Nutella became one of the most popular spreads rather rapidly in the 2000s most often seen on toast, pancakes and crepes. However, in recent years there has been a lot of backlash on this delicious spread for both its sugar levels and the utilization of palm oil. Palm oil is not only a concern for the environment (as it is credited as one of the main causes of the deforestation of the rain forest which allows more carbon to pollute the atmosphere) but it is also a concern for our health as well as it contains high levels of saturated fats (which is the bad kind of fat). While anything in moderation is good, as a lover of the Earth I cannot justify consuming a food that contained an oil that’s manufacturing was so destructive to the environment (not to mention nutella is not vegan!). But, I still had such a craving for nutella so I decided to create a vegan nutella recipe for all of you! It was a lot of trial and error however, I have finally come up with a spread that has the perfect spread like consistency and tastes so close to the original you won’t believe it! Be sure to post pictures in my comments and let me know how it turned out for you! Happy spreading!
2 Cups of Hazelnuts
1 TBS of Agave
1⁄4 Cup of Coconut Sugar
2 TBS of Coconut Oil
1 Cup of Vegan Semi-Sweet Chocolate Chips
1/2 Cup of Coconut Milk
Salt (to taste)
1. Preheat your oven to 350 degrees. Spread your hazelnuts on a baking sheet and roast in the oven for 12 minutes.
2. While your hazelnuts are roasting, take a pot and over low heat add the coconut milk, agave, and coconut sugar. Allow to cook for 5 minutes, stirring constantly. Wait for the sugar to fully dissolve before you stir the chocolate in.
3. Add the chocolate to the pot and cook for another 3-5 minutes, stirring constantly (until melted).
4. When the hazelnuts are done remove them from the oven and remove any skin that may already be coming off (some skin is okay but try to remove the majority of the skin from the hazelnuts).
5. Place your hazelnuts in a blender (or food processor) and blend until they have reached the consistency of flour.
6. After your hazelnuts are all ground up combine your chocolate mix in the blender with the melted coconut oil and salt. Blend until you have reached a spread like consistency.
7. If the spread is not as hard as you like it to be, place in the fridge overnight and enjoy in the morning for breakfast.
If you want to make this healthier then use unsweetened cocoa powder and stevia instead of chocolate chips.
If you have one, use a food processor. Blending spreads like this is 1000x easier in a food processor.
If you want your spread to be thinner add more coconut milk and coconut oil.