Homemade Vegan Nutella

• • 150 g hazelnuts
  • 30 g karob
  • 110 ml maple syrup
  • 3 g vanilla powder
  • 2 g salt
  • 65 ml water

• • Begin by roasting the hazelnuts in the oven for 10 minutes.
  • While still warm, transfer the hazelnuts to a food processor and blend until a smooth, buttery texture is achieved.
  • Add the remaining ingredients—karob, maple syrup, salt, and optionally vanilla powder—to the processor. Blend once more, resulting in a thick and substantial consistency.
  • The last step involves incorporating water to achieve a smooth and creamy composition.
  • This vegan Nutella variant can be refrigerated for up to a month.