Vegan Pumpkin Hazelnut Chocolate Spread- Kinda Like Nutella

“I love Nutella but figured I could make my own spread-- and decided to replace the milk with pumpkin! Don't spice it too hard though-- just a shake or two of pumpkin pie spice will do it. Dark chocolate chips are usually vegan, plus they give a richer flavor and go better with the pumpkin. Make sure your food processor blade is really sharp or else the hazelnuts will be too grainy. (1 SERVING = 1 TABLESPOON)”
READY IN:
10mins
SERVES:
40
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulse all of the ingredients except the oil in a food processor until finely blended.
  2. Add the oil, about 1-2 tablespoons, until the mixture smooths over.
  3. Place in a jar and refridgerate, will keep for about 2 weeks. Like storebought hazelnut spread, oil separation will be natural and you'll have to stir it a bit before using.

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