7 minute vegan “new-tella” spread

7 minute vegan “new-tella” spread

Today was the day to lose my training wheels. Or better yet, water wings. I woke up at 5:15 on my last day of summer to go to my first open water swim practice. My triathlon coming up in less than a month and I have gotten some looks when I say that I haven’t done much open water training. Or any. I showed up on time (yay!), and was asked if I was going to get a swim wetsuit. A what? Wasn’t my surfing wetsuit good enough? I pretended like I was on the hunt for a good bargain swim wetsuit and talked to some people about websites that sold them for a reasonable price. I am having a hard time coming to grasps with spending over $100 on something that may make 30 minutes of my life a little easier. Then I was told to put glide around my neck to prevent wetsuit “hickies.” Oh great, that is just how I want to present myself the first day of school on Monday. With marks all around my neck. Thankfully, a guy was nice enough to lend me his. So after making myself known as the unknowledgeable rookie, I dove head first (see what I did there?) into my first open water swim workout. 90 minutes of countless (okay maybe 6 or 7, but I lost count) laps to the buoy and back, my shoulders were on fire and I could barely unzip my wetsuit. A huge breakfast and a nap was definitely in order.  And why not some healthified nutella that won’t undo all of my hard work?

7 minute vegan nutella

  • Servings: 3 cups
  • Time: 7mins
  • Difficulty: easy
  • Print
  • 3 c. roasted or raw hazelnuts*
  • 1/2 c. cacao powder
  • 3/4 c. almond milk
  • 3-4 pitted medjool dates or (2-3 tbsp. honey)
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt


  1. Place hazelnuts in a high speed blender (or food processor) and chop finely. This should look like hazelnut meal.
  2. Add the remaining ingredients. Mix on high until the mixture becomes creamy. (With a food processor you will need to stop the motor to scrape down the sides several times)
  3. Store in an airtight container in the fridge.

*If you cannot find roasted hazelnuts, use raw and follow the instructions below for roasting them.  Looking for a raw option? Just use the raw hazelnuts the same as you would roasted. I prefer to use roasted ones as they take less time to grind and makes for a creamier end result.

To roast hazelnuts

  • Pre-heat oven to 350 F.
  • Lay hazelnuts in a single layer on a baking sheet and place in oven for 10-12 minutes, shaking pan halfway through.
  • Remove from oven and allow hazelnuts to cool.
  • Remove skins from hazelnuts by placing them on a cloth napkin and rubbing them between 2 sides of napkin OR you can do this by rolling them through your hand. It is okay if a few of the skins remain in tact.

Fixin’ for some ice cream? Check out the recipe below.

Raw vegan nutella ice cream

Raw vegan nutella ice cream

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