Mix it up and I’d still eat it 🏻 also recipe by @majasrecipes
Mix it up and I’d still eat it 🤷🏻 also recipe by @majasrecipes is a medium Plant-based recipe that serves 4. 150 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $7.11 total, $1.78 per serving
Ingredients
- 2 cups Hazelnuts (roasted, skins removed as much as possible)
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Unsweetened Cocoa Powder (high‑quality cocoa for deep flavor)
- 2 tablespoons Neutral Oil (grapeseed, sunflower or light olive oil; add slowly)
- 3 tablespoons Plant‑Based Milk (oat milk preferred; add gradually to reach desired consistency)
- 1 teaspoon Vanilla Extract (optional, enhances flavor)
- 1 pinch Salt (enhances sweetness)
Instructions
Roast Hazelnuts
Preheat the oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet and roast for 10 minutes, stirring once halfway through, until fragrant and lightly browned.
Time: PT10M
Temperature: 350°F
Remove Skins
Transfer the hot nuts onto a clean kitchen towel. Fold the towel over the nuts and rub vigorously to loosen and remove as many skins as possible. Discard the collected skins.
Time: PT5M
Blend Hazelnuts
Place the cleaned hazelnuts in the food processor. Process for about 5 minutes, stopping to scrape down the sides, until a smooth, creamy butter forms.
Time: PT5M
Add Sweeteners and Flavor
Add the brown sugar, cocoa powder, pinch of salt, and vanilla extract to the hazelnut butter. Pulse a few times to combine.
Time: PT2M
Incorporate Oil and Milk
With the processor running, drizzle the neutral oil in a steady stream, then add the plant‑based milk one tablespoon at a time, blending after each addition, until the spread reaches a glossy, spreadable consistency.
Time: PT5M
Taste and Adjust
Taste the spread. If you prefer it sweeter, add a little more brown sugar; if it’s too thick, blend in an extra teaspoon of milk.
Time: PT2M
Store
Transfer the hazelnut spread to a clean jar, seal tightly, and let it cool to room temperature before refrigerating.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 15g
- Fat
- 9g
- Fiber
- 2g
Dietary info: Vegan, Dairy‑free, Gluten‑free
Allergens: Tree nuts (hazelnuts), Potential soy (if soy milk used)
Ingredient Substitutions
- Instead of Hazelnuts: Almonds, Cashews
- Instead of Brown Sugar: Coconut sugar, Maple syrup (use less, may affect texture)
- Instead of Unsweetened Cocoa Powder: Raw cacao powder
- Instead of Neutral Oil: Melted coconut oil (adds flavor), Vegetable oil
- Instead of Plant‑Based Milk: Almond milk, Soy milk
- Instead of Vanilla Extract: Maple extract
- Instead of Salt: Sea salt
Equipment Needed
- Oven
- Baking Sheet
- Kitchen Towel or Cheesecloth
- Food Processor
- Spatula
- Measuring Cups and Spoons
- Jar with Lid
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Roasting the hazelnuts to develop flavor.
- Removing as many skins as possible for smoother texture.
- Processing the nuts until they become a true butter.
- Adding oil and milk slowly to achieve the right consistency.
Chef Tips from the Video
- Roast the hazelnuts on a low‑heat setting (300°F) for a deeper, less bitter flavor.
- For an extra chocolate kick, add 1 teaspoon of espresso powder with the cocoa.
- If you prefer a smoother texture, push the blended hazelnut butter through a fine mesh sieve before adding the sweeteners.
Troubleshooting
Spread is too grainy.
Continue processing; the nuts will release more oil and smooth out. If still grainy, add an extra teaspoon of oil.
Spread is too thick and doesn’t spread.
Blend in additional plant‑based milk, one teaspoon at a time, until the desired consistency is reached.
Spread becomes too runny.
Add a little more brown sugar or process additional hazelnuts to thicken.
Storage
Refrigerator: Up to 2 weeks in an airtight jar.
Freezer: Up to 3 months; thaw in the fridge before use.
Room temperature: Not recommended; may spoil after a day.
Make-Ahead Tips
- The spread improves in flavor after a few hours in the fridge.
- Make a larger batch and freeze portions for later use.
Frequently Asked Questions
What is the cultural significance and history of homemade hazelnut spread in plant‑based cuisine?
Hazelnut spreads like Nutella originated in Italy in the 1940s, but plant‑based versions have become popular among vegans and health‑conscious eaters worldwide as a dairy‑free alternative that still offers a rich chocolate‑nut experience.
What are the traditional regional variations of hazelnut spread in European cuisine?
In Italy, traditional Nutella uses roasted hazelnuts, cocoa, and skim milk. In France, similar spreads may incorporate dark chocolate and a higher cocoa percentage, while in the UK, some versions add a touch of malted barley syrup for extra depth.
How is homemade hazelnut spread traditionally served in Italian households?
It is commonly spread thin on fresh bread or crostini for breakfast, used as a filling for crepes, or drizzled over gelato as a dessert topping.
What occasions or celebrations is hazelnut spread traditionally associated with in European culture?
Hazelnut spread is a popular treat during holidays such as Christmas and Easter, often appearing on festive breakfast tables and dessert platters.
What authentic ingredients are essential for a traditional hazelnut spread versus acceptable vegan substitutes?
Traditional recipes use roasted hazelnuts, cocoa powder, sugar, skim milk, and a small amount of vegetable oil. Vegan substitutes replace skim milk with plant‑based milk and may use a neutral oil instead of butter, while keeping the nut and cocoa base unchanged.
What other plant‑based dishes pair well with this homemade hazelnut spread?
It pairs beautifully with vegan pancakes, oat‑based waffles, toasted sourdough, fruit like bananas or strawberries, and can be swirled into vegan brownies for extra flavor.
What are the most common mistakes to avoid when making homemade hazelnut spread?
Common errors include over‑roasting the nuts (causing bitterness), not removing enough skins (resulting in a gritty texture), adding oil or milk too quickly (which can make the spread runny), and using too much brown sugar (creating a brick‑like consistency).
Why does this recipe use brown sugar instead of a brown‑sugar alternative?
Brown sugar provides the right moisture and caramel notes; many alternatives lack the same hygroscopic properties, leading to a dry, brick‑like texture, as noted in the video.
Can I make this hazelnut spread ahead of time and how should I store it?
Yes, store the finished spread in an airtight jar in the refrigerator for up to two weeks. For longer storage, freeze in portion‑sized containers for up to three months and thaw in the fridge before use.
What texture and appearance should I look for when the hazelnut spread is done?
The spread should be glossy, smooth, and easily scoopable with a spoon. It should hold its shape on a spoon but melt gently when warmed on toast.
How do I know when the hazelnut spread is done cooking?
The only cooking step is roasting; the nuts are done when they are fragrant and lightly browned. The rest of the process is blending, so the spread is finished when it reaches a smooth, glossy consistency.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on plant‑based cooking, offering creative vegan recipes, ingredient deep‑dives, and tips for making whole‑food meals that are both nutritious and flavorful.
How does the YouTube channel The Plant Slant's approach to vegan desserts differ from other vegan cooking channels?
The Plant Slant emphasizes whole‑food ingredients, minimal processing, and flavor‑first techniques, often adapting classic favorites (like Nutella) with simple swaps rather than relying on processed vegan shortcuts.
Last updated: August 19, 2026
