Vida Recetas Editorial
Vegan Nutella is a delicious and healthy alternative to the traditional hazelnut and cocoa spread. This homemade version retains the intense flavor and creamy texture we all love, but it's made only with plant-based ingredients. It's perfect for those following a vegan diet, for people with lactose intolerance, or simply for those looking for more natural and nutritious options.
The secret of this recipe lies in pre-soaking the hazelnuts, which makes processing easier and gives an extra smooth texture. By combining hazelnuts with plant-based milk, agave, and cocoa powder, you get a spreadable cream ideal for breakfasts, snacks, or desserts. You can use it as a filling for crepes, to accompany toast, fruits, or just to enjoy by the spoonful.
Moreover, this vegan Nutella is healthier than commercial ones, as it contains no refined oils or processed sugars. Agave sweetens naturally and has a lower glycemic index. If you prefer, you can substitute agave with maple syrup or dates. With this recipe, enjoying a sweet and nutritious treat is possible.
Prep
10 min
Servings
12
Calories
145 kcal
Let the hazelnuts soak 5 hours before starting preparation.
Place the pre-soaked hazelnuts, together with the milk, in a food processor and process them together.
Add the agave and cocoa, process again until you get a cream and your vegan nutella is ready.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 0 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
