Make a guilt-free vegan chocolate hazelnut spread using raw hazelnuts, coconut oil, cocoa powder, maple syrup, vanilla extract and a pinch of salt.
Start by roasting the hazelnuts, then blend all the ingredients until smooth, adjusting the consistency with more oil or syrup if necessary.
Store in an airtight container in the refrigerator for up to two weeks and enjoy this versatile treat anytime.
Was it a long read? Make it simpler…
Next article
Try this recipe
What is the story
This recipe is the quest for a delicious vegan alternative to traditional chocolate-hazelnut spreads.
Born from a desire to enjoy decadent flavors without animal products, it combines the richness of hazelnuts with the sweetness of chocolate in a vegan concoction.
Perfect for spreading on toast, adding to smoothies or enjoying by the spoonful, this spread is a testament to plant-based indulgence.
Let’s go cook.
Gather the following ingredients
To make this divine spread, you will need a cup of raw hazelnuts, half a cup of melted coconut oil, a third of a cup of unsweetened cocoa powder, half a cup of maple syrup (adjust to taste), a teaspoon of vanilla extract and a pinch of salt.
These ingredients blend together to create a creamy, rich spread that is both indulgent and completely guilt-free, perfect for a variety of treats.
Roasted hazelnuts for enhanced flavor
Start by preheating your oven to 350 degrees Fahrenheit.
Spread the hazelnuts on a baking sheet in a single layer.
Roast them for about 10 to 12 minutes or until lightly browned and fragrant.
This roasting process is essential as it enhances their natural flavours, making them an ideal base for our vegan chocolate spread.
Mix the ingredients gently
Once roasted, allow the hazelnuts to cool slightly before blending them in a food processor.
Add the melted coconut oil, cocoa powder, maple syrup, vanilla extract and salt to the food processor with the hazelnuts.
Mix everything together until smooth.
Depending on your texture preference, you can blend until completely smooth or leave it slightly chunky for added crunch.
Achieve the desired consistency
If the batter is too thick after mixing, adjust it by adding more coconut oil or maple syrup, a tablespoon at a time, until you reach the desired consistency.
It is important to mix well after each addition.
Keep in mind that the spread will naturally thicken a bit more once refrigerated, as the coconut oil will solidify at colder temperatures, resulting in a richer consistency.
Storage Tips
Pour your freshly made vegan chocolate-hazelnut spread into an airtight container and refrigerate.
Properly stored, it stays fresh for up to two weeks, provided it is not consumed more quickly!
This spread is perfect to enhance your breakfast or as a delicious snack at any time of the day.
Its versatility and delicious taste are unmatched, making it a favorite for many.
How the NHS ‘soup and shake’ diet puts type 2 diabetes into remission | Technology News
How a mother of two who ‘ate her emotions’ lost over 120 pounds in less than a year
“So much chocolatey goodness” – Times Leader
Diabetes Management: ‘Diet management is essential for diabetes control’ | Allahabad News