½cuppitted datesif they are not soft, soak them in the soy milk for an hour before using
¼cup+ 2 tablespoons maple syrup
2tablespoonsMegaFood Daily Maca Plus Nutrient Booster Powder
½cup+ 2 tablespoons unsweetened plain soy milkor another non-dairy milk
3tablespoonsraw cacao powderor cocoa powder
Preheat oven to 350°, and evenly spread hazelnuts onto a baking sheet. Toast them for 10-12 minutes, until you start to smell them, and see them darken slightly. Make sure to set a timer so that the nuts do not burn.
Remove hazelnuts, and pour them into the center of a clean kitchen towel, and wrap tightly. Once they’ve cooled for about 2 minutes, rub them in the folds of the towel to loosen the skins. Transfer the skinned nuts back to the baking sheet and let them cool for another 10 minutes or so.
Place the nuts into a food processor. Blend until they have turned into a grain nut butter. Add the dates, maple syrup, and maca and continue to blend for 1 minute, until the dates have blended into the butter. It will be chunky and not spreadable at this point. As it blends, slowly drizzle in the soy milk until the nut butter becomes a creamy spread. Add the cacao powder, and continue to blend until very creamy.
Transfer to a glass jar to store, or use immediately. The nutella will keep fresh in the refrigerator for about 7 days.