Comments on: Homemade Vegan Nutella (Hazelnut-Chocolate Spread)

By: Rose

Rose — Sat, 06 Mar 2010 04:05:36 +0000

Skinning roasted peanuts is a lot easier than skinning almonds or hazelnuts. Hmmm… I think I can just transform that jar of peanut butter I made (http://honeywhatscooking.blogspot.com/) into nutella!!

Thank you for the awesome recipie!!

By: Pantry Audit: Oils and Fats | jugalbandi

Pantry Audit: Oils and Fats | jugalbandi — Tue, 09 Feb 2010 23:05:40 +0000

[...] Vegan Nutella with Organic Extra Virgin Coconut Oil [...]

By: Nutella, The Crackpot’s Recipe Book | DAVE/AVENUE

Nutella, The Crackpot’s Recipe Book | DAVE/AVENUE — Thu, 04 Feb 2010 23:45:26 +0000

[...] Home-Made Vegan Nutella [...]

By: emily

emily — Mon, 25 Jan 2010 17:29:02 +0000

Just a thought: You could use coconut oil (melted in the microwave if your kitchen is cool). This will add liquid to the blender, but if your spread is cool room temperature or cooler it will help solidify your spread. Might not work well in the heat of the summer unless you refrigerate it. Likewise, if you’re adding maple syrup, warm it slightly to help make it more liquid.

By: Sunshinemom

Sunshinemom — Sat, 02 Jan 2010 14:51:27 +0000

Ha ha! I made nutella parathas just this morning just like Jr.P wanted! I was planning a vegan version but with walnuts or almonds and chocolate as we don’t get hazelnuts here. This recipe is going to come in handy – thanks!