At $3.00/100g for hazelnuts it’s rather an expensive failure. I will never buy another jar of store bought Nutella again. Hi 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! Tastes good either way. Maple syrup would have probably been great, if I’d had some. I can’t decide which version to make! Very tasty! We’re so glad you enjoyed it, Macy! Because then it gets all hard, and my daughter wants it gooey like out of the Nutella jar…. After much struggle and annoyance, I tried the food processor. Let me know how it goes if you give it a try! No, you don’t have to wait to eat it. I was so sad as I really was looking forward to some great homemade Nutella. I’m happy I bought my Vitamix at Costco :). Ha! What else can I do to get the creamy texture? I used unsalted roasted hazelnuts, and the skins came right off after 10 minutes at 350. Does it have to go in the fridge? The second time I did it yesterday. So, drier hazelnuts + weaker food processor meant I needed to add a good amount of coconut oil to get this to butter texture, which was also on the grittier side (again, due to food processor power). I am always trying to make things from scratch also and want to cut out as many fillers & preservatives as possible. Any thoughts/ideas/suggestions on how to make it thicker/more spreadable without turning the stuff into a sugar bomb? I added molten chocolate and it was just perfect. I was making some cashew butter and decided I wanted to try something like this. Cant wait to try your version. This looks amazing :) I love that it’s vegan, I’ve been looking for nice and simple vegan recipes, this seems like the perfect place to start! Hi Hannah, we would recommend storing at room temp (such as in a cabinet) for best results. A friend made this for me and it is fabulous! I used the Enjoy Life brand of chips for my 2/3 cup of chocolate because I can’t have soy or dairy and most chocolates have soy lecithin in them. (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). Ok ok so i was super scared of this but had to try! Thanks for the awesome recipe! The only thing is that it’s so much thinner than store-bought Nutella. I know that you said adding sweetener tends to thicken it up, and I added a bit of powdered sugar, which helped, but not quite enough. It seems to be staying pretty creamy at day 5! Leave a comment and rate it. Hope you love this one! Lots of it. Will probably be making this again, though not too often as it is still a very calorie rich treat! Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. 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! The regular Nutella you get at supermarkets makes my stomach turn whenever I think of just how ridiculously overly sweet it is. What I did was I added oat milk. I’m making it now, using a food processor (Vitamix motor started to smell)- is there an expected time for nuts to become ‘butter’? Your homemade nutella recipe is a real winner!! Although it was stated in the recipe that raw hazelnuts should be baked (roasted) for 12-15 minutes, I withdrew them from the oven sooner, since they begun to burn. Hi Hi! 1.5 tbsp cocoa powder. In my vitamix blender I can throw all in at once and use the pusher to make sure all nuts are crushed. The mixture was very dry so I added a couple of tablespoons of water and then puréed away. The second time it was absolutely perfect, I used dairy-free chocolate chips, and I used 2/3 hazelnuts and 1/3 other nuts (to make it a bit cheaper), it’s beautiful and delicious and tastes like Ferrero Rochers! Thinking of signing up for your Food Photography School to up my game! Your guidance please. Putting the illustration picture above the instructions may not a good idea. to fill one jar of 400 g. The hazelnuts grind wonderfully, until a soft paste was made, although I used a hand blender. Hello. And I’d guess it lasts for several weeks, but probably longer. We haven’t tried to keep it longer than this but if you do, let us know how it goes! I used a whole three-pack of 1.75 ounce dark chocolate bars from Trader Joe’s, and that melted down into the perfect amount to mix with the nut butter. This hardened it up and now it’s spreadable and smooth! Plus, options for both cacao and chocolate. I used roasted skinless hazelnuts from Costco (best deal around) and Trader Joe’s semi-sweet chocolate chips. Vegan Nutella Recipe (2 Ingredients) You’re going to love this vegan Nutella recipe! Thanks for sharing! 1. To sweeten the mix I used honey. Love the idea of a homemade version! I have been so healthy since then blending up smoothies (with lotts of veggies and just enough fruit to sort of mask the green taste of the greens) and soups and sauces. Tasted a lot like a semi-sweet, overly-thick cocoa icing. Hope that helps! Soooo both obviously need to happen immediately. 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. Would make again! Could you use the cacao powder version but with mixing peanut butter instead( of hazelnuts) like a peanut butter/chocolate spread( I don’t need a food processor to make spread) ? After having tasted the scrumptious, healthy results of this recipe, I don’t care! I know you say creamy but it does not look creamy. It’s, CreamyChocolatyRichPerfectly sweetSpreadableSimple& Versatile. This recipe for Homemade Nut-Free Vegan Nutella is one that will have everyone wanting more. I will try one more time. That was approx. Otherwise, we aren’t sure it would work. Thanks in advice! there’s only one thing I worked out. Thanks for the suggestion! I would make a stuffed french toast with this spread…mmm. I just made this recipe. We would suggest trying another brand or decreasing the chocolate for next time. My hazelnuts became a lovely creamy butter already after about 4 minutes of blending (am I lucky with my blender or what?) Whoop! Hi Max! Thanks for sharing, Logan! Now I can feel infinitely better about sending my sweet girl with a Nutella sandwich sometimes. I was introduced to Nutella, peanut butter and ritz crackers in grade school by a Swedish Family. They helped a little but it was still insanely thick so I ended up adding about 3 tablespoons in all of grape seed oil hoping that would loosen it up. Preheat the oven to 350 degrees Fahrenheit. I can’t believe it, a healthy(er) Nutella? I would actually recommend a food processor in that instance and Kitchenaid makes excellent models. Are 55% cocoa semi-sweet vegan chocolate chips an alright substitute, compared to the dark chocolate suggested? I tried adding in more maple syrup like you said and it did nothing but make it more clumpy. 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). I just made this, and it taste great but it’s not creamy even though I processed the roasted hazelnuts for 17 minutes in the food processor after taking off every piece of skin from the nuts The nuts were roasted at 350 for 13 minutes. Unfortunately, store-bought Nutella contains dairy, soy, and processed sugar – a lot of processed sugar. Let us know how it goes! There is something so decadent about the combination of roasted hazelnuts with chocolate. Once incorporated, add 1-2 Tbsp maple syrup, agave, or honey if not vegan. One too many dips and it was stretchy pants for days….. Fresh ingredients and no additives, that is the real thing. Hope that helps! It sounds like the jar was a little wet before adding the nutella. The hardest part was rubbing the skins off those little hazelnuts, but that was hardly difficult. I have made this twice now. Check the comments above as others tried different methods to fix! any recommendations what to do ? 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 . Hazelnuts are expensive so I’ll probably eat this batch as is but I’ll remember that for next time. Hi Dana! I tried to make this with the cocoa powder and honey version, but it came out looking like cookie dough; super chunky and thick. My 10 year-old Nutella junkie helped me, and as a concession to her being the connoisseur, we used about 6oz of chocolate rather than 4, and did a mix of milk and dark to get a little more sweet but still delicious and chocolatey. Thank you so much, I use your recipes all the time and I really appreciate all you do! I assumed cause my food processor was big and loud – that it was powerful, lol. Hi Heather! I kept mixing and mixing in the food proc and its not right. My husband and I were very pleased regardless & enjoyed it very much! But let us know if you give it a try! I love your way of presenting your beautiful innovations. I avoided buying a jar ever since. This recipe is amazing! I only made a half batch, I could have made the full. Easy to rub off any slight remaining skin. Can I process more or is it too late? The only thing left to do is figure out what to put it on…, WafflesPancakesToastCakesCupcakesBanana BreadA spoon, I think you guys are going to love this spread! I made this and it’s delicious!! Woot! curious – what kind of dark chocolate do you recommend. We don’t think that would work, unfortunately. It may not even make it into the container to go in the fridge. I love it how easy it is. I, too, indulged in Nutella on Ritz crackers in college. Ashley, sounds like it may be a vitamix issue! So kept going and added all the other ingredients, but in the end it is very gooey (that’s how a friend described) and grained. There’s something about the sweetener that causes it to seize up. Creamy, lush, chocolaty and full of toasted hazelnut flavor this homemade ‘Nutella’ is much better than store-bought. They do, but me no likey — it uses a ton of sugar and oil! I used pink himalayan sea salt Hmm, we wonder if it has to do with the fat content of the chocolate? I think I would prefer the style with the chocolate as I believe you said that way is creamier. Healthy and decadent at the same time. Love the taste. This sounds like such a great idea to try out! After the hazelnuts are ground, mixing in liquid (melted chocolate in this case) is no big deal. We have tried using dates, It definitely makes it like a dough so I wouldn’t recommend it! This is so good! I’ve banned nutella from our house, but it’s also the homemade nut butter I make all of the time ( : haha, a ban?! Hi Amy, the unsweetened cocoa powder is likely the issue. Hi! I was going to use (raw) cacao powder, as a I think that’s the idea with commercial versions. 500gr jar = 3 days :) But it did! I have a cheap Oyster blender and was able to successfully make this recipe. I made this tonight and added maple syrup but it turned out very thick. I haven’t tried nut butters yet. And whether I can do anything to fix it? Hi! Unfortunately, my hazelnuts did not really turn into butter but I think that’s because my food processor is not strong enough. Even if I wasn’t sensitive to it I don’t want that stuff in my body. I am looking forward to making the Nutella Banana Sandwiches!! I wondered that too, so I tried again thinking I didn’t toast the hazelnuts long enough. Then I added a bit more and suddenly completely changed texture, firming up into a big ball of dough! Also, melted dark chocolate achieves the best results, as I said in the recipe. I saw a recipe quite like this by Deliciously Ella, and sadly my food processor/blender is not up to scratch at the moment (I should really replace it). That’s pretty much what I have to do with any tempting foods. I’ve tried many of your recipes before and they are all fabulous and delicious! d. I made this today and the flavor is spot on! It’s a very difficult process that should be noted for readers. This is a wonderful recipe! Thank you for the recipe. I have just made this recipe and it came out amazing ! So much nostalgia reading this recipe! Hmm, we aren’t sure what would cause that! Hi Nicole, We typically don’t add any, but feel free to adjust by adding more and/or reducing salt next time. Is it works if I’m gonna use dates for sweetness instead of vanilla extract? It gives the best results. Your and several others are very good. I followed the recipe and came out so delicious! would only like it if it was sweet enough. I’m sorry you had issues here. I added the Maple surup and did not make it any better just harder. Made with only 5 ingredients in less than 20 minutes, this healthy homemade nutella is easy to make and even easier to eat! Perhaps! Oh my. Is be canned in a pressure canner? Can I refrigerate it? When I do, I’m definitely trying this! Still delicious and wonderful – totally my mistake, but wanted to add the comment in case anyone else is worried about their not-so-great blender. I want to try it with a little bit of peppermint oil added next time. I think I over-roasted the nuts a little so will roast them in a pan next time instead of the oven (my oven is rubbish! As I thought it was without skin and I bought some already. To sweeten I used a bit of coconut sugar in the nut butter but mainly maple syrup, I didn’t find that made it too firm and actually it was quite runny still so I have popped it in the fridge (we are having a heat wave so that’s another factor!). I’m having a bit of a hazelnut phase at the moment and tried out both of your Nutella recipes. I was so excited to try it! I do! Thank you for the recipe. It didn’t help though. I’m wanting to make this for Christmas gifts and need to figure out the yield of your recipe. Simple, 4-ingredient Nutella that’s vegan and gluten-free! I have made it twice before and was perfect! Unfortunately, there’s not much you can do to take it back to creaminess once it’s hardened, which is why I highly recommend using melted dark chocolate instead of cacao powder and to go light handed on the sweetener. This is definitely the place for you! It was FANTASTIC, even though mine was quite thick. OMG Finally a vegan nutella recipe that doesn’t require raw hazelnuts*. YUMMELICIOUS! Saving up for a REAL blender & will try this again! where can i store it?? Once roasted, add the hazelnuts to a food processor for 5 minutes or … I didn’t have quite 3 cups of hazlenuts, so I used about 1.75, and I also added some almond milk to thin it out just a little. help I so wanted this to work. I don’t know a single person who doesn’t like Nutella, and this Nutella is one of my favorite desserts. My reaction to your confession: good for you! I took people’s advice and did not use vanilla extract or a liquid sweetener and I also added a dab of oil. Remove all the skin? I’d say start with like 1 cup nut butter? Nicole. I liked the tase of it when I was little but I got nausea after I eat it and my teeth started to hurt, even after 1 teaspoon. I don’t know if it’s because I should have left the hazelnuts longer in the oven (I left for about 13min, but I didn’t had baking sheet, I used a tray I have) or if my food processor isn’t potent enough (have a Ninja Pro). Thanks for sharing dear. I managed to correct the consistency with some milk, as my children asked me) The taste was like “real Nutella” and a lot healthier! I’m considering if it would help to put it back in the food processor and process longer. DIY Homemade Vegan Nutella (5 ingredients) With just 5 ingredients and 30 minutes of your time, you can whip up a delicious jar of homemade Vegan Nutella. I had a little bit of trouble getting through the hazelnuts through the meal stage and onto paste so I drizzled a little raps oil in and that got it going. That is such a great idea! thanks for the wonderful recipe, Dana. I actually came to think of that after having sent the comment. Next time I will not add as much agave. Blend on low for 15 seconds. I used the recipe loosely as I didn’t have dairy free chocolate so I used a bit of Theo’s dark chocolate and bittersweet chocolate. Any thought on where I went wrong? I am gonna try cutting my recipe in half to see if that helps. all the best and thanks for this amazing recipe. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I did make it! thanks for the recipe! 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. Not in my house. I have a 1500 watt Ninja. Granted, I’ve never had nutella, and I’m guessing this consistency is a little less smooth, but it’s good! You want to get as much as possible off because it yields a creamier Nutella. Let us know how it goes the next time though! If I process it ore – say several minutes – should it get creamier? Pretty oldish:) will be upgrading and was thinking staying with nikon but everyone has canon around me…just interested what you take your beautiful pictures with…;). Thank you so much for such a delicious recipe! then take the next handfull of nuts. Added 2 tbsp coconut sugar and still really bitter. I hope this advice will help you to improve your page. This looks amazing, as soon as I can get my hands on some hazelnuts I will be trying this! I added two tbs of rapeseed oil to rescue it, but this didn’t revive it and now I have a paste! shhhhh. Adding too much maple syrup is the culprit (as I noted in the recipe)! Otherwise, I’m not sure how to get it to a spreadable consistency if it’s already seized. Homemade Nutella – Vegan Chocolate Hazelnut Spread. It takes time though, but it is really less effort. Thanks again! Here is the link to the Vitamix recipe in case it’s helpful at all to you or others trying to figure out how to add a little more sweet without too much thick occuring: https://www.vitamix.com/Recipes/Chocolate-Hazelnut-Spread/C-Series/Variable-Speed/Classic-64-Ounce. The color, the texture, just like the industrial Nutella. It was really good, although I’m sure it would have been way better with a blender ( I don’t have one either) Can’t wait to try out the recipe again when I get one :D, Do you have the cup Ninja Attachment? Please say yes. What gives? I believe mine was 75% cacao and it didn’t need any additional sweetness! If you experiment with it, report back on how it goes! Do you know why this happens? 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. Smooth as silk and tastes like Rawtella/Rawmio!! Maybe that’s what needs to be done. The food is delicious, what you’ve tried to make this? I was amazed as it started to come together and look like the picture. I love this. We’re so glad you enjoyed it, Rhea! Any idea of what happened? Love! Cannot wait to make this! My daughter loves nutella so making it from scratch is better. For this reason, I think I would only stick with melted chocolate to avoid that possibility, and I would avoid adding maple syrup. 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). I used cacao powder instead of melted chocolate… delicious recipe! or less becouse its processed. Otherwise, were your hazelnuts fresh? Hope that helps! Hope that helps! ? I thought the chocolate would change the consistency but that was not the case. I think everyone who rated this didn’t follow the recipe.. Hi, So sorry to hear you didn’t enjoy this one! Buying the crap in the store might be supporting environmental devastation, but it’ll be a lot less frustrating. We are so glad you and your kids enjoyed it! This is absolutely amazing! Not sure what happened, actually! Did I not mix it long enough? For some reason I couldn’t get the hazelnut to become so buttery like your picture. Aw, we’re so glad you enjoyed it, Julia! Thank you! I am thrilled with this recipe, and so excited to be enjoying Nutella again now that I’ve given up dairy! It lasts that long? He thought of the idea when seeing factory workers going to work with tomato and cheese sandwiches. It tastes like the true Italian version of Nutella!! Could I also use milk chocolate or white chocolate instead of dark chocolate to make this recipe? The blades in it are quite high and I thought the nuts would fall through and stick to the bottom of the container. I hate to toss it out. I’ve read through the questions and I think my problem may be my Vitamix. Keep up the good work! 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