Vegan Homemade Nutella
Delicious and easy to make, this homemade Nutella tastes just like the real thing. Spread it on a fresh piece of toast or serve it with pancakes – either way, you will absolutely love it.
Servings: 10 serves
Ingredients
- 2 cups raw hazelnuts
- 1/2 cup pure maple syrup
- 2-3 tablsespoons organic raw cacao powder
- 1/2 cup water
Instructions
- Preheat the oven to 200°C (400°F).
- Place the hazelnuts on a baking sheet in a single layer and bake them in the preheated oven for about 10 minutes. Roast the hazelnuts until their skins start to crack, and they become fragrant. Be careful not to over-roast them, as this can result in a bitter taste.
- Once roasted, remove the hazelnuts from the oven and let them cool slightly.
- Remove the hazelnut skins by rubbing the nuts between your hands. The skins should come off easily. Don't worry about removing all the skins; just get off as much as possible.
- Transfer the peeled hazelnuts to a food processor or a high-speed blender.Blend the hazelnuts until they turn into a smooth and creamy hazelnut butter. This process may take a few minutes, and you might need to scrape down the sides of the bowl occasionally.
- Add the pure maple syrup (or your preferred liquid sweetener) and raw cacao powder to the hazelnut butter in the food processor. Blend the mixture briefly to incorporate the maple syrup and cacao powder.
- While the food processor is running, gradually add 1/2 cup of water to the mixture. The water will help achieve the desired spreadable consistency. Adjust the amount of water as needed to reach your preferred thickness.
- Taste the homemade vegan hazelnut spread and adjust the sweetness or cocoa flavor to your liking by adding more sweetener or cacao powder if desired.
- Transfer the spread to a clean, airtight container, and store it in the refrigerator for up to 2 weeks.
- Enjoy!
Notes
Use a high-speed blender for this recipe.
The homemade Nutella will stay fresh when refrigerated for up to 2 weeks.
