Homemade Mocha Nutella (Vegan, Refined-Sugar Free)

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When I have great ambitions to re-create a favourite food product at home, it usually takes the right moment of inspiration to push me along. Or, it simply takes remembering to snap the photos before the husband and I eat the entire batch (such was the case with my vegan cookie recreation from Zephyr Café…doh).

This time, my inspiration came from spotting a huge bag of raw hazelnuts at Costco. I knew it was time to try and re-create my beloved Rawtella!

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Rawtella is just about one of the best spreads I’ve ever tasted. It’s made with raw hazelnuts, coconut sugar, and cacao nibs. My favourite is their coffee flavour which includes ground coffee beans creating a super crazy intense chocolate flavour. Ohhhh yeaaaaa.

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Instead of using raw hazelnuts, I roasted them because I wanted to remove the somewhat bitter-tasting skins. Roast the hazelnuts at 300F for about 13-15 minutes. As you can see, the skins darken and begin to loosen in the oven:

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Now all you do is grab an old damp tea towel. Key word being OLD because this makes a huge mess! Place the roasted nuts on the damp towel and wrap the towel up as shown below.

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Rub the hazelnuts vigorously with the tea towel to remove the skins.

After a couple minutes, it should look like this:

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At this point, remove the nuts without skins and place them in the processor. Keep rubbing the others, but it’s ok if all the skins don’t come off. Mine never do!!

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Here is a breakdown of how the hazelnuts should look at various stages of processing (click to enlarge):

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Yes, it took a full 15-20 minutes for my processor to get the nutella as smooth as I wanted it. After you add the coconut sugar, it thickens up a lot, but if you keep processing and scraping down the sides, it will heat up and thin out. Patience is key here. I know, I know, it’s hard when you just want to grab a spoonful of your homemade nutella. I didn’t say this would be easy.

But, you’ll be rewarded with a silky, intensely chocolate mocha latte frappe espresso (or something) knock-off of the store-bought stuff at a fraction of the cost. It probably goes without saying, but this would make a lovely gift for that special chocolate-crazed someone! Aka, me & YOU!

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Homemade Mocha Nutella

Email, text, or print this recipe

Inspired by Rawtella

Yield: 1 & 1/4 cup

Ingredients:

  • 2 cups raw hazelnuts
  • 1.5-2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar
  • 1.5 tbsp cocoa powder
  • 1/4-1/2 tsp espresso powder (I used 1/2 tsp)
  • 1/4 tsp fine grain sea salt, or to taste

 

1. Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.

2. Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.

3. Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.

4. Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.

5. Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.

See here for nutritional Info.

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A few notes:

- Coconut sugar, coconut oil, vanilla, hazelnuts, and cocoa powder were all purchased at Costco. Espresso powder was purchased at my regular grocery store in the coffee section.

- I assume you can sub another sugar in place of the coconut sugar. Add it to taste. I don’t recommend using a liquid sweetener like maple syrup because I find it can produce a strange thick texture in nut butters.

- You can probably sub the coconut oil for another light tasting oil like grapeseed oil. You can also use hazelnut oil for obvious reasons. I am leery about using extra virgin olive oil since it has quite a powerful flavour. Use at your own risk…

- Like all homemade nut butters, I don’t recommend making them without a heavy-duty food processor. I use a 12-cup Cuisinart and it works great for nut butters.

Want to know a secret? I don’t think I’ve ever had actual Nutella before – (just Rawtella as an adult). Is that weird? I don’t find Nutella is as big here in Canada as it seems to be in the US (or maybe I just lived under a rock as a kid).

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{ 177 comments… read them below or add one }

Heidi Cullinan November 26, 2012

Man, I’ve been desperate for a nutella substitute. I didn’t know about rawtella, but I’ll be making this soon.

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Kris December 1, 2012

Justin’s nut butter makes a yummy chocolate hazelnut butter that is much less expensive than Rawtella. It doesn’t taste like candy the way nutella does either.

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Mai-Lis @ A Sunshiny Day November 26, 2012

Holy Yum, this looks AMAZING! My childhood was robbed of Nutella too since my mom was allergic to hazelnuts but it might be time to welcome them into my life :) This looks like it will create a grand entrance… thank you :)

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Laura @ Sprint 2 the Table November 26, 2012

I knew I should have bought hazelnuts at the farmers market yesterday!! I love the mocha spin on this. And the ingredients are much better than Nutella (which they are trying to market as a healthy spread for kids. Ha!).

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Janae @ Bring-Joy November 26, 2012

I’m surprised at the long processing time of the rawtella–but I suppose the best things do take time :).

I think that’s terrific you’ve never had Nutella. This version is much better!

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Angela (Oh She Glows) November 26, 2012

I was surprised too! I think it was from the granulated coconut sugar, it really thickened it up for a bit. Thankfully the heat thins it out after a while.

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Mandy @ Eat Pray Grow November 26, 2012

YUM. This makes me wish I had a Vitamix. Why must they be so expensive? I’m not sure my tiny little food processor will take the beating!

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Lisa March 5, 2013

I found several old school vitamix on ebay going for about $75.00. I have heard that the older ones have stronger motors. That’s what I have.

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Kimmy November 26, 2012

That is a fantastic idea!
Wouldn’t you know I have hazelnuts in my fridge that I just bought for the first time the other day to make some raw brownies?

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Angela (Oh She Glows) November 26, 2012

mmm I love raw brownies

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Carie November 26, 2012

Raw brownies with hazelnuts sound amazing!!

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Anele @ Success Along the Weigh November 26, 2012

Uh…yes please. I’ll take that slathered on my toast, in my oatmeal, whirled in a smoothie, on my boot. What? When you have something that awesome, it makes ANYTHING taste delicious!

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Christine McMahon November 26, 2012

Cannot wait to try this! I made your Pumpkin Gingerbread loaf for Thanksgiving–it was a hit!

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Angela (Oh She Glows) November 26, 2012

I’m happy to hear that Christine! Happy belated Thanksgiving.

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sarah November 26, 2012

That pumpkin gingerbread is the bomb! My co workers beg me to bring that into work for them–they were shocked to find out it’s vegan. I love that!
Also made your lentil soup to give to a neighbour who is sick and she declared it the best lentil soup she has ever tasted!
Thanks for making me so popular!

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Angela (Oh She Glows) November 27, 2012

That is one of Eric’s fav desserts of all time. It doesn’t get made enough according to him…heh. Im happy your coworkers and neighbours are enjoying the recipes. You are a good friend to have!

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luv what you do November 26, 2012

I have been on a homemade nut butter kick, but never thought to try hazelnut. This spread looks incredible!

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Heather November 26, 2012

I want to lick the inside of that blender. I’ve had the worst sweet tooth lately! I’m blaming it on 29 days until Christmasssss :-)

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Duck November 26, 2012

Definitely going to make this myself! Nutella, apart from speculoos, is my favourite spread ever…

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Angela (Oh She Glows) November 26, 2012

What is speculoos? I’ve heard of it, but I have no idea what it is. hah

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kendra November 26, 2012

Speculoos is a cookie butter spread. Kind of a spiced gingerbread cookie flavor- its totally unhealthy tho like the real nutella- I bought mine at trader Joe’s last year but its sat in my cupboard with only 2 tbl gone from the jar……. too sweet for me.

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Kelly November 27, 2012

Just to add to Kendra’s comment, the spread is made from speculoos cookies (popular in Europe). They are already quite sweet to begin with, which is probably why the spread is just overkill…

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Angela (Oh She Glows) November 27, 2012

Thanks, now I want to blend cookies into my nut butter, heh jk

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kendra November 28, 2012

Or maybe spread some of your chocolate hazelnut butter on a speculoos cookie…. now I’m hungry. Haha.

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Duck November 28, 2012

Actually speculoos isn’t made from butter but the speculoos biscuits (which are basically like a light but crumbly gingerbread) are blended with a vegetable oil to make the spread. So it’s not *as* unhealthy as other commercial spreads you can buy…but it’s so delicious! Unfortunately, at least in Europe, the spread is very hard to find outside Belgium. The biscuits themselves you can find all over the place though.

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Shundara@ SavyNaturalista November 26, 2012

Rawtella that sounds so good I never even knew there was a healthy version for Nutella or even possible to make it. I cannot wait to get a hold of some hazelnuts and try this yummy treat.

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Kelly November 26, 2012

This looks great…I’ve been wondering how to make home-made, healthier Nutella for Christmas gifts for my colleagues (I live in France and Nutella is big here). I had been thinking of melting dark chocolate and mixing it in…have you tried that? I suppose that might be too much (although, honestly, can there ever be too much chocolate?).
Just curious..we do you have to refrigerate this? Most other nut butters can be left in a cupboard.
Enjoy your rawtella! Oh and by the way, I made your lentil loaf, rice pilaf and pecan-crust pumpkin pie (YUM) for my (belated) Thanksgiving dinner this Saturday…all were big hits!

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Angela (Oh She Glows) November 26, 2012

Hey Kelly, I have added melted chocolate to homemade nut butter before and it’s amazing! I suppose you could do that with hazelnuts too. I present to you, 4-ingredient chocolate almond butter: http://ohsheglows.com/2011/01/12/4-ingredient-dark-chocolate-almond-butter/ ;)

I suppose you don’t have to refrigerate it, but I suspect it lasts longer when it is. My homemade nut butters often last over 1 month in the fridge, so I’m hesitant to leave it out. I’m happy to hear you enjoyed the recipes for Thanksgiving!

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Kelly November 27, 2012

4-ingredient homemade dark chocolate almond butter. Yes please! I think I’ll try it with hazelnuts, too…I’ll let you know how it turns out. :-)

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Heather (Heather's Dish) November 26, 2012

i’m completely drooling over these – yum!

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Liz November 26, 2012

Surprisingly, I have never had the store bought stuff. As usual that looks absolutely yummy. :)

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Heather @ fit mama real food November 26, 2012

Mmmm Nutella is my favorite! I bet the coffee flavor makes it taste amazing! So excited to try this.

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Beth November 26, 2012

This is exactly what I was looking for! I decided to make homemade nut butter of some kind as some Christmas gifts. I saw a recipe in a popular gourmet food magazine last week for homemade Nutella, but it had heavy cream and other stuff that I wouldn’t use. This recipe fits the bill!
By the way, your recipes made up the most of our Thanksgiving table: the “revisited” lentil-walnut-apple loaf; Spinach, cranberry and pear salad with candied pecans and balsamic dressing; and the gluten-free pumpkin pie with the pecan crust. Thanks!

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Angela (Oh She Glows) November 26, 2012

Aw that makes me happy! Thanks for trying out the recipes. :) Happy belated Thanksgiving! Enjoy the “nutella” if you make it.

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Stefanie @ Thin Vegetarian November 26, 2012

I was just at Costco over the weekend…guess mine doesn’t have hazelnuts or cocoa. Will definitely be checking in the future!

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Beks November 26, 2012

I was just looking at the pictures of the hazelnuts being turned into your Nutella, and my stomach grumbled. I think I might need to find some hazelnuts. :D

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kim@hungryhealthygirl November 26, 2012

I tried making my own nutella a few months ago and ended up burning the hazlenuts and it did not turn up. Maybe I’ll use your instructions and give it another shot. It sure does look delish!!

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Lia November 26, 2012

NNOOMMM!!! This is amazing! I’d love to have this on my shelves! This is a great gift idea too! Woah! I’m excited, thanks!

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Sarah @ Yogi in Action November 26, 2012

I also never had Nutella as a child! I bought some as an adult, and I don’t really get what the fuss is about- sure it’s chocolate but I’d rather just eat some high end chocolate then put it on my toast. Each to their own I suppose

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Christine November 26, 2012

I can’t wait to make this and maybe give some as hostess gifts for the holidays.
Just wondering if I missed the recipe or post on the Zephyr cookie experiment? Every time we head to Squamish or Whistler we go there so I can pick up a couple cookies. I would LOVE to make them!
Thanks as always for your wonderful recipes.

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Liz November 26, 2012

I never had Nutella until my senior trip to Europe – street vendors in Paris were selling huge nutella crepes for a Euro or two. I have to admit they were incredible!!

My fiancé is Austrian and we go there every few years and Nutella is huge!! As a contrast, most of them have never had or heard of peanut butter!!

This looks great – perfect for the holidays!

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Hanna M. November 26, 2012

Saw the recipe – drooled – made it – turned out great! :D Some tweaks: I used almonds instead and cut down on the sugar. FYI I have great success with making nut butters with my high-speed Kitchen Aid blender! I just have to stop a few times and scrape down what clings to the bowl. It helps if nuts are roasted and warm as well. And I hear you on how funky nut butters become if watery sweeteners are added! Not happy with that…

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Radhika Sarohia November 27, 2012

^ Almonds instead worked? Cool, I’ll have to try that, I actually have a huge bag of those right now, as oppose to hazelnuts. Then later when I can purchase the latter, I’ll re-make this with those.

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Angela (Oh She Glows) November 27, 2012

Hey Hanna, So glad it worked out for you! I will have to try it out with almonds next time. :) yum

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Margaret @ WellnessCircle November 26, 2012

I so love nutella and this recipe is amazing. Imagine how you could cut the cost from buying the commercial nutella. 15-20 mins of waiting isn’t that bad. I’m surely gonna try this homemade sweet at home. Thanks for sharing Angela!

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Alex @ Raw Recovery November 26, 2012

I’ve wanted to try rawtella but it tends to be so pricey. This looks delicious though! Chocolate and coffee are a beautiful thing.

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Georgina November 26, 2012

This looks wonderful! I am so happy I can get all the ingredients in Ottawa. :) Project for this weekend, as I am due to go to Costco. Thank you for another amazing recipe.

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Averie @ Averie Cooks November 26, 2012

I was on a nut butter making extravanganza yesterday and used everything from cinnamon, ginger, vanilla, to white chocolate – but no espresso powder and boy, you have me wanting to dirty up my food processor again :)

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Herbivore Triathlete November 26, 2012

I love Nutella! This post makes me want a food processor even more than I already did! I know what I’m asking Santa for this year.

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Ali @ WHOLEistically Fit November 26, 2012

Wow!! This looks crazy delicious! :D I love the step-by-step photos of how it should look at various stages in the process. Excellent recipe that I can’t wait to try! Now I need an old rag to wipe up my drool from the floor and another one to make this recipe. ;)

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Catherine November 26, 2012

Not only does this look deliciously yummy, but that first photograph is beyond amazing. One of the best I’ve ever seen on your blog. What skills you have!

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Angela (Oh She Glows) November 26, 2012

Wow! Thank you for the kind compliment :) once and a while, the lighting stars align. hah

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RachelRuns November 26, 2012

this looks delicious Ang!! My sister loves nutella – I had planned on making her a jar of your dark chocolate almond butter for Christmas but maybe I’ll make this instead! :) Thanks!

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Meg November 26, 2012

I think I just had a food-gasm. I thank you from the bottom of my heart!

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Angela November 26, 2012

I’ve been hearing so much about Nutella this season and was shocked to see how many people think that it is a healthy food. I loved Nutella as a kid, but as adult I refuse to buy it; that doesn’t stop my mouth from watering every time I pass it in the supermarket though. This sounds like a great alternative, I can’t wait to try it! Also I had no idea that Costco sells organic coconut oil in bulk, I find myself scraping the bottom of those tiny jars at least once a month.

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Anna @ The Guiltless Life November 26, 2012

I love that this is a naturally sweetened version of Nutella…I had a Nutella latte the other day at a cafe and wanted to create a healthy Nutella at home so I can replicate that drink!

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Sonia the Mexigarian November 26, 2012

it’s times like this that i wish we could lick our computer screens and be able to taste the photo. -sigh-

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Heather November 28, 2012

Laughing–I felt exactly the same way when I saw that first photo.

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Heather November 26, 2012

This looks insanely good! I can’t wait to try this (after I get hazelnuts and I was at costco this morning – boo). Another awesome recipe ;)

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Magdalena November 26, 2012

I have always found removing hazelnut skins to be SO frustrating until I learned a new method last weekend. Instead of roasting and then rubbing the skins, bring 2 quarts of water to a boil, add about 4 tablespoons of baking soda and your hazelnuts. Boil for 3-5 minuts and then douse the hazelnuts with cold water. You can then pop the skins right off! You can then roast the skinned hazelnuts. I was worried that the boiling would negatively affect the taste or texture of the hazelnuts but it didn’t. This is a much easier and far less messy method. It isn’t “raw” but I’d rather be sane than raw ;)

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Angela @ Eat Spin Run Repeat November 26, 2012

Ok, Nutella is one of the world’s finest condiments but THIS sounds amazing!! I’m pretty sure a batch would last no longer than about 15 minutes in my house. I’m thinking perhaps a Mocha Nutella smoothie might be in order…. ;)

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