3 kinds of vegan Nutella

3 kinds of vegan Nutella

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Make sure the mixture is smooth and creamy! Melt the chocolate with the coconut oil in the water bath. In a food processor, grind the hazelnuts with the almond milk for about 4 minutes. you want to have a smooth paste! Add the stevia, cocoa powder and vanilla, and continue processing until the mixture is smooth. Add the melted chocolate-oil mixture and blend again well. While the hazelnuts are toasting take out a medium sized bowl and heat up the coconut milk, coconut sugar agave syrup and salt. Stir over medium heat until the coconut sugar has fully dissolved into the coconut milk. Once the mixture is hot pour it over the dark chocolate (placed in a bowl) and wait for 1 minutes. Then stir the mixture until chocolate is fully melted in the hot coconut mixture. After the hazelnuts are done, remove them from the oven. Rub the hazelnuts to remove as much of the skin as possible. Bottle it up and keep it in the refrigerator! Share this:Click to share on Twitter (Opens in new window)Share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Like this:Like Loading... It just needed more time to set in the fridge lol. But this recipe is so delicious! Even without the agave syrup! Actually some people don’t see it either :S It would be 1 tsp. And did u use just the sticky part if the coconut milk? Because on my screen I can see how much:) however you absolutely need to set it in the fridge for at least 3h. I made it to follow and it’s runny, does it need to set in the fridge?

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