A vegan taken on the chocolate-hazelnut spread Nutella, made with only a few simple ingredients, quick and easy. Paleo and low carb friendly.
Spread hazelnuts in a single layer on a baking sheet and toast in the oven about 12 minutes, until they've browned a little and the skins are popping off in places.
Let cool slightly then remove skins, either by pinching between fingers or by wrapping hazelnuts up in a kitchen towel completely and rubbing to remove papers. It's OK if a few stay on.
Meanwhile, melt the chocolate and coconut oil together. In a wide, medium bowl, microwave 60 seconds, then stir. Microwave 30 seconds then stir, continuing with 30-second bursts, stirring well in between, until completely melted. See Note for help with melting the chocolate.
Alternately, melt chocolate and coconut oil together over a double boiler.
Add peeled hazelnuts to a high-speed blender and process until finely ground. Pour in melted chocolate and pulse until combined. Add in maple syrup, vanilla extract, and salt, processing until smooth.
Pour in non-dairy milk, about 2 tablespoons at a time, blending well in between each addition. Continue adding until the desired consistency, about 4-6 tablespoons.
Scrape out of blender and transfer to an airtight container.
Keeps in an airtight container at room temperature at least 1 week.
If you're strictly paleo, use a paleo chocolate like Pascha Dark Chocolate Chips. You may need to add more maple syrup to offset the unsweetened chips.
You'll need non-dairy milk to thin the mixture. I like unsweetened vanilla macadamia milk or almond milk. Coconut milk would be delicious here.
If low carb, use Lily's Stevia Sweetened Chocolate Chips. Swap out the maple syrup for powdered erythritol, too.
Be careful when melting the chocolate. Use a bowl that's wide enough so that the chocolate is not more than 1" deep. Only microwave the coconut oil with the chocolate chips. Start with 60 seconds then proceed with 30-second bursts. Stir very well in between each burst.