Do you miss Nutella? If like me you find that vegan option on the market is too sweet or way too expensive, this recipe is for you! Plus, the list of ingredients is simple. No yucky ingredients!
You can use icing sugar or maple syrup, depending on what you prefer or have on hand. Do not use white or brown sugar, they will not dissolve and you will have a grainy spread.
Makes about 2 cups
1 cup of raw hazelnuts
1/2 cup of dark chocolate drops or chips
1 tablespoon of coconut oil
1/2 cup of soy milk
1 teaspoon of vanilla extract
1.5 tablespoon icing sugar or maple syrup
1 tablespoon of cocoa powder
1 pinch of salt
1 tablespoon powdered soy milk (optional)
Without any oil, roast the hazelnuts over medium heat in a pan. It will take 3-5 minutes. They are sufficiently roasted when they start to brown and the skin peels off on its own. Let cool.
In a clean table cloth, wrap the hazelnuts and rub gently. The skin of the majority of these will peel off. We want to remove the skin of the hazelnuts because it is particularly bitter.
Transfer the skinless hazelnuts to the food processor and mix at high power, taking a few pauses to scrape the edges of the container. The hazelnut butter is ready when the mix has a rather liquid, not grainy consistency.
Meanwhile, in a double boiler, melt the chocolate with the coconut oil. Once melted, slowly add the soy milk and the vanilla extract and mix well. The mixture may break down, but with light whisking it will become smooth.
Transfer the chocolate mixture to the food processor with the hazelnut butter, add the cocoa powder, salt and powdered soy milk. Mix until creamy and smooth consistency.
Transfer to an airtight container and store in the refrigerator.