Description
A rich and creamy vegan chocolate-hazelnut spread made with just a few simple ingredients. Perfect for spreading on toast, drizzling over pancakes, or enjoying by the spoonful.
Ingredients
- 1 cup dry-roasted hazelnuts (unsalted)
- 1 cup semi-sweet dairy-free chocolate chips
- 2 tsp pure maple syrup
- Pinch of fine sea salt
Instructions
- In a food processor, blend the hazelnuts until smooth and creamy, about 10 to 12 minutes, stopping occasionally to scrape down the sides.
- In a small saucepan, bring about 2 inches of water to a low simmer. Place a heatproof bowl over the pot without letting it touch the water. Add the chocolate chips and stir until fully melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each.
- Add the melted chocolate, maple syrup, and salt to the food processor. Blend until smooth, about 5 minutes. If the mixture thickens, continue blending until it becomes creamy again.
- Transfer to a jar and serve as desired.
Notes
- If the mixture becomes too thick, continue blending until it loosens and turns creamy.
- Store in an airtight container at room temperature for short-term use or refrigerate for longer storage.
- Stir before serving if the spread thickens over time.
- Delicious on toast, crepes, pancakes, or as a dip for fruit.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Spread
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
