Vegan Nutella (Paleo)
Ingredients
-
1
cup
hazelnuts
-
12
ounces
vegan dark chocolate chips or chopped chocolate
-
2
tablespoons
refined coconut oil
-
3
tablespoons
pure maple syrup
-
1
teaspoon
vanilla extract
-
½
teaspoon
salt
-
to taste
non-dairy milk
non-dairy milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spread hazelnuts on the baking sheet and toast for about 12 minutes until browned.
- Remove the baking sheet from the oven and let the hazelnuts cool slightly.
- Remove the skins from the hazelnuts by pinching them or rubbing them in a kitchen towel.
- In a wide bowl, microwave the chocolate and coconut oil for 60 seconds, stir, then continue microwaving in 30-second bursts until melted.
- Add the peeled hazelnuts to a high-speed blender and process until finely ground.
- Pour in the melted chocolate and pulse until combined.
- Add maple syrup, vanilla extract, and salt, and process until smooth.
- Add non-dairy milk in increments until the desired consistency is reached.
- Transfer the mixture to an airtight container and refrigerate until ready to use.
Nutrition Facts (estimated)
Servings
16
Calories
201
Total fat
15g
Total carbohydrates
14g
Total protein
3g
Sodium
82mg
Cholesterol
1mg
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