Try this homemade vegan Nutella with only 5 ingredients for a healthier sweet spread!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 cup
Preheat oven to 375 degrees Fahrenheit
Toast hazelnuts for 8 minutes until skins are darkened and flaky.
Remove from oven and let cool
Remove skins on hazelnuts by rolling them around on a flat surface. Add to the food processor
Set a double boiler on the stovetop or fill a pot about an inch high with water and put a small pot inside. Place on medium heat.
In doubler boiler or pot, add chocolate, coconut oil, vanilla, and salt. Mix continuously until the mixture is completely melted.
Add melted chocolate to the food processor with hazelnuts.
Blend until completely smooth.
Keep leftovers in the fridge for about a month. Microwave for 10-15 seconds before use and stir well. It will harden in the fridge.
Serving: 1Tablespoon | Calories: 91kcal | Carbohydrates: 6.8g | Protein: 1.3g | Fat: 6.7g | Saturated Fat: 3.8g | Cholesterol: 2mg | Sodium: 43mg | Fiber: 0.7g | Sugar: 5.6g