Have you ever craved something sweet and decadent but wanted to keep it healthy? Look no further than this delicious Raw Vegan “Nutella” recipe. Made with wholesome ingredients and free from refined sugars, this homemade chocolate hazelnut spread is a guilt-free indulgence you won’t be able to resist.
Imagine spreading this creamy, chocolatey goodness on toast, drizzling it over pancakes, or dipping fruit into it for a delightful snack. It’s the perfect way to satisfy your sweet tooth while staying true to your healthy lifestyle. Plus, it’s incredibly easy to make and requires just a few simple ingredients.
Servings: 10
Prep Time: 10 minutes
Total Time: 10 minutes
Cuisine: Vegan
Ingredients:
- 1 cup raw hazelnuts
- 3 tablespoons raw cacao powder
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Equipment/Utensils Required:
- Food processor
- High-speed blender
- Nut milk bag or cheesecloth
Instructions:
- Begin by roasting the hazelnuts. Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes, or until fragrant and golden brown.
- Remove the hazelnuts from the oven and let them cool slightly. Once cool enough to handle, place them in a clean kitchen towel and rub them together to remove the skins. Don’t worry if not all the skins come off.
- Transfer the peeled hazelnuts to a high-speed blender or food processor. Blend or process until they form a smooth, creamy nut butter, scraping down the sides as needed.
- Add the cacao powder, maple syrup, coconut oil, vanilla extract, and a pinch of sea salt to the blender or food processor. Blend until all the ingredients are well combined and you have a smooth, creamy chocolate hazelnut spread.
- If the mixture is too thick, you can add a little more coconut oil or a splash of plant-based milk to reach your desired consistency.
- Once you’ve achieved the perfect texture, transfer the “Nutella” to a clean glass jar or airtight container. Store it in the refrigerator for up to two weeks.
Nutritional Information (per serving):
- Calories: 115
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
Raw Vegan Nutella
Have you ever craved something sweet and decadent but wanted to keep it healthy? Look no further than this delicious Raw Vegan “Nutella” recipe. Made with wholesome ingredients and free from refined sugars, this homemade chocolate hazelnut spread is a guilt-free indulgence you won't be able to resist.
Ingredients
- 1 cup raw hazelnuts
- 3 tablespoons raw cacao powder
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Begin by roasting the hazelnuts. Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes, or until fragrant and golden brown.
- Remove the hazelnuts from the oven and let them cool slightly. Once cool enough to handle, place them in a clean kitchen towel and rub them together to remove the skins. Don’t worry if not all the skins come off.
- Transfer the peeled hazelnuts to a high-speed blender or food processor. Blend or process until they form a smooth, creamy nut butter, scraping down the sides as needed.
- Add the cacao powder, maple syrup, coconut oil, vanilla extract, and a pinch of sea salt to the blender or food processor. Blend until all the ingredients are well combined and you have a smooth, creamy chocolate hazelnut spread.
- If the mixture is too thick, you can add a little more coconut oil or a splash of plant-based milk to reach your desired consistency.
- Once you’ve achieved the perfect texture, transfer the “Nutella” to a clean glass jar or airtight container. Store it in the refrigerator for up to two weeks.
Notes
Nutritional Information (per serving):
- Calories: 115
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
