Guest guest Posted March 9, 2007 Report Share Posted March 9, 2007 Vegan (dairy-free) Nutella Recipe Ingredients: - Smooth nut butter of choice * - good-quality dark chocolate chips Preparation: 1) In a double-boiler or microwave-safe bowl, combine 2 parts chocolate chips and 3 parts nut butter. 2) Heat gently and stir until smooth. That's it! - I make it in small batches and keep it in a sealed jar in a cabinet, so it will stay soft and spreadable. If you make more than you will eat in 1-2 weeks, you might want to refrigerate it, but you'll need to warm it to make it spreadable in that case. - If you heat this in a microwave rather than a double-boiler, use the lowest power setting possible, and stir every 10 seconds or so, to prevent scorching. - If you're a chocoholic, then just use more chocolate chips. - You may want to add a pinch of sea salt, depending on what's in the nut butter you start with. Natasha E-Mail: guidingpaws Journal: http://seeanew.livejournal.com Ask me about the Harry Potter Cyber Party! I'm protected by SpamBrave http://www.spambrave.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2007 Report Share Posted March 10, 2007 This sounds good, Natasha. I was making do with a jar of organic chocolate non-dairy spread but it is a bit " fatty " tasting. I've not had much luck in locating vegan chocolate chips over here in Scotland, but perhaps melting some vegan dark chocolate in this recipe in place of the chocolate chips would do instead. It is only since I became vegan that I have become aware of how much chocolate I used to eat. Now that there is so much chocolate that is off-limits I have checked out all the shops that sell vegan chocolate bars so that I know where to go in an emergency! Christie , " Natasha & Fossey " <guidingpaws wrote: > > Vegan (dairy-free) Nutella Recipe > > > Ingredients: > - Smooth nut butter of choice * > - good-quality dark chocolate chips > > Preparation: > 1) In a double-boiler or microwave-safe bowl, combine 2 parts chocolate > chips and 3 parts nut butter. > 2) Heat gently and stir until smooth. > > That's it! > > - I make it in small batches and keep it in a sealed jar in a cabinet, so it > will stay soft and spreadable. If you make more than you will eat in 1-2 > weeks, you might want to refrigerate it, but you'll need to warm it to make > it spreadable in that case. > - If you heat this in a microwave rather than a double-boiler, use the > lowest power setting possible, and stir every 10 seconds or so, to prevent > scorching. > - If you're a chocoholic, then just use more chocolate chips. > - You may want to add a pinch of sea salt, depending on what's in the nut > butter you start with. > > Natasha Quote Link to comment Share on other sites More sharing options...
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