Homemade vegan Nutella tastes so awesome! 馃い馃構
It's made by making the nut-butter out of roasted hazelnuts, it's sweetened with dates and favoured with vanilla and cocoa powder. To improve the flavors I added melted chocolate sauce and a bit of kosher salt.
I couldn't find any whole hazelnuts in the store so I bought the ground hazelnuts and roasted them in a pan to have more control over the temperature.
I made vegan crepes as I like them more than pancakes. I flavoured them with mandarin powder that I made in the summer. I used some sparkling water to make the crepes more soft.
I served them with homemade Nutella and some forest berries.
Ingredients for vegan Nutella:
- 30 ml of water
- 13 dates
- 200 g of hazelnuts
- 4 tablespoons of coconut oil
- 80 ml of almond milk
- 1 tablespoon of cocoa powder
- 1 teaspoon of vanilla extract
- 录 teaspoon of kosher salt
- 230 g of vegan chocolate
- 50 ml of water
Preparation:
- Soak dates with hot tap water for 10 minutes.
Put them in a blender together with water that was soaking in.
Blend it for a few minutes, scraping it down the sides of the blender a few times in between.
- Roast hazelnuts in a pan or in the oven.
Add them to the blender. If your blender is not really strong, add hazelnuts in smaller amounts. - Add melted coconut oil in the blender and blend it well until getting a butter consistency.
- Add almond milk, cocoa powder, vanilla extract and kosher salt and blend more.
- Melt the chocolate in a double boiler.
Because I melted it in a glass bowl I had to transfer it to a small pot and I added 50 ml of hot water. Simmer at low heat while stirring for a few minutes. - Add the chocolate sauce to the blender.
Blend until all smooth and combined.
Cool down in the fridge before serving.
Ingredients for the vegan crepes:
- 400 g of all-purpose flour
- 350 ml of oat milk
- 350 ml of sparkling water
- 2 tablespoons of canola oil
- 3 tablespoons of sugar
- 2 tablespoons of mandarin spice
- 1 tablespoon of canola oil
Preparation:
- Make sure all the ingredients are at room temperature. Sift the flour through the sieve into an electric mixer bowl.
- Add oat milk, sparkling water, sugar, oil and mandarin spice. The mandarin spice will give a nice yellowish color to the crepes. I also use turmeric powder sometimes instead of mandarin spice.
Beat it with an electric mixer or whisk it with a whisk until the batter is smooth.
Let the batter sit for 10 minutes and the flour will expand soaking the liquids.
After that I add some of the liquid sometimes if I think that the batter is too thick. I like that the batter is not too thick when making crepes. - Heat up a non-stick pan. Add a drop of oil and pour a ladle of batter on the pan while circling the pan around with your wrist to make thin crepes. Cook it on one side until it gets nicely golden, then flip it to the other and cook it for about a minute.
- Serve the crepes with the homemade Nutella and some berries.