A simple homemade Nutella (chocolate hazelnut spread) that's refined sugar-free, vegan and gluten-free! A healthy alternative to the store-bought version.
Course
Breakfast
Category
American
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings1jar
AutorElle
Ingredients
200ghazelnuts
2tablespoonsraw cacao powder
1teaspoonvanilla powder
1/4teaspoonsea salt
4tablespoonspure maple syrup
1tablespooncoconut oil
150mlunsweetened almond milk(or other plant-based milk)
Method
Preheat oven to 300°F / 150°C and roast the hazelnuts on a baking sheet for 10-15 minutes, until fragrant and skin deepens in color and cracks.
Place nuts into the centre of a clean tea towel, wrap into a bundle and let “steam” for 1 minute. Rub the nuts in the towel to remove loose skins (it’s ok if all of the skins don’t come off).
Place the hazelnuts in the blender, along with the rest of the ingredients. Blend for about 5 minutes, until smooth.
Scrape into a glass jar and let it cool to room temperature. Store in the refrigerator for up to 1 month.