Description
A simple and delicious vegan Nutella recipe.
Ingredients
Scale
- 1 cup hazelnuts
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and roast for 10-12 minutes.
- Remove skins by rubbing hazelnuts in a towel.
- Add hazelnuts to a food processor and blend until smooth.
- Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until well combined.
- Adjust sweetness or creaminess by adding more maple syrup or almond milk.
- Transfer to a jar and store in the refrigerator.
Notes
- Use any non-dairy milk of your choice.
- Store in the fridge for up to two weeks.
- Blend longer for a smoother texture.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 5g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan nutella, chocolate hazelnut spread, homemade nutella