Why do I need to roast the hazelnuts for this spread?

Roasting the hazelnuts at 340 degreesF for about 15 minutes enhances their flavor and makes the skins easier to remove, contributing to a smoother spread.

What's the best way to remove the hazelnut skins after roasting?

Immediately transfer the hot roasted hazelnuts to a kitchen towel and roll them around with your hands; the friction helps the skins come off easily.

How long does it take to blend the hazelnuts into butter?

Blending time varies by food processor, but it can take around 10 minutes, requiring stops to scrape down the sides until a creamy nut butter forms.

Can I adjust the sweetness of this chocolate hazelnut spread?

Yes, the recipe suggests adding 2 teaspoons of agave syrup after tasting, allowing you to customize the sweetness to your preference.

How should I store the homemade chocolate hazelnut spread?

Store the spread in an airtight container, where it will remain fresh for up to 3 weeks.

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Chocolate Hazelnut Spread
[Vegan]

Name: Chocolate Hazelnut Spread [Vegan]
Cook time: 15 min
Yield: 4 servings
Ingredients: 4 cups hazelnuts; 1 cup dark chocolate; pinch of salt; 1 teaspoon vanilla paste; 2 teaspoons agave syrup; 

KB By: Kristina Jug & Mitja Bezenšek

Author Bio

We are two food lovers & travel enthusiasts from the tiny country of Slovenia, EU.... Read More

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A rich, creamy vegan chocolate hazelnut spread in a glass jar, with a spoon dipped in, surrounded by whole and shelled hazelnuts.

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Chocolate

Chocolate Hazelnut Spread [Vegan]

Dairy Free

A delicious and healthy Vegan Chocolate Hazelnut Spread or Vegan Nutella, that contains only 5 ingredients! This Vegan Chocolate Hazelnut Spread only requires 2 main ingredients: hazelnuts and dark chocolate.

Ingredients You Need for Chocolate Hazelnut Spread [Vegan]

4 cups hazelnuts
1 cup dark chocolate
pinch of salt
1 teaspoon vanilla paste
2 teaspoons agave syrup

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How to Prepare Chocolate Hazelnut Spread [Vegan]

Preheat oven to 340°F. Line a baking tray with parchment paper.
Toss raw hazelnuts on the baking tray and place in preheated oven to roast for about 15 minutes. Stir the nuts once or twice to ensure an even roast.
Once the hazelnuts turn a darker shade and the skin starts to come off, remove them from the oven and immediately transfer them to a kitchen towel and roll them around in the towel with your hands. This will help the skin come off easily. Discard the skins.
Add roasted hazelnuts to a food processor or a high-speed blender and blend until nut butter forms. Depending on your food processor this may take several minutes (it took us about 10 minutes) and you may need to stop and scrape down the sides as needed.
While the nut butter is blending, break apart dark chocolate and melt it over a hot water bath (bain-marie).
When the nut butter is creamy, add in the melted dark chocolate. You can also add in a pinch of salt and a teaspoon of vanilla paste or vanilla extract. Blend to combine.
Taste your chocolate hazelnut spread. Depending on your taste, add 2 teaspoons of agave syrup.
Store in an airtight container for up to 3 weeks.