climbinvegan: nutella and concerts

Yesterday was warped tour. For every non-teenager reading this, it's basically a 10 hour long concert, with over 50 bands. Also a perfect spot to get sunburned, see scantily clad under-age girls, and sweat in the summer sun. Regardless of those three adventures, I had a ton of fun. My shoulders are potentially tomato red, but seeing A Day To Remember was well worth it. Woohoo!

Today I had to work, although I'm a bit sun-tired from yesterday. I kept thinking ahead to coming home and making some sugar-free nutella. We all know nutella has milk in it, and can't be eaten by vegans. However, it's basically just chocolate and hazelnuts. I browsed a few recipes, but asking me for 1 cup of powdered sugar didn't seem to delicious. Here's my attempt at making my own nutella!

Nutella between two multigrain crackers

Ingredients:
-2 cups raw shelled hazelnuts
-1/4 unsweetened powdered cocoa
-1/4 cup maple/agave syrup mix
-1-2 tablespoons vegetable oil
-1-2 tablespoons unsweetened almond milk*

*You can also use soy milk, rice milk, coconut milk, hemp milk, any milk-substitute.

Method:
-preheat oven to 350 F. Place 2 cups of shelled hazelnuts in oven to roast. When golden brown, place hazelnuts between sheets of paper towels and rub off skins. You can eat the skins, but they are pretty bitter. When most of the skins are off, place nuts in a food processor.

roasted hazelnuts

skinless hazelnuts

-process nuts until they make a nice nut butter. To do so, scrape side of processor every 30 seconds or so, to bring all the nuts into the middle.

not quite butter

-When you have a nice nut butter, place cocoa powder, syrup mix, vegetable oil, and almond milk in processor.

nut butter!

adding ingredients

-Give processor a nice whir, until you have nutella. If it is not smooth enough, add more almond milk or vegetable oil. If it is to bitter, add more syrup mix.