3 kinds of vegan Nutella

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 1/4 cup Coconut sugar
  • 4 oz Dark chocolate
  • 1 pinch Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Hazelnuts, raw

Found on vanillacrunnch.com

Description

Ingredients

• 1 cup of raw hazelnuts
• 4 ounces dark chocolate
• 1 can of full-fat coconut milk
• ¼ cup of coconut sugar (or less if you want it less sweet)
• 2 tbsp coconut oil
• a pinch of sea salt

Directions

• Preheat the oven to 350F
• Roast the raw hazelnuts in the oven for 12-14 minutes. (check regularly!)
• While the hazelnuts are toasting take out a medium sized bowl and heat up the coconut milk, coconut sugar agave syrup and salt. Stir over medium heat until the coconut sugar has fully dissolved into the coconut milk. Once the mixture is hot pour it over the dark chocolate (placed in a bowl) and wait for 1 minutes. Then stir the mixture until chocolate is fully melted in the hot coconut mixture.
• After the hazelnuts are done, remove them from the oven.
• Rub the hazelnuts to remove as much of the skin as possible.
• Process the hazelnuts in a food processor until they become a very fine meal
• Add the coconut chocolate mixture and the coconut oil and mix until smooth.
• Bottle it up and keep it in the refrigerator!