This vegan chocolate hazelnut spread is refined sugar free and paleo diet friendly. It’s easy to make and kid approved.
Use this spread on toast, waffles, or drizzled on top of these paleo banana pancakes for an extra special breakfast treat. This spread is equally delicious used as a dip for fruit, or eaten on its own right off the spoon.
Main Ingredients In Vegan Chocolate Hazelnut Spread
This spread is sweetened with date paste, which makes it refined sugar free and more nutrient dense than most store bought chocolate hazelnut spreads. You can substitute maple syrup or raw honey instead of the date paste if you prefer but the consistency will be a bit more liquidy if you make that switch.
I included some extra virgin olive in this spread. The oil gives this spread a luscious, smooth consistency and I love the flavour combination of olive oil and chocolate. You can substitute avocado oil, hazelnut oil, or liquid coconut oil instead of the olive oil if you prefer.
Unsweetened cocoa powder is what gives this vegan chocolate hazelnut spread its chocolaty flavour. You can use either dutch process cocoa powder or natural cocoa powder – whichever you have on hand.
I used raw hazelnuts in this recipe, but roasted will work too. Just be sure to soak the hazelnuts for at least 10 hours (I do this overnight) before draining and rinsing them.
More Refined Sugar Free Recipes
These goat cheese stuffed dates are an easy vegetarian snack or appetizer, perfect for special occasions. They have just the right balance of savoury and sweet.
These vegan tahini chocolate chip cookies are gluten free and paleo diet friendly. They’re a simple, nutritious dessert idea.
Vegan Chocolate Hazelnut Spread
- Blender or food processor
- 1 cup date paste (see my date paste recipe for instructions)
- 1/2 cup hazelnuts
- 1/4 cup cocoa powder
- 1/4 cup olive oil
- Pinch of salt
- Soak the hazelnuts overnight (or for approximately 10-12 hours), then rinse and drain.
- Add the hazelnuts, date paste, cocoa powder, and salt to a food processor or blender and process/blend until smooth.
- Makes approximately 1 1/2 cups of vegan chocolate hazelnut spread.
- Store in an airtight container in the fridge for up to a week.
- Use this spread on toast, pancakes, waffles, or as a dip for fresh fruit.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.