One of the foods I missed the most when I first became vegan was Nutella. But then I realized how EASY it was to make vegan homemade Nutella—no dairy needed!
This recipe is super simple to make and will become your newest chocolatey addiction!
Vegan, Gluten-Free, Paleo
8 ounces hazelnuts
2 ounces 70% dark chocolate, melted
1/2 teaspoon pure vanilla extract
1 tablespoon refined coconut oil, melted
1/4 cup almond milk or other nondairy milk
1 1/2 tablespoons pure maple syrup
Preheat the oven to 350°F/176° C.
Place the hazelnuts on a rimmed baking sheet in a single layer in the oven and roast for 10 to 12 minutes, or until lightly golden and the skins are blistered.
Wrap the roasted hazelnuts in a thin kitchen towel and steam for 1 minute. Then vigorously rub the nuts inside the towel to remove loose skins. You won’t be able to remove all of the skins, which is fine. Allow the nuts to cool slightly.
Place the roasted hazelnuts in a high-powered food processor and blend for 7-10 minutes, or until you have a thick nut butter texture.
Add the remaining ingredients and blend until well incorporated and you have a creamy, smooth paste.