Post by Loupy on Sept 16, 2013 20:36:58 GMT -7
Homemade Vegan Nutella
From: mywholefoodlife.com/
Ingredients:
1 cup hazelnuts
2 T maple syrup
2 T cocoa powder
2-3 T milk (Or more depending on how thick/thin you want it. I used almond milk)
1 tsp ground vanilla bean
Instructions:
Preheat the oven to 375.
Toast the hazelnuts for about 10 minutes.
Remove shells for a smoother texture.
You can easily remove them by rubbing them in between your palms.
In a food processor, pulse the nuts into a powder.
Then add all the remaining ingredients and mix until a paste forms.
Feel free to add a bit more milk if you think it’s too thick.
Just add a bit at a time.
This recipe makes a pretty small batch so feel free to double it.
Store in the fridge. I would imagine it to keep for a couple of weeks.
That is, if it lasts that long!
© mywholefoodlife.com
From: mywholefoodlife.com/
Ingredients:
1 cup hazelnuts
2 T maple syrup
2 T cocoa powder
2-3 T milk (Or more depending on how thick/thin you want it. I used almond milk)
1 tsp ground vanilla bean
Instructions:
Preheat the oven to 375.
Toast the hazelnuts for about 10 minutes.
Remove shells for a smoother texture.
You can easily remove them by rubbing them in between your palms.
In a food processor, pulse the nuts into a powder.
Then add all the remaining ingredients and mix until a paste forms.
Feel free to add a bit more milk if you think it’s too thick.
Just add a bit at a time.
This recipe makes a pretty small batch so feel free to double it.
Store in the fridge. I would imagine it to keep for a couple of weeks.
That is, if it lasts that long!
© mywholefoodlife.com
