Homemade Vegan Chocolate Hazelnut Spread (Healthier “Nutella” Alternative)

Create a smooth and creamy chocolate hazelnut spread at home inspired by classic Nutella, but healthier and completely vegan. Made with roasted hazelnuts, rich cacao powder, and sweetened naturally with maple syrup or coconut sugar, this dairy-free spread is perfect for gluten-free eaters and beginner cooks alike. Use it on toast, pancakes, fruit, or straight from the spoon for a deliciously wholesome treat you can feel good about.

1. 1
   Preheat your oven to 350°F (180°C). Spread the hazelnuts on a parchment-lined baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Watch closely to avoid burning.
2. 2
   Remove the hazelnuts from the oven and let cool slightly. Place them inside a clean dish towel and rub vigorously to remove as much of the skins as possible. This step helps create a smoother texture and milder taste.
3. 3
   Transfer the peeled hazelnuts to a high-speed blender or food processor. Blend until a fine meal forms, then continue blending until it turns into a smooth, creamy hazelnut butter. This may take a few minutes, so be patient and scrape down the sides as needed.
4. 4
   Add the cacao powder, maple syrup (or coconut sugar), and coconut milk. Blend again until silky smooth and spreadable. Adjust sweetness or consistency by adding more coconut milk or sweetener as desired.
5. 5
   Transfer to an airtight glass jar. Store in the fridge for up to 2 weeks. Let it sit at room temperature for 10 minutes before using to soften.

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