The Jain Ahimsa Initiative

Best Ever Vegan Nutella

Hazelnuts are the star of the show in this chocolatey recipe. The sweetness comes from the wholesomeness of dates, and the rich flavor from unprocessed cocoa powder. A perfect spread to enjoy on crackers, on pancakes, or as a dip.

Recipe by Sadia Badiei

Best Ever Vegan Nutella
Prep
10 min
Cook
10 min
Cuisine
Continental
Contains
nuts, soy

Ingredients

  • 1½ cups (202 g) raw hazelnuts
  • ⅓ cup (80 mL) unsweetened soy milk
  • 1 tbsp (15 mL) melted coconut oil
  • 2 tbsp (30 mL) maple syrup
  • 6 soft Medjool dates, pits removed
  • ⅓ cup (35 g) Dutch processed cocoa powder
  • 1 tsp (5 mL) pure vanilla extract
  • ¼ tsp salt

Method

  1. Preheat the oven to 350°F (180°C). Spread the hazelnuts onto a baking tray and bake for 10 - 12 minutes, until lightly golden, stirring once halfway*.
  2. When cooled enough to handle, pick up the hazelnuts a handful at a time and rub firmly between the palms of your hands so the skin falls off. Alternatively, the hazelnuts can be rubbed in a clean kitchen cloth. Place the peeled hazelnuts in a high-speed food processor** (ideally 600W or higher).
  3. Blend on high for 4 - 5 minutes, until a nut butter consistency is formed***. Add the remaining ingredients and blend again until smooth.
  4. Taste test. If you prefer a thinner consistency, consider adding more coconut oil and a touch more maple syrup and blend again. Enjoy!

Notes

Careful to not overcook, as the nuts continue to 'toast' when taken out of the oven.

Using a blender for this is not advised, as there is not enough liquid.

If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes to achieve the desired consistency or consider adding a bit of vegetable oil to help the process along. If you notice the mixture heats up too much, let it rest to cool slightly so as to not damage your food processor.

Storage: Store in a mason jar in the fridge for up to 2 weeks.

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