Homemade Chocolate Hazelnut Spread
Whip up some homemade Nutella in five minutes with only five simple ingredients. No dairy, no palm oil, only the good stuff!
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 3 cups 1x
- Category: Plant based
- Method: No cooking
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Units
Scale
- 2 cups of roasted and skinned hazelnuts
- 3/4 boiling water
- 1/2 cup of cacao powder
- 1/3 cup maple syrup
- 1 teaspoon homemade vanilla extract
Instructions
- Add the hazelnuts to the pitcher of a high-powdered blender. Blend on high for about 2 minutes, until hazelnuts start to form a nut butter lump. Break up the lump with a spatula and add the boiling water. Blend on high until you have a creamy nut butter, about 2 minutes.
- Add the rest of the ingredients: cacao powder, maple syrup, and vanilla. Blend on high until everything is incorporated; you may have to scrap down the sides a couple of times. That’s it!
Notes
Can be stored in the refrigerator for up to 14 days, but odds are it will be gobbled up before then!
If you prefer milk chocolate, swap out the water for your favorite milk. I prefer the dark chocolate version in this recipe but sometimes use homemade cashew milk.