Homemade Nutella
Based on 0 ratings
"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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