I love the combination nuts + chocolate and used to love Nutella so I have decided to try and veganize it. What I’ve got in the end was perfect. It’s not only good to use as a spread but you can also use it as a filling or icing on a cake or cupcake. To make it smooth I used coconut oil and although you can taste it in the end, it’s not overpowering, I actually find that it give a nice twist but you can also use regular vegetable oil if you prefer. Anyway, give it a go, I guarantee you’ll love it!
- 200g hazelnuts soaked overnight
- 3 tbsp cocoa powder
- 1 cup almond milk
- 1/2 tsp vanilla paste
- 6 tbsp agave syrup
- 1/2 tsp salt
- 2 tbsp coconut oil melted
- Beat all the ingredients on a food processor or a powerful blender until smooth and creamy.
- If you are using a food processor it might take around 10 minutes.
- Soya free