Paleo and Vegan Nutella
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Serves: 750ml
 
A dairy-free and healthy alternative to a childhood classic spread. Gorgeously nutty and creamy just like the real thing - it's perfect spread onto waffles, pancakes, or eaten straight from the spoon.
Ingredients
Instructions
  1. Start by pre-heating your oven to 180°C/350°F/Gas Mark 4. Spread out your hazelnuts onto a baking sheet as a single layer and place them into the oven for 10-12 minutes, until they’ve browned a little and the skins begin to fall off. Remove from the oven and wrap them in a clean kitchen towel and leave them for a few minutes to help the steam loosen the skins.
  2. Rub the hazelnuts vigorously within the tea towel to remove as much loose skin as possible. Some skin will still cling to the nuts - don't worry this is inevitable. Leave the hazelnuts to cool completely.
  3. Place your blanched hazelnuts into the bottom of your blender and pulse a few times before using the grind function. If your blender doesn't have a grind function blend on a low speed. Stop periodically to scrape down the sides with a silicone spatula. Once your hazelnuts resemble the texture of breadcrumbs increase the speed of your blender until the hazelnuts turn into a smooth butter as pictured above. I used speed setting 1 and then 2 on my Froothie blender.
  4. Next add all of your ingredients except for your coconut milk and pulse a few times before blending on a low speed. I worked from speeds 1-3 at this stage of the process. Once the ingredients are fully incorporated add your coconut milk and process on a low speed again until smooth, be sure to scrape down the sides frequently to incorporate all of the ingredients fully.
  5. Pour/spoon your nutella into clean, airtight jars and store in the refrigerator for 2-3 weeks. Spread onto waffles, pancakes, toast, or just eat it straight from the spoon like I do!
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/paleo-and-vegan-nutella/