Vegan Nutella

Dairy and palm oil-free Nutella. Yes. I included cacao powder in it because it’s full of iron – and the key to the warm Nutella taste is roasting your hazelnuts. I think it tastes EXACTLY the same as the dairy version – just a little more chunky, because it’s reeeally hard to get the hazelnuts ultra-fine.




Approximate cost to buy everything: $12, and you’ll have plenty left in your pantry to make more

Will make: Approx. 1 cup spread

Time taken: 20 minutes

The protein, iron and calcium I’m not getting from meat? A surprisingly fair amount of calcium and protein from the hazelnuts, chocolate and cacao, and a TONNE of iron from the cacao. Use more cacao if you want this spread healthier – it will be a touch more bitter and dark though!



1/2 cup hazelnuts
100g dairy- and palm- free milk chocolate
3 tbsp liquid vegetable oil such as sunflower or canola
1 tbsp icing sugar (optional)
1 tbsp raw cacao powder (optional)



Preheat oven to 180*C.

Place hazelnuts on a baking tray and roast in the oven until fragrant – about 5 mins (taste them – the raw flavour should be gone and replaced with a warmer, fuller, more cocoa-like flavour.) The brown skins should also be starting to peel off.

Remove hazelnuts from the oven and place on a tea towel. Fold up and rub vigorously to slough off as much of the outer skins as you can. Put peeled roasted hazelnuts in the bowl of a food processor and pulse until very finely-crumbled.

On low heat in a saucepan or microwave, carefully melt chocolate.

Add melted chocolate, cacao and icing sugar to the hazelnuts in the processor. Drizzle in oil as it spins. A runny mixture should be formed.

Pour spread into a clean jar and store in a cool, dry place. The spread will thicken as the chocolate sets. This will keep for months and months.


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