Friday, October 31, 2014
Chloe's Vegan "Nutella"
Chloe’s Vegan “Nutella”By Chloe Coscarelli
1 cup dairy-free semisweet chocolate chips
1 cup almonds, with or without skins
1/2 teaspoon pure almond extract
1/4 cup soy, almond or rice milk
Melt the chocolate chips in a double boiler or microwave until smooth. In a food processor, pulse almonds until very fine and powdery. Add melted chocolate, amond 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.
Can be stored in refrigerator for up to a week. Soften at room temperature before using.