Healthy Vegan Nutella with Hazelnuts

Updated at: Thu, 17 Aug 2023 07:01:12 GMT

Step 1

Hazelnuts – Preheat oven to 350°F (176°C). Place the hazelnuts in a baking sheet and bake for about 10-15 minutes just to warm the natural oils. Stir every 5 minutes. You will know when a bit of oil is visible coating the hazelnuts. Your hazelnuts will look shinier. This will make it easier to blend into butter. Take out of the oven and let them cool down. Place the hazelnuts in a dish towel and rub them to loosen the skin. Remove the skin as much as possible and place in a food processor.

Step 2

Dates – Take the seed out of the dates and any hard parts, usually at one end of each date. In a small pan, bring 1 cup of water to boil and soak the dates for about 15 minutes.

Step 3

Hazelnut butter – Add hazelnuts to a food processor or a high-speed blender. Blend on low until a butter is formed scraping down as needed, about 5 minutes total.

Step 4

Add the soaked dates and 1/2 cup of the water where you soaked the dates to the same food processor or strong blender where you have the cashew butter and puree until smooth, scraping down sides as needed.

Step 5

Add cocoa powder, vanilla, and salt, and pulse to combine until smooth, Nutella-like consistency. Enjoy with your favorite snack or breakfast, or by itself with a spoon! You may process a little longer if you want a silky consistency. Some prefer a chunkier consistency, like I do.

Step 6

Store in a sealed container in the refrigerator. It keeps for about 2 weeks, but I recommend discarding after 5 days.

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