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VEGAN NUTELLA 🍫🌰 How have I been sleeping on making my own vegan Nutella!? This recipe is so fun and easy and the resulting flavor is chocolatey, creamy, nutty, rich, and so delicious. Perfect with baked goods or simply served on a slice of sourdough, it’ll last you at least a week (that is, if you don’t eat it all by then, which will be challenging. STAY TUNED for my VEGAN NUTELLA BABKA recipe coming out soon! ingredients 4 cups (532 grams) hazelnuts 1u002F2 cup (106 grams) organic granulated sugar 1 teaspoon vanilla extract 1u002F2 tsp salt 12 tablespoons (60 grams) cocoa powder 2 tablespoons neutral cooking oil like canola or grapeseed (optional if your Nutella isn’t as creamy once blended). prep roasting hazelnuts on a parchment-lined tray in a pre-heated 400F oven for 5 minutes. remove into a large glass jar and shake 1 minute to remove most of the skins. transfer to a colander to sift out the skins. place hazelnuts in a food processor and begin to process, scraping down the sides every couple minutes to keep things going. the hazelnuts will eventually turn into a butter, but this takes about 10 to 15 minutes, so have patience! once blended into a creamy butter, almost like creamy peanut butter, add the remaining ingredients, process another 1 to 2 minutes to incorporate, and transfer to a glass jar. enjoy this on bread, with baked goods, or maybe just eat it right off the spoon. ITS GOOD 🙏