For this vegan take on the famous nutty spread we activated the hazelnuts overnight but left the skin on -- but you can make it with blanched hazelnuts if you prefer. Also, because it's homemade, it's unlikely you'll get the mix perfectly smooth like the bottled kind. This version has a slightly gritty texture, it's more rustic and natural, but the taste is incredibly similar and just as decadent!
1. Gather the ingredients
- 4 cups of hazelnuts
- 2 cups of brown sugar
- 2/3 cup of dark cocoa powder
- 1/4 cup of sunflower oil (or hazelnut oil)
- 1 tbsp of vanilla extract
- 1/2 tbsp of marine salt
2. Activate the hazelnuts
Wash the hazelnuts and leave them in water overnight, or for a few hours. Drain them.
3. Process the hazelnuts
Process the hazelnuts in a food processor for about 2 to 5 minutes until they start to look like oily butter.
4. Add the other ingredients
Add the sugar, dark cocoa powder, vanilla drops, salt and sunflower or hazelnut oil into the mix and process altogether.
5. Process some more
Keep adding oil, a few tablespoons at a time, until the mixture becomes smooth and glossy (similar in texture to jarred Nutella).
6. Store or devour
Once you get the desired texture, place into a storage jar (for up to 6 weeks) or enjoy immediately on toasts, desserts or just dip a spoon in! You can always add some dark chocolate chips or dates for extra darkness and sweetness, or if you want it less oily, swap some oil for almond milk or water.
Photos by Ana Lisa Alperovich for Inhabitots