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. Set aside. It’s just so simple and yet there is no compromise to make on the texture or the flavor (even the cost!) But it usually takes us about 8-10 minutes with a food processor. It was not as smooth(impatience) but love that it tastes spot on. I just made this and it’s delicious! I am looking forward to making the Nutella Banana Sandwiches!! I roasted the hazelnuts lightly, agitated them manually in towels to strip a decent percentage of skins off, then proceeded to liquefy them in my commercial Waring blender. My kids thought it was too bitter so next time I’ll use half dark and half milk chocolate. I was amazed as it started to come together and look like the picture. My cuisunart food processor made short work of the hazelnuts and made a very creamy butter. That might work! Finally made it and without my laziness with the skin, it would have been delicious but it is already great. Thank you for this recipe!!! Line a pan with the hazelnuts in a single layer, and toast for 12-15 … So glad I bought a food processor recently, making nut butter myself is much more satisfying than just opening up a can :) Thanks for this recipe, turned out wonderful! These vegan nutella brownies are a healthy dessert the whole family will love. I do! Wondering if they would mess it up entirely. I’ve tried a couple of homemade Nutella recipes in my life (both vegan and non-vegan a few years ago) and this one is by far the winner! 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. I made the recipe but it doesn’t taste sweet enough and I added the two tbs of agave ‍♀️ and instead of using chocolate I used unsweetened cocoa powder. So to make an easy vegan Nutella, simply start by: Toasting the hazelnuts in the oven at 350F for 10 minutes. *The beau has a peanut allergy and only SOME of the nuts at Trader’s here in NYC are not processed in a facility that also processes peanuts. Oh my goodness, Dana, this is one of my most favorite delicacies. We are so glad you and your kids enjoyed it! PD: Your chocolate hazelnut cake is my go-to-celebration cake. Thanks for the recipe. I tried a little bit, then a little more, then a lot more. ⭐️. there’s only one thing I worked out. We wonder if your food processor might not be powerful enough? Great feedback. i made this recipe and it came out not as a spread. Very good! Lactose intolerant people myself included! Not very ‘drizzable’, lol! I love the taste! I thought it was interesting that you said if you add maple syrup or agave that it would get very thick. I suggest using Stevia sweetener powder in lieu of maple syrup and the like to solve the problem of the mixture turning thicker … and thicker. Hi Mary, we didn’t soak the nuts, but if you do, you would need to bake them to dry them out before blending. where can i store it?? Thanks for the simple, perfect recipe. It seems to be staying pretty creamy at day 5! Nevertheless, it turned out great and the nutella was just a little more grainy but we didn’t mind. Healthy vegan Nutella is made with only 7 different ingredients, and one of them is water. We are so glad your kiddo enjoyed it! It came together so well and is incredibly moorish on pikelets! I ended up adding another 1.5oz melted chocolate but that didn’t really help. Absolutely delightful. Love the idea of a homemade version! 1.5 cups Prep Time: 10 min Cook Time: 10 min Total Time: 20 min INGREDIENTS . *dances*. Have you thought about melting the chocolate with coconut oil and then adding to the hazelnut butter? Healthy Nutella Recipe (Vegan) - Gemma’s Bigger Bolder Baking This recipe is amazing! And he was right! Does it taste like Nutella? Big mistake! Keep ’em recipes comin’! Cant wait to try your version. I have been craving Nutella so bad and I don’t want to use it with all sugar and crappy ingredients. It’s super helpful for us and other readers. But any natural foods store should have them! that use finelY powedered sweetener. I’m so glad I stumbled across this, cannot wait to give this a go! It had a deep chocolatey flavor, with just the right amount of sweetness! We are so glad you enjoyed it! Thank you. I switched to a food processor for nut butters (especially this recipe), and a Blendtec for smoothies and soups, etc. The texture was smooth. Whoop! This homemade Nutella (chocolate-hazelnut spread) is creamy, rich, chocolaty, and so delicious! Hi Hannah, we would recommend storing at room temp (such as in a cabinet) for best results. Maybe the 2nd time will be better =) It’s along the same line as oil and water not mixing. Thanks so much for sharing your experience! Mix in the melted chocolate, and I’m pretty sure that I just created heaven in my kitchen, thanks to you. My Ninja did not cut it…nor my small food processor! :). I will try using the Enjoy Life brand of dairy|gluten|soy–free choco chips and see how it goes. Thank you so much for this! It won’t last a day! Thank you very much Was going to bring it to a party and then kept eating straight from the food processor so I guess I’ll have to make another batch ;). Aw, yay! Do you think it would help to add a little melted coconut oil or something similar to thin it a bit? This tastes amazing! I LOVE Nutella but unfortunately the original is so unhealthy and bad for environment so I haven’t bought it in several years. haha yay! I love this. Could I also use milk chocolate or white chocolate instead of dark chocolate to make this recipe? I used 95% dark choco and added white stevia. I have been vegan for almost a year, but I have been craving Nutella for about 2..It was way too dangerous to keep around me so I decided not to have it in my home. I’ll definitely try the dark chocolate version for myself. We’re so glad to hear it! It’s a bit of a process getting the nuts to turn into butter and I kept having to scrape the sides of my blender every few seconds but it’s worth it. Any thought on where I went wrong? It almost sounds like maybe there is too much maple syrup? Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). Any thoughts/ideas/suggestions on how to make it thicker/more spreadable without turning the stuff into a sugar bomb? I made it, even on the slowest speed, I achieved super quickly liquidness. I added a little coconut oil, about 1.5 tablespoon to get a smoother creamier texture. This is a wonderful recipe! Plus, options for both cacao and chocolate. I followed the cocoa powder and honey version and I love it. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I read it on a blog(can I mention the name?) I used the cocoa recipe with a bit of agave. She is lucky that she got any as it was so y. I made this today and it was WONDERFUL. I’m studying molecular gastronomy/mixology at college currently. I will try toasting for less time on my next attempt! Both fails. This homemade vegan Nutella recipe is simply requiring just 5 ingredients and 30 minutes. This is the same basic recipe I’ve been making for many years. I actually was going to make this this weekend :) Great minds think alike. It’s a very difficult process that should be noted for readers. Soooo both obviously need to happen immediately. I would specifically not refrigerate it. This is definitely the place for you! When I first started to teach, I noticed that my Dutch students used to bring sandwiches with peanut butter on one slice, Nutella on the other and then chocolate hail on the Nutella. I couldn’t rub off all the skins either, but to be honest, it didn’t really bother me bc it still turned into a really nice nut butter for me. I store my nut butter in the fridge and get so frustrated by it firming up from the smooth consistency it was in the food processor. I’m considering if it would help to put it back in the food processor and process longer. Hi 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) ? Oh my gosh I just made this and both my sweetie and I LOVE it!!! A vegan Nutella recipe that is sugar free and super easy to make. I made this today. Thanks Dana :) Mine did end up fairly thick as I added maples syrup but I knew the kids (and me!) Just did my first batch ever and it was amazing! I had such a love for nutella I once received 18 jars (one of which was huge) of it for my birthday… wish I could say I was “cured” of it. :), I remember the Nutella days – those tiny packets we’d have at school! How am I going to keep this in my fridge? this looks UNBELIEVABLE! We haven’t tried to keep it longer than this but if you do, let us know how it goes! ??? I can’t decide which version to make! 1/8 teaspoon of pink Himalayan sea salt Then tragedy struck. 500gr jar = 3 days :) Let me know how it goes! I left it on the counter (in a clean jar, obviously) thinking that the shelf life was about 2 weeks. – just blended along with the hazelnuts come out m allergic to eggs and intolerant milk... And let it mix fully made it, report back on how it goes if you prefer what great! Add as much of the idea when seeing factory workers going to 6! 2-3 weeks semi-sweet vegan chocolate to make, and it turned out great and... 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F and line a baking sheet in a single layer things tasted pretty good later, throughout the!...

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