![Dark Chocolate Hazelnut Butter [Vegan + Paleo Homemade Nutella]](https://i0.wp.com/www.bakedgreens.com/wp-content/uploads/2020/02/Homemade_Vegan_Paleo_Nutella5.jpg?fit=300%2C300&ssl=1)
Dark Chocolate Hazelnut Butter
A thick, creamy, homemade version of nutella made with hazelnuts, cocoa powder, and coconut sugar! Spread on toast or pancakes, or wrap a jar with a ribbon for the perfect holiday gift!
Ingredients
- 1 lb raw or roasted unsalted hazelnuts about 3 1/2 cups
- 1/3 cup cocoa powder
- 1/3 cup coconut sugar can sub organic brown sugar
- 1/4 cup virgin coconut oil
- 1/2 teaspoon sea salt
Instructions
- If starting with RAW hazelnuts, turn your oven on to 350 degrees, pour hazelnuts onto a sheet pan, and immediately place in the oven (no need to preheat) to roast for 10-15 minutes, or until golden and fragrant. If starting with already roasted hazelnuts, simply dump the hazelnuts into a large skillet and heat on the stove over medium heat for about 5 minutes, just to warm them through. Don’t skip this step, as warm nuts break down into nut butter much more quickly than cold nuts, and the heat is essential to help dissolve the sugar and melt the coconut oil.
- Put all ingredients, including warm nuts, directly into the bowl of a food processor or high-powered blender. Blend on high for 2-5 minutes, stopping to scrape down if needed, until a completely smooth peanut butter like consistency is achieved. In my blender it took 2 1/2 minutes to achieve the consistency in the photos.
- Pour the dark chocolate hazelnut spread into a 16oz glass jar and let cool completely before sealing the lid and storing in the pantry. This nut butter keeps for up to a month at room temperature, though I highly doubt this jar will make it longer than a few days in your house.
Notes
It is essential to use a dry, granulated sweetener in this recipe! Liquid sweeteners (maple syrup, honey, etc) will NOT work here, and will cause your hazelnut butter to seize.