This is another of those recipes that needs no introduction- it’s just plain good, no doubt about it! However, besides not being vegan, it is also loaded with palm oil, which I’m sure is something you don’t want to eat on a daily basis. If you are passionate about the original version of this spread, then I’d be very happy to hear what you think about this preparation after you’ve tried it. Do know that being Italian I grew up on bread and Nutella, and yet nowadays I would choose my plant-based version over the original one every time.
- Turn the sugar into a very fine powder using a coffee grinder, or use icing sugar instead.
- Place the tofu, the hazelnut butter and the vanilla extract into the jug of a blender and blend at medium speed until you obtain a smooth paste. Here is the link to learn how to make hazelnut butter.
- Add in the powdered sugar a bit at a time whilst the blender is still running.
- Add in the cocoa powder just like you did with the sugar and blend until you obtain the creamiest and most amazing chocolate spread. For this recipe I recommend using natural cocoa powder, instead of dutch processed.
- Once the blending process is complete, pour the spread into a container and store it in the fridge until needed.
- The Nutella will thicken as it cools down and it will become just like nutella when you place it in the fridge. However, if you want to obtain a thicker nutella, use the firmest tofu you can find and the spread will end up just as thick as standard nutella.
Preparation Time: 5m
Storage Times: Keeps for 6 days in the fridge. This spread cannot be kept out of the fridge like regular Nutella, as the lack of oil and the presence of watery ingredients make its shelf-life shorter.