Published On: December 10th, 2013
1.7 min read

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Mmm, Nutella. Who wouldn’t love scoffing it’s creamy, chocolately goodness in huge spoonfuls straight from the jar? Vegans, that’s who. And perhaps those who like to spare a thought for their rapidly clogging arteries.

Because delicious though Nutella may be, it sure as heck ‘ain’t healthy or vegan. But that doesn’t mean you have to skip this hazelnut taste sensation altogether.

One of the best things about hanging with other vegetarians is sharing your knowledge and swapping favourite recipes. That’s how I came across this utterly delectable and surprisingly easy recipe for homemade vegan Nutella. It was crafted by Spanish gent Juan and thus it was promptly christened “Juanutella”, to us at least.

It tastes great slathered on bread or rice cakes, or in decadently heaped spoonfuls scoffed straight from the jar. Just like the real thing, only free of animal-products, healthier and dare I suggest, better than the original.

Judge for yourself and let me know what you think.

What goes in:

400 grams hazelnuts
8 tablespoons carob flour*
4 tablespoons agave syrup
½ cup sunflower oil
A dash of soy or rice milk

How you do it: 

Crush the hazelnuts into a chunky powder using a food processor. Add the carob, oil and agave syrup and mix again. Add a little milk and mix one last time, perhaps adding a little more if the consistency is not quite correct. Done!

*Carob flour has a little brown sugar and cinnamon mixed in and boasts a rich chocolate flavour. But carob powder is just as good if you don’t have access to the flour.

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11 Comments

  1. Erica Louise December 11, 2013 at 2:20 am - Reply

    Yummy!

  2. Lori Mauger December 14, 2013 at 2:12 am - Reply

    And gluten free too!

    • Koren December 16, 2013 at 6:38 pm - Reply

      Oh yup – good point, Lori!

  3. Katie @ Pick Any Two December 14, 2013 at 3:35 am - Reply

    Reading this post while eating lunch was a mistake! My meal doesn’t seem nearly as appetizing now that I’ve seen these gorgeous photos. :)

    • Koren December 16, 2013 at 6:39 pm - Reply

      Haha, I know what you mean, Katie. I want to be eating this every day!

  4. Chris December 14, 2013 at 9:39 am - Reply

    I love these recipe secrets recipes! I will pass this along to my Nutella loving friends.

    • Koren December 16, 2013 at 6:40 pm - Reply

      You can make friends with (vegan) Nutella. Haha!

  5. Sabriga December 17, 2013 at 2:22 am - Reply

    Me too – passing this on to friends who are changing their diets to vegetarian or vegan. Maybe this delectable version of a sinful fav will help them. Not to mention, who doesn’t want to eat something sweet called ‘Juanutella’ ?

    • Koren December 24, 2013 at 7:30 pm - Reply

      Haha! Good for you, Sabriga! :)

  6. Kate March 6, 2018 at 11:26 am - Reply

    This looks amazing, but what is the measurement for sunflower oil? It just says 1/2 sunflower oil.

    Please help! I am super keen to make this for my son……and maybe just a little for myself!

    Thank you

    • Koren March 12, 2018 at 11:36 am - Reply

      Oh, thanks for pointing this out, Kate! It should be half a cup. I’ve updated the recipe now. Hope you enjoy it! :)

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