Best Ever Vegan Nutella
Yield 24 (1 tbsp per serving)
Prep time
10 MinCook time
10 MinTotal time
20 MinBest Ever Vegan Nutella
Hazelnuts are the star of the show in this chocolatey recipe. The sweetness comes from the wholesomeness of dates, and the rich flavor from unprocessed cocoa powder. A perfect spread to enjoy on crackers, on pancakes, or as a dip.
Ingredients
- 1½ cups (202 g) raw hazelnuts
- ⅓ cup (80 mL) unsweetened soy milk
- 1 tbsp (15 mL) melted coconut oil
- 2 tbsp (30 mL) maple syrup
- 6 soft Medjool dates, pits removed
- ⅓ cup (35 g) Dutch processed cocoa powder
- 1 tsp (5 mL) pure vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (180°C). Spread the hazelnuts onto a baking tray and bake for 10 - 12 minutes, until lightly golden, stirring once halfway*.
- When cooled enough to handle, pick up the hazelnuts a handful at a time and rub firmly between the palms of your hands so the skin falls off. Alternatively, the hazelnuts can be rubbed in a clean kitchen cloth. Place the peeled hazelnuts in a high-speed food processor** (ideally 600W or higher).
- Blend on high for 4 - 5 minutes, until a nut butter consistency is formed***. Add the remaining ingredients and blend again until smooth.
- Taste test. If you prefer a thinner consistency, consider adding more coconut oil and a touch more maple syrup and blend again. Enjoy!
Notes
* Careful to not overcook, as the nuts continue to 'toast' when taken out of the oven.
* Using a blender for this is not advised, as there is not enough liquid.
*** If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes to achieve the desired consistency or consider adding a bit of vegetable oil to help the process along. If you notice the mixture heats up too much, let it rest to cool slightly so as to not damage your food processor.
Storage:
Store in a mason jar in the fridge for up to 2 weeks.
Contains: Tree Nuts, Soy (swap out soy with any plant-based milk)
Disclaimer: Some or all allergens may not be listed