If you want to enjoy the taste of a real chocolate spread without guilt, you can try this recipe! It is made with only 3 ingredients: cocoa powder, maple syrup, and hazelnut extract. You can even try substituting tofu for the hazelnut flavor. This vegan chocolate spread is a perfect choice for healthy desserts. It is available in most health food stores, so you won’t have to worry about compromising on the flavor or nutrition.
How to Make Vegan Chocolate Spread?
Hazelnuts: hazelnuts can be used raw or toasted. If you’re using raw hazelnuts, you’ll need to roast them for 8 minutes at 180°C (356°F) before removing a portion of the peel. To prepare a different spread, substitute almonds or cashews for the hazelnuts.
Cacao powder: to give the hazelnut spread a chocolate flavor. The simplest approach to making vegan Nutella is to use cacao powder.
However, you may use 70% dark chocolate instead of cacao powder to get a creamier, fatter, and more spreadable Nutella. However, in this situation, you must first melt the chocolate. To see how it’s done, look at the variant chapters.
Sugar is the sweetener of choice for this dish, although maple syrup might be used in its place.
Just a smidgeon of vegetable oil to aid your food processor in turning the hazelnuts into a smooth paste. You won’t need to add oil if you use a Vitamix or other high-powered blender.
Vanilla extract is an optional but useful addition to the hazelnut spread’s aroma.
Salt is optional, although a pinch of salt enhances the spread’s flavor.
You’ll need a high-powered blender, such as a Vitamix, or a high-quality food processor, such as a Magimix.
Blend for 5 minutes if using a high-powered blender like a Vitamix. You’ll need to combine for 10 minutes or more if you use a food processor.
A power blender will produce the smoothest results.
It’s easy to create Nutella at home, but you’ll need a high-powered blender, such as a Vitamix, or a powerful food processor.
To begin, toast 3 cups or 400 grams of hazelnuts for 8 minutes at 350F or 180C in a preheated oven.
Allow the hazelnuts to cool somewhat before rubbing them between your hands to remove part of the peel if you use unpeeled hazelnuts.
If you wish to bypass this step, you can use peeled hazelnuts.
In a blender, combine the hazelnuts and 2 to 3 tablespoons of sugar.
Blend until the hazelnut butter is smooth.
You’ll only need a few minutes if you use a Vitamix. A food processor could take up to 10 minutes, and you’ll need to scrape down the sides every now and then.
If your blender is having trouble, add 12 tsp of oil or more.
All that’s left is to add 3 tablespoons of unsweetened cacao powder, a sweetener of your choosing, a teaspoon of vanilla extract, and a bit of salt if desired.
Blend once more until everything is well blended.
Finally, you’ll have a smooth, flowing hazelnut spread that may be stored in a jar in the refrigerator for several months. As the Nutella cools, it will thicken slightly.
Is Nutella Good for you?
Surprisingly, the main ingredient in store-bought Nutella isn’t cocoa powder or hazelnuts. More than half of the spread comprises palm oil and sugar, with the rest consisting of skim milk, whey, soy lecithin, and vanillin (artificial flavor).
200 calories, 11 grams of fat, 4 grams of saturated fat, and 21 grams of sugar are included in two tablespoons of packaged hazelnut spread with chocolate.
Even if you use all ordinary sugar in the recipe below, each two-tablespoon serving will only have 70 calories, less than a gram of saturated fat, and less than 5 grams of fat and sugar, making homemade Nutella a considerably healthier option.
What is the History of Nutella?
Nutella is thought to have been created in the 1920s by Pietro Ferrero, an Italian pastry chef. When he saw manufacturing employees coming to work with tomato and cheese sandwiches, he had the idea. He recognized that a sweet, chocolatey hazelnut spread would be a popular and economic sandwich spread. And he was absolutely correct!
The spread was initially known as “Supercrema,” but in the 1960s, it was renamed “Nutella.” It quickly became hugely popular in Italy and then the rest of the world!
What are the Tips that Must be Kept in Mind While Making Vegan Chocolate Spread?
You shouldn’t use a blender because there isn’t enough liquid. For a dryer mixture like this, a food processor is better.
During this time, the mixture will transform from crumbly to smooth. It’s usual to notice the mixture form into a sticky ball and strike the edges of the food processor during this period. If you cook it for a few more minutes, it will turn into smooth and creamy nut butter. The more time you have to blend it, the smoother it will become. If your food processor isn’t very strong, you may need to combine for 5 minutes to obtain the desired smoothness or add a little vegetable or coconut oil to speed things up. Allow the mixture to cool slightly if it becomes too hot to not harm your food processor.
Make sure you’re using raw, unsalted hazelnuts. You can either use hazelnuts with the skins on and remove them yourself (as demonstrated in the recipe) or buy hazelnuts with the skins removed already. Because most roasted hazelnuts are salted and have added oil, it’s better to use raw hazelnuts for this recipe.
The hazelnuts should be roasted, which is a crucial step in the flavor-building process! Nutella’s characteristic flavor comes from roasting hazelnuts.
For a deep chocolate flavor, use dark chocolate, and I feel that 70 percent or greater is ideal for this recipe.
Is there no chocolate? Make use of cocoa powder. If you don’t have any dark chocolate on hand, 1/3 cup cocoa powder can be used instead. Simply melt the coconut oil and combine it with the cocoa powder in a food processor.
Blend the Nutella for a long time. The smoother it becomes, the longer you combine it together. You’ll need a powerful blender or food processor to make it creamy.
How to Store Nutella Made at Home?
For up to 2 weeks, keep homemade Nutella in a sealed jar at room temperature. You may also keep Nutella in the fridge, but remember that it will get very hard if left there and will need to be thawed on the counter before use.
This homemade Nutella can also be frozen, and it can be frozen for up to 2 months in a sealed jar or container. Allow the Nutella to thaw on the counter before using.
How to Use Vegan Nutella at Home?
Nutella produced at home can be used as a spread, dip, topping, or ingredient in recipes. The options are literally limitless! Here are some suggestions to help you get started.
- Toast with the spread
- Oatmeal with raisins
- Served with pancakes, waffles, or crepes
- Added to smoothies (it would be great in this Tahini Date Shake.)
- Apply as an icing on the tops of the brownies.
- Banana Bread with a Swirl
- Using a spoon
- To stuff cookies with
Name Some Other Vegan Chocolate Spread?
Dark Chocolate Spread Biona
Biona Dark Chocolate Spread has an incredible amount of richness and smoothness.
It’s gluten-free, vegan, and tasty.
If you’re allergic to milk, it comes with a warning that it “may contain milk.”
Find it in major health food stores and on Ocado and Amazon.
Mr. Organic Hazelnut and Chocolate Spread
Mr. Organic is an organic and palm oil-free spread made with cocoa solids and toasted hazelnuts.
Swirl it on ice cream for a wonderful treat, or spread it on heated toast.
Find it online at Waitrose, Ocado, and Holland & Barrett.
Pip & Nut Chocolate with Hazelnut Butter and Coconut
Chocolatey, nutty, and coconut. What more could a person ask for in a spread?
You’ll know that nuts take center stage if you’re familiar with Pip & Nut’s kinds of butter.
Consider this the best nut butter and chocolate combination ever.
Sainsbury’s and Ocado have it.
Brazil Nut Bliss with Raw Cacao
If the visual doesn’t make your tastebuds tingle, I’m unsure what will.
Hemp oil, agave nectar, cacao powder, and brazil nuts are the only four ingredients in this vegan bliss tub (of course).
Ocado and big health retailers carry it.
Choc Pot of Sweet Freedom
This delightful pot of goodies checks a lot of boxes.
It’s gluten-free, GMO-free, and palm oil-free. The Sweet Freedom fruit syrup, which comprises apples, grapes, and carob, naturally sweetens it.
This chocolate spread has a distinct flavor than most chocolate spreads, but it’s great in cakes, crumpets, pancakes, and anything else.
Tesco, Asda, Sainsbury’s, and Ocado.com carry the Sweet Freedom Choc Pot.
Is Nutella a Good Food to Eat?
Nutella, like other high-sugar food, should be treated as such. The issue is that it is frequently used as a breakfast spread rather than a dessert.
Consuming Nutella daily will increase your added sugar intake, and most individuals already consume far more than is suggested.
The average adult in the United States consumes 19.5 teaspoons (82 grams) of added sugar per day, while children consume roughly 19 teaspoons (78 grams).
You should restrict the quantity of sugar in your diet as much as possible by eating fewer sugary meals and drinking fewer sweetened beverages.
Although Nutella is touted as a breakfast dish, it is best used as a dessert spread in moderation.
It’s fine to have a modest quantity of Nutella every now and then if you’re a Nutella aficionado.
However, despite what commercials may say, don’t be tricked into thinking it’s a nutritious addition to your diet or your child’s toast or sandwich.
What is the Purpose of Using Palm Oil?
Palm oil is used in cooking and is also found in various ready-to-eat meals at your local supermarket.
Its flavor is described as savory and earthy.
Unrefined palm oil is a staple in Nigerian and Congolese cuisines, and it’s especially good in curries and other spicy meals. It has a flavor that some people compare to carrot or pumpkin.
Because it has a high smoke point of 450°F (232°C) and remains stable under high heat, refined palm oil is frequently used for sautéing or frying.
Palm oil is also used as a stabilizer in peanut butter and other nut kinds of butter to keep the oil from separating and settling at the top of the jar.
Refined palm oil can be found in a variety of items besides nut kinds of butter, such as:
Bread, cookies, and muffins are examples of baked products.
Diet bars and protein bars, margarine chocolate coffee creamers.
This oil can also be found in non-food items, including toothpaste, soap, and cosmetics.
What are Some Healthy Chocolate Spreads Other than Nutella?
Nocciolata Organic Hazelnut Spread with Cocoa & Milk Nocciolata Organic Hazelnut Spread with Cocoa & Milk
According to a Rigoni family recipe, this spread is certified organic and created with all-natural, raw ingredients. And if you’ve been seeking a hazelnut spread free of palm oil, you’ve come to the right place. It’s also devoid of GMOs. Nocciolata was hailed as “creamy,” “milky,” and “very silky” by our tasters. We also discovered that the ratio of chocolate to nut was just right. This was one of the sweeter alternatives, and it was said to be the most like Nutella.
Askinosie Hello, Hazelnut! Spread with chocolate hazelnuts
Hazelnuts (oil and butter), cocoa powder, organic cane sugar, and roasted cocoa nibs make up this 2011 Silver Sofi Winner, created entirely from scratch. Askinosie’s spread was thick and dense but still spreadable, according to tasters. It received a lot of praise for its rich chocolate flavor with a hint of bitterness. One editor said, “This one was plainly created with high-quality chocolate.” There was only one criticism: “Could need a little more hazelnut.” ($13 for a 6.5-ounce jar of jam)
Nutella is a popular brand of chocolate-hazelnut spread if you’re not familiar with the store-bought variety. It’s sugary, silky smooth, and completely addicting!
Pietro Ferrero, a native of an Italian village, noted for its hazelnut production, invented this popular spread. He sold his first batch in 1946, but it wasn’t until 1964 that it was officially named “Nutella” and became an instant hit.