Best Ever Vegan Nutella » a step-by-step guide

If there was one thing I could ask of you to make from this entire blog, this would be it.

I truly have no guilt to admit to you that I was eating this "Nutella" by the spoonful straight out of the jar.

I also honestly mean it when I say I think it tastes waaaaaay better than actual Nutella. As a vegan, I haven't had Nutella in over 3 years but I know it was super sweet and semi-artificial in flavour.

Dietitian's Recommendation: if you have Nutella at home, look at the ingredient list which is listed in descending order by weight. Sugar is the first ingredient! Followed by oil. And then finally hazelnuts at only 13% of the total weight. They aren't selling you a healthy nut butter. They are selling you sugar and oil with the taste of a nut butter.

That's not the case with this Nutella. Hazelnuts are the main ingredient, and only a small amount of coconut oil and maple syrup are used. The additional sweetness comes from the wholesomeness of dates, and the rich flavour from unprocessed cocoa powder.

Here are the ridiculously simple 6-steps to make your own:

Step 1: spread your raw hazelnuts on a baking sheet and bake for 10-12 minutes, stirring once halfway.

Step 2: once removed from the oven and cooled, rub the hazelnuts firmly between your palms so the skin comes off. You can also use a clean towel if you'd prefer.

Step 3: picking up a handful at a time, toss the nuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts aside.

Step 4: blend the hazelnuts in a high speed blender or food processor for 5 minutes until a thin nut butter consistency is formed. Stop occasionally to scrape down the sides.

Step 5: add the remaining ingredients and blend for another 3-5 minutes until smooth and well-incorporated.

Step 6: spoon into a jar and enjoy!

How easy is that!?