This was a rare treat for me.
I have limited self-control when it comes to having sweets in the house. But I love this recipe for an easy, vegan chocolate hazelnut spread. It’s not overly sweet and is versatile enough to be used for breakfast or dessert.
I was once a big fan of Nutella, the widely-known, Italian chocolate hazelnut spread. However it contains whey powder and skim milk.
No problem! This homemade vegan version is even better and takes just a few minutes to make.
For creaminess, I used an unrefined, extra virgin coconut oil, which has a mild coconut flavor and is nice for sweet recipes like this. Refined coconut oil has a neutral flavor which can work, but won’t add the same warmth and nuttiness to the taste.
Instead of sweetening with sugar, I used maple syrup which has a bit more nuance and is a nice compliment to the hazelnuts.
I loved this chocolate hazelnut spread for breakfast on toast or a roll, or with waffles, pancakes or crepes. Try it in baked goods like pastries or cookies, or enjoy with fresh berries for dessert.
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- 1 c shelled hazelnuts
- ¼ c unsweetened cocoa powder
- 5 T maple syrup
- 1 t vanilla extract
- 4 T unrefined coconut oil
- ¼ t salt
- 2 T water
- bread rolls for serving
- sliced strawberries for garnish
- In a food processor or high-speed blender, process hazelnuts until a fine powder. Add cocoa powder, maple syrup, vanilla extract, coconut oil, salt and water. Continue blending until completely smooth. Serve on bread and sliced strawberries, if you like.
Recipe also in picture form!