Recipe: Easy Vegan Nutella

Wait, what’s that, a recipe? From me? It’s been months since I posted one on my blog!

To be honest, I’m a little embarrassed to even call it a recipe because it’s so simple. But I thought I’d share it anyways.

We European nut butter lovers really have it hard. Fancy flavored nut or seed butters are almost impossible to find. All we have easily accessible is plain peanut butter and tahini. Some local health food stores also sell plain almond butter, but it’s insanely expensive. And quite bland, in my opinion.

I got the idea for this cheater’s nutella from a vegan cookbook that I bought a few weeks ago. The original recipe uses hazelnut butter, but I was too lazy and too cheap to hunt it down, so I used peanut butter instead. The resulting spread was incredibly delicious! I wanted to eat the entire bowl in one sitting. But I didn’t. It was hard, though, very hard.

This spread is awesome on toast, fresh fruit, or a spoon. I won’t tell anyone.

Easy Vegan (Peanut Butter) Nutella

Note: I used peanut butter for this recipe, but I’m sure any kind of nut or seed butter would work just fine.

Prep time: 5 minutes

Yield: About 3/4 cup

*Vegan*

Ingredients:

• 1/3 cup (75 g) peanut butter (or other nut or seed butter)
• 1/3 cup (75 g) non-dairy butter (e.g. Earth Balance or Alsan), softened at room temperature
• 2 Tbsp agave syrup
• 1 Tbsp cocoa powder
• vanilla extract (to taste)
• salt (optional, omit if your nut butter is already salted)

Directions:

Let the non-dairy butter sit at room temperature for a few minutes until it’s slightly softened. Put all the ingredients into a small mixing bowl and stir until thoroughly combined.

Store in the fridge for several days.
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Enjoy!

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