Vegan Nutella

I did it. I made vegan nutella. It tastes a bit more nutty than the real thing, but hey at least it’s healthier!  “Healthy” as in the way that oatmeal raisin cookies are healthier than chocolate chip. No one wins over chocolate chip. Unfortunately I don’t have a hipster picture of my nutella in a jar, so instead I made the recipe fancy (design inspired by this one):

vegan nutella


1) Roast the hazelnuts at 350 degrees for 10 minutes

2) Peel the skin off the hazelnuts once they’re cool. It falls off pretty easy. My friend and I talked about our super interesting lives as we peeled them. It’ll make you feel like a 1950’s house wife.

3) Put the nuts in a food processor and process until it forms a thick paste

4)  Place all other ingredients in the food processor and blend until it’s creamy goodness.

5) TASTE TEST. Add ingredients as needed (because we don’t all Nutella the same, friends).

Spread it on a everything you can think of. Personally I got it all over my watch… but my favorite thing to put it on is a blueberry bagel or one of those Cat Cookies from Trader Joes 🙂 So good.


Munch Mondays: Cinnamon Pecan Swirlz

Baked goods are everything beautiful in the world and make up a solid 60% of my diet. What can I say, I love sugary confections. Once upon a time I stumbled upon this recipe for cinnamon pecan swirls and the result was magic in my mouth. I try as best I can to make vegan desserts and this recipe was only slightly non-vegan so I altered it a schmigin. It’s super easy to make & absolutely delicious!

6 tablespoons sugar
1 1/2 teaspoons cinnamon
1 tablespoon vegetable oil
1 sheet Pepperidge Farm puff pastry dough (vegan, like a goddess)
1/2 cup(s) chopped pecans


Set the pastry dough out to thaw before unfolding or else it breaks at the crease. Sometimes whole pecans are cheaper than pre-chopped— you can buy whole ones and then just crush them by putting them in a Ziploc bag and hitting them with a spoon.

1. Preheat oven to 400°F. Mix sugar & cinnamon in a bowl. Unfold thawed pastry dough & lightly brush— or dab over with fingers like me— with vegetable oil. Sprinkle dough with cinnamon-sugar mix. Flip dough over & repeat.
NOTE: the purpose of the oil is to help the cinnamon-sugar mix stick so while you don’t need to drown the dough in it do make sure that it is sufficiently spread.

2. Toss pecans onto the dough and press them in firmly. I generally only do this on one side as it’s less messy and turns out the same.

3. Starting from the short side, roll into a tight log. Sprinkle leftover cinnamon-sugar on the edges. Wrap in plastic and chill for 20 minutes. Cut log into 1/2-inch-thick slices. Place 2 inches apart on 2 parchment-lined baking sheets. Bake for 10 minutes, or until slightly golden brown. In the beginning of the baking process the cinnamon looks gooey on the dough… keep baking until the rolls puff out and look slightly crisp.