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Home-made Vegan Nutella
Home-made Vegan Nutella – how to make a vegan and dairy-free delicious tasting hazelnut spread in less than 20 minutes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Ingredients
- 100 gms – 3.5 oz. vegan chocolate chopped
- 100 gms – 3.5 oz. hazelnuts toasted and cooled
- 100 gms – 3.5 oz. brown sugar
- 120 ml – ½ cup soy milk
- 2 tbsp vegetable oil I use sunflower oil
- 10 gms – 1 ½ tbsp unsweetened cocoa powder sifted
- 2 gms – 1/3 tbsp lecithin granules
- 1 tsp vanilla extract
Instructions
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Blend together the toasted hazelnuts, chocolate, brown sugar, lecithin until you get a smooth paste. This will take some time, so don’t give up! Try and get it as smooth and silky as possible.
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In a small pot, mix together the sifted cocoa powder and soy milk. Put it on the fire and stir until mixed.
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Add the hazelnut paste and vanilla extract and whisk well.
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Stir in the vegetable oil, and mix until well combined.
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Cook for a couple of minutes on low, always whisking.
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Just before it starts to boil, put the fire off.
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Pour your spread in a glass jar and refrigerate for 4 hours before eating.
Recipe Notes
This Home-made Vegan Nutella keeps well in the fridge for 3 to 4 weeks, but it won’t last that long!