Must Try Homemade Vegan Nutella!
Absolutely love Nutella but tired of all the crap that lies inside the delicious taste? Yep. Me too.
So, we decided to make our own. This recipe is sure to please and, as always, taste test and adjust to YOUR liking. You may need extra chocolate, extra medjool dates, or even an extra pinch of salt. Do what works for your own taste buds with this perfect Nutella base recipe!
Here in Italy, Italians love their Nutella like they love their pasta. It’s a big deal and almost all of them eat it no matter what’s inside. They put it on everything, even pizza (the plain one, without tomato sauce and cheese. You have to try it one day, it’s amazing!).
So when I gave this vegan Nutella to my Italian friends they were all skeptical at first, but they loved it! They said that it tasted amazing and they immediately asked for a jar to take home. I was so happy!
The key to making the creamiest vegan Nutella is to roast the hazelnuts first but you do not have to. If you are raw vegan, simply process until nice and creamy. It will still taste amazing and will pair beautifully with anything you wish to use it on!
For those who will be roasting the hazelnuts, I do recommend soaking them first, patting dry, and roasting. Using a kitchen towel, rub as many skins off as you can (no need to be perfect) and then blend up. Enjoy!
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What you will need to make Homemade Vegan Nutella:
Ingredients Required:
Hazelnuts
Vegan Chocolate Chips (Can also use cacao/cocoa powder)
Medjool Dates
Vanilla Extract
Sea Salt
Add the hazelnuts to a large jar and cover with water. Pop into the refrigerator to soak overnight. We want these to soak for at least 8 hours!
Come the next morning, rinse the nuts well and pat dry with a kitchen towel. If you see any bad hazelnuts in the mix, toss those out now.
Preheat the oven to 400F/200C and roast the hazelnuts for 13-15 minutes, until fragrant. Remove from heat and allow to cool just for a minute.
Add the warm hazelnuts to a food processor with all of the remaining ingredients
Process on high until smooth. Scrape down the sides as needed.
If the mixture is too dry, add in 1/4 cup of non-dairy milk at a time as the food processor is running. Do not over milk it!
Once nice and smooth, transfer to a mason jar with a tight lid. Store in the refrigerator. Will keep for up to 2 weeks in the refrigerator.
**Feel free to sub the vegan chocolate chips for vegan dark chocolate, cocoa powder, cacao powder, or a mixture. Add as it blends and just continue to taste test until it reaches your goal!
Sodium: 97mg | Calcium: 56mg | Vitamin C: 2mg | Vitamin A: 12IU | Sugar: 11g | Fiber: 4g | Potassium: 232mg | Calories: 276kcal | Saturated Fat: 4g | Fat: 23g | Protein: 6g | Carbohydrates: 17g | Iron: 3mg
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