2-Ingredient Vegan Nutella
This recipe has been adapted from Nora Cooks.
Ingredients
1 cup whole raw hazelnuts
1 cup unsweetened chocolate chips
Instructions
Toast the hazelnuts: Preheat the oven to 350 degrees F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Bake in the oven for 5’-7’ minutes, until fragrant. Skip the parchment paper and watch them like a hawk.
Place the hazelnuts in the center of a clean dish towel, then wrap them up and rub vigorously for a few minutes to remove some of the skins. They won't all come off, and that is fine! Rubbing them together with your hands also works.
Add the still-warm hazelnuts to a high-powered blender (NutriBullet worked for me). Blend and grind the nuts until moist, crumbly and almost a paste. Scrape down the sides as needed, I usually stop and scrape 2-3 times.
Melt the chocolate chips in a double boiler.
Let the chocolate cool for 5 minutes and add it to the blender with the hazelnut paste. Blend until very smooth, scraping down the sides a few times as needed.
Pour into a jar and store at room temperature for up to 2 weeks. If you put it in the refrigerator, the nutella will get very hard so I don't recommend it. It may get hard even at room temperature, especially if your house is cold. If it's too firm, warm in the microwave for 20-30 seconds and it will soften right up.
