This Roasted Hazelnut Chocolate Spread is amazing! Use it with Crispy Sugar Cookies to make these scrumptious Hazelnut Sweethearts, try using it as a sauce on a Winter Banana Split or enjoy it straight off the spoon! Simple and simply yummy!
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| Prep Time | 10 minutes |
| Servings |
cups
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Ingredients
- 3 cups roasted hazelnuts
- 3/4 cup vegan chocolate chips
- 2 Tablespoons plant milk
- 1/1/2 teaspoons real vanilla extract
- 1/2 teaspoon salt
Ingredients
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Instructions
- First, roast your hazelnuts in a 350 degree oven for 5-10 minutes until they are lightly brown. Watch that they don't burn but you want them roasty flavoured!
- While they are warm, roll them around on a rough kitchen towel to remove some of the outer skins. You don't need to remove all of them.
- Put nuts in your food processor and process until nuts have become a butter.
- Melt your chocolate chips combined with the plant milk, in the micro in 30 second bursts, stirring each time. Be careful not to get any water into the chips. When they are melted and stirred, add this, the vanilla and the salt to the processor and continue mixing until smooth. It will be quite liquid at this point. Don't worry; it will thicken as it cools.
- Pour your mixture into a jar. If your mixture becomes too solid, add a Tablespoon or two more of the plant milk and reheat. Stir to combine.
- So many delicious ways to consume this!! I use it to make the Hazelnut Sweethearts, but is great used as icing, filling, or just off a spoon! I highly recommend this easy Winter Banana Hazelnut Split, pictured below! Enjoy!
Recipe Notes
I made a warm, hazelnut fudge sauce by heating this up with some almond milk and whisking. I served it over some sliced bananas and sprinkled some roasted, lightly salted hazelnuts over it all! Sweet success! The Winter Banana Split! Frankie approved!
