Hazelnut Chocolate Spread

Haselnut Chocolate Spread

For desserts that include chocolate, my sweet tooth almost shouldn’t be referred to as a singular object. This vegan Nutella-inspired spread makes it possible to turn almost any dessert into a chocolate dessert, which for someone like me is a beautiful thing. It's perfect for spreading over things, stuffing into things, or having things dipped into it. I've even gone as far as dipping hazelnuts into this spread to make hazelnut chocolate covered hazelnuts when there was nothing else sweet in the house. Obsession? Whatever, yum.

Hazelnut Chocolate Spread

Hazelnut Chocolate Spread

Yield

Makes 2 cups of the spread

Prep time

Active time:

Total time:

How it's made

Preheat oven to 450°F (230°C)

 

2 cups roasted hazelnuts

 

To roast hazelnuts, place them on a baking sheet in a single layer and bake at 450°F for 8 minutes, turning halfway through. Remove from oven and let cool for 30 minutes. Rub roasted hazelnuts in between paper towels to help separate the skin and discard the skin.

 

1 cup maple syrup

 

Place all ingredients into food processor and process until smooth (about 3 minutes).

½ cup cocoa powder

¾ cup almond milk

1½ tbsp vanilla extract

1 tbsp melted coconut oil

1 pinch of salt

Helpful tips

This spread can be stored in the fridge for up to a week.

Great as a spread on breads or crepes, like in Chocolate Sour Cherry Crepes. Also delicious in Chocolate and Peanut Butter No-Cheese Cake.