Recipe: Vegan Nutella

Recipe: Vegan Nutella
The ingredients
The ingredients

Dear Internet,

Truth be told, I’ve been pretty lax on the dairy restrictions around these parts lately because having a dairy allergy is akin to a death sentence. If you don’t live in a vegan friendly area, you’re pretty much fucked in the shopping and eating out arena as  (mostly) everything has some sort of dairy-based ingredient in it. Thanks to my BFFs at VeganGR, GR has a growing vegan-friendly restaurant and food scene. But I am not vegan or vegetarian, I’m just allergic to dairy so I cheat.

A lot.

Let me clarify that “cheating a lot” business. I mean that I won’t eat ice cream, but if a product has whey or lactose in it (crackers, chips, etc), and it’s not within the first five ingredients, I will eat it. If I am out to eat and an item has butter in or on it, I will eat it. I’ve been known to imbibe in a pizza or two and eating 2 Benadryl directly after ingestion.

Except cheating is becoming problematic. Before I could get away with having a pretzel stick here and eat eggs cooked in butter there, but the longer I keep cheating, the more compounded my reactions get. Finally, I’ve decided I’ve had enough of the constant heartburn, hives, lips tingling, stomach issues, and so forth. I have resolved no more cheating, and if I want something, I have to find or make a dairy free version of it.

One of the hardest things for me to replace is Nutella. It’s chock full of skim milk and they use milk chocolate. When I find dark chocolate variations of hazelnut spread, milk or whey is almost always involved. I’ve had a variation or two that seemed to be dairy free, but the flavor was off. I figured this was going to be one of the few foods I had to give up forever.

The answer is: No. Not true.

I discovered this particular recipe a few years ago, but I was afraid it was going to be a failure like previous veganization experiments. I once tried to make vegan cheese and it was a science project. Yeah, I’m super hesitate about making vegan Nutella.

But this recipe, this recipe was easy. It had five ingredients, only required toasting of the hazelnuts and the use of a food processor. If I could get the roasting out of the way, as I’ve been known to burn bacon cooked in the oven, then I could totally do this.

I ordered already roasted hazelnuts from Nuts.com and waited for their arrival as I had everything else in stock. Once the nuts arrived (along with my personal mixed trail mix – yum!), I went to work.

First, I measured 2 cups of hazelnuts.

2 cups of hazelnuts
2 cups of hazelnuts

And since they were already roasted (smart thinking Lisa!), I dumped them into a clean kitchen cloth and rubbed the skins off.

Rubbed off hazelnut skins
Rubbed off hazelnut skins

After I got 98% of the skins off, because you won’t be able to get them all off, I dumped the lot into the food processor.

hazelnutsfoodprocessor
Hazelnuts 98% skinned in a food processor

According to the instructions, when you start grinding the little bastards, first it goes into a meal, then into a ball, and then thanks to the heat and friction, it becomes butter in about 5 minutes of constant food processing.

Okay, I said to myself, I can do this. So I set the timer for five minutes and started processing.

My nuts went from nuts to butter in 1:30. One minute. Thirty seconds. I did not even get the satisfaction of the ball that would bounce around on the blades for a bit. Now the reason that I think they went almost immediately into butter is because the nuts were probably roasted with a bit of oil on them, so combined with their own natural oils, they liquefied pretty quickly.

After the nuts went into butter, then you dump in the confectioners sugar, vanilla, and the cocoa powder and continue to process until it was thoroughly mixed.

[insert photo I forgot to take of the processing of the rest of the ingredients.]

Now the recipe also calls for up to 1/4 cup of veg or nut oil added to liquefy a bit more if it was too thick to stir. I decided to use 1Tbsp of veg oil and go up depending on the results, and even that was way too much. But since it is living in the fridge for the next month or two (or week, if we end up devouring it), the cold will definitely thicken it up.

End result?

IT'S ALIVE!
IT’S ALIVE!

It bloody tastes like fucking Nutella.

I am a domestic goddess. Nigella, eat your heart out.

So a couple of notes:

  • If you buy your nuts already roasted (smart thinking!), you may find yourself not in the need of the oil
  • If you do use an oil, do not use veg, use a neutral oil instead. TheHusband, who has super human taste buds, claims he can taste the “rancid vegetables” from the oil
  • Jessica Su, the author of the recipe, put together another version (on the same page, but farther down) that does not use confectioners sugar. Her reasoning is that as confectioners sugar contains cornstarch, the first recipe seems a bit chalky in taste. We did not find that to be true, so feel free to mix/match between the two recipes she offers
  • If you order from nuts.com, a 1lb bag of roasted, unsalted hazelnuts should make two batches, a pint per batch
  • I use Hershey’s Special Dark powdered cocoa since it does not contain milk derivatives but any powdered cocoa will do

Recipe

2 cups whole raw, roasted, unsalted hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
up to 1/4 cup neutral  oil (grapeseed, coconut, something along those lines)

  • Remove the skins from the hazelnuts by putting them in a clean cloth and gently rubbing on them until the skins come off. You can also toss them in a bowl. If some skins are left on, that’s okay.
  • Dump the skinned hazelnuts into a food processor and process until they become butter. Time may vary, but it should go from whole nuts to meal to a ball of mass and then into butter. Stop and scrap down sides as needed. Process until you have a nice butter formed
  • Once the butter has formed, add the powdered sugar, cocoa powder, and vanilla and process until thoroughly mixed. Scrape sides as needed.
  • If the mixture is too stiff, start adding the neutral oil, 1/2 Tbsp at a time until desired spreadability
  • Transfer deliciousness into a pint glass, cap tightly and store in fridge for 1-2 months
  • You may need to mix it before using

xoxo,
Lisa

P.S. I snuck downstairs a few hours later and the Nutella was divine! I was eating gobs of it with a spoon and had to stop myself from devouring the entire jar.

 

This day in Lisa-Universe: 2013, 20132003, 2003

2 Comments

  • thesu

    9 March 2014 at 14:27

    So glad you liked the recipe. -Jessica “Su Good Sweets”

  • […] I made another batch of vegan nutella. While it is super easy to make, I still hate de-skinning the hazelnuts as the skin bits get […]