This Healthy Vegan Nutella is simple to make, nutritious and guilt-free. You'll instantly convert from the commercial version.
Course Breakfast, Snack
Cuisine American, Italian
Keyword Vegan Nutella
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 15
Author Happy as a Yam Recipes
Ingredients
2cupsRaw unsalted hazelnuts
1tspPure vanilla extract
½tspSea salt
1½cupsSemi-sweet dairy-free dark chocolate chips (I used 70%)
Instructions
Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper. Add hazelnuts to the baking sheet on a single layer and roast for 12-15 minutes.ÂÂÂ
Remove from oven and let cool then use your hands to roll the nuts around and remove most of the skins.
Add hazelnuts to a high-speed blender and blend till smooth intermittently scraping down sides.
Heat the chocolate over a double boiler till melted, and, using a spatula, add to the hazelnut mixture with vanilla and sea salt.
Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated.
Transfer to a jar and store at room temperature and store for up to 2-3 weeks.