Homemade Nutella

Homemade Nutella

Based on 0 ratings
Cindy Tremblay

Cindy Tremblay

Community member

"I'm allergic to dairy and this recipe is perfect for me and my vegan friend"

Difficulty

Easy 👌
15
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Servings2
1000 ml
hazelnuts
250 ml
cashews
124 ml
powdered sweetener
4 tbsp
unsweetened cocoa powder
2 tsp
lecithin
½ tsp
salt
6 tbsp
coconut oil
6 tbsp
chocolate

Utensils

baking pan, 3 food processors, microwave-safe bowl, microwave, cooking spoon, airtight container, refrigerator

  • Step 1/6

    • 1000 ml hazelnuts
    • baking pan

    Preheat oven at 350F and toast hazelnut for 5-15 min shaking Them each 5 min

  • Step 2/6

    • food processor

    Place hazelnut un a heavy duty food processor until you have nut butter. Around 5-15 minutes

  • Step 3/6

    • 250 ml cashews
    • 124 ml powdered sweetener
    • 4 tbsp unsweetened cocoa powder
    • 2 tsp lecithin
    • ½ tsp salt
    • food processor

    Add cashews, cocoa powder, powdered sweetener, lecithin and Salt. Process for 5 minutes

  • Step 4/6

    • 6 tbsp coconut oil
    • 6 tbsp chocolate
    • microwave-safe bowl
    • microwave
    • cooking spoon

    Melt the chocolate and coconut oil

  • Step 5/6

    • food processor

    Add the chocolate and coconut oil mixture to the food processor and blend for 5 minutes

  • Step 6/6

    • airtight container
    • refrigerator

    Put the mixture un the refrigerator for at least 1h in an airthight container. You can keep it for several weeks

Tags

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