Raw Vegan Not-ella
Everyone and their food blogging aunt has gone Nutella mad. Just mention the name and people salivate like they’re one of Pavlov’s dogs. Nutella is the king of NomNom culture. Slap some Nutella on pizza, a crepe, a pancake, a shoe, make gelato with it, top fro-yo with it, eat it with your filthy finger out of the jar, then take a pic and tag it #nomnom.
My problem with Nutella is: that shit ain’t food. It’s a mess of chemicals, MSG, gross palm oil and artificial flavors designed to trick you into thinking you’re eating a delicious hazelnut spread. And poor vegans can’t eat it (Nutella contains whey and skim milk).
I would rather spread a delicious cocoa-hazelnut spread made with all natural raw vegan ingredients on my toast than a bunch of science from a jar. And that’s just what I did.
If you want it done right, do it yourself.
1 C Hazelnuts, (soaked overnight)
10 oz pitted dates, soaked for 30 minutes to rehydrate
¼ C date syrup (you can use maple syrup, but it might taste a little pancake-y)
½ C coconut milk (plus more if needed)
¼ C raw cacao powder
2 t vanilla bean paste (or extract)
Place all ingredients in a high-powered blender or food processor and blend until you have a smooth, spreadable consistency. This might take a few minutes; be patient.
Spread it on some good bread.
Consider me your new best friend.
Take a picture and Instagram it with #TossYourOwnSalad