Nutella is one of those treats that so many of us eat “despite” our otherwise great, healthy diets. It’s worth it, right? I mean… I’m not saying no. Nutella is creamy, rich, chocolatey perfection, and that’s a basic tenet of humanity. Except you can make it yourself. Really easily. Paleo and vegan both! Did I mention it’s super easy? It’s super easy. Not only is this homemade Nutella vegan and paleo, but you actually know what’s going in it.. and so you don’t feel quite so bad smothering your toast (or apples or cereal or fingers… whatever, I don’t judge) in the stuff for breakfast, followed by a breakfast-dessert of a spoonful straight from the jar.
Why This Recipe Is So Good
It’s as chocolatey and rich with toasted hazelnuts and real chocolate as the Nutella you’re used to.It’s made with just a few ingredients, like vegan or paleo chocolate, hazelnuts, coconut oil, maple syrup, vanilla extract, and a pinch of salt.This vegan Nutella is surprisingly easy to make, and most of it happens in the blender or microwave.The recipe is vegan, paleo, and there’s even a low carb option.
You’ll love the rich nuttiness of the toasted hazelnuts and how the flavor dances brilliantly with heady dark chocolate, the bitterness balanced with a bit of maple syrup and aromatic vanilla. This, my friends, is Nutella. Plus, did you know that coconut oil is actually considered to have multiple health benefits? I don’t think that means we should all go guzzle a cup, but it’s been shown to contain a unique combination of fatty acids that boast medicinal properties and its medium-chain triglycerides can actually help you increase energy expenditure compared to other longer chain fats. For more health benefits of coconut oil, check out this article at Authority Nutrition! Vegan Nutella with coconut oil? You. Are. Welcome.
Is Nutella vegan?
No, store-bought Nutella is not vegan. It’s not paleo, either. Here’s the ingredient list: SUGAR, PALM OIL, HAZELNUTS, SKIM MILK, COCOA, SOY LECITHIN AS EMULSIFIER, VANILLIN: AN ARTIFICIAL FLAVOR. Yikes. Sugar is the #1 ingredient, and coming in there at #4 is skim milk. That palm oil, too – eek. Luckily, this vegan Nutella contains absolutely zero of those ingredients, making it a vegan and paleo treat! If you don’t have the time to make this recipe, though, you can try the Chocolate Hazelnut Butter from Justin’s.
Storage Notes
Keep in an airtight container at room temperature for at least 1 week.
Tips
Use the tamper that comes with your blender to really press the mixture down. This will help you create a super smooth vegan Nutella.To easily remove the skins from the roasted hazelnuts, lay open a kitchen towel and pour the nuts into the center. Fold the towel over and rub the hazelnuts vigorously. Open the towel up, and the skins should mostly have come off. It’s OK to leave a few on. Pick the nuts out and proceed with the recipe, discarding skins.Be careful with melting your chocolate. Use a bowl that’s wide enough so that the mixture is not more than about 1″ deep. Microwave 60 seconds first then in 30-second bursts after. Stir very well in between each burst. Not following these directions can lead to the chocolate seizing up and becoming grainy.
What to Eat with Vegan Nutella?
On toast, regular, gluten free, or even sweet potatoDip fruit into a bowl of the stuffOn a bagel with crumbles of goat cheese and raspberries. TRUST ME.Spread onto slices of bacon (Vegan bacon works, too!)Drizzled over waffles or crepes
Other Recipes You’ll Love
5-Minute Paleo Caramel Sauce (Vegan)Healthy Cookie DoughPaleo Chocolate Mousse DipPerfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)Vegan Pie CrustThe BEST Vegan Chocolate Chip Cookies
