Wednesday, May 8, 2013

Homemade Vegan Nutella

Homemade Vegan Nutella
Confession time! Okay so when I was pregnant I craved a lot of things but one of those things back in my milk consuming days was Nutella...I know, the shame! I would stand in front of my fridge and like a sneaky raccoon I would eat it out of the jar with a BIG spoon. It was definitely one of my indulgent and babies as well. But looking back, I wish I would have had a vegan option and more natural. We like to know what is going into our body and when it comes to homemade, I feel more comfortable and secure that I am making a better choice. This recipe shows that any indulgent dish can not only be delish but also homemade and extremely easy at that. With a few simply steps and a lot of willpower not to eat it all before its done, you too can have your own nutella. Serve along side fruit for dipping, on toast in the AM, and/or use in any recipe you see fit. The skies the limit when it comes to this delish spread...I still prefer to eat it out of the jar with a BIG spoon...Shhh don't tell! Enjoy!

Homemade Vegan Nutella


-2 cups hazelnuts, pre-blanched (skins removed)
-1 cup powdered sugar
-1/2 cup cocoa powder
-2 Tablespoons oil (hazelnut preferred)
-1 teaspoon vanilla extract
-1/8 teaspoon salt
-1 cup vegan milk
-3/4 cup vegan chocolate, chunked


Heat oven to 375 Degrees 

Spread the hazelnuts out on a single layer on a baking sheet.

Pre-Roasted Hazelnuts
Roast for 12 to 15 minutes or until brown and fragrant. Keep a close eye on them, roasted nuts can go from fine to burnt in a short amount of time. When they are all roasted, transfer the hazelnuts to a medium-sized bowl or food processor to to cool.

Roasted Hazelnuts
Once hazelnuts are done cooling, place them in a food processor fitted with a steel blade. 

Hazelnuts in Food Processor
Process the hazelnuts in a food processor until their oil is released and they form a loose paste, 3 to 5 minutes. Make sure you scrape down the bowl often during the processing. 

Loose Paste
Add the powdered sugar, cocoa powder, and salt and process until fully incorporated, scraping the bowl as needed, about 1 to 2 minutes. Once that mixture is set, you are ready to make the next part. 

Dry Ingredient Mix
In a small saucepan over medium-high heat, add your vegan milk and bring up to simmer. Once at a simmer, add in your chunked chocolate and whisk until smooth. After it has become smooth and combined, remove from the heat and add in your vanilla. Place this mixture in a 2 cup measure and ready to pour into processor. 

Hot Vegan Chocolate & Milk Mixture
The chocolate mixture you just made goes into the nut mixture hot. So with the processor running again, slowly add in the chocolate mixture to the nut mixture until it all pulls away and has combined thoroughly. 

Adding Hot Mixture to Hazelnut Paste
The mixture will loosen and become glossy. It will take a few minutes while scraping it in between to make it all combine and become smooth. 

Smooth & Glossy Mixture
Once the mixture resembles that and it is completely smooth, transfer the vegan nutella mixture to a jar with a tight-fitting lid or an airtight container. 

Finished Nutella in Jar
Chilled & Set Nutella 
You can store it in the refrigerator up to a month. Makes a great gift for any chocolate lover and can be melted for dipping and/or easier spreading. Serve it with fruit, add it to recipes, and/or eat it on toast. The skies the limit and you will love to eat this on anything...if your family lets you get any. Enjoy!

Nutella Served


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