Description
This rich and creamy vegan chocolate spread is perfect for toast, desserts, or as a dip. Made from wholesome ingredients, it’s naturally sweet and completely plant-based.
Ingredients
- 1 cup hazelnuts
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and toast hazelnuts for 10–12 minutes until lightly browned.
- Allow hazelnuts to cool slightly, then rub them in a towel to remove skins.
- Place hazelnuts in a food processor and blend until they form a smooth paste.
- Add cocoa powder, maple syrup, coconut oil, vanilla extract, and salt. Blend until fully combined and creamy.
- Transfer to a jar and store in the refrigerator for up to 2 weeks.
Notes
- For a sweeter spread, add more maple syrup to taste.
- Can be served warm or chilled.
- Store in an airtight container in the fridge to maintain freshness.
- Substitute almond or cashew butter for hazelnuts if desired.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Spread
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 2 tbsp
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
