Nutella is one of those things that I used to eat that I miss with a passion. So, when I came across a jar of it in my mom's pantry, I opened it and took a deep whiff. All those glorious memories of chocolatey hazelnuts began to excite my olfactory neurons and I decided there and then that I need Nutella! So, I whipped up a vegan version that put it to shame! It's creamy, nutty, chocolatey, and perfectly sweet. And with only four ingredients is simple to make.
- 1 1/2 cups of hazelnuts, raw or roasted
- 1/3 cup dairy free chocolate, chopped
- 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- Roast the hazelnuts in a pan over medium heat or in 350 degree preheated oven in a single layer for approximately 15 minutes, shaking the pan a couple of times to get an even roast.
- Allow to cool slightly and then transfer to a kitchen towel and rub the nuts to remove the skins.
- Place the skinless nuts into your Vitamix or food processor and blend on low, scraping the nuts down every minute or so until you have a smooth nut butter.
- Heat the chopped chocolate over a double boiler or pulse melt it in the microwave, stirring occasionally until melted and smooth.
- Add the melted chocolate, vanilla and salt to the nut butter and blend again until it is all smooth and creamy.
- You may increase the sweetness to your liking by adding agave, maple or brown rice syrup.
- Place in a jar and store in the refrigerator or in a cool pantry for up to one month.
This recipe can easily be double or tripled.
Carbohydrates: 4g Sugar: 2g Sodium: 30mg Fiber: 1g Protein: 2 g