Try this Nutella Vegan Fatta in Casa recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (320g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mettiamo le nocciole tostate in un frullatore o robot da cucina, e frulliamo fino a che non rilasceranno il loro olio e formeranno una crema liscia. Con un frullatore o robot potente (almeno 1000 watt) ci vorranno circa 5 minuti, mentre per quelli piú deboli potrebbero volercene anche 20. Fermate di tanto in tanto il frullatore e raschiate le pareti per riamalgamare il tutto. Abbiate pazienza!
- Una volta ottenuto il burro di nocciole (che giá di per sé é fantastico), aggiungiamo lo zucchero e frulliamo nuovamente. Aggiungiamo poi il cacao, olio, vaniglia e sale e frulliamo fino ad amalgamare bene il tutto.
- Si conserva fuori frigo in un vasetto di vetro ben chiuso. Poiché non contiene latte o acqua, mantiene per parecchio tempo (se qualcuno é riuscito a non arrivare alla fine del vasetto per piú di 10 giorni, mi faccia sapere).
Ingredient lists rarely reveal the physical transformation required to turn whole hazelnuts into a spreadable emulsion, hiding the friction and heat generated during prolonged processing. Operating a food processor continuously for five minutes under a heavy load of nuts requires pausing periodically to scrape down the bowl, preventing the motor from overheating while ensuring the stubborn pieces near the blades actually incorporate into the developing paste. Without reaching that initial, completely liquefied nut butter stage before adding dry powders, the final texture turns aggressively gritty rather than velvety.
The Science of Emulsification and Friction
Nuts contain natural oils that must be fully released through mechanical shearing before any other component enters the drum. Incorporating unrefined coconut oil or sunflower oil alters viscosity only after the hazelnuts have surrendered their internal fats, helping the cocoa powder and unrefined muscovado sugar dissolve into the continuous lipid phase without seizing. If the mixture feels too stiff or powdery after introducing the remaining elements, adding a solitary additional teaspoon of oil provides enough fluidity to restore a glossy sheen.
Storage and Stability Without Dairy
Eliminating dairy and water from the formulation removes the primary vectors for microbial growth, extending shelf stability significantly compared to commercial counterparts. Storing this preparation in a sealed glass jar at room temperature keeps the emulsion stable for up to ten days, though natural separation may occur if ambient temperatures fluctuate wildly. Stirring the contents vigorously with a clean utensil redistributes any minor oil pooling that forms on the surface during rest periods.
