vegan nutella

When planning for our last A Moveable Feast, I knew I wanted to make crepes, and I new I wanted to make them extra special. What’s extra special? Nutella.

While I was apprehensive at first about this recipe, it seemed like the best option rather than getting into a recipe testing spree trying to recreate vegan condensed milk. You can’t really argue with a fresh nut butter and a good cocoa mixed together.

The key to this recipe is the simple act of toasting the hazelnuts, giving it a warm, rich flavor. Peeling the hazelnuts is a pain, even if you scrub them with a damp dish towel, but other than that, this recipe is easier than pie. A word of warning though: hazelnuts, they’re not cheap. It’s totally worth it though as the decadent dark chocolate delicacy is better than any pre-made treat you can buy.

I may or may not be eating this with a spoon for dessert for eternity (or until the jar runs out).