Every Nutella Fan will be happy about this vegan, no-refined sugar Nutella recipes.
EDIT: Make sure you check out my newest creamiest version here!
Have fun making them <3 Note: You need a good blender, unless you are Hulk. Then do it with your hands.
The “nutty” one
Ingredients
1/2 Cup Hazelnuts
1/2 Cashews (soaked overnight)
1/4 Cup full-fat Coconut milk
1 tbsp coconut oil
1 tbsp Carob powder
1 tbsp agave syrup (maple or any other sweetener also works fine)
1/4 tsp cinnamon
a pinch of sea salt
Method
Preheat the oven to 350F
Roast the hazelnuts for about 10 minutes
Mix your hazelnuts with the soaked cashews and the coconut oil in a food processor. Make sure the mixture is smooth and creamy! (this may take a while)
Add the rest of the ingredients and process until you like the consistency.
____________________________________________________________________
The “dark” one
Ingredients
3/4 cup hazelnuts
4 ounces vegan dark chocolate
2 tbsp coconut oil
4 tbsp almond milk
2 tbsp agave syrup
2 tbsp raw unsweetened cocoa powder
1 teaspoon vanilla extract
Method
Preheat the oven to 350°F
Roast the hazelnuts in the oven for about 10 minutes, until brown.
Melt the chocolate with the coconut oil in the water bath. Stir until smooth.
In a food processor, grind the hazelnuts with the almond milk for about 4 minutes. you want to have a smooth paste! Add the stevia, cocoa powder and vanilla, and continue processing until the mixture is smooth. Add the melted chocolate-oil mixture and blend again well. Fill in a jar and let completely cool down in the fridge
___________________________________________________________________
The “creamy” one
- 1 cup of raw hazelnuts
- 4 ounces dark chocolate
- 1 tbsp agave syrup
- 1 can of full-fat coconut milk
- ¼ cup of coconut sugar (or less if you want it less sweet)
- 2 tbsp coconut oil
- a pinch of sea salt
- Preheat the oven to 350F
- Roast the raw hazelnuts in the oven for 12-14 minutes. (check regularly!)
- While the hazelnuts are toasting take out a medium sized bowl and heat up the coconut milk, coconut sugar agave syrup and salt. Stir over medium heat until the coconut sugar has fully dissolved into the coconut milk. Once the mixture is hot pour it over the dark chocolate (placed in a bowl) and wait for 1 minutes. Then stir the mixture until chocolate is fully melted in the hot coconut mixture.
- After the hazelnuts are done, remove them from the oven.
- Rub the hazelnuts to remove as much of the skin as possible.
- Process the hazelnuts in a food processor until they become a very fine meal
- Add the coconut chocolate mixture and the coconut oil and mix until smooth.
- Bottle it up and keep it in the refrigerator!
41
My coconut milk can was 400ml ????
Hi Lara, in creamy nutella you write 1can of full-fat coconut milk, how much gram or ml is in this pan?
Thanks ☺️
Hoi Sophie dieses Rezept habe ich leider nicht in Gram ich bin aber daran alle Rezepte auf Deutsch aufzuarbeiten. Dauert eine Weile aber ich bin dran 🙂 es gibt in den meisten Supermärkten auch einen Cup Messbecher dann ist es super einfach ????
Hey Lara, ich würde sehr gerne dieses Rezept nachmachen, aber hast du eventuell die Angaben auch in Gramm? Tue mir sehr schwer leider mit dem Umrechnen, und da du aus der Schweiz bist habe ich mir gedacht, dass du es vielleicht auch nicht in Cups gemacht hast. Würde mich sehr über deine Antwort freuen!
Yes the dark one <3
Hi! Recently I have made another recipe of vegan nutella but it only tasted of hazelnut and i don’t like it as much as chocolate
Please i would like to know which one of this three recipes tastes more chocolaty. Maybe the dark one?
About one small jar ????
hi i would like to know how much nutella you get out of each recipe
So sorry for that I will update the recipe immediately!
I kept it in for 1 week 🙂 I would not advise you to store it in a cupboard.
the recipe for the creamy nutella doesn’t call for agave in the ingredient list… whats an alternative – as when i shopped i didn’t get any because its not on list, only in directions without quantity.
how long can you keep nutella in the fridge? which one is ok stored in a cupboard? thankuuu
Thanks so much for this really helpful comment!! I will modify the recipe and add a note about the nuts! Your feedback is very appreciated! <3
hello! I just made creamy nutella 😉 I added less sugar – stil very sweet, but just like store bought, next time I will add less. I have a question – did you shake the can on coconut milk before adding? I used the separated fatty part, which was 3/4 can how it was called in the recipe.
Just a note for anyone reading – keep a close eye on you roasting nuts, mine after 12 mins were totally burned 🙁 I saved what I could but just a half maybe…. I think 8 min would be totally fine to roast nuts. Maybe because mine were freshly picked from the tree about week ago.
Thank you for the recipe I will do this again, maybe with less sugar 😉 Have anyone tried to freeze it? I live alone and as much as I have sweet tooth I’m not able to eat it in 3 days 😛
Hi! It makes it smooth and creamy 🙂 however you can try leave it out and tell me how it turned out ????
Hi, I wanted to ask, what is the purpose of coconut oil in these recipes?
Hei 🙂 thanks so much for the comment! Well usually I don’t really have to store it because it is gone in two days 😉 bit what I do is that I put it into a glass put some foil over it and then close the glass. I have never put it in the freezer so far but this might be worth a try? I already contacted @earthyandy and we even did a shoutout but then I contacted her when I was here and she does not respond to my comments or emails. Kind of sad:(
Hi Lara!
I made your “dark” nutella recipe a couple of weeks ago and have some questions about storing it.
I changed some of the ingredients (like I used soy milk because I didnt have almond milk and instead of cocnut oil I used other plant-based oil). I loved the nutella for sure!!
But unfortunately, it got bad kinda quickly. So how do you store it? Is there a special trick to keeping it good for longer? Refrigerate or not?
Would love to get some pro-advice! 🙂
Best, Cate
P.S. Enjoy your visit to Hawaii 🙂 Maybe youve checked out @earthyandy at the NorthShore ;P
Hi 🙂 as they are really freshly made I would say 3-4 days but not longer 😀 I usually eat them in 2 days ????
Hi 🙂 I want to make the creamy Nutella in jars for Christmas presents. How long do you think it could last?
Hei thanks so much! Could you try soaking the nuts first? ????
Thank you for sharing your recipe ???? I was wondering whether the end result is meant to be “grainy” – blended the mixture in a food processor for about 15-minutes. It looked smooth, but had tiny grains of nuts. Is there a way to avoid this, so that it’s more like store-bought Nutella?
Yes 🙂
Do you melt the coconut oil?
Ok, so I was just impatient. It just needed more time to set in the fridge lol.
But this recipe is so delicious! Even without the agave syrup!
Thanks!!!
Crazy! Actually some people don’t see it either :S It would be 1 tsp. And did u use just the sticky part if the coconut milk? If still too runny after cooling down reduce the amount of the milk
🙂 hope that helps!
Hi jess, are you sure? Because on my screen I can see how much:) however you absolutely need to set it in the fridge for at least 3h. Thank you for stepping up 🙂
The directions for the creamy Nutella calls for agave syrup, but the ingredients list doesn’t indicate how much?
I made it to follow and it’s runny, does it need to set in the fridge?
You could store it for 5 days but usually mine is all gone after 3 🙂
How long do these last in the fridge? X
?
Koju bi ti?
Sent by Alex aka Green Raw Goddes
>