Vegan Nutella

Say what?! Vegan Nutella?! BRB. Let me go eat some.

OK, back!

Ever since I started making my own nut butters (which, by the way, is amazing, and it’s so much cheaper than buying them in store, and you know what you put into it), I was looking for the next butter to make. Then, I came across recipes making homemade nutella, and thought I could do that too! I first used whole hazelnuts (shells and all), as that was what my dad brought me while doing a grocery run without telling me they were whole… and well, let me tell you, it was such a process to break them open and then skin (without a nutcracker!!). I went out and bought shelled hazelnuts afterwards — MUCH easier.

This came out wonderfully, and they are perfect as little gifts to give!

Ingredients
Makes about 2 cups

  • 2 cups hazelnuts
  • 1/4 cup cocoa powder
  • 1 and 1/2 tbsp of vanilla extract
  • 1/2 cup non-dairy milk (I used almond milk)
  • Maple syrup or other liquid sweetener, to taste   *see note

———

Roast the hazelnuts on a baking sheet in an oven preheated at 400 degrees F for 10 minutes. Rub the skins off by using a cloth or paper towel… or your hands!

Add skinned hazelnuts to your food processor (or high-powered blender) and let it run. The heat from the blades will eventually allow the natural oils from the hazelnuts to come out, until it becomes a pasty and butter-like consistency (think almond butter). Stop every now and then to scrape down the sides. This process should take about 15-20 minutes (or longer) depending on your food processor. If you feel like your processor is heating up, feel free to stop for a few minutes, then continue again.

Once the butter-like consistency is achieved, add the cocoa powder, milk, vanilla extract, and sweetener, and continue to process. You can add as much or as little sweetener as you want, and you can taste to see how you like it.

Once done, store in a mason jar and refrigerate! Unfortunately, home canning methods do not work for nut butters, as they are quite low in acidity. However, storing them in the fridge will last them for a few weeks. Enjoy!

Notes

  • You could add a teaspoon or two of oil (e.g., hazelnut, grapeseed) to give it a smoothness or to help with the processing of the hazelnuts, but I didn’t need it.
  • You could also definitely add sugar instead of a liquid sweetener, but it may be a bit grittier. Powdered sugar would work well.
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