Raw vegan nutella deliciousness!
This recipe is an absolute winner and so so easy to make! I've been thinking of recipes for Christmas and this is definitely going on the dessert list. It also makes a great vegan cake icing/filling and it is EPIC spread on toast with flaxseed oil!
RAW VEGAN NUTELLA
- 1 cup hazelnut meal
- 2/3 cup raw cacao
- 1/2 cup maple syrup or brown rice syrup
- Almond milk (enough to make the consistency just right)
- Dash of sea salt
Put everything in a blender and mix well. Start with 1/3 cup almond milk adding slowly. You can add more but I didn't for this batch it just depends what consistency you'd prefer. Store in a jar in the fridge for 3-4 weeks. It thickens a lot when stored in the fridge and turns into more of a spread or vegan nutella.