This vegan Nutella consists of only two ingredients and is free of sugar and palm oil. That makes your sustainability vegan heart beat faster for sure. What if I promise you that the Nutella is prepared within 30 minutes and super easy as well?
It couldn't get better, you think now? Well, sure it does! Today's Nutella recipe is namely also quite Less Waste worthy and comes of course - as homemade - without annoying preservatives and dyes! In addition, it tastes of course excellent nutty-chocolatey. Trust me even the toughest critics - aka your kids - will love it. In case they love chocolate. Whereby, how can you actually not like chocolate? 🤔But that's another topic.
Spread hazelnuts on a baking sheet and toast in the center of the oven for about 5 minutes until cracks start to form in the shell and itstarts to smell like hazelnuts.*.
Place hazelnuts in food processor or high-powered blender. Blend until you have a liquid andsmooth hazelnut paste.
*Use chocolate with 85% cocoa or up. The amount of chocolate depends on your preference. If you like it hazelnuttier, then less chocolate. If you like it more chocolatey, then more chocolate.
*Don't let the hazelnuts out of your sight in the oven. Roasting times can vary greatly depending on the oven and suddenly the nuts are burnt.
*The easiest way to remove the shell is with a towel. Place nuts in the towel, roll back and forth several times on a hard surface. The shells should come off practically by themselves this way.
*No water should splash into the chocolate and the bowl you are melting the chocolate in should not be touching the water bath.
*Store Nutella at room temperature in a kitchen cupboard. This way it will keep for 2 to 3 weeks.