VEGAN NUTELLA

November 19, 2018 by Renee Tavoularis

Ingredients

2 cups hazelnuts (skins removed), toasted
1 cup vegan dark chocolate, chopped
2 tablespoons coconut oil
1 teaspoon vanilla extract
2 tablespoons maple syrup
¾ cup almond milk (or other dairy-free milk of choice)
Pinch sea salt

Instructions

• Add the chocolate and coconut oil to a double boiler set over low heat. Stir occasionally until chocolate is completely melted and smooth. Turn the heat off and let cool slightly.
• Place the hazelnuts in a food processor or high-speed blender and blend for 8-10 minutes, scraping down the sides occasionally, until they become a smooth mixture similar to a nut butter.
• Add the melted chocolate, maple syrup, vanilla extract, almond milk and sea salt. Blend for 1-2 minutes or until smooth and the chocolate is well incorporated.
• Store in an airtight container in the refrigerator for up to 10 days.