from 1 vote
Homemade Vegan Nutella
Love nutella but not a fan of all the added oils and sugar? Give this a try!
Breakfast, Dessert, Dip, Snack
easy vegan nutella
vegan chocolate chips
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!