Irresistibly good vegan Nutella
Are you like me a fan of chocolate on basically everything? Then you’ll love this vegan Nutella. When I made this jar of hazelnut cream, I thought it would last for a while, but oh how wrong I was! It took less than two days before we had ate it all and the last drops were scraped out of the jar. To call it for Nutella may not be right because Nutella is actually the brand, but this is in any case a vegan alternative to the classic Nutella.
Infinite with opportunities for vegan nutritional cream
This recipe provides the perfect nutcream to use for everything from pancakes to topping on muffins, cakes, ice cream or dipping fresh berries. My absolute favorite is to use it on my vegan banana pancakes where the tastes get incredibly good.
Disclaimer: Since there are no preservatives, I recommend to keep it in the refrigerator and eat it within a week (here we usually eat it all within a few days so that’s no problem).
Amazingly good vegan Nutella
Ingredients
- 200 g hazelnuts
- 5 tbs cocoa
- 1 tsp coconut oil
- 1-6 tbs agave syrup
- 1 tbs vanilla sugar
- vanilla powder
- rapeseed oil
Instructions
- Preheat the oven to 375°F
- Put the hazelnuts in one layer on a tray and roast for about 15 minutes.
- Allow the nuts to cool down and peal by rubbing them between your hands.
- Mix the peeled nuts until you have a smooth, shiny smear. This may take a while, so be patient.
- Add cocoa, coconut oil, 1 tablespoon agave syrup, vanilla powder and a pinch of salt. Mix the ingredients.
- Add rapeseed oil until you reach the desired consistency. Taste and add more agave syrup if you want a sweeter result. I usually use about 5 tablespoons.
- Pour into a jar and store in the fridge or serve at once.
