Description
This creamy Vegan Nutella recipe combines rich hazelnut butter, silky vegan dark chocolate, and coconut cream to create a decadent, dairy-free chocolate spread. Sweetened naturally with confectioners sugar or maple syrup and flavored with vanilla and sea salt, this spread is perfect for toast, desserts, or drizzling over fruit. Ready in just 15 minutes, it’s a delightful homemade alternative to store-bought spreads, with customizable sweetness and a luscious texture that can be enjoyed either thick or drizzleable.
Ingredients
Scale
Chocolate Base
- 100 g vegan dark chocolate
Spread Mixture
- 150 g hazelnut butter
- 150 g coconut cream (or full-fat canned coconut milk)
- 60 g confectioners sugar (powdered sugar/icing sugar) or maple syrup
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ teaspoon sea salt
Instructions
- Melt the Chocolate: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl. Set the bowl over a saucepan filled about one-quarter with simmering water to create a bain-marie. Stir occasionally with a rubber spatula until the chocolate is fully melted and smooth.
- Blend Ingredients: Add the melted chocolate, hazelnut butter, coconut cream, confectioners sugar or maple syrup, vanilla bean paste, and sea salt into a high-speed blender or food processor. Blend on high for several minutes until the mixture is perfectly smooth and creamy with no lumps.
- Transfer and Chill: Pour the spread into airtight jars or containers. Refrigerate for a couple of hours to achieve a thick, spreadable consistency. If you prefer a looser, drizzle-like texture, it can also be enjoyed immediately at room temperature.
- Storage: Keep the Vegan Nutella refrigerated in an airtight container where it will stay fresh for about one week. At room temperature, it is best consumed within 3 days. For optimal texture and shelf life, refrigerate and bring to room temperature for about an hour before serving.
Notes
- Use full-fat canned coconut milk if coconut cream is unavailable; refrigerate the can overnight and scoop the solidified cream.
- Adjust sweetness by substituting confectioners sugar with maple syrup for a natural sugar alternative.
- Ensure the chocolate is vegan (dairy-free) for a fully vegan spread.
- To get a smoother texture, blend the mixture for an extended time if your blender or food processor isn’t high-powered.
- Stored properly in the fridge, the spread can last up to one week.
