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.”
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.
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!
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.