Indulge guilt-free with this homemade vegan and gluten-free Nutella alternative. Made with wholesome ingredients, it's rich, creamy, and perfect for spreading on toast or dipping fruit.
Ingredients: 2 cups hazelnuts. 3 tbsp cocoa powder. 4 tbsp maple syrup. 1/4 cup unsweetened almond milk. 1/2 tsp vanilla extract. Pinch of salt.
Instructions: Preheat oven to 350F 175C. Spread hazelnuts on a baking sheet and roast for 10-12 minutes, until fragrant and lightly browned. Transfer roasted hazelnuts to a clean kitchen towel and rub to remove the skins as much as possible. In a food processor, blend hazelnuts until creamy, scraping down the sides as needed, about 5-7 minutes. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and well combined. If the mixture is too thick, add more almond milk, 1 tablespoon at a time, until desired consistency is reached. Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks. Enjoy on toast, fruit, or by the spoonful!
Prep Time: 15 minutes
Cook Time: 10 minutes
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