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VEGAN CHOCOLATE SPREAD

Updated: Jan 1, 2019


Growing up Nutella was our special weekend breakfast treat, but now that I’ve grown up there are no rules to control my Nutella intake. This means that I can eat it every day - which I will probably do, if I have it in my kitchen :). I love the original Nutella but this recipe comes in on a shared 1st place and I don’t even feel bad when I put it on my porridge every morning for a week.


The sweet dates with the bitter chocolate and roasted hazelnuts are a perfect combo. And since the chocolate spread isn’t packed with oil and sugar I still feel good and energized after eating it.

Enjoy the spread on everything you’d normally drown in Nutella or put it on your breakfast porridge with slices of banana.

INGREDIENTS

  • 1.5 cups of hazelnuts

  • 100 g of dark chocolate

  • 5 dates

  • 1 tbsp. cacao powder

  • 1.5 dl plant milk

  • 1 pinch of salt

  • Honey or syrup to taste

METHOD

  1. Turn the oven to 200 degrees Celsius

  2. Bake the nuts in a baking tray for about 10 minutes until the skin loosens

  3. Take out the nuts and leave them to cool

  4. When the nuts have cooled down roll them between your hands to take off the skin (optional step)

  5. Blend the nuts in a high-speed food processor for about 10 minutes until it forms a completely smooth nut butter. Be patient! At first it will form a crumble, then a ball and lastly the oil will extract and it will become smooth and almost completely liquid.

  6. Add the rest of the ingredients and blend until combined.

  7. Sweeten with honey or syrup to taste

  8. Store the Chocolate spread in an airtight container in the fridge for about 1 week.