I guess you could say that this post is long over-due. To date, one of my most popular posts is still my recipe for High-Protein Vegan Nutella, and after posting that I got an overwhelming response to do a soy-free version. I promised to post it almost two weeks ago, but I managed to delete all my photos of it and had to redo it all over again. So I hope you can forgive me for leading you guys on for so long, and I want to let you know that I am really pleased with how this turned out. I have to admit that even though this version is equally delicious taste- and texture-wise, I still prefer my previous recipe only because of the high protein content. However, this is the perfect alternative for those who are allergic or just sensitive to tofu.
- 3 cups dates
- 1 1/2 cup hazelnuts
- 1 cup unsweetened homemade almond milk (water or other plant-based milk works too)
- 1/2 cup unsweetened cacao powder
- 2 tbsp ground flaxseeds
- 2 tsp vanilla essence