And the chocolate cravings continue! The good news is that my cravings inspired me to attempt a recipe I’ve been wanting to make forever: a vegan Nutella. Don’t get me wrong – I would be hard-pressed to turn down some of the real deal if it was offered to me, especially if a crepe and some sliced banana were involved. But I also love the challenge of taking something that contains animal products (in this case, skim milk powder) and coming up with an equally delicious vegan version.
There are a lot of different ways to approach a vegan chocolate hazelnut spread in terms of sweeteners and non-dairy milks, melting down chocolate versus using cocoa powder. And I bet all are pretty darn awesome. I mean, honestly, how can you really go wrong?
Oh, that’s right. You can burn your nuts. Yep, I said it.
I somehow got sidetracked for about two minutes too long when I was roasting the hazelnuts. Let’s just say my apartment kind of smells like burnt popcorn. It’s odd how that can happen when no popcorn was involved. It also left me wanting to make popcorn, and with hazelnuts that remind me of Dunkin’ Donuts’ hazelnut coffee. It’s a flavor I know all too well, considering this was one of a handful of “restaurants” in my old hometown.
I was not about to throw away $7 worth of hazelnuts, that’s for sure. I made that vegan Nutella anyway, and burnt nuts aside, this recipe is a keeper. The texture is smooth, the chocolate flavor is rich, and I can stop obsessing about my next chocolate fix.
Now if only I could air out that faint burnt popcorn smell that just keeps lingering…
This should keep for a week or two in the fridge. Check your non-dairy milk’s expiration date to see how long yours should last.