MacroTreat Fridays: Vegan {Macro-ish} Nutella.

There are moments in life you'll remember forever, such as buying your first house or having your first child. You know, those big things you can check off. Well, for the time being, those things aren't on my list - as I'm not certain I want them to be! So instead, for now, I'll choose to happily remember the day when everything worked in my favour.

It all started with a random craving at the grocery store, that I successfully dodged.
Then I came home and realized that not only did I have access to a Vitamix for a few more days, but that I needed to use up food in the pantry & fridge because we were moving. I took one look and saw that I had exactly 1 3/4 cups of hazelnuts, 1/3 cup of cocoa, a few splashes of maple syrup, and a half carton of almond milk in the fridge.

And there it was: vegan nutella.

Oh yes. I did.

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I used alchemy and fate to create this insanity. I seriously just started throwing in random ingredients into the vitamix until it became a miracle. I believe the words "I have now achieved god like status" may have been said. Um yeah. I take chocolate seriously. <3

MacroTreat Friday: Vegan Nutella (Macro-ish)

Okay, so this is definitely playing in the very outer fields of Macrobiotics, seeing as how cocoa/chocolate isn't really a regular macrobiotic food (it's pretty stimulating). But hey, I love chocolate. So I did what I could to macro-ify it up.


I prefer my chocolate to be more cocoa-ey, and not quite as sweet, so that's how this turned out. You'll see that I used one of my favourite macrobiotic-friendly sweeteners here, maple syrup, in place of the sugar. And almond milk + a bit of sunflower or grapeseed oil takes the place of  processed oils and milk powders. If you want it sweeter, sub some of the almond milk with more maple syrup. The rest is simply magic. Silky, smooth, chocolate & hazelnut magic.

Makes 1.5 - 2 cups.


  • 1 3/4 cups whole hazelnuts
  • 1/3 cup cocoa powder (I used organic fair trade dutch process cocoa, as it's what I had on hand)
  • few pinches of natural sea salt
  • 1 tsp pure vanilla extract
  • 5 Tbsp pure maple syrup
  • 2 Tbsp veggie oil of choice - I'd recommend sunflower, grapeseed, or avocado oil
  • 2/3 - 1 cup almond milk or soy milk (I recommend Eden brand).


  1. Set oven on to 400F.
  2. Place hazelnuts on a parchment lined cookie sheet, and bake for 6-10 minutes, until golden brown and fragrant. Keep an eye on these guys, and carefully shake the pan after about 4 minutes or so, to rotate them. Once roasted - mine took 8 minutes - remove pan from oven. Let the hazelnuts cool for about 5 minutes.
  3. Grab a towel and carefully (they may still be hot!) place some of the hazelnuts inside it, making kind of a pouch, and then rub the nuts together. Yep, that's what I said. I have about 100 jokes lined up for you, but you'll have to use your imagination here. Anyways, we're rubbing the nuts to remove the skins. (oh dear. must type. can't laugh). Just do your best, as it won't all come off. Place them into a bowl to cool, while you work on the rest of the hazelnuts. If you don't want to use a dishtowel, you can use a papertowel...but it didn't work as well for me.
  4. Throw the hazelnuts into a food processor, or high-speed blender. Blend slowly, starting on a low setting then moving higher, until you have hazelnut butter. You'd better try that ***t. It's good. {If you're using a vitamix, you'll probably need to the use the tamper a few times, and don't be afraid to let the blender rest - blend for a few seconds, rest, blend & continue}. At first it'll just look like crumbly hazelnuts. Then all of a sudden you will find amazingly creamy hazelnut butter. High-five yourself.
  5. Stir in the cocoa powder and salt. Blend again for a few minutes. You may need to use the tamper or a spoon to get it going.
  6. Add the oil and vanilla. Blend.
  7. Add the almond milk slowly, staring with 1/3 cup. Blend. Add more if you so desire. I ending up using 2/3 cup + 1 TBSP almond milk for my desired texture (it was smooth and perfect, btw).
  8. Now do everything you can to actually get the nutella into jars, and away from your mouth - you probably want to check a mirror before answering the door, because if you're anything like me,'ll have chocolate alllllll over your face. You're glorious though. Always remember that.

And while the recipe possibilities are endless now that I have vegan nutella in my pantry...for now, I've kept it simple :)


Ask yourself if there is anyone in your life worth giving some of this away to. Either way, it's a win win ;)

<3 <3 <3 Happy MacroTreat Friday friends.