Chocolate-Almond Nutella

Perfectly vegan, perfectly spreadable, perfectly chocolatey, with almonds, instead of hazelnuts. Because chocolate-almond is just, well, perfect. And a hint of orange zest. The better Nutella!

  • 2 cans coconut cream, chilled overnight. Use only the thick part from the top of the can
  • 2 cups vegan chocolate (I used the mylk chocolate by Evolved Chocolate)
  • 1 cup almond butter
  • 2 tsp maple syrup
  • 1 tsp almond extract
  • 1 tsp salt
  • 4 tsp orange zest

Step 1

In a medium saucepan, heat the coconut cream on low heat until it just simmers. Remove from heat. Add the chocolate to the saucepan and whisk until fully melted. Add the remaining ingredients and mix well. Taste for salt and sweetness (add more maple syrup if you like!)


Step 2

Once cooled, place the mixture in a mason jar or similar container. Place the container in the fridge for 1.5-2 hrs to set and become spreadable. The Nutella will keep in the fridge for 5 days.

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