I have a chocolate hazelnut spread addiction. So much so that I cannot have it in the house. This is because I will find any excuse to eat it and if I can’t, then I’ll go at it with a spoon until it’s all gone. So when I came across this recipe on Minimalist Baker, I knew that I had to make it.
Armed with plenty of hazelnuts and high hopes, I set about making Easy Vegan Nutella with four ingredients. It was surprisingly easy. (Okay, I know it’s called ‘Easy Vegan Nutella’ but this is me making it and I can ruin oven pizza!) I slightly overdid roasting the hazelnuts, so when it was first made, it did have a bit of a burnt tinge, but that passed over time (not that it was around for long!) I used raw cacao for my chocolate, instead of melted chocolate, as we always have that in the house and it was easier. Removing the skin from the hazelnuts was pretty straightforward too, it just took a little time. The nutella works well on croissants, in wraps, on toast and straight from the jar!
I will definitely make this again, as it was so easy and I’ve since seen skinless hazelnuts in Holland & Barrett so might try those next time, just to save a little time (‘cos this recipe isn’t easy enough, right?!) And I thought this might make a great Christmas gift next year. Fyi, I tried the JusRol make at home croissants and I’m not sure whether it was our oven or if I did something wrong, but they weren’t great. They didn’t really rise and for me, they weren’t worth it. I’ll stick to eating my nutella from a spoon thanks!