Vegan Hazelnut Spread
Indulge in this rich and velvety homemade hazelnut spread. Naturally sweetened with Medjool dates and infused with deep Dutch-process cocoa, it's a wholesome alternative to traditional spreads. Perfect for drizzling over pancakes, spreading on warm toast, or dipping with fresh fruit.
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Spread the raw hazelnuts (1.5 cup) onto a baking tray and bake for 10-12 minutes until lightly golden.
- 3
Once cool enough to handle, rub the hazelnuts in a kitchen cloth to remove the skins.
- 4
Place the peeled nuts in a food processor and blend on high for 4-5 minutes until a smooth butter forms.
- 5
Add the unsweetened soy milk (0.33 cup), refined coconut oil (1 tbsp), maple syrup (2 tbsp), Medjool dates (6), Dutch-process cocoa powder (0.33 cup), pure vanilla extract (1 tsp), and salt (0.25 tsp) to the processor.
- 6
Blend again until completely smooth and silky. Adjust consistency with a touch more plant milk or syrup if desired.
Nutrition Facts
Per portion