Homemade Vegan Nutella
Prep time: 
Total time: 
  • 1½ cups DuChilly or round hazelnuts
  • ¼ cup unrefined sugar (coconut, muscovado, Sucanat, etc.)
  • 10 oz. dark chocolate
  • 1 can Thai Kitchen coconut milk (13.6 oz) or just over 1½ cups of full-fat coconut milk
  • 1 tsp. vanilla
  • pinch of salt to taste
  1. Melt chocolate in a bowl in the microwave, stirring after each minute. Should melt in 2 or 3 minutes (depending on your microwave).
  2. Toast hazelnuts in a large pan over a medium flame until they start to smell fragrant and turn brown, about 2 or 3 minutes.
  3. Melt the coconut milk with the sugar in a pot, stirring over a low flame until the sugar has completely melted (a few minutes).
  4. Put the toasted hazelnuts in a food processor or a high-powered blender like a Vitamix. Process or blend (using the tamper) until the nuts are just ground into a meal.
  5. Add the coconut milk-sugar mixture. Blend again until smooth.
  6. Add the melted chocolate, blend until smooth.
  7. This is not that sweet, you could increase the sweetness with a liquid sweetener that can be blended in if you prefer.
  8. This makes a large batch and coconut milk is perishable: put into small jars and freeze whatever you won't eat within several days.
Recipe by Fit and Fed at http://fitandfed.net/2012/04/03/homemade-vegan-nutella/