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!
I developed this recipe during a blizzard—because it’s exactly what one needs when stuck inside! I had no complaints about staying inside with this perfectly-spreadable Nutella. It’s unique because it uses almonds instead of the usual hazelnuts. And the hint of orange complements the chocolate-almond flavor perfectly. It’s actually a spin on my chocolate-orange cream pots with a couple changes. Chocolate, almond and orange, all on toast? Sounds good to me!
This recipe comes together easily, provided you chill 2 cans of coconut cream overnight. Then there’s the time in the fridge for the spread to set—hard to wait, but worth it. The necessary tools for this recipe are a saucepan, whisk and large mason jar for storing the Nutella. The Nutella will keep in the fridge for 5 days--if it lasts that long! Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
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 Hours 25 Minutes
5 Minutes
2 Hours 30 Minutes
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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