Vegan Nutella: Homemade Chocolate-Hazelnut Spread

I don't think there's an Israeli alive who doesn't get a little nostalgic over matzo (the crisp, unleavened bread eaten at Passover) covered in chocolate spread. For me, matzo with margarine brings back childhood memories, too…don't ask. 

I'm not exactly a matzo enthusiast, but there's something so satisfying about matzo with chocolate. I can't quite explain it…

Maybe it's the crunch. Maybe it's the ridiculous amount of chocolate. Probably both.

Whether you're on team HaShachar (an Israeli chocolate spread brand) or team imported Nutella, I think we can agree that making your own is a pretty good idea.

Store-bought spreads tend to pack in plenty of sugar and fat. If making a batch at home lets me cut back on both, that's the route I'd rather take.

I use hazelnuts in this homemade vegan Nutella, but you can swap in cashews, almonds, pecans, or whatever nuts you love. Each one gives you a different flavor, and you might surprise yourself with a new favorite. Give it a try.

I didn't add any white sugar to this recipe. Instead, I sweetened it with 10 pitted Medjool dates, so the spread isn't super sweet. If you like yours sweeter, add another date or two.

If dates aren't your thing, you can substitute 1/2 cup of white sugar or silan (date syrup).

Nutrition estimates for this recipe come from Noam Bachar (an Israeli nutritionist and fitness instructor): 

The recipe makes about 500 g (18 oz) of spread, or roughly 10 heaping tablespoons.

Each heaping tablespoon contains:

240 calories, 4.5 g protein, 35 g carbohydrates, and 12 g fat, including 4 g saturated fat.

Homemade Vegan Nutella

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 1 hour

Yield 10 heaping tablespoons

Ingredients

• 300 g (10.6 oz) hazelnuts raw, unsalted
• 1 cup soy milk unsweetened
• 3/4 cup cocoa powder
• 1 tablespoon plant-based oil canola, coconut, or olive oil
• 10 Medjool dates pitted

Instructions

1. Roast the hazelnuts in the oven at 160°C (325°F) for 10–15 minutes.
   
2. Rub the hazelnuts in a kitchen towel until their dark skins come off.
   
3. Process the hazelnuts in a food processor for several minutes, until they form a nearly smooth nut paste.
   
4. Add the remaining ingredients and continue processing until well blended.
5. If the mixture is very thick and dry, add a little more soy milk.
6. Transfer to a jar and refrigerate for up to about a week.