When I studied abroad in Australia, my roommates and I were notorious for eating copious amounts of Nutella on just about everything we were given. Breakfast was a piece of toast slathered very (VERY) thick with the chocolate hazelnut spread and sometimes we maybe even plopped some right into our bowls of oatmeal, to the horror of our host family. A lot of Aussies just didn’t understand why we Americans were nuts over Nutella, especially since our host brothers thought it was ‘too sweet’, excuse me, what does that even mean?! I remember once our host brother told us once that, on a visit to the U.S., he discovered Americans ate donuts for breakfast and he didn’t even understand how people liked donuts (WHAT) because all the sprinkles and frosting were just too much. What is this place?! (I adored Oz, so I forgave them for those opinions) Anyway, needless to say, we powered through many a industrial sized jar of Nutella in our Aussie household and eventually our too-tight fitting jeans paid for it. That’s what college is for, right? Eating too much Nutella?
Ever since I kind of burned myself out on the stuff, I haven’t had Nutella in a long while. Especially when I started to eat vegan, finding a vegan alternative was hard and it seemed like making it at home would be just as easy, right? Bingo! I don’t know why I have waited this long to try making vegan nutella, especially since homemade peanut butter has become my jam lately. I added a few dates to this version because I wanted to make it sweet and caramel-y flavored, without adding a ton of extra sugar. The upside of this version of vegan nutella is that it has no refined sugar and comes together in just a few minutes with a high powered blender. My favorite way to eat this nutella lately has been on toast with banana, agave nectar drizzled over and just a sprinkle of sea salt. This has been my go-to breakfast and snacks for the past few days and it doesn’t look like I’m stopping anytime soon. Watch out for this stuff on top of a quick bread in a few weeks, if it all works out, I have a killer recipe coming soon!
P.S. I just discovered the HUGE difference shooting RAW makes when taking pictures, so sorry for the photo overload! Thanks to Traci from Vanilla and Bean for fielding all my photography questions and encouraging me to take the leap. Blog friends= the best friends!
Homemade Vegan Nutella
- 1 cup hazelnuts unsalted
- 6-8 dates pitted
- 1/3 cup cocoa powder
- 3/4 cup maple syrup
- 1/2 cup almond milk or non-dairy milk of your choice
- 1 tablespoon vanilla extract
In a high powdered blender or food processor fitted with a blade attachment, blend all the ingredients together until smooth and creamy. If needed, add a bit more milk to keep the mixture going until blended. Store in the refrigerator for up to a month.
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