Vegan Nutella
Making your own vegan nutella couldn’t be easier. Simply blend hazelnuts with cacao powder and maple syrup and you have the most amazing spread. Fantastic on your morning porridge or spread on toast – you’ll never want to buy it again!
Ingredients
- 2 cups of hazelnuts (280g)
- 3 tbsp maple syrup
- 4 tbsp cacao powder
- 1/2 cup water (125ml)
Instructions
- Preheat the oven to 180C or 350F.
- Add the hazelnuts to a baking tray and roast for 8-10 mins. Remove from the oven and leave to cool slightly. Once cool, rub the hazelnuts (in a tea towel or just between your hands) to remove some of the skins.
- Put the hazelnuts in a food processor. Blend for 5 mins (scraping down the sides every so often).
- Once the nuts are fully blended, runny and smooth, add the other ingredients and blend again.
- Spoon into a sterilised jar.
Notes
- I take most of the skins off the hazelnuts after they are roasted. Just rub them in your hands or in a clean tea towel and they come off.
- To sterile your jar, wash well and put in the oven at a low temp for about 30mins. I used a 400g jar.
- Nutritional information is based upon 2 tbsp of spread.
Nutrition
Calories: 141kcalCarbohydrates: 5.4gProtein: 2.8gFat: 11.1gSaturated Fat: 0.9gFiber: 2.5g
Tried this recipe?Let us know how it was!