Raw chocolate hazelnut spread 

Post by Megan Stulberg

I did it! I finally got around to making a vegan version of Nutella. I ate the whole jar within no more than three days: on sliced banana, on toast, in smoothies and by the spoonful.

  

Ingredients…

  • 2 cups raw hazelnuts
  • 1 cup medjool dates, pitted
  • 1/2 cup almond milk (homemade if possible)
  • 1/4 cup cacao powder
  • 1/4 cup cacao nibs (optional, for crunchy texture)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • Dash of pink Himalayan crystal salt

Directions…

  1. Combine hazelnuts and dates in a high-speed food processor or blender.
  2. Add remaining ingredients and continue blending until a thick, spreadable consistency has been reached.
  3. Transfer mixture to mason jar or other storage container. Let sit in fridge at least one hour before serving.

Spread can be stored in refrigerator for up to 7 days.