Description
A simple vegan Nutella recipe made with hazelnuts and cocoa.
Ingredients
Scale
- 1 cup hazelnuts
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and roast for 10-12 minutes until golden.
- Let hazelnuts cool, then rub off the skins.
- Add hazelnuts to a food processor and blend until creamy.
- Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth.
- Transfer to a jar and store in the fridge.
Notes
- Adjust sweetness by adding more or less maple syrup.
- Serve on toast, pancakes, or as a dip.
- Can be stored in an airtight container for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Spread
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 6g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan nutella recipe, homemade nutella, vegan spread