I finally got my Vegan Nutella nut butter recipe down and I’m ready to share!!

It’s super chocolatey without the bitterness, added sugar and junk thanks to Pascha Chocolate’s 100% cacao mass chocolate chips!! It’s also got selenium from the Brazil nuts which help your body fight off disease and viruses plus a ton of antioxidants!! My Vegan Nutella gets it’s sweetness from The Date Lady date syrup…I only used 1 tbsp which means 13g of sugar in the whole recipe! I can’t wait for you to try it!! The recipe is so simple and takes less than 30 minutes from pantry to mouth! WARNING: IT’S HIGHLY ADDICTING!

I N G R E D I E N T S

• 1/2 cup raw cashews

• 1/2 cup raw hazelnuts

• 1/4 raw Brazil nuts

• 1/4 tsp pink salt

• 1 tbsp coconut oil

• 1 tbsp date syrup (or sub in 2-3 pitted dates)

• 1/4 tsp cinnamon

• 1/8 tsp ground vanilla (or sub in a splash of vanilla extract or vanilla bean paste)

• 1/4 cup Pascha Chocolate sugar free dark chocolate chips (Santa Barbara Chocolate or 1/2 of a Eating Evolved Midnight Coconut bar would work as well)

I N S T R U C T I O N S

1. Preheat oven to 375 degrees. Place nuts on a baking sheet and toast in oven for 13 minutes.

2. Place nuts in your food processor and process for about 5 minutes total until the Jura become liquid. You must scrape down the sides every minute or so.

3. Once the nuts have all blended together into a liquid “butter” you may add the rest of the ingredients and continue to process until smooth.

4. Pour into a jar and try not to eat the Vegan Nutella all in one sitting! Keep in a cool pantry for up to a week, maybe more.

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!