Homemade Vegan Nutella
Finally, I did it! I have been promising myself for way too long that I would make my own Choco-Hazelnut spread. I was super excited and looking forward to it all day. This morning I got on the ball, and toasted the hazelnuts before starting work. I let them cool, and around lunch-time I took a brief pause to remove the skins of the nuts. (Its very easy…once they have cooled you just take a bunch in your hands and rub your hands together rolling the nuts until the skins fall right off.)
Late this afternoon, I shared my excitement with a certain Elf I know, who had a bit of a different reaction than I had to the idea. Said Elf knew that I had been toasting hazelnuts, and was excited at the prospect that I might make a Chocolate Hazelnut Cake. So when I said with great excitement that I would be making Homemade Nutella, the response I received was: “Nutella is a girly thing.” What? I was shocked! Yes, I am girly. I completely own that…and I like Nutella…so with no other research, yes, one could say that Nutella is girly. But…I highly doubt that only the feminine population likes Nutella. I think I might have to put this to a vote… What do you think?
After my shock had subsided, I regained my excitement for the rich and creamy spread, and after dinner finally found the time to “mix it up”. It is so seriously easy…and came out really well. I did have to do a little creative adjustments, but in the end this spread is divine, and I am looking forward to digging into that jar time and again.
For those of you that don’t know…Nutella is a delicious combination of two starring ingredients: Chocolate and Hazelnuts. By nature Nutella can be a relatively healthy snack, but unfortunately has been compromised in mainstream production and now includes oil, sugar and dairy products. None of which are really all that necessary. So, I have created my dream Choco-Hazelnut Spread…dairy-free, gluten-free, vegan, lightly sweetened with agave…and…made with raw cacao. Yup: perfect.
1 c toasted hazelnuts (skin removed)
2 T raw cacao powder
1.5 T agave
1 T almond milk
1/2 t vanilla extract
1 t coconut oil (optional)
In a small food processor mix the hazelnuts until they become a creamy nut butter. This will take a while. First you will get a fine flour substance, then a nutty/chunky butter, but if you keep going it will become creamy and smooth. (Use a small 2 cup food processor unless you plan to double or triple the recipe.)
Once the butter is made, add in the other ingredients blending until all the ingredients are mixed and spread is smooth and delicious. (You may need to scrape down the sides of the blender a few times.)
Store in a air tight jar and spread on everything!
Here are a few other variations of Chocolate Hazelnut Spreads: