Amazingly good vegan Nutella
A vegan alternative to the classic Nutella. Easy to make and super delicious.
Servings: 8
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.
Notes
Substitution Note: Vanilla sugar may be substituted with vanilla extract. 1 tsp vanilla sugar = 0,25-0,5 tsp vanilla extract.
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).