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Best Ever Vegan Nutella

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I truly have no guilt to admit to you that I was eating this "Nutella" by the spoonful straight out of the jar.

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Ingredients
- Serves 2 +
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1 1/2 cup Hazelnuts , raw
1/3 cup Unsweetened Soy Milk
1 tablespoon Coconut Oil
2 tablespoon Maple Syrup
1/3 cup Unsweetened Cocoa Powder
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Salt
Directions HIDE IMAGES
STEP 1
Preheat the oven to 350 degrees F (170 degrees C)
STEP 2
Spread the Hazelnuts (1 1/2 cup) onto a cookie sheet with baking paper underneath and bake for 10-12 minutes, until lightly golden and fragrant, stirring once halfway.
STEP 3
Remove from the oven and allow to cool. Then pickup handfuls at a time and rub firmly between your palms so the skin falls off. Alternatively, you can rub them in a clean kitchen cloth.
STEP 4
Toss the hazelnuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts in a high-speed blender or food processor.
STEP 5
Blend on high for 5 minutes, stopping occasionally to scrape down the sides, until a thin nut butter consistency is formed.
STEP 6
Add Dates (6) Unsweetened Soy Milk (1/3 cup), Coconut Oil (1 tablespoon), Maple Syrup (2 tablespoon), Unsweetened Cocoa Powder (1/3 cup) and Pure Vanilla Extract (1 teaspoon), Salt (1/4 teaspoon) and blend again for an additional 3-5 minutes until smooth and well incorporated.
STEP 7
Store in an airtight jar in the fridge. Enjoy!
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Gwen O'Laughlin
The hazelnuts are so delicious and my family really enjoys that! Great choice for vegan.
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