Dairy-free hazelnut chocolate spread recipe
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This hazelnut chocolate spread is a perfect plant-based replacement for Nutella. Spread it on toast with a little bit of sea salt, or spoon it straight out of the jar.
Ingredients:
180 grams hazelnuts (hulled or unhulled, see instructions below).
3 tablespoons cocoa or cacao powder
4 tablespoons agave / maple syrup, or sugar
10 tablespoons plant-based milk
3 tablespoons oil
Pinch of salt
Method:
- Preheat oven to 180°C
- Pour the hazelnuts onto a baking tray.
- Roast at 180°C for 15 minutes (8 minutes in a fan-forced or convection oven).
- If using hazelnuts with the skin off, place the roasted nuts aside to cool.
- If using hazelnuts with the skin on, pour the roasted hazelnuts into a slightly dampened tea towel, wrap, and rub to remove skins. Be careful not to burn your hands on the hot wet tea towel. Set aside to cool.
- Place the cooled hazelnuts into a blender or food processor, and pulse into a smooth paste. Use a spatula or spoon to scrape down the sides of the blender if necessary.
- Add the cocoa or cacao powder, syrup, plant milk, oil, and salt to the blender / food processor.
- Blend the ingredients together until smooth.
- Transfer the spread to a clean jar or container and store in the fridge.
- Spread the dairy-free chocolate hazelnut spread onto your choice of bread, muffins, crumpets or crepes.
- Serve and enjoy!