Vegan Hazelnut Spread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g hazelnuts
- 200 g chocolate, dark
- 1 tablespoon cocoa powder
- 3 tablespoon sugar
- 2 tablespoon coconut oil, or other mild vegetable oil
- 1 teaspoon vanilla paste
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Spread the hazelnuts on a baking sheet on baking paper and roast them in a preheated oven at 175 ° C for about 15 minutes to dissolve the oils. When the nuts are already roasted, about 8-10 minutes are enough.
- Then remove the dark nut skin. To do this, place the hazelnuts on a fresh towel, close the towel and rub everything together vigorously for a few minutes. If all of the skin doesn`t peel off, that`s not so bad, but the less skin, the better it tastes.
- Process the nuts into a paste in a strong mixer for a few minutes. In the meantime, melt the chocolate using the double-pot method.
- Add the chocolate mass, cocoa, sugar, vanilla paste, oil and salts to the nut mass and mix everything well again for approx. 2 minutes. Fill into freshly rinsed glasses with hot water and enjoy.
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