Homemade- Vegan, almost sugar free Nutella
- 200 gms Hazelnut- without skin
- 150 gms your choice of Chocolate
- 2 tbsp Cocoa powder
- 1 tbsp Powdered sugar
- 1 tsp Corn flour
- 1 tsp Vanilla essense
- 1 tbsp Extra virgin Coconut oil (pref cold pressed)
- Roast Hazelnuts at 200 degree C, in the oven for 5-7 minutes, till golden brown. Make sure you dont leave it unassisted, it may burn. Shake it a couple of times so it is roasted evenly. I bought hazelnuts on Amazon. They came without the skin. Incase you use with skin, remove while warm by rubbing them vigorously with a cloth towel to remove as much of the skin as possible.
- Blend the hazelnuts in a high powder food processor, till the smooth peanut buttery texture. I used the small chutney jar, since this is a small batch recipe.
- Subsequently it will become smooth paste when the hazelnuts release its butter.
much smoother in consistency
- Melt the chopped chocolate in the microwave for 1-2 minutes, 30 seconds at a time and give it a good whip when its still looking unmelted. If you don't have a microwave, use a double boiler.
- Now add all the ingredients to the same blender and give it a good whip.
- In no time it should look like the store bought spread.
- Use this as a spread on toast with bananas, strawberries or just as is.
- Add on top of crepes ( also super easy to make)
- Make a quick Nutella milk shake
- Or use in cake as icing
- Many eat it as is from the jar, I hear
- Next time I may omit the the sugar completely. Personally I am happy with the sweetness from the dark chocolate, but since this was for my son, I was more indulgent.
- I added the corn flour, because I read in many recipes they use icing sugar, which is nothing but powdered sugar with cornflour. I thought it may have a role to play in the texture, but I highly doubt it. I wil definitely omit this next time too.
- I used cold pressed extra virgin coconut oil, but normal cooking oil is ok too, its just 1 tbsp after all. Next time I may just omit it especially if I want to make a fat free avatar.
- I used Sprungli 70% dark swiss chocolate I had lying at home, but I think even normal milk chocolate will do. Cooking chocolate should be ideal though.
- I used Rostaa Pouch, Hazelnuts, 200g, from Amazon. I am normally skeptical about buying hazelnuts in India, since they may be rancid. So I tasted it before I used it. If you dont want to use the oven, can also pan roast the nuts till they release their aroma and turn a rich golden.