ericathevegan

Yesterday you said tomorrow.

Vegan Nutella

Nutella

vegan_nutella

VEGAN NUTELLA

I’ve always wanted to try Nutella.


I always heard raving reviews, but it just wasn’t something my parents went out and bought.  Then I became vegan.  And that is when someone offered some Nutella to me.  Being the good baby vegan that I was, I glanced at the ingredients label: MILK. It was so sad.  Thus, I have never had Nutella.  Time to make my own I suppose.  Then lie to you all and tell you that it tastes just like real Nutella.

  • 2 cups hazelnuts
  • 1 tsp vanilla
  • 1/4 cup Agave Nectar (or sweetener of choice)
  • 1/4  tsp. sea salt (optional)
  • 1/4 cup cocoa
  • 3-4 tbsp vegetable or safflower oil
  • 1/3 cup non-dairy milk (coconut, almond, soy, etc.)

Preparation:

Preheat your over to 375 degrees Fahrenheit.
Roast your hazelnuts for 8 to 10 minutes, until fragrant. Try not to burn them, but it is okay do – still use them, maybe it will make the spread taste more “earthy.” Allow nuts to cool.  Using a dish towel, rub the skins off of the hazelnuts as much as you can.
Using a food processor, grind the hazelnuts until fine and powdery. Process for another minute or two. If your food processor is strong enough, the hazelnuts will eventually turn creamy and smooth. If you’re using a less powerful food processor, this won’t happen. Add remaining ingredients and process until smooth and creamy, adding a little bit more or less liquid to get desired consistency.If you really want a treat, try adding a tablespoon or two of a rich flavored oil, such as walnut oil or coconut oil instead of plain vegetable oil.  Because I am fancy, I shall be using coconut oil.
Store your newly made Vegan Nutella in a Mason Ball Jar or some other tupperware in the fridge.  Now aren’t you fancy(:

[I’ll post my own photo when I make it]

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