Vegan Nutella

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

spread

• 200 g hazelnuts
• 40 g granulated sugar (or cane sugar)
• 30 g cocoa powder
• 1/2 tsp ground vanilla
• 1/2 tsp salt
• 50 g 70% dark chocolate

Contains: nuts

How to make it

1. Preheat your oven to 180°C (no fan). Spread the hazelnuts in a single layer on a baking sheet lined with parchment paper. Roast for about 10 minutes, stirring occasionally, until the skins begin to crack and the nuts smell toasty — watch closely so they don't burn and turn dark.
2. Tip the roasted hazelnuts onto a plate and let them cool completely. Once cool, rub them between your palms or inside a clean kitchen towel to remove the skins — they should come off easily.
3. Place the peeled hazelnuts in a high-powered blender or food processor. Start blending on the lowest speed, stopping occasionally to scrape down the sides. Gradually increase the speed by 1–2 levels once the nuts reach a buttery consistency with small chunks. After about 5 minutes they should release their oils and form a smooth, runny butter.
4. While the hazelnuts are blending, melt the dark chocolate over a double boiler (a heatproof bowl set over a pot of barely simmering water), stirring until fully smooth. Remove from heat and set aside.
5. Once the hazelnut butter is mostly smooth, add the sugar, sifted cocoa powder, vanilla, and salt. Blend again until everything is fully combined.
6. Pour in the melted chocolate and blend on a higher speed until completely smooth and glossy. Transfer the spread to a glass jar. Store in the fridge for up to a month — it will firm up when chilled and soften beautifully at room temperature for easy spreading.

Nutrition