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There are many recipes for hazelnut spreads. I came up with this recipe by experimenting with different amounts of adequate ingredients. The goal was to achieve something that is a healthier version of what we usually find on the market.
Light vegan spread gives a mild taste of white chocolate and vanilla, due to the cocoa butter and vanilla bean. I have used in total 100 gr of maple syrup as raw healthy sweetener for light spread and was satisfied with sweetness. Feel free to add more maple syrup if you prefer sweeter taste.
The dark vegan spread is based on hazelnuts which give that sumptuous an delicate taste. It is enriched with cocoa butter, cocoa powder and vanilla beans which developed a chocolaty taste. I sweetened it with date syrup that goes perfectly along with the rest of the ingredients. Date syrup can be easily substituted with maple syrup, and the amount of maple syrup should be, in that case, increased.
Both spreads taste great just by eating them with a spoon. Can be consumed on top of a freshly baked bread, or together with some vanilla biscuits and cookies as quick snack.
It can last in the refrigerator for up to 7 days.
Recipe
Ingredients
Ingredients for the light spread:
- 200 gr of cashew nuts (soaked in water for 3-4 hours or overnight);
- 90 ml of cocoa butter;
- 100 gr of maple syrup;
- some water for soaking cashews.
Ingredients for the dark spread:
- 250 gr of hazelnuts, toasted and peeled off;
- 80 ml of cocoa butter;
- 120 gr date syrup;
- 15 gr of good quality dark cocoa powder;
- vanilla bean, a bit of vanilla on top of a knife.
Preparation time
5+25 min.
Cooking time
Servings
8-10
Instructions
Preparation of light vegan spread:
1. Drain soaked cashews of excess water and put into a powerful high-speed blender.
2. Add slightly melted cocoa butter and maple syrup. Blend until smooth consistency.
3. If necessary add 1-2 tbsp. of water (only if necessary) to reach perfect smooth consistency.
4. Set aside until the dark vegan spread is finished.
Preparation of dark vegan spread:
1. Put toasted and peeled hazelnuts into a food processor.
2. Puls and blend until it reaches butter consistency (food processor should not become overheated, therefore it would be good to make long break intervals in between).
3. Add cocoa butter, date syrup, cocoa powder and vanilla, and blend well until desired consistency.
4. Now take both – light and dark spread – and pour them both at same time into a glass jar so they can “sit” next to each other.
5. Use them as spread over bread or vanilla biscuits and cookies.
6. It can last in the refrigerator for up to 7 days.
Notes
The amount of cocoa butter can be reduced by 20 % and substituted with coconut refined oil.
This recipe requires powerful high-speed blender or food-processor.
