Love Nutella but hate the ingredients list?
Well, we got you with this homemade and plant-based chocolate hazelnut spread recipe.
It skips all the sludgy additives like emulsifiers, processed oils and dairy. AND with only three ingredients it comes together super simply with items you likely already have in your pantry.
So whether you're adding it to a smoothie for a little treat, slathering it on some gluten-free toast or your Sunday AM pancakes, using it as a dip for favorite fruits, or just stealing spoonfuls out of the fridge when no one is looking, this spread will quickly become a new staple in your weekly repertoire.
Vegan Chocolate Hazelnut Spread
4 Cups Raw Hazelnuts (roasted and deskinned)
2-3 Tbsp Cocoa Powder
3 Tbsp Powdered Sugar
Preheat your oven to 375. Line a large baking sheet with parchment paper and add the hazelnuts to it. Roast for 20-30 minutes (until the hazelnuts become fragrant). Once done, take out of the oven and allow to cool.
Once cool enough to handle, in small batches, use a kitchen towel to gently rub off the skin of the hazelnuts. Repeat until the majority of the skin is rubbed off (Its okay if a little stays on).
Add the hazelnuts to a highspeed blender and blend on medium high for about 1-2 minutes until a smooth nut-butter texture appears.
Next add in the cocoa powder and powdered sugar, adjusting the cocoa powder and sugar amounts to your taste.
Pulse until well mixed and then store in an airtight container in the refrigerator.