Roasted hazelnuts form the heart of this delectable vegan Nutella, their flavors brought to life with a touch of coconut oil, maple syrup, and unsweetened cocoa. A slight bitterness, characteristic of dark chocolate, is tempered by adding plant milk – in this case, the luscious oat milk.
Table of Contents
Ingredients You’ll Need
- Raw hazelnuts
- Coconut oil
- Maple syrup
- Unsweetened cocoa
- Plant milk I used oat
- Pinch of salt
How To Make This Recipe
Step 1: Roast, Peel, and Blend
Roast hazelnuts at 150 Celsius/300F for about 15 minutes. Let them cool slightly and rub them in your hands or clean cloth to remove the skins. Place in the food processor/blender. Blend. It’s important to use freshly roasted hazelnuts for all nut butter. This way you will have your butter done in under 5 minutes of blending. You will probably need to stop the blending once or twice to scrape from the sides but pretty quickly you should have smooth nut butter.
Step 2: Make the chocolate
Melt on steam coconut oil, add cocoa, a small pinch of salt, and maple, and keep stirring until smooth.
Step 3: Blend and Tackle Clumps
Add into a blender and blend some more.
- This is when disaster happens: our beautiful smooth butter turns into a clumpy mess. But do not despair…here you add milk and blend into a perfect smoothness.
Vegan Nutella – Recipe Card
Ingredients
- 1.5 cup raw hazelnuts
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 3 or 4 tbsp unsweetened cocoa - 4 is more chocolatey but more bitter – then maybe add 1 more tbsp syrup
- 1/2 cup plant milk - I used oat
- small pinch of salt
Instructions
- Roast hazelnuts on 150 Celsius/300F for about 15 minutes. Let them cool slightly and rub them in your hands or in a clean cloth to remove the skins. Place in the food processor/blender. Blend. It’s important to use freshly roasted hazelnuts – this goes for all nut butters. This way you will have your butter done in under 5 minutes of blending. You will probably need to stop the blending once or twice to scrape from the sides but pretty quickly you should have smooth nut butter.
- Make the chocolate: melt on steam coconut oil, add cocoa, small pinch of salt and maple and keep stirring until smooth.
- Add into blender and blend some more.
- This is when disaster happens: our beautiful smooth butter turns into a clumpy mess. But do not despair…here you add milk and blend into a perfect smoothness.
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