Vutella
Hazelnut and cocoa spread, perfect for toast or as a filling in vegan desserts
SNACKSDESSERTSSPREADS
Total
25min
Prep
15min
Cook
10min
Servings:small jar
- 160 grHazelnuts
- 3 tbspCocoa powder
- 3 tbspAgave syrup
- 6 tbspSugar
- 3 tbsp<a href="https://tofumelo.pt/leite-vegetal-em-po/">Powdered plant-based milk</a>
- 5 tbspPlant-based milk (preferably hazelnut milk)
- 3 tbspPalm oil
- 1 tspVanilla extract
- Salt to taste
Vutella
Hazelnut and cocoa spread, perfect for toast or as a filling in vegan desserts
SNACKSDESSERTSSPREADS
Total
25min
Prep
15min
Cook
10min
Servings:small jar
INGREDIENTS
- 160 grHazelnuts
- 3 tbspCocoa powder
- 3 tbspAgave syrup
- 6 tbspSugar
- 3 tbsp<a href="https://tofumelo.pt/leite-vegetal-em-po/">Powdered plant-based milk</a>
- 5 tbspPlant-based milk (preferably hazelnut milk)
- 3 tbspPalm oil
- 1 tspVanilla extract
- Salt to taste
INSTRUCTIONS
- 1Toast the hazelnuts in the oven at 180°C for 15 minutes, stirring halfway through, until lightly golden.
- 2Remove from the oven and rub them in a clean cloth to remove the skins.
- 3Place the hazelnuts in a food processor and blend until you get a smooth, creamy paste.
- 4Add the cocoa powder, powdered plant milk and salt. Blend again.
- 5Add the agave syrup, sugar and palm oil. Blend until smooth and creamy.
- 6Gradually add the plant-based milk to adjust the texture (you may not need all of it, or you may need a little more).
- 7Add the vanilla extract and blend once more.
- 8Taste and adjust the sweetness or creaminess.
- 9Transfer to a sterilised, airtight glass jar.
NOTES
- Store at room temperature or in the fridge for up to 2 weeks.
- Check that the palm oil is certified sustainable to minimise environmental impact.
- For a texture closer to commercial Nutella, use refined palm oil so it doesn't affect the flavour.