Almond Nutella

I mark this day as the happiest day of my food-blogging life, as I have finally conquered vegan nutella!

This recipe from Crunch and Chew is completely delicious, very easy, and works with (I’m assuming) just about any nut.

For some reason I can never find hazelnuts at my grocery store, so, since almonds were cheaper anyway, I used those instead. It tastes almost exactly the same, but better, because it included the taste of success!

fyi, nutella on graham crackers is heaven, try it!

What You’ll Need:

1/4 cup almond meal (essentially ground almonds, use a coffee grinder)
1 tbsp unsweetened cocoa powder
a pinch of salt
2 1/2 tbsp maple syrup
1/8 tsp vanilla
1 tbsp canola oil

Assuming you don’t have almond meal lying around, grind a few almonds in your coffee grinder. Once you get 1/4 cup, toast in oven at 300 F for 3 minutes. (You might not think this would make a big difference, but you can really taste it!) Place meal in a food processor/blender and blend for 20 seconds (not sure why, but it can’t hurt!) Add in cocoa powder and salt, blend until combined. Add the maple syrup and vanilla and blend until combined. Add the canola oil until well combined. Make sure everything is well mixed.

Once again, I credit this recipe entirely to the wonderful blogger at Crunch and Chew! All I did was use almonds!