Vegan Nutella

Submitted by Chef Joey Z.

"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."

 

• Ready In: 20mins
• Ingredients: 3
• Yields: 1 jar
• Serves: 6

ingredients

• 354.88 ml nut butter (smooth almond, hazelnut or whatever type you prefer)
• 236.59 ml semisweet vegan chocolate chips (vegan)
• 118.29 ml 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.