Vegan Nutella

For people who don't have a vita-mix or an amazing blender but still want to make vegan nutella, this is for you. I have found that the more liquid you add to a 'less good' blender the better it whizzzes. However most vegan nutella recipes I have seen have little to no liquid at all, it is basically a hazelnut butter with cocoa. Therefore the average to good blender struggles with this task and takes 100x longer to make. This recipe how ever uses almond milk to loosen up the mixture and make it more blendable.

 

SO VEGAN NUTELLA FOR ALL! 

Plus, because it's bulked out by the nutritious but lower calorie almond milk, this version is not nearly as fattening or as calorie dense as other vegan nutellas or nutella itself. Hazelnuts are rich in protein and vitamin E making them great for your hair and skin. 

Ingredients

1 cup almond milk (I did this again only with vanilla almond milk which was amazing)

1/4 cup cocoa powder

1/3 cup dates + one tbsp plus raisins soaked 

1 cup hazelnuts soaked for 4-6 hours

pinch of salt

sweetener of choice to taste

- To a food possessor or blender add your drained soaked nuts, raisins and dates along with the almond milk. Blitz till the mixture is the texture of ready break.

- Add your cocoa powder, salt and then blitz again till you reach your to your desired consistency. The smoothness of your nutella will depend on how good your blender is and how persistent you are at pulsing,blitzing and scraping down the sides.

Just keep persisting till you get smooth perfection

- Finally add your sweetener to taste, powdered or liquid, either works fine. You can also just up the amount of dates you use it depends on the type of sweetness you like. just I fined using half date and half sweetener works for my taste buds as dates are quite caramely and expensive and so on... 

- Store in the fridge in a jar, tub or bowl. It will keep for a good 2 weeks this way, however I

doubt it will last that long.

nom nom nom