Looking for a delicious spread for your next Sunday breakfast?

Then this scrumptious chocolate hazelnut cream will just be the right thing for you.

Vegan Chocolate Hazelnut Spread

Recipe Author

This recipe is from plant-based chef Diana Kronenberg.

You can learn more about her on "Krodi Plant-Based Cooking"

Instagram: @krodi_plant_based_cooking

Website: https://krodi.de/

Watch the full recipe on YouTube

Ingredients

 200 g (7.05 oz) hazelnuts (whole, with skin)

30 g (1.06 oz) cocoa powder (unsweetened)

50-60 g (1.76-2.11 oz) maple syrup

Pinch of salt

Optional: plant-based milk, vanilla

Instructions

1. Preheat your oven to 180 °C (356 °F) - top and bottom heat. 
2. Place the hazelnuts on a baking tray and roast them for approx. 10 minutes. 
3. Take them out of the oven and remove the skin by placing the nuts in a dry towel and rubbing them. 
4. Place them in a high-speed blender and blend on low speed for approx. 10 minutes until you receive a nut butter. 
5. Then add the cocoa powder and maple syrup and mix again. You might want to add a bit of plant-based milk or water for your desired consistency. 
6. Add a pinch of salt to enhance the flavor.
7. You can keep it in a glass jar in the fridge for 1-2 weeks.

Serving suggestion

This chocolate hazelnut spread goes perfect with a slice of homebaked gluten-free bread.