Unlike the store-bought version, I whipped up homemade magic shell with only bittersweet chocolate and coconut oil. I used it to top a bowl of vanilla bean and finished it with a sprinkling of Maldon sea salt for a little extra crunch.
Do you have a food processor, a few basic ingredients and about half an hour? Then you can whip up a jar of this chocolate-hazelnut spread. Think of it as Nutella's vegan cousin, full of chocolate-y, nutty goodness and sweetened with maple syrup.