![]() ![]() Store it in a sealed jar or container in the freezer for up to 2 months. This homemade Nutella is also freezer-friendly. You can also store the Nutella in the fridge, however, keep in mind that if it’s stored in the fridge it will become very hard and need to be thawed on the countertop before using. Store homemade Nutella in a sealed jar at room temperature for up to 2 weeks. The consistency should be thick and creamy. You can also do this in a double-boiler pot on the stovetop.Īdd the melted chocolate, maple syrup and salt to the food processor or blender and blend for 3-4 minutes until everything is smooth and incorporated. Melt the chocolate and coconut oil together in a microwave-safe bowl until smooth. (The hazelnuts will first blend into a fine powder, and then start to release their oils and turn more clumpy.) Separate the hazelnuts from the skins in the towel and discard the skins.Īdd the hazelnuts to a food processor or high-speed blender and blend until it starts to form hazelnut butter. The hazelnut skins should mostly come off when you do this. Then use your hands to rub the hazelnuts in the towel to remove the skins. Wrap the hazelnuts in the towel to form a pouch. Let the hazelnuts cool, then transfer them to a clean kitchen towel. Roast the hazelnuts in the oven at 350 degrees for 5-10 minutes until toasted. Salt: just a pinch to balance all the flavours.You can also substitute with agave nectar. ![]() Maple syrup: this will be to sweeten the Nutella.Coconut oil: this will help add some creaminess to the Vegan Nutella.Dark chocolate: I like to use 70% dark chocolate in this recipe for a rich chocolately taste.Hazelnuts: this is the key ingredient to making a chocolate hazelnut spread! You want to make sure to use hazelnuts that aren’t salted.Why you’ll love this vegan chocolate hazelnut spread
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