For the coconut loaf:
1 1/2 cups all-purpose flour
1/2 cup unsweetened shredded coconut
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup melted coconut oil
1 cup unsweetened almond milk
1 teaspoon vanilla extract
For the vegan homemade nutella:
1 cup hazelnuts
1/4 cup cocoa powder
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk
1/2 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease a loaf pan with coconut oil.
In a large bowl, whisk together the flour, shredded coconut, baking powder, salt, and sugar.
In a separate bowl, whisk together the melted coconut oil, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
While the loaf is baking, make the vegan homemade nutella. Preheat the oven to 350°F (175°C) and spread the hazelnuts on a baking sheet. Roast for 10-12 minutes, or until fragrant and lightly golden.
Transfer the roasted hazelnuts to a food processor and pulse until finely ground.
Add the cocoa powder, maple syrup, melted coconut oil, almond milk, and vanilla extract to the food processor and blend until smooth.
Once the loaf is done baking, remove it from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Serve the coconut loaf with a dollop of vegan homemade nutella on top.
