Saturday, 26 September 2015

Home-Made Vegan Nutella.

It's surprising how many things I miss being dairy free. I am a huge chocolate fan and not being able to grab a Dairy Milk bar whenever I want, is pretty rubbish. So obviously I've been taking matters into my own hands and DIYing some chocolaty goodness - home made Nutella, to be exact. I was beyond surprised at how easy this was to make and how it tastes EXACTLY like the pre-made stuff without all the fancy additives. If you like the look of this, it couldn't be anymore straight's the recipe:

200g Cups Hazelnuts
50g Dark or Plain Chocolate
1 Tbsp Vanilla Extract
1/2 Tsp Salt
1 Tbsp Agave Syrup

The first step is the longest in the process. This is where you need to roast the hazelnuts for around 10 minutes, to help loosen the skins. I roasted mine at around 180 degrees on a baking tray lined with baking paper. The skins come really easily when they're warm, just roll on a tea towel to help peel them off. 

The next step is to whiz up the hazelnuts in a food processor for 6/7 minutes or until it forms a spreadable consistency. Whilst you're waiting for this, melt your chocolate over boiling water, so it's ready to add. Once you're happy with your butter pour in the chocolate, vanilla and add the salt. Then mix again until it is blended well. 

The final step involves adding the agave syrup. Be really careful when adding as the syrup causes the butter to clump. So the more agave syrup, the thicker 'Nutella' you will get. I quite like the thick, nutty consistency of my spread, but it's just something to note if you want something smoother.

And that's it! Easy, peasy. I store mine in sealed container so it's ready whenever I am.

Katie xx



  1. Such a great recipe as I am trying to cut out dairy, this sounds yummy x

  2. Ooh this looks delicious! I've recently become vegan and am loving it! I feel healthier and much prefer the food I'm eating now :) xo
    amber love


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