Nutella that doesn’t have 21 grams of sugar in a 2 tablespoon serving. HOORAY!!!
Yield 2 cups
10 ounces of dairy-free chocolate chips or dark chocolate
8 ounces of roasted hazelnuts (preferably dry-roasted)
1 cup of full-fat coconut milk or almond milk
1 tablespoon of vanilla extract
1-2 tablespoons of coconut nectar (can be substituted with honey or maple syrup) (optional)
To begin, melt dairy-free chocolate chips in a small saucepan over low heat. Give it a stir with a spatula every few minutes to ensure that nothing burns to a crisp.
In the bowl of a food processor, pulse the hazelnuts until the texture of peanut butter, about two minutes.
Once the hazelnuts are buttery, add in the melted chocolate, full-fat coconut milk, vanilla extract, and coconut nectar, if you’re using it. Gently pulse everything together until just combined, about 30 seconds to a minute longer.
Scoop everything into a big jar and keep in the pantry until ready for its desired use. I highly recommend the Nutella-Stuffed Chocolate Chip Cookies and Chocolate Hazelnut and Coconut Crepe Cake.