Nutella is amazing. Can we all just agree on that?
I actually don’t remember the first time I had Nutella, but I do remember that growing up it was a quite a treat. In college it became a staple and even after college, during the four years I traveled overseas for my job, I used to take a small jar with me whenever I’d go to a different country. It made the mornings when I only had plain bread to eat for breakfast a little more special.
And Nutella crepes…yum! Just this morning I made Brett some Buckwheat Crepes stuffed with this homemade Nutella and banana slices. He let me sneak a bite and it was delicious. Banana and Nutella will always be a winning combination.
Nutella also reminds me of when Brett and I got engaged. The weekend Brett proposed he prepared a two day kayaking/camping trip on the marshy rivers near my apartment in Florida. We loaded up two tents, two sleeping bags, two pillows, two camping chairs, a camping stove and food, all onto our two kayaks. And me, being the amazing girlfriend that I was, prepared some oatmeal nutella scones that we ate as we sat outside our tents, drinking our Starbucks instant coffee each morning. It was bliss. Just like bananas and Nutella go together, so do coffee and Nutella.
Unfortunately, since going vegan and starting to look more closely at ingredients labels, I’ve been ruined to store bought Nutella. The first two ingredients are sugar and modified palm oil. What? I want hazelnuts to be the first ingredient in the Nutella I eat!
So, I decided to make my own. And now I’ll share the recipe with you!
- 2 cups Hazelnuts
- 1/4 cup pure maple syrup
- 1/4 cup cocoa powder
- 2 tablespoons coconut oil
- 1/4 - 1/2 cup almond milk (depending on how thick you want it)
- Preheat your oven to 325 degrees and spread the hazelnuts on a baking sheet. Roast the nuts for 10-15 minutes until the skins start to brown and come loose. Watch carefully though! You don't want the hazelnuts to brown!
After the nuts have finished roasting, place them in the center of a damp towel. Pull up the edges of the towel around the nuts and rub the nuts hard to get the skins to come off. Remove the hazelnuts that have lost their skins and place them in your food processor. Continue to rub the rest of the hazelnuts until you get as many of the skins off as possible.
- Place all of the nuts into your food processor and process until a fine powder forms. Then add in the coconut oil and continue processing until the mixture becomes creamy (this could take about 15 minutes). Scrape down the sides of the bowl when necessary.
- Add in the remaining ingredients, starting with 1/4 cup almond milk, and process until well combined. Add in more milk 1 tablespoon at a time until you reach your desired thickness.
Store the Nutella in an airtight container in the fridge for a week or more. (Mine lasted longer!)
Nutrition InformationYield 15 Serving Size 1
Amount Per Serving Calories 144Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 1mgCarbohydrates 7gNet Carbohydrates 0gFiber 2gSugar 4gSugar Alcohols 0gProtein 3g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.