- 1 cup hazelnuts
- 1/2 cup 60% dark chocolate
- 3/4 tbsp vanilla essence
- 1 tbsp agave/maple syrup or caster sugar
- 1/4 tsp salt
- 3/4 cup coconut milk
Preheat oven to 180°C and roast hazelnuts on a sheet of baking paper for 5-10 mins, until skins start to loosen. Remove from oven and leave to cool.
Melt the chocolate over a saucepan and set aside. Once the hazelnuts have cooled slightly, pour onto a clean kitchen towel and gently roll the nuts around with your hands to get as much skin off as possible. Take the naked nuts and blend in food processor until a nut butter is formed.
Add the melted chocolate to the hazelnut butter followed by the vanilla, sugar, salt and coconut milk and gently blend all ingredients until combined and homemade, vegan Nutella is yours.