This healthy homemade vegan Nutella is incredibly easy, creamy, and smooth with the option of being Paleo! Only made with 4 simple ingredients!
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
16 oz raw hazelnuts
1 bar vegan chocolate (about 5 ounces), see note for Paleo
1 tbsp coconut oil
1 tbsp cacao powder
1 pinch sea salt (optional)
Preheat oven to 350F and line hazelnuts on a baking sheet with tin foil.
Toast the hazelnuts in the oven at 350F for 10 minutes. This brings out their aroma and oils, making it easier to blend and also remove the skin.
Once the hazelnuts are toasted, place them still warm into a clean kitchen towel, wrap them, and begin rubbing the towel over the hazelnuts to remove the skin. This helps to make a really smooth hazelnut butter. Don’t worry if not all of the skin gets off though!
Place the hazelnuts without their skin into a food processor, and blend the food processor until the hazelnuts are semi-smooth, but rather clumpy.
In a small bowl, melt the vegan chocolate in increments of 30 seconds in the microwave and continue stirring until the chocolate is completely smooth.
Pour the chocolate into the food processor, and add the coconut oil and cacao powder.
Puree the Nutella until it’s completely smooth and creamy (this step will take about 5 minutes, depending on the power of your food processor).
Pour the vegan Nutella into an airtight jar and store on the countertop for up to 5 days or in the fridge for up to a month (but I doubt it will last you that long!).
Paleo option: I recommend using either Hu Kitchen for a Paleo-friendly vegan Nutella or Pascha Organics 100% dark chocolate chips. If you’re using Pascha and you don’t want it to be that bitter, add in a tablespoon of maple syrup!