Vegan Cacao and Hazelnut Spread

Vegan Cacao and Hazelnut Spread

This cacao and hazelnut spread is a tasty vegan alternative to a well-known hazelnut spread, and it’s healthier too!

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With just four ingredients, this chocolatey vegan hazelnut spread is simple to make. The whole roasted hazelnuts and pure cacao powder mean this spread is full of goodness, while tasting like a total treat.

Enjoy it spread on pancakes or toast, dolloped onto porridge or just sneak a mouthful with a spoon!

Is Nutella vegan?

Unfortunately, the popular chocolate and hazelnut spread is made with cow’s milk, so is unsuitable for vegans. The same is true of most other mainstream brands and own-label jars of chocolate spread, so vegans can’t even hope to stumble across an accidentally vegan variety.

Some brands offer intentionally vegan – or even allergy-friendly dairy-free – chocolate spread, so keep an eye out in specialist shops, and even in major supermarkets as the vegan movement grows.

But when making your own jar of vegan hazelnut spread from scratch is this easy, why wouldn’t you?

How to serve vegan hazelnut spread?

This cacao and hazelnut spread can be used in so many ways. Pretty much any bread or bread-like food can be used as a vessel to get this chocolatey paste into your mouth. Think pancakes, toast, crumpets, croissants, or even english muffins!

If you want a slightly more nutritious option, try making these wholemeal pancakes, and topping the whole thing with sliced banana for added fibre and potassium.

To make the pancakes, simply whisk together ¾ cup wholemeal flour with 1 cup of dairy-free milk and a teaspoon of ground flaxseed. Pour this batter into a hot non-stick pan and swirl for a thin but even coating, cook for 1-2 minutes each side.

Total Time: 20 minutes

Servings: 1

Total Time: 20 minutes

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 225 225 g hazelnuts
  • 4 4 tbsp maple syrup
  • 120 120 ml tinned coconut milk
  • 3 3 tbsp cacao powder

Method

  1. Pre-heat the oven to 180C/355F/Gas 4.
  2. Place the hazelnuts on a baking tray and roast for 15 minutes until starting to brown.
  3. Transfer the hazelnuts to a food processor with the maple syrup, coconut milk and cacao and blend until smooth, this may take up to 8 minutes. Be sure to scrape down the sides regularly to ensure a smooth spread.
  4. Transfer to a jar and leave in the fridge to thicken.

*”Serving” above indicates 1 large jar. Please enjoy responsibly.                               

 

Want to make more vegan dupes? Try one of these nostalgic vegan chocolate bars.

 

 

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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