Vegan Nutella
Make your own vegan chocolate hazelnut spread as a healthier version of Nutella. Use it as a dessert topping, nut butter, dip, or enjoy straight from the jar!
Ingredients
- 2 cups hazelnuts
- ½ cup dark cane sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp coconut oil
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- Arrange the hazelnuts in a single layer over the prepared baking tray and bake for 10 minutes.
- Wet a dish towel and wring it out as best you can. Dump all the baked hazelnuts into the damp dish towel. Fold the dish towel over the hazelnuts and rub firmly and quickly, back and forth. This way, you will rub off the shell coverings as they will stick to the towel.
- Hand-pick out the cleanest hazelnuts and toss them in a food processor. Don't worry if all the skins won't come off; the nutella will still be delicious.
- Process the hazelnuts for about 5 minutes, allowing the machine to coll after about every 30 seconds. The hazelnuts will start to clump together around the blades.
- Add the remaining ingredients.
- Process again until smooth and shiny.
