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I’m always a little bit sad at breakfast in hotels where they have Nutella and I can’t have it because it’s not plant based. Especially since I know how easy it is to make a dairy free version at home.
I’ve created a delicious version of this spread. You can use it as a simple spread on toast, as a spread in vegan crepes or as an ingredient in other sweets (try my Baci, vegan Ferrero Rocher Nutella cheesecake or stuffed medjool dates with vegan Nutella).
Chocolate Hazelnut Spread, Nutella Inspired (V, GF)
Ingredients
- 150 g hazelnuts roasted
- 45 ml (3 tbsp) maple syrup
- 28 g (4 tbsp) cocoa powder
- 60 ml (4 tbsp) evaporated coconut milk
- 65 g vegan butter
- 1 tsp vanilla powder
Instructions
- Roast hazelnuts at 180 °C for 10 min. When they cool down a little bit, rub them with your fingers to peel their skin off. It doesn't have to be perfect, just that you remove the majority off.
- Put hazelnuts in a blender and mix so they transform into hazelnut butter.
- Now add all the other ingredients to the hazelnut butter and blend everything together.
- Pour the content into a bowl and store it in the fridge.
Nutrition
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