Vegan Nutella

So it might be a bit of an understatement when I say “I LOVE NUTELLA!” I am pretty much obsessed! What’s for dessert? A spoonful of Nutella! About a year ago I had never even tried Nutella because I’m kind of picky and it just weirded me out. When I finally tried it I understood why everyone else was so obsessed too! I totally get it now!

Then I took a look at the label and was not impressed with the list of ingredients. The number one ingredient is sugar! I guess I should have expected that. In 2 tablespoons of Nutella there is 21 grams of sugar, which according to the American Heart Association that almost covers the full daily recommended amount of added sugar intake for women. They technically recommend 24 grams. There’s not much breathing room after that big spoonful of Nutella. Men are a little luckier and can have up to 36 grams of added sugar per day. The remaining ingredients include palm oil, soy, and vanillin, which is an artificial flavor. There is also only 13% hazelnuts in each jar. If I am eating a hazelnut spread I would like it to be a little more hazelnut based instead of sugar based.

After seeing those ingredients I figured it wouldn’t be that hard to make a healthier, vegan version at home. Believe me… after trying this, you will make the homemade version every time!


Vegan Nutella

Grab a spoon!

2 cups (240 g) raw hazelnuts

1 1/2 Tbsp organic vanilla extract

1/4 cup organic cocoa powder

1/4 cup plus 3 Tbsp organic agave nectar

1/4 tsp plus 1/8 tsp salt

3 Tsp Kelapo Coconut Oil

1/2 cup almond milk, room temperature

Preheat oven to 400 degrees F. Place hazelnuts on a baking sheet and roast for 8-10 minutes, keeping a close eye so they don’t burn. Allow them to cool completely and gently rub the hazelnuts with a paper towel or an old, clean dish towel to remove the skins. Add the hazelnuts in a food processor. Process until you achieve a butter-like consistency. This may take a while, but don’t worry just keep blending. Add the rest of the ingredients to the food processor. Blend everything for about 2-3 minutes. Stop the processor occasionally to scrape down the sides, so that everything gets incorporated and thoroughly mixed. Store in an airtight, glass container. Enjoy!

Spread on toast, crepes, pancakes, French toast, English Muffin Bread, or just eat it by the spoonful. What is your favorite way to eat Nutella?

Come back tomorrow to check out my favorite Nutella Panini!

–          Jen

Related Posts Plugin for WordPress, Blogger...

Tags: , , , , , , , , , , , , ,

2 Comments Post a comment

  1. Jane
    October 20, 2014 at 2:14 pm

    Did you really get the nutella as creamy as the photo looks, or as creamy as the store bought version? All the homemade recipes I’ve seen admit the consistency will be gritty and not as smooth as the commercial. Does processing for a while really make it that smooth? Thank you!

    • October 24, 2014 at 10:53 am

      Jane – I processed it longer than the directions say, but it still did have a minimal amount of grit in it. I would just try to process it as long as possible if you are looking for that creamy consistency.

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>