Learn how to make creamy, chocolatey vegan hazelnut spread at home with simple ingredients. Perfect for toast, pancakes, and desserts!
If you’re a fan of rich, chocolatey spreads but want a healthier, dairy-free option, this homemade vegan hazelnut spread is for you! Made with wholesome ingredients like roasted hazelnuts, cocoa powder, and maple syrup, it’s a luscious alternative to store-bought versions. Perfect for spreading on toast, drizzling over pancakes, or enjoying straight off the spoon, this recipe is easy to make and irresistibly delicious.
Once you try it, you’ll never go back to the packaged stuff!
Vegan Hazelnut Spread Recipe
Yield: ~1.5 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 cups (200g) raw hazelnuts
- 1/4 cup (20g) cocoa powder (or cacao powder for a raw option)
- 1/2 cup (120ml) maple syrup or agave syrup
- 1/4-1/3 cup (60-80ml) unsweetened plant-based milk (e.g., almond, oat, or soy)
- 1/4 tsp sea salt
- Optional: 1 tsp vanilla extract
- Optional: 1-2 tbsp coconut sugar or powdered sugar for additional sweetness
Instructions:
- Toast the Hazelnuts:
Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and roast for 10-12 minutes until fragrant. Keep an eye on them to avoid burning. - Remove the Skins:
Let the hazelnuts cool slightly. Place them in a clean kitchen towel and rub to remove as much of the skins as possible. It’s okay if a few bits remain. - Blend the Hazelnuts:
Transfer the hazelnuts to a high-speed blender or food processor. Blend until they turn into a smooth hazelnut butter, scraping down the sides as needed. This may take 2-5 minutes, depending on your blender’s power. - Add the Remaining Ingredients:
Add the cocoa powder, maple syrup, plant-based milk, vanilla extract, and salt to the blender. Blend until smooth and creamy. Adjust the sweetness by adding coconut sugar or powdered sugar, blending to combine. - Adjust Consistency:
If the spread is too thick, add more plant-based milk, one teaspoon at a time, until you reach your desired consistency. - Store:
Transfer the hazelnut spread to a clean, airtight jar. Store in the fridge for up to 2 weeks. Let it come to room temperature before spreading if it hardens slightly in the fridge.
Recipe Tips
Choose Quality Hazelnuts: Opt for fresh, raw hazelnuts for the best flavor. If they smell stale or rancid, they won’t produce a great-tasting spread.
Preheat the Oven Properly: Ensure your oven is fully preheated before toasting the hazelnuts to achieve even roasting and enhance their nutty flavor.
Use a High-Powered Blender or Food Processor: A strong blender or processor will make it easier to achieve a smooth, creamy texture. If your blender isn’t powerful, process in short bursts and scrape down the sides frequently to avoid overheating.
Sweetener Substitutes: If you don’t have maple syrup or agave, you can use date syrup or even soaked, pitted dates blended with the nuts for natural sweetness.
Experiment with Flavors: Add a pinch of cinnamon or a drop of almond extract to give your spread a unique twist.
Oil Boost: If the spread feels too thick, you can add a teaspoon or two of neutral-flavored oil like sunflower or coconut oil to make it silkier.
Don’t Skip the Salt: Even a tiny pinch of salt enhances the chocolate and hazelnut flavors, making the spread taste more balanced.
Storing for Freshness: While the spread keeps well in the fridge, bringing it to room temperature before using makes it easier to spread. You can also warm it slightly for a drizzle-like consistency.
Use Dutch-processed cocoa for a milder chocolate flavor or raw cacao for a more intense and slightly bitter taste.
A nut-free option: For a nut-free option, try sunflower seeds instead of hazelnuts.
Extra texture: Add a touch of melted dark chocolate for an extra creamy and decadent texture.
Double the Batch: This spread is so addictive that you might want to make a double batch! It also makes a thoughtful homemade gift when stored in a cute jar.
Creative Uses: Try swirling it into oatmeal, adding it to smoothies, or using it as a filling for crepes or vegan pastries.
With these tips, your vegan hazelnut spread will be as versatile as it is delicious!
Enjoy your homemade vegan hazelnut spread! 😊
Vegan Hazelnut Spread
Equipment
- blender
Ingredients
- 2 cups raw hazelnuts (200g)
- 1/4 cup cocoa powder or cacao powder for a raw option (20g)
- 1/2 cup maple syrup or agave syrup (120ml)
- 1/4 cup unsweetened plant-based milk e.g., almond, oat, or soy (60ml)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tbsp coconut sugar for additional sweetness optional
Instructions
- Toast the Hazelnuts:Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and roast for 10-12 minutes until fragrant. Keep an eye on them to avoid burning.
- Remove the Skins:Let the hazelnuts cool slightly. Place them in a clean kitchen towel and rub to remove as much of the skins as possible. It’s okay if a few bits remain.
- Blend the Hazelnuts:Transfer the hazelnuts to a high-speed blender or food processor. Blend until they turn into a smooth hazelnut butter, scraping down the sides as needed. This may take 2-5 minutes, depending on your blender’s power.
- Add the Remaining Ingredients:Add the cocoa powder, maple syrup, plant-based milk, vanilla extract, and salt to the blender. Blend until smooth and creamy. Adjust the sweetness by adding coconut sugar or powdered sugar, blending to combine.
- Adjust Consistency:If the spread is too thick, add more plant-based milk, one teaspoon at a time, until you reach your desired consistency.
- Store:Transfer the hazelnut spread to a clean, airtight jar. Store in the fridge for up to 2 weeks. Let it come to room temperature before spreading if it hardens slightly in the fridge.
Making your own vegan hazelnut spread at home is not only simple but also incredibly rewarding. With its rich, creamy texture and deep chocolate flavor, this spread is a healthier, plant-based alternative to store-bought options, and you can customize it to suit your taste. Whether you’re spreading it on toast, drizzling it over pancakes, or sneaking a spoonful straight from the jar, this recipe is sure to become a favorite in your kitchen. Give it a try and experience the joy of creating your very own decadent, dairy-free treat!