Homemade Vegan Nutella

Hi guys!  So Vedge Club is in full swing and so far we've made granola, talked about vegan celebrities, and tried lots of vegan milks.  Unanimously, we decided that Quinoa Milk and Hemp Milk are not good at all, but that Chocolate Almond Milk mixed with Hazelnut Milk make an amazing combination... And that brings me to the recipe I'm sharing today!

Vegan Nutella:
Soy Free, Gluten Free, Dairy Free
Adapted from:  ohsheglows

• 2 cups of hazelnuts
• 1/2 cup coconut sugar
• 2.5 tbsp cocoa powder
• 1.5 tbsp coconut oil (room temp)
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Directions:  Preheat the oven to 300 degrees, line a pan, then roast your hazelnuts for 20 minutes.  When they're done, put them in the food processor, then blend them for 5-10 minutes, scraping down the sides regularly.  So far it should look like this:

Add the sugar, cocoa, extract, liquid coconut oil, and salt, then blend for another 5 or 6 minutes.  The mixture should start looking like this:

You might think, "okay, now what?"  Now, it's time to taste it, you know- to make sure it tastes okay and isn't poisoned.  So you taste it...  and you fall in love.

yummmm

You might be really proud of yourself, running around and screaming, "Eureka!"  Your family might say, "What?" or they might just continue what they're doing, unfazed.

("EUREKA!")

 ("Eureka?")

But no bother, for you have made great food!  

It will keep for 3-5 days.

I love making nut butter because of the 'clean up'- you get to clean the freshly coated food processor and enjoy every single bit left in there.  Not a drop will go to waste.

 What's your favorite thing to make?

 Have a great day!