Vegan Nutella (Only Three Ingredients!)
Get ready to fall in love with this homemade vegan Nutella, a rich and creamy chocolate hazelnut spread that's completely dairy-free. Perfect for slathering on toast, drizzling over pancakes, or enjoying straight from the jar, this simple recipe is about to become your new kitchen staple.
Servings: 4
Calories: 157kcal
Ingredients
- 3 tablespoons creamy hazelnut butter use prepared or see the post for directions on how to make your own
- 3 tablespoons vegan dark chocolate
- 2 tablespoons coconut milk
Instructions
- Using a double boiler, melt hazelnut butter, dark chocolate, and coconut milk together, mixing until well combined. As soon as it's all melted and mixed, it's done! Remove from the heat and transfer into a glass jar.
Notes
- Storage: Store your vegan Nutella in an airtight container in the refrigerator for up to two weeks. Before using, let it sit at room temperature for a few minutes to soften for easier spreading.
- Smooth Consistency: For an extra smooth texture, blend the hazelnut butter a bit longer in the food processor before adding it to the mixture. This will ensure your spread is silky and luxurious.
- Sweetness Adjustments: If you like your Nutella a bit sweeter, feel free to add a small amount of maple syrup or agave nectar. Start with a teaspoon and adjust to taste.
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 9mg | Potassium: 153mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg