![Blog Image]()
By Chef Linda
Have you ever wondered where Nutella® came from? According to the folks who make Nutella®, in the 1940s, when cocoa was in short supply due to World War II, an Italian pastry maker used hazelnuts to extend the chocolate supply. Cocoa and hazelnuts were later made into a paste and marketed as a paste that was spread on bread for breakfast.
Real Nutella® is not vegan; it contains skim milk. What a shame for vegans! Well, making vegan "Nutella" is easy enough that we needn't go without. To satisfy that urge for a thick, decadently rich and delicious fudge-like spread, try this cruelty-free version that is healthy and sinfully delicious.
I used hazelnuts that were already toasted (and unsalted), but you can buy raw hazelnuts and toast, if you prefer, though I don't know why!
Spread the nuts in a single layer on a baking sheet and toast in a 375°F oven for about 10 minutes or until the skins are mostly split and the nuts are light golden brown. Wrap the hot nuts in a clean dishtowel and let them sit for 5 to 10 minutes. Then vigorously rub the nuts against themselves in the towel to remove most of the skins. It takes time and persistence to remove the skins which are bitter tasting.
Ingredients
2 tablespoons coconut oil
2 tablespoons canned coconut milk
3 tablespoons canned coconut cream
½ cup real maple syrup
½ cup cacao powder (substitute cocoa powder if you prefer)
¼ teaspoon salt
2 cups toasted hazelnuts
Directions
1Add all the ingredients to a blender in the order listed (adding the hazelnuts last) and blend until smooth and creamy. Stop to stir and scrape down sides periodically. Store in an air-tight glass container for up to a month in the refrigerator.
Vegan “Nutella”
YIELDS
About 1 cup
INGREDIENTS
2 tablespoons coconut oil
2 tablespoons canned coconut milk
3 tablespoons canned coconut cream
½ cup real maple syrup
½ cup cacao powder (substitute cocoa powder if you prefer)
¼ teaspoon salt
2 cups toasted hazelnuts
DIRECTIONS
1Add all the ingredients to a blender in the order listed (adding the hazelnuts last) and blend until smooth and creamy. Stop to stir and scrape down sides periodically. Store in an air-tight glass container for up to a month in the refrigerator.
