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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{ 180 comments… read them below or add one }

Mary Casaubon November 26, 2012

Has anyone heard of or tried the new attachment jug for the BlendTech blender?
I think its called the turbo twist jug. It boasts about being super fast at making nut butters.
Angela, why did you use your food processor and not your Vita mix?
Can’t waIt to try this.
Mary :)

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Tanya @ playful and hungry November 27, 2012

I always use my vita when making nut butters! It is so much faster…

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Angela (Oh She Glows) November 27, 2012

Hey Mary, I’ve been wondering the same thing too! I’d love to see how it works. I wonder if there is a youtube review of it yet?
I dont use my vita for nut butters because I find it annoying to scoop out and I always have some go to waste that I cant get out of the base.

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Sundi Jo November 26, 2012

This looks delicious! Love the detailed pics. Thanks for sharing.

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Abby @ The Frosted Vegan November 26, 2012

I have been looking all over for Rawtella since you wrote about it, but this will fit the bill : )

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Angela (Oh She Glows) November 27, 2012

I hope you enjoy it Abby!

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Kondi Callanetics November 26, 2012

Hi Angela,

First time here and I like what I see. Very professional looking photos and this nutella looks freaking amazing.

I’ll forward this over to Lacey who I’m sure would love to try this recipe out.

Cheers
Jordan

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Angela (Oh She Glows) November 27, 2012

Thanks for stopping by! Enjoy the recipe if you make it :)

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lysette November 26, 2012

BC born and bred on Nutella! House staple growing up.

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Angela (Oh She Glows) November 27, 2012

Ours was always peanut butter…I guess I can blame the family genes for my PB obsession!

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Marissa November 26, 2012

This looks incredible! I may have only had Nutella once or twice as a kid. The vegan (and raw!) versions are so amazing that I can’t imagine I was missing out. Milk and white sugar? Blech. No thanks. All the Nutella fanatics are missing out if they’ve never had the vegan spreads!

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Georgia November 26, 2012

O-M-G! Brilliant idea – definitely a project for this weekend! Angela, do you know approximately how long this will store in the fridge? I ask because it’s a great Christmas gift idea… :)

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Angela (Oh She Glows) November 27, 2012

Hey Georgia, I find that most nut butters I make last in the fridge for at least a month. Ive even had some last 2 months! I hope this is similar.

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Georgia November 29, 2012

Thanks so much for replying – looking forward to trying this recipe on the weekend!

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kaity @ kaityscooking November 26, 2012

i have never had nutella either ! but since its all over the blogsphere i been wanting to try it lately.. and since theres not rawtella down by me this recipe is def gonna be getting used asap!

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Kaleigh November 26, 2012

I was just wondering if you could make this in your vitamix. I know you have one, but chose to use a food processor. I just got a vitamix for my birthday (well, birthday/christmas combo with that price tag) – mine came with 2 jars, a tall one for smoothies, and a squat looking one for nut butters apparently.

but now this makes me want a food processor…gah! My teeny kitchen is going to have a fit.

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Angela (Oh She Glows) November 27, 2012

I think you could! I know a lot of people use their vita’s for nut butters. The reason I don’t is because I find it annoying to scoop out and I find some goes to waste because I cant get it all out.

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Shannon November 26, 2012

You made it so smooth. I just don’t have that kind of patience. I made nutella yesterday, but I only processed it for a few minutes. It was a bit bumpy still, but I am using it to fill a bread so I don’t think anyone will notice!

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Angela (Oh She Glows) November 27, 2012

It would be good either way for sure. I was actually thinking about stirring in chopped hazelnuts at the end…yum!

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Steph @ Steph Stays Slim November 26, 2012

I love all the recipes you post because you take yummy things and make them a bit (or a lot) healthier and get me thinking outside the box. There’s always some new ingredient that intrigues me to give it a try!

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Angela (Oh She Glows) November 27, 2012

I’m glad to hear that Steph!

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Kelly @ Foodie Fiasco November 27, 2012

Angela, I want to live in your pictures. Brava!

(You don’t happen to have an extra vat of that Nutella lying around, do you? I mean, I’d be happy to take it off your hands…)

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Angela (Oh She Glows) November 27, 2012

did I forget to mention I had a vat of it? I always do that… ;)

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Margaret November 27, 2012

Oh gosh, those photographs are just too much! This will be a perfect weekend project. :-)

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Radhika Sarohia November 27, 2012

This looks spectacular, I can’t wait to try making it!:)

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Michelle @ Eat Move Balance November 27, 2012

I’ve been loving making my own nut butters! But I don’t think I’ve ever had Nutella either! People seem to adore it, so I should give it a try, and I’d rather make a healthier version than what you get at the store. Thanks!

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Adrienne November 27, 2012

I never had Nutella as a kid either! My parents didn’t let us have a lot of “treats” and I don’t think it was really popular in small town Canada. When I moved to Toronto I bought a jar and discovered its amazingness…kinda wish I hadn’t haha :-)

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Sabrina November 27, 2012

Oh My Goodness Me! This is incredible! I can’t wait to try it out, I used to love nutella and knew it had a place on the naughty shelf, but this heaven of a spread recipe will make my Christmas this year extra special! Thank you so so much.

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Tanya @ playful and hungry November 27, 2012

Nutella definitelly is big in Europe…
But I never really liked it THAT much. I like the vegan versions though. I never add esspresso, but however, that are just my taste buds!

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Stefanie November 27, 2012

Did you know that Nutella is actually a German product?
I am so amazed that it is also known in the U.S. and in Canada. I grew up eating Nutella (like most German kids) – sometimes straight out of the jar. It is something I’ve been missing since going vegan. Your version, however, sounds so much healthier, yet no less delicious. So, thanks for sharing, Ange!

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Angela (Oh She Glows) November 27, 2012

I didn’t know that – cool! Enjoy the recipe if you try it out.

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Erin November 27, 2012

Yup my Oma and Opa used to have it all the time when I was little.

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Clizia January 21, 2013

I am pretty sure Nutella is an Italian product?

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Katherine November 27, 2012

can you make this with your vitamix? I’m asking for one for christmas to make more smoothies, soups and nut butters!

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Angela (Oh She Glows) November 27, 2012

Hey Katherine, I know many people who make nut butters in the vitamix, so I assume it would work? I dont make them in the vita because I find it really hard to scoop out the nut butters and some of it always goes to waste. Hoping santa brings you one! I use it every day

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Jenna November 27, 2012

Yum. This looks awesome. I don’t think nutella became big in the US until the past few years. Thanks Giada. Ha!

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Marija November 27, 2012

I just want to THANK YOU so much for sharing your recipes with us… I am vegan for almost 4 months and I LOVE reading your ideas…Keep it up!!!!

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Angela (Oh She Glows) November 27, 2012

aw thank you, Im glad you are enjoying them!

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Stacy November 27, 2012

This may be a silly question, but can I use instant coffee in place of instant espresso powder with similar results in taste?

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Erin November 27, 2012

OMG I can’t wait to make this. Nutella is one of my all-time favourites. We used to have it all the time at my Oma and Opa’s when I was little.

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Lisa November 27, 2012

I just started following your blog and it is wonderful. I love your photography! I cannot wait to try this recipe, (and many of your others) to give as a homemade holiday gift.

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Angela (Oh She Glows) November 27, 2012

Thank you so much Lisa, I appreciate it :) Enjoy the nutella if you try it.

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Sheri November 27, 2012

I am desperate for a home made natural Nutella substitute, my kids love it and I sometimes buy it for a treat, but then it gets eaten everyday until the jar is gone. I shall make this today, a good spread for morning toast. Thanks!

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Alexis @ Hummusapien November 27, 2012

What a wonderful spin on nutella!! These have to be some of your best photos to date! Stunning :)

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Erica {Coffee & Quinoa} November 27, 2012

This looks AMAZING. I am a huge Nutella fan! Can’t wait to try this myself.

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Arlene @ donteatdirt.com November 27, 2012

I don’t generally like nutella. I LOVE other nut butters, but nutella always comes across as way too sweet for me. I’ve had it once or twice as part of a recipe and didn’t mind it…

But other nut butters I eat by the spoonful scooped onto things without prejudice (or shame).

Yours looks absolutely delicious!

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Cassandra @ TheScienceofFood November 27, 2012

This is brilliant and far superior to traditional Nutella. I love that you can control the sugar, where do you buy coconut sugar?

I LOVE nutella but I can’t eat it, it’s one of those things where if I allow myself a treat I’ll end up eating the whole jar, it’s way too addictive.

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Sharon Vincello November 27, 2012

When I have time … I’m so going to try to make this. My mouth is watering!!! Thank you for coming up with a healthier version :)

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Chef Katie November 27, 2012

This reminds me of my New-Tella recipe… cuts the oil and swaps coconut sugar for fiber-filled dried dates. Love the tip on how to get the skins off hazelnuts. Sure beats trying to find some elves to help!
I even use this as a frosting/filling for cupcakes, brownies, and cookies. Killer when sandwiched between Peanut Butter Cookies (I have a gluten-free recipe, not raw, but tasty). I freeze extras (and extra hazelnuts) to keep them out of temptation’s reach.
Thanks for the inspirations and education!
http://wellness.wholefoods.com/stores/lincolnpark/2012/chocolate-hazelnut-no-tella-w4/

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Kristine November 27, 2012

What a fabulous recipe. I was planning to make homemade Nutella this weekend…think I’ll try your recipe instead of my stand-by from the Veganomicon cookbook. And, I agree, your photo of the finished product is mouthwatering!

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Sarah (Shh...Fit Happens) November 28, 2012

This looks so good! I love the pictures and creative ideas! Thank you for sharing

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Sara @ The Cozy Herbivore November 28, 2012

Actual Nutella is delicious, but it’s chock-ful of palm oil and high fructose corn syrup. So you’re not missing much, I assure you!

This looks AMAZING. I was thinking about giving homemade “nutella” as a Christmas gift this year, and this is absolutely the best recipe I’ve found for it. I’m loving the lack of refined sugar. I love, love, LOVE your first picture, absolutely gorgeous styling.

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Stephen@HappyHeart November 29, 2012

This seriously looks AMAZING! Kids live off nutella in Ireland – maybe a slight exaggeration, but it’s a sandwich filler staple and this homemade version is such a great healthier natural alternative!

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sabrina November 29, 2012

to save time is it possible to make this recipe starting with commercial hazelnut butter? looking forward to making this as christmas gifts! thanks

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Angela (Oh She Glows) November 30, 2012

I cant see why not!

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Kinana December 1, 2012

I can’t stand coconut, never have, so what would you suggest I use instead of the coconut oil?

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Rosanna December 2, 2012

Can you use a super blender, like Vitamix, to make this?

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Angela (Oh She Glows) December 2, 2012

I know a lot of people use their vitamix to make nut butter so I assume it could work. Let me know if you try it!

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Highball Emy December 4, 2012

Even these pictures make my mouth water. I might even overcome my fear of blenders and try making this…

Emy
x

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