From my own experience, I dare say that desserts made at home are much tastier than store-bought ones. And today’s post with the Nutella recipe is proof of that.
Just 5 ingredients, 30 minutes of your time and you can enjoy a delicious chocolate paste. Not only is this paste delicious, but it’s also dairy-free, refined sugar-free, vegan, and therefore much healthier than store-bought.
Keep in mind that the consistency of vegan Nutella is different from store-bought Nutella: our Nutella is more like a thick sauce. And no wonder, since I don’t use any thickeners or chemicals.
- Preheat the oven to 160 degrees. Place 300 grams of hazelnuts on a baking tray and bake for 8 to 10 minutes.
- Take out of the oven, let cool and peel off the husks with your hands.
- Pour hazelnuts into a blender, add 25 grams of cocoa powder, 1 tsp. vanilla extract, 1 tbsp. coconut oil, 3 – 4 tbsp. maple syrup (for vegans) or honey.
- Whisk for 15 – 20 minutes until smooth. The mixture will turn out quite runny. Pour the paste into a container or jar and place in the refrigerator for at least 1 hour, or better overnight. The paste will thicken and you can taste it. Store in the refrigerator for 2 weeks.
INGREDIENTS
Hazelnut – 300g.
Cocoa powder – 25g.
Maple syrup – 3 to 4 tbsp.
Vanilla extract – 1 tsp.
Coconut oil – 1 tbsp.
A pinch of salt
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