Being on a plant based diet plan can sometimes be restrictive, especially in terms of your all time favourite and classic treats. This often means giving up a lot of comfort foods that you have gotten used to over the years, and this can be extremely difficult.
There are many foods unavailable to plant based and vegan eaters, but we endeavour at ZestForever to create versions of your favourite foods that you will still love. This homemade, copycat Nutella recipe is 100% plant based and absolutely divine.
Yes, we have made NUTELLA from all natural foods with no added oils or refined sugars for you to enjoy in any way you wish, be it on your morning toast (guilt free) or just straight out the jar on a spoon (we won’t tell 😉
So go ahead, check out why this homemade hazelnut spread is so good for you and how you can make your own at home that will be a great alternative to your usual chocolate spreads. It’s also extremely child friendly!
What’s In Homemade Nutella?
As we said, this copycat Nutella recipe is HEALTHIER than your shop bought variety. And you can rest assured that it’s free from oils, preservatives, and all other bad things that most branded versions contain.
This recipe is made from plant based foods only, and you must take this into account when you eat it as it won’t be exactly the same as what you’re used to. But one thing is certain, it’s delicious, and it’s guilt free.
Check out Homemade Nutella’s 4 main ingredients:-
1. HAZELNUTS
Of course, no hazelnut spread would be the same without the addition of hazelnuts. And they simply have to be roasted if you want that authentic taste, but you can keep them raw if that’s your thing.
Roast those hazelnuts to perfection in your oven, or buy them pre-roasted if you have the opportunity. The smell of hazelnuts roasting in your oven is the best thing in the world though, it has to be said.
Hazelnuts are also highly nutritious and contain high amounts of the following:-
- Healthy fats (mono-unsaturated fatty acids and essential fatty acids)
- Vitamin E
- Thiamine
- Magnesium
- Copper
- Manganese (about 87% RDA per 28g!)
- Fibre
2. CACAO
Cacao is obviously the main ingredient in dark chocolate, but in its unrefined and whole form (such as pure cacao powder) it is a very healthful food.
The wonderful cacao bean that most of us can’t live without is choc full of nutrients such as:-
- Antioxidants for anti-aging
- Flavenols that help with brain power, heart health and blood pressure.
- Can help lower bad cholesterol
- Potassium
- Magnesium
- Copper
- Iron
- Zinc
- Selenium
- Vitamin D
3. COCONUT CREAM
For the fat in your copycat Nutella spread recipe we have decided to go with full fat coconut cream. You will need the cream that forms on the top of the can that occurs only once it has been refrigerated, because this is the best way to separate it off.
This fat (although it’s still a fat) is healthier than the condensed milk that is used in non-vegan versions of homemade Nutella, and is also a way less refined, plant based product.
It’s also known that the fat in coconut is a medium-chain fatty acid that metabolises in your body differently from the long-chain fatty acids prevalent in animal products. This makes it healthier and less likely to cause weight gain and other issues in the body.
Coconut also has other nutrients that include:-
- Fibre
- Potassium
- Iron
- Magnesium
- Phosphorus
- Potassium
- Zinc
4. MAPLE SYRUP
Maple syrup is the best sweetener for your homemade Nutella because it has a lovely caramelly taste that seems to compliment the hazelnuts and coconut cream delightfully.
Maple syrup does also offer some nutritional value, especially when looked at alongside white table sugar that is nutrient devoid.
Maple syrup’s nutrients include (in trace amounts):-
- Calcium
- Iron
- Magnesium
- Potassium
- Zinc
- Manganese
- Selenium
- Riboflavin
Uses For Homemade Nutella
Once you have made your delicious Nutella spread you can keep it refrigerated for up to 10 days (it won’t last that long, we’re sure).
Your spread has many different uses, including the following:-
- Eat alone, straight from the jar for a sweet treat.
- Spread on your morning toast for a guilt free indulgence.
- Add into plant based brownies.
- Add to your oatmeal or porridge.
- Spread on pancakes.
- Spread on your homemade waffles.
- Use in a cookie or cake mix.
How To Make Homemade Nutella Spread
1. Roast your hazelnuts
If you can’t buy pre-roasted, skinned hazelnuts, then you will need to roast your own. This is a very simple process that can be done in your air-fryer or oven in a relatively short amount of time.
You have to be seriously careful not to over roast or burn your nuts, so vigilance is required!
You need to then let them cool so it will be easy for your to roll them between your fingers to remove the outer skins. You do not want the skins in your hazelnut spread because it will ruin the delicious, smooth texture that is so vital to this spread making process working.
The process of de-skinning is very easy because those skins will pretty much be falling off on their own anyway after the roasting.
2. Separate your coconut cream
You want only the delicious and silky thick top cream from your can of coconut cream. This part is vital and what will make your copycat Nutella smooth, silky and indulgent.
To separate the cream out of your can you must leave it upside down in your fridge overnight, or at least a good 3 hours. This make the fat rise to the top, leaving the water at the bottom. It’s VITAL you use only full fat coconut cream and not reduced fat or you will have hardly any fat to use for your spread.
3. Blend
Blend all your ingredients together in a high speed blender. You will need to be sure to really blend down the hazelnuts because it can be difficult to get them smooth.
You may have to blend for quite along time, leaving breaks in-between to allow your blender to cool off. Blenders can over-heat and the motor can burn out, so be careful.
Homemade, Copycat Nutella Recipe Made Healthy!
Equipment
- High speed blender
- Small glass jar with lid
Ingredients
- 140 g roasted hazelnuts, no skin. If you can't find roasted, then you will need to roast them yourself by laying flat on a baking sheet and air-frying for 9 minutes on 185C. Don't let them burn. Leave to cool, then remove skins (if there are any) by rolling the hazelnuts through your fingers so they flake off. You can also roast in your oven on a medium temperature, but you will need to keep your eye closely on them as they burn easily. You must be very CAREFUL to not let your hazelnuts burn, no matter which cooking metho you use as this is easily done.
- 4 heaped tbsp coconut cream, full fat. Allow your cream to sit upside down in your fridge for at least 3 hours before using (or overnight) so that the cream and the water separate.
- 4 level tbsp maple syrup
- 1.5 tbsp cacao Use 100% cacao powder with no added sugars.
- Pinch sea salt
Instructions
- Add your pre-roasted hazelnuts to your high speed blender and blend enough to grind them down as much as possible without burning your blender out. The way to be sure this doesn't happen is to not keep blending if your blade isn't spinning.
- Now add the rest of your ingredients and blend some more. You may need to have a towel on your kitchen side so that you can bang your blender down to knock the ingredients off the sides. Try and get a good spin going for at least one minute. Open, take a spatula and push down sides, then blend again for a further minute. Check consistency. You want this Nutella to be smooth to the tongue, which can be difficult considering you have to break down those hard nuts. You may find that you will possibly need to add more coconut cream, maple, or even a dash of plant milk if you really can't get your Nutella smooth. Keep blending until you're are satisfied.Pour into a glass jar or some kind of adequate receptacle and refrigerate for up to 10 days.
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We hope you love this scrumptious, Homemade Nutella recipe as much as we do.
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