DIY kitchen series: chocolate hazelnut spread "nutella"

Before going vegan, Justin loved his nutella. He was a little crushed when he found out nutella is not, in fact vegan. Dark Chocolate Dreams peanut butter just didn't cut it. There are loads of "make your own" nutella recipes on the web, I would like to share with you my version, well actually 2 versions. One of which is raw and the other not. Both are a tad healthier than your traditional nutella recipe- no need to feel guilty going back for seconds!

Welcome to the #5 in the DIY Kitchen Series: Chocolate Hazelnut Spread aka "nutella"

The ingredient list for nutella is really quite simple:

chocolate, hazelnuts, sweetener, non dairy milk, salt & vanilla

I ended up making 2 different versions to see what would yield the best nutella. Honestly I cannot remember what "real" nutella tastes like, however from what I can remember it was more milk chocolaty than dark. My versions both have a richer dark chocolate taste- very different from your classic nutella...still excellent, just different. If you were to swap out the cocoa or cacao powder for melted vegan semi sweet chocolate and coconut sugar for powdered sugar you may end up with a more traditional nutella.

The raw version comes together super quick since roasting of the hazelnuts is not required.  The raw version is not as smooth, but is spreadable and super tasty. In both versions you will find minimal sugar is used, in the form of maple syrup or coconut sugar, making a just sweet enough chocolate treat. If you prefer a sweeter version simply increase the sweetener to suite your tastes.

In the second version the hazelnuts are roasted, which releases their natural oils, my sweetener of choice was coconut sugar. For a very smooth spread you could easily add an additional 1/4 cup of coconut milk and replace the coconut sugar with powdered sugar then process for an additional 3-5 minutes. For an ultra smooth spread, pour the mix into a fine mesh sieve and press spread through the sieve into a jar. Honestly, that seemed like waaaay too much work, in the end it is all going the same place- straight into my belly!

The finished spread should be stored in the fridge and used within a month of making. A jar in our house only lasted a week- and that was between just the two of us.

Since becoming vegan, it has been amazing to be able to enjoy all our old time favorites- the new versions are better, tastier, more compassionate versions of their former selves. So when people ask if we "miss" or feel like we are "missing out" on anything we quickly say no with confidence. Everyday, we more than likely a eat better, more varied and adventurous diet than the person asking. So are me missing out? Nah - I'd say we've gained a whole new appreciation for all the amazing things we are able to enjoy everyday, with a compassionate heart, plus our meals never get boring.

Do you have old favorites that you have veganized? 

Is there anything yet to be veganized that you wish you could?

New to the DIY Kitchen Series? Click below to see what you have missed!

DIY Kitchen Series: Week 1-Homemade Vanilla Extract

DIY Kitchen Series: Week 2- Flavored Salts

DIY Kitchen Series: Week 3- Instant Chai Tea Mix

DIY Kitchen Series: Week 4- Sourdough Starter

 Raw "nutella"
makes 1 pint

you will need:

2 cups hazelnuts

2 tbsp coconut oil melted

5 tbsp raw cacao

1/4 cup maple syrup
1/4 cup raw nut milk

1/4 tsp Himalayan salt

assembly:
Place the hazelnuts and melted coconut oil in your food processor - process for 3-5 minutes or until a nut butter begins to form .

Add remaining ingredients and process for an additional 2-4 minutes.

Transfer the Chocolate Hazelnut Spread to an airtight container.
Refrigerate and use within a month of making.

"Nutella"

2 cups roasted hazelnuts - skins removed

2 tsp vanilla

6 tbsp double dutch dark cocoa  

1/4 tsp Himalayan salt

1/2 cup organic coconut milk

3/4 cup coconut sugar


assembly:
Place the hazelnuts in your food processor - process for 3-5 minutes or until a nut butter begins to form .

Add remaining ingredients and process for an additional 2-4 minutes.

Transfer the Chocolate Hazelnut Spread to an airtight container.
Refrigerate and use within a month of making.

Enjoy!