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Healthier Nutella Recipe (Dairy-Free, Vegan) #10DaysOfGiftmas

  • Published on: 14 December, 2015
  • Last update: 25 January, 2016

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Oh man. Today’s #10DaysOfGiftmas is my favorite one yet…. because, well, who doesn’t want to get homemade Nutella for Christmas?! I know I wouldn’t be complaining!

There’s really not much I have to say about this recipe besides the fact that if you’re a guy looking to win over the girl of your dreams, this chocolate jar of love will be your secret weapon during the holidays. And of course, it’s gluten-free, dairy-free and happens to be vegan, unlike the classic Nutella that unfortunately contains a common allergen, skim milk powder.

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This delicious chocolate hazelnut spread is made with all organic ingredients and can even be packaged into mini jars to make stocking stuffers for the whole family. I made my aunt brunch this morning and drizzled some over coconut banana crepes. Best. decision. ever.

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These ‘crepes’ are the healthiest version you’ll probably ever find; the pancake itself is not an actual pancake… it’s a raw coconut wrap I bought on Amazon, made out of pure coconut meat & water. I lightly toasted it, layered in the banana, folded it over and worked some magic with the strawberries and Nutella.

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I started out using my Blendtec for this recipe but quickly decided that was not a good idea. Nutella and nut butters are best made in food processors, and I own the best one ever ever made. I quickly transferred the mixture to my processor and worked like a charm. I would love to tell you where to get one, but unfortunately it was made in the 70s (?) and passed down to me by my parents. This thing is a “bull,” as my boyfriend says! I don’t think they make motors like this anymore. Isn’t it crazy how appliances get more plasticy/flimsy as the years go by?

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Ingredients:

  • 2 cups toasted hazelnuts, peeled
  • 1/2 cup coconut oil, melted to a liquid state
  • 1 cup powdered cane sugar, coconut sugar, or xylitol (I processed the granules into a fine powder using my coffee grinder)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon pink himalayan sea salt

Directions:

1. Blend the hazelnuts and coconut oil in a food processor until they form a paste.

2. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.

3. Transfer your homemade nutella into an air-tight jar and store in the refrigerator for up to 2 weeks. It will be best to make this right before your holiday event so that it’s super fresh for your loved ones!

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Hope you enjoy, and I’ll see you tomorrow for Day 5! x

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