I remember when nutella wasn’t readily available on the shelf of every grocery store in town. My sister, the francophile, discovered it when she went to France as a foreign exchange student. She came back raving about nutella on croissants for breakfast. Nutella on baguette for snack. Nutella on cake for dessert. It was all nutella. All the time.
We had to make a special effort to buy it. And, we’d get it for her for Christmas. And she loved us for it.
Now, nutella is easy to find. But, sadly, I can’t eat it. See, it’s full of dairy, which is definitely out for me. It’s also full of sugar, which isn’t so spectacular for me, either.
My version is not sugar-free. But, it is dairy-free. And, it’s as simple as it gets – just three ingredients. Even better, it’s a ratio recipe – meaning you can make as much or as little as you like, as long as you measure by weight.
The kiddo suggested eating it on apples. There’s my health-conscious kiddo for ya. I said, “Um, how about on these leftover banana pancakes instead?” He didn’t argue.
3 Ingredient Bittersweet Vegan Nutella
When cooking with ratios, you typically have 1 ingredient as the “base” ingredient off of which others are based. In bread, that’s the flour. In this nutella recipe, I’ve chosen the hazelnuts. I’ve listed the weights I’ve used in parenthesis after each ingredient. This batch makes enough to fill a quart pint mason jar about 3/4 full. To scale the recipe up or down, choose your weight for the hazelnuts and then do 1 and a half times more chocolate and twice as much coconut milk. Make sense?
1 part hazelnuts (100 g)
1.5 parts dairy-free chocolate, chopped fine (150 g)
2 parts full fat canned coconut milk (200 g)
Preheat oven to 350°. Spread the nuts on a baking sheet and bake for 10 minutes, until toasted. Pour nuts into a clean dish towel and rub vigorously. Most of the skins will fall off. You may have to pick out the ones that are skinless and repeat the rubbing several times.
Transfer nuts to a food processor. Process until they become a creamy nut butter. (This takes about 10 minutes.)
In a double boiler or metal bowl over a sauce pan, heat the chocolate and coconut milk until chocolate is completely melted. Pour into food processor and pulse until mixture is fully mixed. Transfer to jars and cool.
I keep mine in the fridge. It does harden a bit more than regular nutella in the fridge, but softens at room temp, and is still soft enough to spread on sturdy bread or apples straight from the fridge.
For more slightly indulgent goodies, check out Slightly Indulgent Tuesdays.