Inspired by: @theveganent
Craving a rich, creamy, and dairy-free chocolate spread that's bursting with natural flavor? Look no further! This homemade vegan hazelnut chocolate butter is incredibly easy to make and tastes infinitely better than store-bought versions. It’s the perfect answer for anyone looking to enjoy a decadent spread without dairy, artificial ingredients, or excessive sugar. Whether you're a long-time vegan, exploring plant-based options, or simply seeking a healthier alternative for your family, this recipe is designed for you.
Just like abillion user @theveganent declared, this is "an amazing nuts and chocolate butter!" and truly "perfect on the pancakes❣️". Others have raved, with comments like "I completely agree with you❣️🤩" and "My absolute favourite 😍". Get ready to fall in love with your new favorite versatile spread!
This versatile spread isn't just for pancakes. Imagine it drizzled over waffles, spread on toast, swirled into oatmeal, or even enjoyed straight from the spoon! It’s also a fantastic addition to desserts and a wonderful edible gift.
Ingredients
- 2 cups raw hazelnuts
- 1/2 cup cocoa powder
- 1/4 cup maple syrup (adjust to taste)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon himalayan salt
Equipment
- High-speed blender or food processor
- Baking sheet
- Rubber spatula
- Airtight jar or container
Instructions
- Preheat & Roast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Roast for 8-10 minutes, or until fragrant and their skins start to crack.
- Remove Skins: Transfer the roasted hazelnuts to a clean kitchen towel. Fold the towel over the nuts and rub them vigorously to remove most of the skins. Don't worry if a few skins remain.
- Blend to Butter: Place the warm, skinned hazelnuts into a high-speed blender or food processor. Blend continuously, scraping down the sides as needed. Initially, the nuts will turn into a coarse meal, then a sticky paste, and finally, after 5-10 minutes (or longer, depending on your machine), a smooth, creamy butter. Be patient!
- Add Remaining Ingredients: Once the hazelnuts have transformed into a butter, add the cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt.
- Final Blend: Blend again until all ingredients are thoroughly combined and the mixture is smooth and consistent. Taste and adjust sweetness or salt if desired.
- Store: Transfer the finished hazelnut chocolate butter to an airtight jar or container. It will thicken as it cools.
Variations & Adaptations
This recipe is wonderfully flexible! Try these ideas to make it your own:
- Nutty Alternatives: Not a fan of hazelnuts? Swap them for almonds for a rich almond chocolate butter, or use a mix of your favorite nuts like cashews (anacardi) and walnuts.
- Sweetness Control: For a sugar-free version, use a sugar substitute like eritritol or dates. For natural sweetness, consider blending in a couple of pitted dates with the nuts.
- Flavor Boosts: Add a pinch of cinnamon, a dash of chili flakes for a spicy kick, or a shot of espresso powder for a mocha twist. A little orange zest can also add a delightful brightness.
- Thinner or Thicker: Adjust the amount of coconut oil or add a tablespoon of a neutral oil like sunflower oil if you prefer a thinner consistency. For a thicker butter, reduce the liquid sweeteners slightly.
Tips & Hacks for the Perfect Spread
Achieving that silky-smooth, spreadable consistency is key to a truly amazing nut butter.
- Warm Nuts are Essential: Roasting the hazelnuts helps release their natural oils, making them easier to process into a smooth butter. Don't skip this step!
- Patience is a Virtue: The process of turning nuts into butter takes time. Your blender or food processor needs to break down the nuts and release their oils. This can take anywhere from 5 to 15 minutes, with several stops to scrape down the sides. Don't add extra liquid too early, as the nuts will eventually release their own oils.
- High-Speed Helper: A powerful high-speed blender or food processor will make this process much quicker and result in a smoother butter. If you have a less powerful machine, you might need to blend in shorter bursts and allow the motor to cool to prevent overheating.
- Storage Savvy: Store your homemade hazelnut chocolate butter in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. It will firm up in the fridge but will soften quickly at room temperature or by gently warming.
Images
The creamy vegan chocolate nut butter, ready to be enjoyed.
A closer look at the rich texture of the homemade chocolate nut butter.
Ready to spread the joy?
We can't wait for you to try this Easy Homemade Vegan Hazelnut Chocolate Butter! It’s a game-changer for breakfast, snacks, and desserts. Share your creations with the abillion community and let us know your favorite ways to enjoy this delicious spread!
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- Discover more delightful spreads and breakfast ideas with our Tropical Banana Pancakes Recipe.
- If you love chocolate, you'll adore this Easy No-Bake Vegan Peanut Butter Chocolate Cheesecake.
- Explore other quick and easy vegan treats, like our Raw Vegan Ferrero Rocher-style Bonbons.
- Elevate your breakfast game with Diner-Style Pancakes Recipe, perfect to pair with this butter!
