Vegan Tahini “Nutella” Print 6 LikeDislike By Hannah Bornstein One of the first things I was sad to find out was not vegan when I became fully plant-based was Nutella – the creamy, chocolatey, nutty spread was my favorite treat and indulgence. When I looked closer at the product’s label, I saw it was also full of highly processed ingredients. This inspired me to create a version that was just as delicious, but also had nutritional value. This recipe is also wonderful for anyone dealing with acid reflux or LPR because it utilizes carob powder instead of cacao (although you can substitute it if you are reflux-free), which is an acid trigger. It’s delicious spread over rice cakes, as a dip for fruit, or dolloped over your morning oatmeal!