Homemade vegan Nutella

 

🔷 What do you need ?

1. 3 cups of hazelnut 

2. 2/3 cup dark dairy free chocolate 

3. 1tsp vanilla extract 

4. Sprinkle of salt                                                                      

🔹 Instructions 

1. Preheat oven to 350 F and add raw hazelnuts to a parchment paper in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter. 

2. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off for  a creamier Nutella. But it doesn’t have to be perfect! 

3. Add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed - about 8 minutes total - scraping down sides as needed.

4. In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside. 

5. Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt, and vanilla. Blend/puree again until well incorporated. 

6. If your Nutella isn’t sweet enough, add 1-2 Tbsp maple syrup or agave. 

7. Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more. Enjoy     

* Note- if you are a nut lover , try a mix of nuts (not just hazelnut) it won’t be as creamy but it will be delicious 😋