Hello friends,

I’ve been playing with the idea of posting recipes here for a while. I always resisted it because the idea of being taken seriously as a ~*food blogger*~ felt intimidating and vaguely dishonest. However, today I played around with a vegan ”Nutella” that was so good, it’s pushed me over the edge into this strange new realm.

I’m working on a longer post explaining what my intentions and plans are around sharing my recipes and kitchen habits but that will have to wait for another day.

Without further delay:


Prep time: 20 minutes

What you need:

2 cups raw hazelnuts

3/4 cup nut milk of choice (I used cashew as it’s very mild and wouldn’t interrupt my desired flavour profile) (wow using the words ‘flavour profile’ in a recipe feels so pretentious lol bear with me) 

1 teaspoon vanilla extract, essence or vanilla bean paste (I used the latter as Parker had some leftover from a previous recipe) 

1/4 cup raw cacao powder

1/4 maple syrup

2 medjool dates (if unavailable, use a little more maple syrup) 

2 teaspoons macadamia or coconut oil (I used coconut oil to death during an awful ‘diet’ I did as a teen and can’t stand it now so I opted for the macadamia)

1/4 teaspoon salt 


Roast hazelnuts at 200° celsius for 5-7 minutes (no more! Be vigilant about this)

Once they’re out of the oven,  remove most of their skins either by rubbing between your hands or rubbing between 2 paper towels if you’re feeling fancy about it (make sure they’ve had time to cool a bit, obviously!) I found both these methods worked just as well as each other.

Once the majority of the skins are off the hazelnuts (don’t worry if they’re not all off, it’s not a big deal in the grand scheme of the recipe) chuck them in a high-powered blender or food processor and grind them on up as much as possible.

Combine the rest of the ingredients in a bowl and add to the nuts.

Blend/process everything on medium to high speeds for about 2 minutes or until the texture is how you want it, remembering to scrape down the sides of your blender as you go. Adjust liquid/sweetener/chocolate ratio as necessary or desired. It took me quite a bit of stop-start blending and mixing to get it how I wanted but the whole process wasn’t more than 5 minutes.

Refrigerate what you don’t plan on eating in an airtight container.

Serve and enjoy!



One Comment Add yours

  1. Cathryn says:

    Great recipe. It looks smooth and creamy. I just might try this.


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