Vegan Chocolate Hazelnut “Nutella” Spread6
Piggies! It is DAY 25 of "I LOVE Vitamix" month and we are into our last week of the Vitamix 5200 giveway. Only 7 days left to get your hands on the best blender on the planet! Enter and share your piggy name on Twitter and Facebook for bonus entries. Good Luck!
Today I am posting one of my favourite guilty pleasures - home made vegan chocolate hazelnut spread. I was reminded of this naughty little recipe when my friend, Mika, texted me yesterday requesting an alternative to peanut butter for her son, Kai, who refuses to put anything else on his toast! I gave them a Vitamix for Christmas, and suggested they make their own flavoured nut butters in their blender, and then move onto fruit spreads and then healthier vegetable spreads like the no bean red pepper hummus, avocado spread, or pineapple ginger spread.
Even though, this home made chocolate hazelnut spread contains a lot of sugar, I decided it would be a great fun start to get Kai excited about making his own spreads. He really enjoys experimenting in the kitchen with smoothies, so I think this will work! I almost didn't post this recipe because it is so simple and easy. But then, I remembered., "that is the point of this recipe site!" Besides, the combination of chocolate and hazelnut NEVER gets old!
So here it is! Vitamix Recipe #25: Home Made Vegan Chocolate Hazelnut Nutella Spread. You can make this in 15 minutes (including roasting the hazelnuts) in your Vitamix or food processor. **Note: you cannot make this in a regular blender.
This recipe is very simple: just use hazelnuts, cacao powder, vanilla, water or oil, a pinch of salt, and your choice of sweetener. Play around and find what works for your taste preference. But here is the blend I like the best.
This recipe makes about 1 cup and will keep in the fridge for up to a week. But it never lasts that long. Enjoy! Oinkedy Oink!!!!!
Vegan Chocolate Hazelnut “Nutella” Spread
- 1 cup hazelnuts
- 1/4 cup raw agave nectar
- 3 Tbsp raw cacao powder or unsweetened cocoa powder
- 1 - 2 Tbsp filtered water depending on what you need
- 1 tsp coconut oil (optional)
- 1 tsp non alcoholic natural vanilla extract or 1/2 tsp regular extract
- pinch of Celtic sea salt or Himalayan salt
- Roast the hazelnuts at 350 F for about 8-10 minutes until they slightly darken and become fragrant. Be careful not to burn them. Just a few extra minutes can spoil them. Allow to cool.
- Remove the skins by rolling inside a tea towel or by placing them in a mesh bag used for lemons or limes. **See piggy tip below.
- Place the hazelnuts in your high speed blender (I use a Vitamix) or your food processor. You cannot make this in a regular blender.
- If you are using a Vitamix, just mix until ground.
- If you are using a food processor, mix for a few minutes until a paste forms.
- Now add in the remaining ingredients and mix until well combined - about 1 minute.
- **You will need to scrape the inside of the carriage and then blend again.
- Place in a glass jar and allow to cool completely.
- Keep in the fridge (if it lasts that long).
- This will be good for about a week in the fridge. But it never lasts that long! YUMMO!
- Makes about 1 cup.
Piggy Cooking Tips
remove hazelnut skins and catch the nuts in one fell swoop
After allowing the roasted hazelnuts to cool, place them in a recycled plastic mesh bag with small holes like you buy lemons, limes or oranges in. Tie both ends and then rub the bag between your hands over the sink or trash can. All of the skins will slip through the bag leaving the whole naked treasures inside. Now that is better than the dirty tea towel approach!