About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Robyn says

    Could this be made with cashews and be ok for Ashkenazim?
    (What do I know from? My family follows Sephardi rules because we are vegetarian and some vegans, and lots of egg allergies.)

  2. Michelle says

    5 stars
    Many thanks to both you & Catherine of Weelicious for sharing this recipe. Made this for my sons (both have nut allergies), and i’m happy to report that they absolutely love Fauxtella.

  3. Cora says

    5 stars
    I love this recipe! I recently developed a nut allergy, and I was pretty sure my days of eating nutella were over! I found out I was allergic after Passover, so I didn’t really pay attention to this recipe. I will be using this as a filling for hamentashen!

  4. Josephine Calemine Curcio says

    Matzo is always used in my house all year round,as is Nutella.I love both so why only use during holiday? Cream cheese is good on the matzah cracker,as is peanut butter & jelly also presserves.It is my favorite snack

  5. Jacqui says

    I prefer the homemade Nutella recipes, because you can skip the palm oil altogether!
    I sleep better knowing I am not condoning its rise in demand, which is unequivocally controversial and unsustainable globally despite efforts to make it so.

  6. Shari Maria Silverman says

    4 stars
    Good heavens! Now you’re having me think about opening a box of matzoh early, which I will regret near the end of Pesach. I’ve also been eyeing a variety of salsas in one of my Mexican cookbooks. This year, it will be a better than usual matzohfest here in Seattle. Thanks for the great recipe (and all the others)!

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