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Christmas nutella?! We've got you covered with this festival chocolate spread which is 100% vegan.

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This is our Christmas flavoured nutella made from a very special ingredient... CHESTNUTS! We've used vacuum packed chestnuts to make this super smooth, gooey and chocolatey vegan nutella.

It's a really delicious spread, perfect to have on Christmas morning with some toast, croissants or fruit (as Ian so proudly demonstrates!)

It's a really versatile recipe. You could even use it inside our Chocolate Croissant Tearer Sharer, as a frosting for cupcakes or you could just eat it straight from the jar.

The recipe is super easy, make sure you've got a good blender to hand as we want the chestnuts to be super smooth.



  • 200g vacuum packed chestnuts
  • ½ tsp salt
  • 200g dark chocolate
  • 150g maple syrup
  • 100ml plant based milk (plus a little more for brushing)
  • ¼ tsp salt


  1. 1.

    You will need...

    Preheat oven to 180’C | Baking sheet lined with parchment paper | Liquidiser | Kettle boiled

  2. 2.

    Spread the chestnuts out on a lined baking sheet, put in the pre-heated oven for 10 minutes | Take the baking sheet out of the oven, set it down on a heat proof surface and let cool to room temperature

  3. 3.

    Put the chestnuts and salt in the food processor and blend them until the nuts turn into a smooth, thick, creamy nut butter | You may have to scrape the sides of the liquidiser a few times to help the blending process

  4. 4.

    Put the saucepan on a medium heat and pour in 1 inch of boiling water from the kettle | Place the mixing bowl on top of the saucepan | Add the dark chocolate and leave it for a couple of minutes to completely melt

  5. 5.

    Pour the melted chocolate, maple syrup and plant based milk into the liquidiser, put the lid on and blend everything together until the chocolate spread is really smooth | Pour the contents of the blender into a sterilised jar, refrigerate until solid and consume within 7 days