Vegan Hazelnut Spread
Learn how to make creamy, chocolatey vegan hazelnut spread at home with simple ingredients. Perfect for toast, pancakes, and desserts!
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.