Diesen Beitrag gibt es auch auf:
Deutsch
Nutella tastes amazing, everyone knows it. Chocolate and hazelnuts are a perfect match, there's no denying. But Nutella is also made with a lot of palm oil (one of the major driver of deforestation of lots of the most biodiverse forests in the world) and that's why I decided to create a healthier but equally delicious homemade nutella that's 100% palm oil-free! To make it you'll need half an hour of time, 6 ingredients and a powerful blender. Let's make it!
Ingredients
All you need are 6 ingredients: hazelnuts, dark chocolate, coconut oil, cacao powder and salt.
Chocolate
For this recipe you need to use dark chocolate with at least 70% cacao. This will make the nutella extra chocolaty and delish! You can go higher with the cacao percentage if you want to, just bare in mind: The higher the cacao percentage the less sweet the nutella will turn out.
Refined Coconut Oil
There are two major reasons why we use refined coconut oil in this recipe. The first one is that refined coconut oil doesn't taste nor smell like coconut. So it won't change the flavor of the nutella. The second one is that coconut oil stabilizes the chocolate spread making it super creamy and silky.
Powdered Sugar
Powdered sugar is the sweetener you need for this recipe and it's not replaceable with granulated sugar. That's because granulated sugar doesn't melt perfectly and will result in a grainy nutella (been there, done that). Other sweeteners will change either the consistency or the flavor so... just stick to sugar for this one. It really pays off.
High-Speed Blender
To make the nutella you'll need a powerful high-speed blender. If you don't have one, use hazelnut butter instead of hazelnuts and skip the coconut oil. This won't affect the taste of your chocolate spread, trust me!
Roasting
Roasting the hazelnuts makes them taste heavenly, improves the flavor, it's intensity and aroma. So don't skip this step or you'll miss the typical hazelnut-taste of the traditional nutella.
Peeling
Peeling the hazelnuts is necessary because the skin is bitter. To do so, you just need to toast the nuts in the oven for 10 minutes, then you wrap the nuts in a clean kitchen cloth and rub them against each other. The hazelnuts should come out more or less peeled (they don't have to be perfectly peeled, just try to get rid of as much skin as possible).
This is how they should look like once peeled:
Hazelnut Butter
Hazelnut butter is crucial for the texture of the nutella. To make it, we blend the hazelnuts into a high-speed blender until creamy. Then we add the melted coconut oil and blend until the hazelnut butter is perfectly smooth. If the butter is smooth and creamy so will be the nutella. So take your time and let the butter blend until no tiny pieces of hazelnuts are visible. Once the butter looks shiny, creamy and smooth (like the one in the image below) you know you are ready to go to the next step.
Blending
Once the hazelnut butter is smooth, we can add the rest of the ingredients and blend. That's it foodies, once all the ingredients are combined the homemade nutella is ready! Get your croissants ready and enjoy it!
How To Store The Homemade Nutella
This homemade Nutella can be stored for up to 3-4 weeks at room temperature in an airtight jar with the lid tightly closed. Do not put it in the fridge or it will firm up.
More Delicious Desserts
- Italian Custart Tart (Torta della Nonna)
- Super Creamy Vegan Pumpkin Cheesecake
- Extra Fudgy Vegan Butter Beans Brownies
If You Try This Recipe...
Let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!
Equipment
- high-speed blender
Ingredients
- 300 g raw hazelnuts ((10½ oz))
- 50 g refined coconut oil melted ((1¾ oz))
- 150 g powdered sugar ((5 oz))
- 50 g cacao powder unsweetened ((5 oz))
- 80 g dark chocolate melted ((2¾ oz))
- a pinch of salt
Instructions
- Preheat the oven to 180 °C (350 °F) and line a baking tray with baking paper.
- Set the hazelnuts onto the baking paper and bake for 10 minutes.
- Wrap the hazelnuts in a clean kitchen cloth and rub the nuts against each other to peel. Discard the skin.
- Set the hazelnuts into a high speed blender and blend until creamy.
- Add oil and keep blending until smooth.
- Stir in the rest of the ingredients and blend until incorporated.
- Pour the nutella into a large jar and store at room temperature for up to 3-4 weeks. Enjoy
Video
If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌
Joanna says
Hi, I tried making Nutella yesterday and it didn’t turn out well. It was clumpy and the it looked like the oil from the hazelnut was separating. I want to try your recipe. If i want to make it a little sweet can i then use sugar and when do i incorporate it? Is it also possible to add cream to the dark chocolate so its not too dark? Or i should only use pure chocolate?
I’d really appreciate your response!
Thank you! 😊
Kasia says
Great recipe👌 first vegan homemade nutella that comes to to original. I used Ninja blender and it worked great. Used blended crystal sugar to save up and hoped its close enough but no;).
Your recipies are worth Top Chef award, I wish I had time to cook such luxurious specialities more often.
carlocao says
Kasia, Thank you so much for your review! I'm so happy you loved my homemade Nutella!