Creamy Vegan Chocolate Hazelnut Spread
Looking for something yummy to feed the kids for lunch? Spread this smooth, chocolate hazelnut deliciousness onto some whole grain bread, add some sliced strawberries, sprinkle with some hemp hearts and call it lunch!
Ingredients
- 2 cups raw hazelnuts
- 1/2 cup plant based milk
- 3 tablespoons cacao powder
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 dash salt
Instructions
- Preheat the oven to 400 degrees F.
- Place the raw hazelnuts onto a cookie sheet and roast for 12 to 14 minutes, until fragrant.
- Remove from the oven and allow to cool.
- Using either a paper towel, a dishcloth or your hands, rub the skin off of the hazelnuts (not all of it is going to come off).
- Add the hazelnuts to a high speed blender, such as a Vitamix, and blend until it becomes a smooth nut butter. This could take up to 15 minutes, stopping every now and then to scrape the sides of the blender.
- Add the rest of the ingredients and blend until smooth.
- Transfer to a jar and allow to cool. Store in the fridge up to 7 days.
- Enjoy your creamy vegan chocolate hazelnut spread!