Plant based lovers rejoice - we've created a vegan hazelnut and chocolate spread so good that it's practically just like Nutella.
Create your own homemade vegan chocolate spread using only four ingredients - and it's also suitable for the paleo diet.
Top tip: Take your Vegan Gluten Free Waffles to another level with a drizzle of our vegan chocolate spread.
4 ingredients7 steps
Egg-Free Recipes
Gluten Free
Low Sugar
Vegetarian
Vegan Recipes
Ingredients
MetricImperial
For the Spread
225gHazelnuts
60gDark chocolate (70% cocoa solids)
1/2 tspNielsen-Massey Vanilla Extract
1/4 tspSea salt
Utensils
Food processor
Baking parchment
Bowl
Pan
Nutritional information per 13g serving
Energy 95cal
Fat 8.3g
of which Saturates 1.1g
Carbohydrates 2.6g
of which Sugars 2.3g
Protein 2.1g
Salt 0.37g
Method
Step 1
Preheat oven to 350ºF/ 177ºC/160ºC (Fan).
Step 2
Layer hazelnuts on a sheet of baking parchment on an oven tray. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
Ingredients for this step
225gHazelnuts
Step 3
Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because this makes for a creamier chocolate spread.
Step 4
Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
Step 5
In the meantime, heat the chocolate in a bowl placed over a pan of boiling water making sure the pan doesn't touch the water as this can cause the chocolate to burn.
Ingredients for this step
60gDark chocolate (70% cocoa solids)
Step 6
Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt, and vanilla extract. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
Ingredients for this step
1/2 tspNielsen-Massey Vanilla Extract
1/4 tspSea salt
Step 7
Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
