Classic version with whole nuts:
1. Roast the hazelnuts:
Roast hazelnuts in a dry pan or in the oven at 180 °C / 350 °F for about 10 minutes until fragrant. Let cool slightly and rub off most of the skins.
2. Blend into hazelnut butter:
Blend the roasted hazelnuts in a high-speed blender until finely ground, then continue blending until creamy and smooth.
3. Add chocolate ingredients:
Add cocoa powder, agave syrup, vanilla, salt and 2–4 tbsp plant milk. Blend until smooth. Add coconut oil if desired for extra creaminess.
4. Adjust & store:
Taste and adjust sweetness or consistency. Transfer to a clean jar.
Quick version (with hazelnut butter):
1. Mix everything:
Stir hazelnut butter, cocoa powder, agave syrup, vanilla and salt until smooth.
2. Adjust consistency:
Add plant milk gradually until spreadable. Stir in coconut oil if using.
3. Taste & enjoy:
Ready in 2 minutes.
Shelf Life:
Stored in an airtight container, the vegan chocolate hazelnut cream keeps in the fridge for 1–2 weeks – stir briefly before using.
Which Version When:
For a more intense, roasted hazelnut flavor, choose the classic version with whole nuts; for a quick chocolate fix, the fast version with hazelnut butter is perfect.
Nutrition (approx. per serving)
- Calories: 140 kcal
- Fat: 9 g
- Carbohydrates: 11 g
- Sugar: 8 g
- Protein: 3 g
