Mimi's Vegan Kitchen: Protein Nutella

December 11, 2017

Okay, I really am not crazy. Black bean Nutella? Hell, YES!


I have been completely addicted to this Nutella recipe from The Vegan Corner. But after going around giving the recipe to everyone, I get asked “where do I get tofu?” and while I don’t find tofu hard to find in Cairo at all, I figured I could make life easier for everyone.


I was definitely planning for this to be an epic fail, after all, what was I thinking? Black beans, hazelnut butter and cacao? But hey, it worked! Not only worked, it turned out AMAZING!


Now, the ultimate test for a goof chocolate spread is:

  • It doesn’t need anything when you spread it on toast.

  • It’s so good you can just eat it straight from the jar.

  • It’s, well, finger-lickin’ good.


Serves: 4-5

Prep time: 5 minutes



  • 5 tbsp of black beans (red kidney beans would work as well)

  • 3 tbsp smooth hazelnut butter

  • 2 tbsp of cocoa powder

  • 4 tbsp powder sugar*

  • 1 tsp vanilla bean powder

  • a splash of plant-based milk

*I would highly recommend that you make your own sugar by simply grinding good quality brown sugar.



This one doesn’t even need steps! Just throw everything together in a blender of food processor and you’re good to go!


Just make sure you store the left overs in a jar. And do NOT double dip with this!

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