Calling all chocolate lovers! Every once in a while I want CHOCOLATE! Actually, I want it all the time, but I have exercised some restraint. Here is a great new take on Nutella. My kids and I love this recipe, but if you are looking for it to taste exactly the same as nutella you will be disappointed. Give it a try though, because it is really good!
Chloe’s Vegan “Nutella” (recipe is from Chloe’s Vegan Italian Kitchen by Chloe Coscarelli)
Makes about 2 1/2 cups Can be made in advance and stored in the refrigerator for up to 1 week. Soften at room-temperature before using.
1 cup semisweet chocolate chips (dairy-free) 1 cup almonds, with or without skins 1/2 teaspoon pure almond extract 1/4 cup soy, almond, or rice milk (I used unsweetend almond milk)
Melt the chocolate chips in a double boiler or microwave until smooth. In a food processor, pulse almonds until very find and powdery. Add melted chocolate, almond extract, and nondairy milk. Process until very smooth. There will still be tiny bits of almonds in the mixture, but try to get it as smooth as possible.