I can’t believe I missed world Nutella day. When I wasn’t a vegan I loved Nutella, I would put it on anything. It’s chocolate and hazelnut goodness. Recently my husband and I went to an acai bowl joint up the street, and they served traditional Nutella on some of their bowls. I thought that was a great idea, but wanted to make it vegan. I went home and did some testing, and let me tell you this vegan Nutella recipe tastes even better than the original Nutella. Also, this version has significantly less sugar than the original, has no processed sugar and it made from 5 simple ingredients. This Nutella is one you can feel good about serving to your family and friends, or maybe just eat it all by yourself.
1 cup Hazelnuts
2 tbsp. maple syrup (can sub for coconut sugar)
4 tbsp. nut milk of choice
2-3 tbsp. cocoa powder
A pinch of sea salt
Preheat your oven to 350 °F and line a baking sheet with parchment paper or silpat mat. Place the hazelnuts on the sheet and roast them checking every 3 minutes. After about 10 minutes your nuts should be roasted. Place them in a towel and roll them around until the skins easily fall off. In a food processor combine all ingredients, including the hazelnuts and process until smooth. You may want to add more nutmilk if you like a silkier texture. Store in an air-tight container in the refrigerator for up to 5 days (if it lasts that long).