Chocolaty Creamy Hazelnut Spread

Let's just call it what it is - vegan Nutella.



  • 1 1/2 cups hazelnuts
  • 1/4 cup cocoa powder
  • 1 1/2 tablespoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup maple syrup
  • pinch of sea salt
  • 1 cup almond milk, divided


Preheat your oven to 400-F.

Spread out the hazelnuts on a baking pan and cook for 10 minutes. Make sure they do not burn.

Rub the nuts in between a paper or cloth town to remove as much of the skin as you can.

Add all of the ingredients (only half of the almond milk) to a blender and blend until smooth and creamy. Add the remaining milk to get things moving. You may have to stop, stir and add a little more milk as the mixture will become very thick. Test and add more cocoa if you want more of a chocolaty taste, more maple syrup for added sweetness.

NOTE: I recommend using a blender over a food processor for a creamier consistency. Additionally, I had many nuts that still had the skins on and in a blender they are blended well and not as noticeable.


Makes 1 1/2 cups

Cook time: 10 minutes

Total time: 30 minutes


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