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Tuesday, August 23, 2016

Vegan Hazelnut Chocolate Spread Oil Free

When I first made this for my daughter, it wasn't because I liked Nutella. Actually, it's the opposite. I really can't stand Nutella. I do not taste hazelnuts in it all. All I taste is sugar. There is also palm oil in Nutella which is really bad for all of the animal who live in the rain forest. 


Since my daughter loves it so much, I decided to try and make a more ethical, healthy version. There is not even real vanilla in that store bought stuff. Anyway, This recipe was inspired by several different recipes I came across and my daughter loves it. And guess what, so do I. 

Here is what you will need. 
2 cups of hazelnuts
1 tbsp real vanilla
1/4 cup cocoa or cacao
1/4 cup plus 1 tbsp cane sugar
1/4 tsp salt
1/2 cup plain plant milk, you can add a little more if you want it more creamy

Roast the hazelnuts for 10 - 12 minutes at 400 degrees. Do not let them burn. Once you smell them, take them out of the oven. Put them in a paper bag immediately. Close the bag and let it sit for about 15 minutes. This is to help with removing as much of the skin as possible. Pour them out and rub them together to help remove the skins. This might take a while but it's sooooo worth it. Put the hazelnuts in a food processor and processor until they become creamy and starts to look like a butter. This will take a few minutes.

Add everything else and process to combine. You might like less sugar and more plant milk. It's up to you. Store in a mason jar in the fridge. I honestly have no idea how long it will last in the fridge. It never survives more than three or four days in ours. Please enjoy.




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