Vegan Nutella

• 1 12 cups nut butter (smooth almond, hazelnut or whatever type you prefer)
• 1 cup semisweet vegan chocolate chips (vegan)
• 12 cup soymilk powder (soy)

1. Using a double boiler or microwave safe bowl, combine the chocolate chips and nut butter.
2. Stir until well mixed and then add the soy milk powder.
3. Stir well again.
4. If you use a non salted nut butter add a pinch of salt to it.
5. This is best made in small batches.
6. Keep in a sealed jar in the cupboard.
7. It will stay soft.
8. If you make more then you can eat within 1-2 weeks refrigerate the rest.
9. Best to remove from the fridge before spreading as it gets quite stiff if cold.
10. You can also heat this in the microwave on the lowest setting for 10 seconds.
11. It will scorch to don't heat on high.
12. If you can't find almond or hazelnut butters, use peanut, or make a combination of different ones.
13. The possibilities are endless.
14. Bon Appetit.

nut butter, semisweet vegan chocolate chips, soymilk powder

Taken from www.food.com/recipe/vegan-nutella-243059 (may not work)