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The Best (Vegan) Nutella Ever!

Nutella — like many items in my pantry — was something I never gave much thought to. My older kids loved it, and we always had a jar (or two) in the house.

But when my daughter became a vegan, Nutella sadly became “off limits.”

Till now.

vegan nutella

I had no idea that there were so many dairy-free alternatives to traditional Nutella — and that they were so easy to make, too! And I love that when you make your own, you’re in control of the type — and amount — of sweetener.

vegan nutella


vegan nutella

My daughter — as well as my non-vegan son — have proclaimed this a rousing success, and I’m thrilled to share it with you right here!

Vegan Nutella

adapted from Pickles & Honey

2 c. raw hazelnuts
1/4 c. cocoa powder
1/4 c. maple syrup
1/2 t. sea salt
1 1/2 t. vanilla
1/2 c. almond milk

1. Pre-heat your oven to 375 degrees. Spread hazelnuts in a single layer on a baking sheet. Bake for 8-10 minutes, till the nuts are dark brown and fragrant, with papery skins (be careful not to let them burn).

2. Place the nuts on a kitchen towel. When cool enough to handle, wrap the nuts in the towel and vigorously rub them together — don’t worry if skin remains on some of the nuts.

3. Place the nuts in a food processor and process till you have hazelnut butter (anywhere from 3-6 minutes), scraping down the sides occasionally. Add the remaining ingredients and process till smooth.

4. Transfer to an airtight container and store in the fridge.

Read more from Sheri on Donuts, Dresses and Dirt
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