Friday, May 10, 2013

DIY kitchen series: chocolate hazelnut spread "nutella"

DIY kitchen series: chocolate hazelnut spread
Before going vegan, Justin loved his nutella. He was a little crushed when he found out nutella is not, in fact vegan. Dark Chocolate Dreams peanut butter just didn't cut it. There are loads of "make your own" nutella recipes on the web, I would like to share with you my version, well actually 2 versions. One of which is raw and the other not. Both are a tad healthier than your traditional nutella recipe- no need to feel guilty going back for seconds!

Welcome to the #5 in the DIY Kitchen Series: Chocolate Hazelnut Spread aka "nutella"



DIY kitchen series: chocolate hazelnut spread DIY kitchen series: chocolate hazelnut spread
The ingredient list for nutella is really quite simple:
chocolate, hazelnuts, sweetener, non dairy milk, salt & vanilla
I ended up making 2 different versions to see what would yield the best nutella. Honestly I cannot remember what "real" nutella tastes like, however from what I can remember it was more milk chocolaty than dark. My versions both have a richer dark chocolate taste- very different from your classic nutella...still excellent, just different. If you were to swap out the cocoa or cacao powder for melted vegan semi sweet chocolate and coconut sugar for powdered sugar you may end up with a more traditional nutella.
DIY kitchen series: chocolate hazelnut spread DIY kitchen series: chocolate hazelnut spread
DIY kitchen series: chocolate hazelnut spread
The raw version comes together super quick since roasting of the hazelnuts is not required.  The raw version is not as smooth, but is spreadable and super tasty. In both versions you will find minimal sugar is used, in the form of maple syrup or coconut sugar, making a just sweet enough chocolate treat. If you prefer a sweeter version simply increase the sweetener to suite your tastes.
DIY kitchen series: chocolate hazelnut spread

DIY kitchen series: chocolate hazelnut spread DIY kitchen series: chocolate hazelnut spread
DIY kitchen series: chocolate hazelnut spread
In the second version the hazelnuts are roasted, which releases their natural oils, my sweetener of choice was coconut sugar. For a very smooth spread you could easily add an additional 1/4 cup of coconut milk and replace the coconut sugar with powdered sugar then process for an additional 3-5 minutes. For an ultra smooth spread, pour the mix into a fine mesh sieve and press spread through the sieve into a jar. Honestly, that seemed like waaaay too much work, in the end it is all going the same place- straight into my belly!

DIY kitchen series: chocolate hazelnut spread DIY kitchen series: chocolate hazelnut spread
DIY kitchen series: chocolate hazelnut spread
The finished spread should be stored in the fridge and used within a month of making. A jar in our house only lasted a week- and that was between just the two of us.

DIY kitchen series: chocolate hazelnut spread DIY kitchen series: chocolate hazelnut spread
DIY kitchen series: chocolate hazelnut spread
Since becoming vegan, it has been amazing to be able to enjoy all our old time favorites- the new versions are better, tastier, more compassionate versions of their former selves. So when people ask if we "miss" or feel like we are "missing out" on anything we quickly say no with confidence. Everyday, we more than likely a eat better, more varied and adventurous diet than the person asking. So are me missing out? Nah - I'd say we've gained a whole new appreciation for all the amazing things we are able to enjoy everyday, with a compassionate heart, plus our meals never get boring.

DIY kitchen series: chocolate hazelnut spread DIY kitchen series: chocolate hazelnut spread
DIY kitchen series: chocolate hazelnut spread
Do you have old favorites that you have veganized? 
Is there anything yet to be veganized that you wish you could?

New to the DIY Kitchen Series? Click below to see what you have missed!


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 Raw "nutella"
makes 1 pint

you will need:
2 cups hazelnuts
2 tbsp coconut oil melted
5 tbsp raw cacao
1/4 cup maple syrup
1/4 cup raw nut milk
1/4 tsp Himalayan salt

assembly:
Place the hazelnuts and melted coconut oil in your food processor - process for 3-5 minutes or until a nut butter begins to form .

Add remaining ingredients and process for an additional 2-4 minutes.

Transfer the Chocolate Hazelnut Spread to an airtight container.
Refrigerate and use within a month of making.


"Nutella"
2 cups roasted hazelnuts - skins removed
2 tsp vanilla
6 tbsp double dutch dark cocoa  
1/4 tsp Himalayan salt
1/2 cup organic coconut milk
3/4 cup coconut sugar


assembly:
Place the hazelnuts in your food processor - process for 3-5 minutes or until a nut butter begins to form .

Add remaining ingredients and process for an additional 2-4 minutes.

Transfer the Chocolate Hazelnut Spread to an airtight container.
Refrigerate and use within a month of making.

Enjoy!

Yum

12 comments:

  1. i have never had nutella.. i feel like it wasn't even around or maybe just not popular before i went vegan. now, it's all the rage! both versions look delicious and perhaps i should try my hand at making my own ;)

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  2. Ooh, looks good! Chocolate and hazelnuts were just meant for each other, weren't they? I've made nutella a few times (each time playing around with a different recipe) but have never tried making it raw before. I would have been concerned that the untoasted hazelnuts might be a bit bitter, but now you've got me curious to try it!

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    Replies
    1. I had the same concern as you too about using untoasted hazelnuts. I'll give it a try as well :)

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    2. They were totally meant for one another! I definitely didn't come across any "bitterness" it was less sweet but I attributed that to using less sugar. It wasn't as smooth as the second version, still spreadable but more of a chunky spread....I am guessing that is because of the lack of oil even with the added coconut oil. I liked both versions and I felt good knowing all the super goodness from the raw version existed, however I definitely LOVED the 2nd roasted spread, it had great flavor!

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  3. I'm loving this! I have yet to try a successful recipe for homemade Nutella, but this looks very reliable : )

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  4. Does your blog have a contact page? I'm having trouble locating it but, I'd
    like to send you an email. I've got some recommendations for your blog you might be interested in hearing. Either way, great site and I look forward to seeing it expand over time.

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  5. So, I think I know what everyone on my Christmas list is getting this year. :-)

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  6. Just a note & an apology! I believe I may have deleted a comment that seemed to be SPAM that mentioned the higher risk of mold spores in raw nuts- if you do make the raw version please be sure to store it in the fridge and watch for any fuzziness, the raw version will more than likely have a shorter shelf life (maybe a week or so).

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  7. oh my gosh...triple yum on this one!! this could be a dangerous recipe to know:)

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  8. I'm not vegan, but I would like to eat this with a spoon.

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  9. Oh my, this looks wonderful! Both versions sound amazing :D

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Thanks for stopping by - your comments make my day!