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Raw Vegan Nutella



For Raw Vegan Nutella

  • 1 cup raw hazelnuts
  • 2 tsp pure vanilla extract (non alcholol derived)
  • 3 tbsp raw cacao powder
  •  4 tbsp maple syrup
  • 1/8 tsp sea salt
  • 1 tbsp coconut oil

for 1/2 cup almond milk (recipe provided below)

  • 1/2 cup almond milk (recipe provided below)
  • 1 1/2 c whole raw almonds
  • 4 c water
  • 1 tsp. vanilla extract
  • 1 1/2 tbsp. grade b maple syrup
  • dash cinnamon


For the Raw Vegan Nutella

  1. In a food processor or high speed blender, blend the nuts until they begin to form a paste.
  2. Add coconut oil and continue blending until it starts getting smooth. 
  3. Add remaining ingredients and blend for a while until creamy and spreadable. 

For the Almond Milk

  1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
  2. Rinse and drain the almonds and place into a blender.
  3. Blend on highest speed for 1-3 minute depending on your blender.
  4. Place a nut milk bag or fine strainer over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. 
  5. Rinse out blender and pour the milk back in. Add the cinnamon and maple syrup and blend on low to combine.
  6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting.


Almond Milk Additions
If you would like it a little sweeter add:
• 2-4 pitted Medjool dates*, to taste
• 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
• small pinch of fine grain sea salt, to enhance the flavor
(If your dates or vanilla bean are dry/stiff, soak in water to soften before use.)