I feel conflicted taking the time to write instead of clean our very messy home, but this is the much more fun and cozy option. And unfortunately it’s not the cute mess where you clean your house and then your friend comes over and you say, “so sorry the house is so messy!!!” pretending that you think your clean house is actually messy so that they think you’re an impressively clean and orderly person that has their life together. You know? Not just me? Anyway. We just got back from a really very lovely trip to Utah this past Friday morning and it was suuuch a whirlwind, but so, so great. We saw lots of friends and family and ate some real good food (Zupas, I miss you so much!) My suitcase is still packed, dirty dishes are in the sink, there’s freezing rain outside (#ugh), but I have a whole jar of freshly-made toasted coconut nutella in hand…so we have our priorities straight.
Friends, may I introduce you to this healthy, homemade, vegan toasted coconut nutella. It’s a dark chocolate hazelnut butter made even better with the addition of roasted coconut butter and it is wildly delicious. It comes together so quick – all you need are some dry-roasted hazelnuts, a bar of vegan-friendly chocolate, a big scoop of roasted coconut butter (I use and love this one by Eating Evolved, but regular coconut butter can also work!), vanilla, a pinch of salt, and your trusted food-processor – we’ve had this one by Hamilton Beach for years and love it!
I love the unique flavor of hazelnuts, or FILBERTS, as I like to call them. Filbert butter isn’t quite as catchy, though it’s much more fun. Hazelnuts are high in healthy fats, vitamin E, manganese, copper, thiamine, magnesium…I mean, they have a pretty impressive nutritional resume. They’re so easily accessible, too – I tend to buy mine at Trader Joe’s or Whole Foods. If I need a very specific amount of nuts for a recipe, I will literally take my measuring cup to the bulk section at WF and buy exactly the amount I need! It’s much cheaper that way, and you have zero food waste! Not that any nuts go to waste around here, though, because they’re my favorite snack.
Adding chopped chocolate vs. cacao powder + a sweetener of choice (like maple syrup) creates a much smoothier, drippier, swoon-worthy product – so I definitely recommend going the chocolate bar route. I love using Trader Joe’s organic 72% dark chocolate bar! However, if your toasted coconut nutella is not as sweet as you would like it to be (we are using dark chocolate, after all!) feel free to add maple syrup 1 tablespoon at a time until you reach your desired sweetness. I love it as is, but adjust according to your preferences!
- 2½ c dry roasted hazelnuts
- ¼ c roasted coconut butter, or raw coconut butter
- 3.5 oz high-quality organic dark chocolate, chopped (about ¾ cup)
- ½ t pure vanilla extract
- ¼ t fine sea salt
- maple syrup, if desired, for additional sweetness
- Place hazelnuts and coconut butter in the food processor and grind until smooth. Add in the chocolate, and pulse until well combined. Finally, add in the vanilla and sea salt and pulse. Add in maple syrup 1 T at a time if you want it to be sweeter. Pour into a jar with an airtight lid and store in a cool, dry place in your pantry or the refrigerator.