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This vegan Chocolate Hazelnut Spread tastes just like Nutella, but is so much healthier. It is sweet, thick, and smooth, with the perfect balance of hazelnut to chocolate for that familiar Nutella taste.  In France, Nutella is a beloved household staple, and one of the only things I ever actually saw available in Costco-sized packaging!

Parisian Crepes with Chocolate Hazelnut Spread [Vegan]

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Ingredients You Need for Parisian Crepes with Chocolate Hazelnut Spread [Vegan]

  • 1 cup unsalted dry-roasted hazelnuts
  • 1 cup semi-sweet dairy-free chocolate chips
  • 2 teaspoons pure maple syrup
  • Pinch of fine sea salt

How to Prepare Parisian Crepes with Chocolate Hazelnut Spread [Vegan]

  1. In a food processor, blend the hazelnuts until smooth and creamy, 10 to 12 minutes. Stop as needed to scrape down the sides of the bowl.
  2. In a small saucepan, bring 2 inches of water to a low simmer over low heat. Place a small heatproof bowl on top of the pot, making sure the bottom of the bowl is not touching the water. Add the chocolate chips and melt, stirring often, until completely smooth. (Alternatively, you can melt the chocolate in the microwave in 30-second intervals.)
  3. Transfer the melted chocolate to the food processor along with the maple syrup and salt. Process until smooth, about 5 minutes. (If the hazelnut mixture firms up when you add the melted chocolate, it’s likely that the hazelnuts weren’t blended for long enough. Process on high speed until the mixture softens and smoothens, about 10 minutes.)
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Storage:
  • Store the Chocolate Hazelnut Spread in a jar at room temperature for up to 10 days.

Tips:

  • This recipe calls for dry-roasted hazelnuts with the  skins  removed.  If using raw hazelnuts, you will have to toast and skin them first. To do this, toast the hazelnuts on a baking sheet in a 350°F (180°C) oven for 12 to 15 minutes, until fragrant and blistered. Wrap the hazelnuts in a kitchen towel while warm and vigorously rub to remove most of the skins. Let cool completely.
  • The Chocolate Hazelnut Spread should be kept at room temperature. If it is too cool, it will harden. If your spread does harden, heat the jar in the microwave in 15- to 30-second intervals, until you have reached a silky smooth consistency.



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    About The Author

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    Hannah Sunderani

    See My Recipes

    While living in France, Hannah pursued her passion for vegan cooking. Inspired by the food, culture, and burgeoning plant-based scene, her blog, Two Spoons, was born. In her debut cookbook, Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion including:

    Breakfast and Brunch: Classic Flaky Croissants, Buttery Brioche, Buckwheat Crepes with Cashew Cream Cheese and Greens
    Milks and other Drinks: Golden Turmeric Latte, Chocolat Chaud, Wally’s Chocolate Coffee Freakshake
    Sweet Treats, Cakes, and Bites: Sweet Sablés, Cannelés, Chocolate Almond Torte
    Appetizers and Nibbles: Herb and Garlic Cheese, Luxurious Baked Brie, Crispy Baked Frites, Super-Seedy Crackers
    Soups and Salads: Hearty Moroccan Lentil Soup, Chickpea Salad Niçoise, French Lentil and Walnut Soup
    Entrées: Mushroom Bourguignon with Buttery Mashed Potatoes, Summer Rainbow Ratatouille, Balsamic Mushroom Risotto
    Darling Desserts: Pear Tarte Tatin, Sweet Cherry Frangipane Tart, Kryptonite Chocolate Lava Cakes

    The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog so widely followed. The book also features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colourful dips, spreads, finger foods, and fauxmages that all eaters will adore. Whether you are vegan or simply trying to incorporate more plants into your diet, this is a must-have cookbook from a rising food star in the plant-based community.

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