Who doesn't love Nutella? That perfect combination of chocolate and hazelnuts. Those two together might be my favourite flavour combination ever. That said, our favourite little chocolate hazelnut spread is neither vegan nor healthy by any means of the word. It's basically doused in sugar, looking back I cringe at the times I spooned out a whole jar by myself.
There are quite a few vegan, "healthier" chocolate hazelnut spread available these days. But most of them are filled with sugar as well. One of my absolute favourites, probably even more so than Nutella, is Vego Spread (and bars). I used to bring a whole jar to work every other day and just spoon it out. It just tastes incredible, but I really can't justify consuming almost 30 grams of sugar per serving... that's insane. On the upside, I have a lot of spare glass Vego jars in the house 😂 They came in handy when I was shooting this recipe.
 This recipe starts with a base of soaked and blended cashews with a cup of roasted hazelnuts. I like to keep the cashew ratio high because they make the end product extremely smooth and creamy, and I find that one cup of hazelnuts is more than enough to lend their delicious flavour into the mix. Inspired by the Vego spread, I added some chopped hazelnuts after blending everything together. This adds a nice little bite to the spread which I love, but if you prefer a super smooth spread, similar to Nutella, feel free to omit them!
Keep in mind this recipe makes a big batch. I had way more than I could have by myself so I gave some to a couple of friends, who seemed to really enjoy them! If you're not in a sharing mood, feel free to halve the recipe.Â
As always, if you make this recipe I'd love to hear what you think in the comments section below! Better yet, tag #revelinplants on Instagram.
Preheat oven to 180C and line a baking sheet with baking paper.
Toast the hazelnuts for about 10 minutes. They're done when they're lightly brown and "sweating". Let cool completely.
In a blender, blend all the ingredients until smooth except the extra 1/2 cup of chopped hazelnuts if using. Add them in after and mix thoroughly.
Transfer to a jar and enjoy! This will last about a week in the fridge.
Ingredients
Directions
Preheat oven to 180C and line a baking sheet with baking paper.
Toast the hazelnuts for about 10 minutes. They're done when they're lightly brown and "sweating". Let cool completely.
In a blender, blend all the ingredients until smooth except the extra 1/2 cup of chopped hazelnuts if using. Add them in after and mix thoroughly.
Transfer to a jar and enjoy! This will last about a week in the fridge.
