Vegan Nutella Recipe
By The Vegan Allrounder
🔪Prep Time: 20 minutes
👩🍳Cook Time: 10 minutes
40g Dark Chocolate (melted)
1tbsp Coconut Oil (melted)
5-6 Pre-Soaked Dates (puréed)
1-2tbsp Agave Syrup
1After toasting the hazelnuts in the oven at 180°C for about 10 min, pour the nuts onto a clean tea towel, fold the corners of the towel inwards over the nuts.
2Rub the towel with the flat of your hands to loosen the skin of the nuts and keep sorting out the skinned nuts until you got them all.
3Put the nuts in your food processor and mix until you get a very smooth thin nutbutter (this may take a while so be patient and scrape down the sides from time to time).
4Now add in the melted chocolate and the melted coconut oil as well as the dates and the agave syrup.
5Process until mixed well. Now fill the chocolate spread in a jar and you’re done. Keeps in the fridge up to 1-2 weeks. Enjoy!
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