How To Make Vegan Nutella

• Vegan
• Gluten free
• Paleo

• Condiments

  • 4 tbsp Maple syrup

• Baking & Spices

  • 100 g Dark chocolate
  • 1/4 tsp Sea salt
  • 1 Vanilla pod

• Oils & Vinegars

  • 2 tbsp Refined coconut oil

• Nuts & Seeds

  • 400 g Hazelnuts, raw unsalted

Found on yumsome.com

Description

Ingredients

• 400g raw unsalted hazelnuts, skinned
• 100g dark chocolate
• 2 tbsp refined coconut oil, melted
• 4 tbsp maple syrup
• 1 vanilla pod, seeds only (or use 1 tsp extract)
• ¼ tsp sea salt

Directions

• Heat your oven to 175C (350F).
• Spread the hazelnuts in a single layer onto a baking tray, and roast for 15 minutes.
• Remove from the oven, and place into a food processor. Blitz on a low speed for around 10 minutes, until you have a thick and creamy nut butter. (Youll probably need to stop and scrape down the sides of the bowl a few times.)
• While the nuts are processing, break the chocolate into small pieces, and place into a heatproof bowl over a pan of hot (not boiling) water, with the coconut oil.
• Once the nut butter is ready, add the melted chocolate and coconut oil, plus the maple syrup, vanilla, and salt. Blitz for another couple of minutes, until everything is completely mixed together.
• Transfer to a sterilised jar, and store at room temperature. Assuming its around that long, this vegan Nutella will keep for around a month.

Nutrition