HOW TO make vegan Nutella yourself (3 ingredients)
A 3 ingredient, 30 minute vegan Nutella, creamy chocolatey and versatile spread, lactose free and perfect for finishing pastries, breads, rolls, pancakes and cakes.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 1Cup
Calories 2628kcal
Ingredients
405graw or roasted hazelnutswho would like to save the step with the roasting of the hazelnuts, buys simply natural hazelnut puree from roasted hazelnuts
To roast the hazelnuts, preheat the oven to 175 degrees and spread the hazelnuts on a baking sheet lined with baking paper.
405 g raw or roasted hazelnuts
Put in the oven and roast raw hazelnuts for 15 minutes. If the nuts are already roasted, "heat" only briefly for about 5-8 minutes , so the nuts are easier to handle.
Remove from the oven and let cool briefly. Place in a clean cotton kitchen towel and rub with hands, this will loosen most of the shell from the nuts. Do not worry if the shell can not be removed 100% perfectly.
Place "shelled" nuts once more on the baking sheet and roast for an additional 5 minutes (omit this step if nuts are already roasted). Remove from oven, turn off and let nuts cool again briefly.
Carefully melt the chocolate over a water bath.
85 g dark vegan chocolate
Place nuts in food processor or other suitable blender and blend on low speed until nuts have turned into nut butter. Keep scraping down sides with a silicone spatula to make sure everything is worked evenly.
Add melted chocolate and optional vanilla and sea salt and mix well. The dimensions should now still be rather fluid.
85 g dark vegan chocolate, ¼ tbspn coarse sea salt, ¼ tbspn Bourbon vanilla ground
Add maple syrup and blend again. Now the mass becomes solid: The more maple syrup is added, the FESTER becomes the vegan Nutella (sounds strange at first, but is so).
30 ml maple syrup
Enjoy immediately or pour into an airtight jar or bowl and use at room temperature within 2-3 weeks.