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Nutrition Facts
Serving Size 1 (0g) Recipe makes 6 servings The following items or measurements are not included below: nut butter semisweet vegan chocolate chips soymilk powder
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Vegan Nutella

Recipe #243059 | 20 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef Joey Z.
Jul 29, 2007

As far as I know there isn't a dairy free Nutella on the market, so I've decided to create one of my own. The original idea for this came from www.goodbaker.com. I've added a few extra ingredients to make it my own.

SERVES 6 , 1 jar (change servings and units)

Ingredients

1 1/2 cups nut butter (smooth almond, hazelnut or whatever type you prefer)
1 cup semisweet vegan chocolate chips (vegan)
1/2 cup soymilk powder (soy)

Directions

1
Using a double boiler or microwave safe bowl, combine the chocolate chips and nut butter. Stir until well mixed and then add the soy milk powder. Stir well again.
2
If you use a non salted nut butter add a pinch of salt to it.
3
This is best made in small batches.
4
Keep in a sealed jar in the cupboard. It will stay soft. If you make more then you can eat within 1-2 weeks refrigerate the rest.
5
Best to remove from the fridge before spreading as it gets quite stiff if cold.
6
You can also heat this in the microwave on the lowest setting for 10 seconds. It will scorch to don't heat on high.
7
If you can't find almond or hazelnut butters, use peanut, or make a combination of different ones. The possibilities are endless.
8
Bon Appetit.