This whipped chocolate hazelnut spread is good enough to help anyone overcome their love of non-vegan Nutella. It’s creamy, chocolaty, nutty and best of all, unprocessed and dairy free.
The smooth chocolate taste is complimented by the taste and fragrant aroma of roasted hazelnuts. While coconut oil and agave syrup mellow out the more dominant flavors.
How To Make Vegan Chocolate Hazelnut Spread
Making homemade chocolate spread is simple and takes less than 15 minutes. Start by setting an oven to 400°F. Next, prepare a baking tray by lining it with parchment paper or a reusable silicone mat. On top of this, spread an even layer of raw hazelnuts.
When the oven is ready, place the tray on the middle rack and bake for around 8 minutes. Check up on the hazelnuts often to make sure they don’t burn. The hazelnuts will be a light golden color and they should look a little shiny because of the release of fragrant oil.
Let the hazelnuts cool for around 10 minutes. If they have skins on them, press them between your fingers to peel it off – do the best you can. It doesn’t have to be perfect.
Next comes the easy part. Start adding the ingredients to the blender. I add them in the following order; almond milk, coconut oil, maple syrup, vanilla extract, cocoa powder and then the roasted hazelnuts and sea salt. Blend the ingredients until smooth and creamy. If the spread needs a little more thinning, add almond milk one tablespoon at a time.
For an even smoother, milk-chocolate taste, add a tablespoon of Silk Whipping Cream Alternative.
This delicious fluffy chocolate hazelnut spread will bring back memories of nostalgia with zero of the guilt. Spread over toast, add a scoop to oatmeal or use as a fruit dip. If you make this recipe, leave a rating below and don’t forget to tag @PlantBased_Provisions on Instagram!
For more easy breakfast ideas, try these recipes:
Vegan Chocolate Hazelnut Spread
This homemade vegan chocolate hazelnut spread recipe is creamy, chocolaty, nutty and best of all, unprocessed and dairy free.
- For an even smoother and milk-chocolate taste, add a tablespoon of Silk Whipping Cream Alternative.
- To save this spread for later use, store in a glass jar and keep in the fridge for up to 5 days.
Ingredients
- 1 Cup Raw Hazelnuts
- 1/2 Cup Vegan Milk (I Used Almond Milk)
- 2 Tablespoons Coconut Oil
- 1 Teaspoon Vanilla Extract
- 1/3 Cup Agave Syrup
- 1/4 Cup Cocoa Powder/Cacao Powder
- Pinch of Sea Salt
- Optional: For a creamier spread, add a tablespoon of Silk Heavy Whipping Cream Alternative
Directions
- Start by setting an oven to 400°F. Next, prepare a baking tray by lining it with parchment paper or a reusable silicone mat. Spread the raw hazelnuts on a single layer.
- When the oven is ready, place the tray on the middle rack and bake for around 8 minutes. Check up on the hazelnuts often to make sure they don’t burn.
- Let the hazelnuts cool for around 10 minutes. If they have skins on them, press them between your fingers to peel it off – do the best you can. It doesn’t have to be perfect.
- To make the spread, add the ingredients to the blender. I add them in the following order; almond milk, coconut oil, maple syrup, vanilla extract, cocoa powder and then the roasted hazelnuts and sea salt. Blend the ingredients until smooth and creamy. If the spread needs a little more thinning, add almond milk one tablespoon at a time.
Nutrition
Per Serving (2 Tablespoons): 174 calories; 12 g fat; 15 g carbohydrates; 2 g protein; 10 mg sugar; 90 mg sodium; fiber 2 g.Did You Make This Recipe?
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