• Recipes
    • Mains
    • Breakfasts
    • Desserts
    • Snacks
    • Condiments
    • Drinks
    • Party
    • Special Occasions
  • Contact
  • Cookbook
So Vegan
  • Recipes
    • Mains
    • Breakfasts
    • Desserts
    • Snacks
    • Condiments
    • Drinks
    • Party
    • Special Occasions
  • Contact
  • Cookbook
DessertsSpecial Occasions

Homemade Nutella Snowflake

by Roxy, So Vegan November 29, 2018November 30, 2018
November 29, 2018November 30, 2018
Vegan Christmas Nutella Snowflake

If you’re looking for a showstopper dessert to wow your guests this Christmas, then you’re in the right place!

This 5-ingredient vegan nutella snowflake is a real jaw-dropper.

If you’re a big fan of 5-ingredient recipes like this one, then you’ll love our debut cookbook So Vegan in 5, which includes over 100 super simple 5-ingredient recipes.

It’s available to pre-order right now on Amazon.

Enjoy!

Roxy & Ben

Homemade Nutella Snowflake

Homemade Nutella Snowflake! Tag the lucky friends you’ll share this with for Christmas ❄️

Full recipe: sovegan.co/snowflake

Posted by So Vegan on Thursday, 29 November 2018

Vegan Christmas Nutella Snowflake

5-Ingredient Homemade Nutella Snowflake

Roxy, So Vegan If you’re looking for a showstopper dessert to wow your guests this Christmas, then you’re in the right place! This 5-ingredient vegan… Print This
Serves: 10-12 Prep Time: 30 minutes, plus 1hr 20 minutes proving Cooking Time: 25 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Nutella SnowflakeThe 5 ingredients:

  • 500g / 17.6oz strong white bread flour, plus extra for dusting
  • 1⁄2 tbsp fast-action dried yeast
  • 6 tbsp icing sugar, plus extra for decorating  
  • 150g / 5.3oz whole hazelnuts
  • 100g 3.5oz dark chocolate

Optional: we melt some extra dark chocolate for dipping the snowflake!

The cupboard essentials:

  • salt
  • olive oil
So Vegan In 5

Instructions

  1. Preheat the oven to 180°C / 360°F fan-assisted.
  2. Mix the flour, yeast and 1 tbsp of icing sugar with a pinch of salt in a large mixing bowl. Create a well in the middle and add 3 tbsp of olive oil and 300ml (10.5 fl.oz) of tepid water. Stir to combine until the dough forms, then transfer the dough to a well-floured work surface and knead for 2 minutes. Then place the dough in a clean and lightly oiled large mixing bowl, cover with a tea towel and leave to prove for 1 hour or until the dough has risen and doubled in size.
  3. Meanwhile, transfer the hazelnuts to a baking tray and toast them in the oven for 8 minutes. Then remove the hazelnuts from the oven and turn the oven off. Roll the hazelnuts in a tea towel to remove the skins and add the peeled hazelnuts to a food processor. Blend for a few minutes until you get a smooth hazelnut butter, scraping down the sides as you go.
  4. Add the dark chocolate to a metal or glass bowl, then place the bowl over a saucepan containing 2cm (approx. 1 inch) of hot water and bring the water to a gentle simmer on a low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir the chocolate occasionally. Once it has melted completely (this will take 3-5 minutes), remove the bowl from the heat and add the hazelnut butter and 4 tbsps of icing sugar. Stir until fully combined and smooth like nutella.
  5. Lightly punch the dough a few times to remove the air bubbles, then roughly mould it into a ball and cut it into 4 evenly-sized pieces. Take the first quarter and roll it out into a large circle, slightly larger than a dinner plate, flouring the work surface as you go. Transfer the first rolled layer of dough to a large lined baking tray. Spoon a couple of heaped tablespoons of the homemade nutella on top and spread it out evenly. If it’s hard to spread, sit a knife in some hot water then use the warm knife to spread the nutella. Repeat this step for the next two quarters of dough, finishing with the last quarter of dough on top.  
  6. Place a dinner plate on top of the snowflake and trim the edges to create a circular dough shape, then gently remove the excess dough and the plate. Place a pint glass in the middle of the snowflake then cut the dough into 16 evenly-sized pieces around the glass.
  7. To create the twists, take two adjacent sections and twist them towards each other for a full rotation and seal the ends by pressing them together. Repeat until all 16 sections are done. Cover the snowflake with a tea towel and leave to prove for a further 20 minutes. Meanwhile, preheat the oven to 200°C / 390°F fan-assisted.
  8. Lightly brush the snowflake with a little olive oil. Bake in the preheated oven for 15 minutes or until golden brown. Then remove the snowflake from the oven and leave it to cool slightly.
  9. Create a glaze by mixing 1 tbsp of icing sugar with 1 1/2 tbsp of water and brush it all over the snowflake.
  10. To finish, dust the snowflake with icing sugar.
So Vegan In 5
So Vegan In 5
bakingbest Christmas recipeschocolateChristmascookingedible snowflakehomemade nutellanutellasnowflakespecial Christamsvegan cookingvegan dessertsvegan foodvegan recipes
3 comments
2
FacebookTwitterGoogle +Pinterest
previous post
Spiced Apple Crisps
next post
5-Ingredient Creamy Mushroom Pasta

You may also like

Mini Pecan Pies

August 18, 2017

Raw Coconut And Berry Bites

August 31, 2016

Homemade Chocolate Doughnuts

September 19, 2019

Gluten-Free Rainbow Cake #PRIDE

June 9, 2016

Marble Banana Bread

August 24, 2019

Pimm’s Ice Lollies

August 19, 2016

Green Tea and Raspberry Muffins

May 29, 2016

Humble Apple Pie

May 30, 2018

Butternut Squash Wellington

December 5, 2019

The Ultimate Sticky Toffee Pudding

March 21, 2017

3 comments

Avatar
Tracy Dunbar December 4, 2018 - 8:35 pm

Have you seen the Lorraine pascal tweet just. Awfully like your recipe.

Reply
Avatar
Roxy, So Vegan December 5, 2018 - 12:17 pm

Hey Tracy, no haven’t seen the tweet! Thanks for reaching out. Best, Roxy

Reply
Avatar
Sam December 22, 2018 - 7:19 am

For the Nutella snowflake can we prepare it the night before and bake on the day? How do we store it? Cling film in the fridge?

Reply

Leave a Comment Cancel Reply

So Vegan in 5

So Vegan in 5

Our debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.

About us

About us

Hello! We're Roxy & Ben aka So Vegan. We created So Vegan in 2016 to help bring vegan food to the masses and since then our recipes have been viewed by tens of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

Follow So Vegan

Facebook So Vegan

Newsletter

Popular Posts

  • 1

    Butternut Squash Wellington

    December 5, 2019
  • 2

    5-Ingredient Brussels Sprouts Tater Tots

    December 11, 2018
  • 3

    Super Simple Dhal

    July 7, 2017
  • 4

    Rich Ragu Lasagne

    November 28, 2019
  • 5

    Mini Samosa Pies

    May 18, 2017

Tweets

Oh yeah we did. Our Butternut Squash Wellington! If you're looking for a festive Christmas dinner centrepiece, then… https://t.co/pstAljqpEB

05-Dec-2019

Reply Retweet Favourite
New video: We decided to taste test the most EPIC vegan 🧀 cheese 🧀 in the world. And we survived! Here are the resu… https://t.co/yyGCvENflf

02-Dec-2019

Reply Retweet Favourite
We have some seriously tasty news peeps. Our debut cookbook So Vegan In 5 is now officially global! Not only is it… https://t.co/0ThtNPVUY0

29-Nov-2019

Reply Retweet Favourite
Ready to take your potato game to the next level? Give our epic Vietnamese-Inspired Fries a go! 🍟… https://t.co/BHLFGbsUQj

18-Nov-2019

Reply Retweet Favourite
Walnut Meat Tacos. Quick, delicious and nutritious! Here's our latest video on YouTube if you want to find out how… https://t.co/qDIfiaE3bo

04-Nov-2019

Reply Retweet Favourite

Instagram Slider

  • The countdown to Christmas has well and truly begun! Wellhellip
  • How is Xmas now only 3 WEEKS AWAY  Ithellip
  • Team Brussels Sprouts please stand up  Weve never reallyhellip
  • Who knew vegan cheese like this even existed?!?!? Oh howhellip
  • Peeps we have some SERIOUSLY TASTY news Our debut cookbookhellip
  • Omg this lasagne has so much rustic charm its unrealhellip
  • ROAST CARROT  CORIANDER SOUP  Oh My Goodness Thishellip
  • VIETNAMESEINSPIRED FRIES  OK so were pretty sure everyone agreeshellip
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2019 - So Vegan