Description
This Vegan Nutella is a creamy, rich hazelnut chocolate spread made with dark vegan chocolate, hazelnut butter, and coconut cream. Perfectly sweetened and flavored with vanilla and a touch of sea salt, it offers a delicious plant-based alternative to traditional Nutella that can be enjoyed as a spread or drizzle.
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 one-quarter with simmering water to create a bain-marie. Stir occasionally with a rubber spatula until the chocolate is melted smoothly and evenly.
- Blend Ingredients: Add the melted chocolate, hazelnut butter, coconut cream, confectioners sugar, vanilla bean paste, and sea salt to a high-speed blender or food processor. Blend for a couple of minutes until the mixture is completely smooth and creamy, ensuring all ingredients are fully incorporated.
- Chill for Thickness: Transfer the chocolate spread into airtight jars or containers and refrigerate for a couple of hours to achieve a thick, spreadable consistency. If preferred, serve immediately at room temperature for a more fluid, drizzleable texture.
- Storage: Store the spread in an airtight container in the refrigerator where it will keep well for about one week. It can also be stored at room temperature for up to three days. For best results, store in the fridge and allow it to sit at room temperature for about an hour before serving to restore optimal spreadability.
Notes
- Use full-fat canned coconut milk if coconut cream is not available, but coconut cream yields a thicker, creamier texture.
- If using maple syrup instead of confectioners sugar, sweeten gradually and adjust according to taste as maple syrup adds liquid.
- Vanilla bean paste offers a richer vanilla flavor than vanilla extract but either works well.
- Storing in the fridge improves shelf life and texture but allow sitting at room temperature before use for ease of spreading.
