20-Minute Creamy Smooth Vegan Nutella Recipe
A quick and easy 20-minute recipe for a creamy, smooth vegan Nutella made from dry-roasted hazelnuts and dairy-free chocolate chips. This delicious spread is perfect for toasts, crepes, and pancakes, offering a rich and naturally sweetened alternative to traditional Nutella with a plant-based twist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 24 servings
- Category: Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Nutella Spread
- 1 cup dry-roasted hazelnuts (unsalted)
- 1 cup semi-sweet dairy-free chocolate chips
- 2 tsp pure maple syrup
- Pinch of fine sea salt
Instructions
- Blend the Hazelnuts: In a food processor, blend the dry-roasted hazelnuts for 10 to 12 minutes until smooth and creamy. Pause occasionally to scrape down the sides of the bowl to ensure even blending.
- Melt the Chocolate: Place 2 inches of water in a small saucepan and bring it to a low simmer over low heat. Set a heatproof bowl on top of the pot, making sure the bowl bottom does not touch the water. Add the dairy-free chocolate chips to the bowl and melt them, stirring frequently until completely smooth. Alternatively, melt the chocolate in the microwave in 30-second increments, stirring between intervals.
- Combine Ingredients: Transfer the melted chocolate to the food processor with the hazelnut mixture. Add the maple syrup and a pinch of fine sea salt. Process everything together for about 5 minutes until the mixture is smooth and creamy.
- Adjust Texture: If the mixture firms up when adding the melted chocolate, it means the hazelnuts may not have been blended long enough. Continue processing on high speed for another 10 minutes or until soft and smooth again.
- Serve and Store: Transfer the creamy vegan Nutella to a jar. Use it as a spread for toast, crepes, or drizzle over pancakes. Store in a sealed container in the refrigerator for best freshness.
Notes
- Ensure the hazelnuts are dry-roasted and unsalted for the best flavor and consistency.
- Using dairy-free chocolate chips keeps the recipe completely vegan.
- If texture is too thick, you may add a teaspoon of a neutral oil or plant-based milk to loosen it up.
- Store in an airtight jar in the refrigerator; let it warm to room temperature before spreading for easier use.
- The recipe yields about 24 servings, making it perfect for meal prep or gifting.