cup) hazelnuts * (see notes)
- 90g (3/4 cup) icing sugar
- 25g (1/4 cup) cacao powder (or cocoa)
- 1/2 tsp salt
- 60g dark chocolate (we use 60%), melted
- 1 tsp vanilla extract
- 1 Tbsp light flavoured oil (optional) * (see notes)
- Pre-heat the oven to 180c. Place your hazelnuts on a tray and roast for 10-12 minutes. I like to check the nuts every minute after 8 minutes, to ensure they do not burn. This is the number unreason your nut butter wont taste nice! Stop roasting when the nuts are lightly golden brown.
- Allow hazelnuts to cool for 5 minutes, then rub them with a tea towel to get the skins off. This takes about 5-10 minutes, but it really is an important step. Some nuts will have very tough skins, don’t worry- if there are just a few, they wont affect the taste. Discard any funky or black looking nuts, and place the rest in a food processor. * (see notes)
- Blend hazelnuts in a high-powered food processor for 5 minutes to form a butter. Add your cacao and sugar and blend again.
- With the blender running, stream in the vanilla and melted chocolate. For a runnier version, add in your oil now too. Blend until completely smooth.
- Transfer and then store in a glass jar in the pantry for up to 1 month.
- You can use store-bought destined hazelnuts. Simply omit the section where you use a tea towel to rub off skins.
- The oil is completely optional- you would add the oil for a runnier consistency. We suggest using sunflower or grapeseed oil.
- A high-speed blender will also work, but it is harder work. You will need to use the tamper too help get everything moving, and will need to stop the machine regularly to scrape down the sides.
Keywords: Vegan, gluten free, grain free, nut butter, nutella