Ingredients
Equipment
Method
Nutella With Store-Bought Chocolate
- We start with hazelnuts butter: roast the nuts in the oven - 180 Celsius - 356 F for 10-12 minutes; just until golden; remove from oven, let cool for a few minutes; rub the nuts with a towel to remove the skin as much as possible.
- Place hazelnuts in a blender and process for 6-10 minutes (depends on your blender); blend until the mixture turns into butter, scratch the sides with a spatula from time to time.
- Add oil and process for about 30 seconds
- Melt the dark chocolate in the microwave, remove and stir in vanilla extract and a pinch of salt.
- Add the melted chocolate to the blender and process to combine. Taste an adjust sweetness if necessary.
- transfer to a jar and store in the fridge
- Serve the Nutella in room temperature
Nutella With Homemade Chocolate
- We start with hazelnuts butter: roast the nuts in the oven - 180 Celsius - 356 F for 10-12 minutes; just until golden; remove from oven, let cool for a few minutes; rub the nuts with a towel to remove the skin as much as possible.
- Place hazelnuts in a blender and process for 6-10 minutes (depends on your blender); blend until the mixture turns into butter, scratch the sides with a spatula from time to time.
- add oil and process for about 30 seconds
- Melt in the microwave the cocoa mass, cocoa butter and oil, remove from the microwave and add maple syrup, vanilla extract and a pinch of salt; mix well
- Add the melted chocolate to the blender and process to combine. Taste and adjust sweetness if necessary.
- transfer to a jar and store in the fridge
- Serve the Nutella in room temperature
Notes
- Sometimes the humidity level of the nuts is lower than usual, so you get a dry mixture. Adding the oil will ensure that the mixture turns into butter.
- You can make, with this delicious vegan Nutella, a mind-blowing Gluten-Free Double Nutella Cake.