Savor the rich and chocolaty goodness of Vegan Nutella, a plant-based twist on the beloved hazelnut spread. This homemade delight captures the same luscious flavor without any dairy or animal products. Source: pickyeaterblog
Ingredients
Coconut oil
1 tbsp
Almond milk, unsweetened
1/2 cup
Vanilla extract
1 tsp
Salt
½ tsp
Hazelnut
2⅔ cups
Dark chocolate
⅔ cup
Maple syrup
2 tbsp
Date
1 pc, optional
Steps
1.
Heat your oven to 350°F.
2.
Spread the hazelnuts on a baking sheet, and roast for 15 minutes.
3.
Remove from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. (You'll probably need to stop and scrape down the sides of the container a few times.)
4.
While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil (can be done in the microwave or on the stovetop).
5.
Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, almond milk, vanilla extract, and salt. If using a date (for more sweetness), add at this time. Blitz for another couple of minutes, until everything is completely mixed together and smooth.
6.
Transfer to an airtight jar, and store at room temperature or in the fridge for a thicker texture. It will keep for a month.
Vegan Nutella
picky_eater_blog
Complexity
Easy Medium
Time
30
Min
Servings
16
Family foods
Oven
Introduce treenuts
Vegetables
Vegetarian
Vegan
Desserts
Snack
Blender
Stovetop
Microwave
Smooth puree
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