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Vegan + Paleo Nutella

  • Author: One Lovely Life
  • Yield: about 2 cups 1x


  • 2 cups roasted hazelnuts
  • 1/2 cup dairy free milk (I use unsweetened almond or cashew milk), plus more if needed
  • 1/3 cup coconut sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  1. Place hazelnuts in a blender or food processor. Pulse or blend until very fine.
  2. Add almond milk, coconut sugar, cocoa powder, vanilla, and salt and continue to blend until very smooth, adding more milk by the tablespoon as needed.
  3. Taste and add additional sugar, vanilla, or salt as desired
  4. Store in the refrigerator up to 2 weeks.