Vegan Chocolate Spread

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This is a recipe for a homemade vegan chocolate spread using only 4 ingredients which also makes it suitable for the paleo diet.

Method

Preheat oven to 350ºF/ 177ºC/160ºC (Fan).
Layer hazelnuts on a sheet of baking parchment on an oven tray. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
- 225g Hazelnuts
Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because this makes for a creamier chocolate spread.
Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
In the meantime, heat the chocolate in a bowl placed over a pan of boiling water making sure the pan doesn't touch the water as this can cause the chocolate to burn.
- 60g Dark Chocolate (Vegan)
Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt, and vanilla extract. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired. If you prefer a sweeter butter, just add some unrefined light musovado sugar to flavour.
- ½tsp Nielsen Massey Vanilla Extract
- ¼ tsp Sea Salt
Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.

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225g Hazelnuts
60g Dark Chocolate (Vegan)
½ tsp Nielsen Massey Vanilla Extract

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds
¼ tsp Sea Salt