Homemade Vegan Nutella

Step 1

Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast for 10 minutes, or until lightly coloured.

Step 2

Remove from oven and let cool.

Step 3

Place the hazelnuts in the center of a kitchen hand towel and close all 4 edges to make a pouch. Use your hands to rub the hazelnuts in the towel to remove the skins. (This will be much quicker than doing them all individually by hand.)

Step 4

Once the skins are removed, place the hazelnuts in a  food processor and blend until they start to turn into hazelnut butter. (This should take 2-3 minutes.)

Step 5

Next, melt the dark chocolate in a bowl with coconut oil in the microwave.

Step 6

Add the melted chocolate, maple syrup and salt to the food processor and puree for 3-4 minutes until smooth and creamy.

Step 7

Store in a jar in the pantry for up to 2 weeks. The Nutella can also be stored in the fridge for 2 months, but it will become quite hard and need to be thawed before using.