Homemade Vegan Nutella Spread
This easy vegan Nutella is a healthier alternative to the store-bought variety, yet it tastes just as good (we think better!).
Equipment
Ingredients
- 14 oz 400g raw unsalted hazlenuts
- 4 oz 100g dark vegan chocolate
- 2 tbsp melted coconut oil
- 4 tbsp maple syrup or 3 tbsp date puree
- 1/2 cup plant-based milk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350F / 175C
- Spread the hazelnuts onto a baking tray and roast them for 15 minutes.
- Remove the hazelnuts from the oven and place them into a food processor. Blend on high until you have a thick and creamy nut butter.
- Break the dark chocolate into chunks and melt with the coconut oil in the microwave, or over a low heat on the stove.
- Add the melted chocolate mixture to the blender, along with the maple syrup, milk, vanilla extract, and salt. Blend again for a few minutes until the mixture is smooth.
- Transfer to a sterilized jar, and store at room temperature or in the fridge (if you like the thicker texture). It will last well for a month.
Tried this recipe?Let us know how it was!