Homemade vegan "Nutella"

Excellent, the healthiest Nutella, prepared in under half an hour. Hazelnuts make up a whopping 80% of the spread. In industrial Nutella, they account for only 13%. Plus, a trick to speed up the hazelnut blending process. Homemade vegan Nutella for homegrown sweet-toothed squirrels.

INGREDIENTS

Introductory Notes: Preparation time is significantly reduced if you blend warm hazelnuts. It takes 2 to 3 minutes, and you can even use a food processor or a hand blender (with a container). When purchasing gluten-free and lactose-free chocolate for desserts, be cautious! Some varieties contain milk and traces of gluten.

INSTRUCTIONS

1. Toasting the Hazelnuts: Preheat your oven to 300°F (150°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 15 minutes, shaking the pan occasionally. This will help loosen the skins.

2. Removing the Skins: Allow the toasted hazelnuts to cool slightly. Then, rub them between your palms or wrap them in a clean kitchen towel to remove the skins. If some skin doesn't come off easily, it's okay.

3. Preparing the Hazelnut Paste: Place the still-warm hazelnuts in a food processor or high-quality blender. Blend for about 1 minute to create a hazelnut paste. Scrape down the sides of the bowl as needed.

4. Adding the Remaining Ingredients: In a separate bowl, combine the melted coconut oil, maple syrup (adjust to taste), unsweetened cocoa powder, coconut milk, and a pinch of salt. Mix until well combined.

5. Blending the Nutella: Pour the cocoa mixture into the hazelnut paste. Blend everything together until you have a smooth and creamy chocolate hazelnut spread. If you prefer a thinner spread, you can add a bit more coconut milk. If it's too thin, add more hazelnuts and blend.

6. Storing the Nutella: Transfer your homemade vegan hazelnut spread to a clean, airtight jar for storage.

Serving: Enjoy your homemade vegan hazelnut spread on toast, pancakes, waffles, as a dip for fruit, or as an ingredient in various desserts. It's a healthier, dairy-free alternative to traditional Nutella.

Storage: Store your homemade vegan hazelnut spread in a sealed jar at room temperature for up to 2 days, or in the refrigerator for up to 10 days.

This vegan hazelnut spread is a delicious and versatile treat that can be used in various recipes or simply spread on your favorite baked goods. Enjoy! 🌰🍫🥄

Substitute

• You can replace coconut milk with oat milk or another plant-based milk.

• In vegan cuisine, maple syrup can be substituted with agave or yacon syrup, date paste (blend soft dates with water in a 2:1 ratio), etc. Omnivores can use honey.

Improvement

• Raw cocoa has an incomparably better taste. It's produced from whole cocoa beans from which the fat is removed, leaving only cocoa powder. The process is carried out through cold pressing, where the temperature doesn't exceed 48 degrees. Opinions on whether this can still be considered raw cocoa are divided.

Tips

• Shelled nuts should be bought as needed, as they can become rancid quickly. Store them in the refrigerator. Do not buy pre-ground nuts.

Tricks

• Making nut butter can be a time-consuming task. If you blend warm nuts, you'll get smooth butter in 3-5 minutes.

Bon Appétit!

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