I could have called this the vegan alternative to a well-known chocolate-hazelnut spread. But I won’t. So if you run out of chocolate spread during this “apocalyptic” confinement and the supermarket is low on stocks, take some time and make your own.
What you need (2 jars)
- 150 g peeled hazelnuts
- 130g macadamia nuts
- 75g almonds
- 100g dark vegan chocolate
- 1 spoon cocoa powder
- 1 spoon vanilla extract
- 2 spoons coconut oil
- 1 spoon coconut sugar
How you do it:
In a blender or food processor grind all nuts. Meanwhile in a water bath melt the chocolate.
To the ground nuts add melt chocoalte, cocoa powder, vanilla extract, coconut oil and coconut sugar. Continue blending until you get a homogenous creamy texture.
Fill up your jars and let the cream set
Serve and enjoy
The Chef Cat 