Easy vegan chocolate spread from scratch

You voted on Instagram again and this time you decided on this super simple recipe:

Probably the simplest, vegan chocolate cream. Whether on bread, in muesli, as a sweet dip, or simply to eat spoon by spoon. It has it all, scores with tons of extra hazelnut points and just makes you happy.

“Because chocolate doesn’t ask questions – chocolate understands.” 😅

And so I got down to work and created my favorite recipe for you, improved it and made it available here. That you too can enjoy this vegan chocolate cream!

This chocolate cream is not only vegan and completely gluten-free, it is also made quickly and remains spreadable, despite the refrigerator. That’s always very important with such spreads, at least that’s what I think. That they stay so creamy and tender even after a night in the refrigerator. And this one certainly does!

Have fun remaking this one.

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Easy vegan chocolate spread from scratch

Probably the easiest and creamiest vegan chocolate cream. With lots of hazelnuts and 100% yum-factor! More here 🎉

Course: Breakfast, lunch

Keywords: chocolate, from scratch, hazelnuts, how to, nutella, Recipe, spread, therawberry, vegan

Servings: 2 jars (300 ml each)

Marie Dorfschmidt – therawberry: therawberry

Ingredients

• 250 g roasted hazelnuts – or roast yourself see note
• 130 ml oat milk this one works best in my experience – consistency wise
• 120 g maple syrup
• 35 g cocoa powder
• 1/2 tsp vanilla powder

Instructions

1. Note: Roast the hazelnuts in the oven at about 180 ℃ for 20 minutes. Then let them cool and remove most of the skin. Then let the nuts cool completely. Otherwise, the next step won’t work.
2. Process the nuts into “flour” by using your food processor. Then process a little further until we have hazelnut butter.

3. Then put all the remaining ingredients in the blender/food processor and mix well until you have a smooth mixture.

4. Store the chocolate cream in one large or two medium-sized, clean glasses in the refrigerator. Very important: ALWAYS use a clean spoon or knife to scoop our the cream. Because the cream is very susceptible. 😉

5. Otherwise it will keep refrigerated for about 5 days. Enjoy! 🎉

6. You've made this recipe? YAY 🎉

   Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉

Did you like this recipe? 

Feel free to leave a comment here or your ideas and wishes. I am always so super happy about your feedback.

Thank you very much for stopping by. 
Have a wonderful day and see you soon.

Marie 🙋🏼‍♀️

Marie Dorfschmidt