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2 Ingredient Vegan Nutella Blondie on toast

Vegan Nutella Blondie

I used Dutch process cocoa powder to make the chocolate version. It is less acidic, and I wanted to see if I could avoid added sugar. It worked a charm. If you want to keep this raw, use raw cacao and sweeten as desired.
Course Dessert
Keyword vegan nutella
Yields 1 cup
Author Fran Costigan

Ingredients

  • 1 cup of hazelnuts, toasted and cooled or use 1/2 cup hazelnut butter
  • 1/2 cup date paste

Instructions

  1. Grind the hazelnuts in the bowl of a food processor fitted with a metal blade until coarse, about 1 minute. Continue to process for another minute for a smooth nut butter. Do not over process, as hazelnuts go quickly too very oily. The one cup of hazlenuts yields 1/2 cup of nut butter.
  2. Add the date paste and pulse to combine. Process only until incorporated.
  3. Taste and add a bit of salt if you like. I did not.
  4. For chocolate Nutella add 1 tablespoon Dutch process cocoa per 1/3 cup of blonde spread.
  5. The spread is ready to use.

Recipe Notes

Serve: 

Suggested Embellishments: