5 Ingredient Creamy Vegan Nutella

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Everyone desires dipping a big spoon into a jar of Nutella and eating it without feeling guilty! Now you can! I never realized how easy it could be to turn this classic spread into something so healthy. This recipe requires just 5 ingredients and 20 minutes to turn into a perfectly creamy, chocolatey, rich, sweet spread! It’s delicious, vegan, gluten free, and you’ll be so surprised by how similar it tastes to the industrial one!

Further Food Nutritionist Commentary:

The star ingredient here has to be the hazelnuts. While nuts provide higher fat content, the majority of fat is present is monounsaturated fatty acids, which decrease risk of cardiovascular disease. They also contain a decent amount of fiber, which when paired with fats, decreases satiety. From a micro nutrient stand point, hazelnuts are full of manganese and copper, which are needed for bone formation and iron absorption respectively.

Rice milk is a great alternative to your traditional lactose milk because it is easier on the GI tract. It is also popular among vegans because it contains no animal by-products. In terms of nutritional bonus, most vitamins and minerals must be fortified or added but include niacin, vitamin B12, vitamin A, vitamin D, and iron. Overall, rice milk is lower in calories, cholesterol and fat than traditional cow's milk which are all heart healthy!

By Ale Zozos

5 Ingredient Creamy Vegan Nutella

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Servings: 10

Ingredients

200 grams or 2 cups roasted hazelnuts
150 grams or 1/2 cup maple syrup
2 grams or 1/2 teaspoon vanilla powder
30 grams or 1/4 cup cacao powder
50 grams or 1/4 cup rice milk
1/4 cup water (if necessary)

Instructions

1. Place hazelnuts in a food processor and blend for about 5-7 minutes, until they turn into a buttery consistency.
2. Add the maple syrup, vanilla and cacao and blend until smooth and creamy.
3. Slowly add milk and blend again. If consistency is not creamy enough, gradually pour in the water, little at the time, till desired consistency – sometimes may not need it all.
4. Transfer to a clean jar and store at room temperature for everyday use for 1-2 weeks.

1. Place hazelnuts in a food processor and blend for about 5-7 minutes, until they turn into a buttery consistency. 2. Add the maple syrup, vanilla and cacao and blend until smooth and creamy. 3. Slowly add milk and blend again. If consistency is not creamy enough, gradually pour in the water, little at the time, till desired consistency – sometimes may not need it all. 4. Transfer to a clean jar and store at room temperature for everyday use for 1-2 weeks.

Nutrition Information

Per Serving:  Calories: 173; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 11mg; Potassium: 170mg; Carbohydrate: 17g; Fiber: 3g; Sugar: 10g; Protein: 5g

 

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6 thoughts on “5 Ingredient Creamy Vegan Nutella

  1. Evolvewellstef

    This recipe is AMAZING. I had no idea you could do this yourself. Perfection! I upped the ratio of hazelnuts to syrup just slightly…and i used coconut milk instead of rice milk. I also added sea salt. Thank you for the inspiration!

    Reply
  2. Michellelynn

    I’m nine months pregnant and have had major Nutella cravings lately. This seems like a great, much healthier alternative, especially since I’ve been trying to cut back on dairy.

    Reply
    1. Recipe Team

      Yes! Let us know how it goes! 🙂 If you don’t happen to have any hazelnuts in hand, you can also try substituting it with almonds or macadamia nuts, depending on what taste you want to attain!

      Reply

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