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  • 1 cup raw almonds *see recipe notes
  •  cup dark chocolate, roughly chopped
  • 1 tablespoon agave syrup
  • 2 tablespoons coconut oil
  • a pinch of salt


  • Spread the almonds in a single layer on a baking tray and toast them @ 180°C for 10 minutes, stirring halfway. (If you are using the roasted almonds then skip this process)
    (I, many times bake mine in air fryer at 160°C for 10 minutes, stirring in between)
  • Allow them to cool down slightly, once baked
  • Place the almonds in a food processor or a high speed blender. Blend them, stopping periodically to scrape down the sides. During this time, you'll see the almonds go in stages from crumbs to a dry ball to a smooth and creamy almond butter. 
  • Meanwhile melt chocolate over double boiler or in the microwave in 30 seconds increments, stirring in between
  • Once the almond butter is smooth & creamy, add chocolate and blend it well
  • Add in oil, salt, and agave syrup and give a final blend until well incorporated
  • Transfer to a jar and store at room temperature for 2-3 weeks
  • Enjoy your nutella spread!


*If you are using roasted almonds then skip the first step.
By Thevegandiary