Chocolate Hazelnut Spread - Vegan Nutella
A quick and easy way to make a vegan chocolate hazelnut spread at home that is better than any store bought hazelnut spread. A delicious mix of toasted hazelnuts and high quality dark chocolate that you will want to put on everything.
Metal baking tray
- 100 g hazelnuts peeled
- 2 tbsp sugar
- 75 g dark chocolate high quality, 70% or higher
- ¼ tsp sea salt
Set the oven temperature to 190°C/375°F. Toast the hazelnuts until a deep dark brown colour is formed. Approx. 8 minutes. Immediately transfer the toasted hazelnuts off the hot tray to a plate to cool. Add the salt while they are still hot.
Heat up a small pan with high sides and fill ⅓ with water (make a double boiler). Chop the chocolate roughly and place in a metal bowl over the hot water to gently melt.
Meanwhile blitz the hazelnuts with the sugar in the food processor until a hazelnut butter is formed. Add the melted chocolate and continue to blend.
Store in a sealed mason jar at room temperature for up to 3 days. The lack of dairy in this recipe prolongs the shelf life.
Be careful when working with chocolate to not add any water as it can "seize". Always wipe the bowl clean of any water before adding the chocolate.
Don't store this in the fridge as it will thicken up too much.
It’s also important to use a food processor instead of a blender because traditional blenders have trouble breaking down things that aren’t very wet like this nut butter. You can also damage your blender!