Hazelnut and Chocolate Spread
Questa ricetta è disponibile anche in italiano
This hazelnut and chocolate spread is a more affordable and more delicious alternative to a number of store-bought alternatives. We absolutely adore this stuff!
Before we get into the swing of things with the recipe, there’s a quick note that we want to mention.
In our recipe, we recommend using hazelnut flour as it makes the whole recipe much easier, and allows for a quicker, cleaner mixing process. However, if you’d like, you can use whole hazelnuts. In this recipe, you’ll need to toast them first, and then blend them in a very high-powered food processor until they become a paste. Then, once a paste is formed, you can proceed with the recipe.
This step can take up to ten minutes, and can actually overheat a food processor. If your blender does get too warm, simply turn it off and wait a few moments before continuing. Persevering is worth it, though - the smoother the hazelnut paste, and better the end product! Interestingly, processing nuts in this way is very similar to the way that praline is made - what a thing to add to your repertoire!
How To Make Hazelnut and Chocolate Spread
This recipe is very easy to make and...to remember!
In fact, as you will notice, it requires as little as 6 ingredients which measurements varies only in 100, 10 grams and 10 drops.
Overall, that means only 2 numbers to remember, isn't that cool?
Alright, to the recipe now.
First things first, prep your food processor. This is the first step in so many recipes that you’d likely be able to do it blindfolded! Make sure not to, though, that would be horrendously unsafe.
Once your food processor is out and ready for action, you can start to add ingredients to it. Start off with your toasted hazelnut flour (basically ground hazelnuts), cocoa powder, and sugar - blend those together well. This will ensure even distribution, while also making sure that all the particles are the same size. This means that your spread will have an even flavor, as well as a smooth consistency.
After that, melt your chocolate in a bain-marie. This shouldn’t take too long, and isn’t too tricky either, once you’ve got the hang of it. Once that’s melted, stir in your warm plant milk. You can use whatever plant milk you prefer, but we’d recommend oat milk - it has a fairly relaxed, smooth flavor as well as not being too fatty. The final choice, of course, is yours.
To the bain-marie, add the remaining ingredients, and heat until the entire mixture comes to a soft, gentle boil. It’s vital not to let the mixture get too hot, as the fat will start to separate from the rest of the mixture, which doesn’t taste or look good.
Transfer the hot mixture to a glass jar, and then allow it to cool down completely. Once cooled, put a lid on the jar, and transfer it to the fridge for at least a couple of hours. Transferring the spread to the fridge will allow it to thicken a little like the chocolate within the mixture cools and solidifies slightly.
Hazelnut and Chocolate Spread Recipe
Ingredients:
100 g Hazelnut Flour (toasted)
100 g Dark Chocolate (75%)
100 g Brown Sugar (or Coconut Sugar)
100 g Plant Milk (Oat)
10 g Cocoa Powder
10 drops Vanilla Extract
Method:
1. Place in a food processor: hazelnut flour (toasted), cocoa powder and sugar, blend well.
2. Melt the chocolate on bain-marie, then stir in warm plant milk.
3. Add the remaining ingredients and heat until it comes to a soft boil.
4. Transfer to a glass jar and allow to cool down completely.
5. Once cooled place in the fridge for at least a couple of hours before use.
Note: you can also use whole hazelnuts. In this case you’ll need to toast them first and blend in a very high power food processor until they became a paste and then proceed as per recipe. Please note this step can take up to 10 minutes and it can overheat the blender. If you feel the blender is too warm, wait a few moments before continuing blending. The smoother the paste the better the final result.
For other vegan desserts also check:
- Easy Vegan Doughnuts
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
- Cinnamon & Apple Pie
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
– Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Raw Strawberry Tart
-Rhubarb Baked Cheesecake
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
- Choccolate Mousse Biscoff Tart
Sara Tecchia
Does it need to be oat milk? Is Almond good too? Grazie Mille!
Adriana Z.
Hi Sara! Not specifically, you can use any plant milk of your choice although I recommend oat, soy and hazelnut as first choices, but almond milk should work as fine!
Hope you'll enjoy it, have a great Sunday 🙂