A simple yet delicious plant-based chocolate dessert spread made of roasted hazelnuts and chocolate – great on toast, crepes, pancakes, waffles, rice cakes, sweet sandwiches, and more.
½cupdatessoaked in hot water for at least 20 minutes
½cupplant milk
1-3TbspMaple syrupoptional
¼tspsaltoptional
Instructions
Preheat oven to 350° F. Evenly scatter the hazelnuts* on a baking sheet and roast for 13-15 minutes.
Allow the hazelnuts to cool to room temperature. Then transfer to the center of a large cloth towel. Gather up the corners, ensuring the hazelnuts remain inside, and shake vigorously together to remove the skins. Reference the pictorial illustrations.
In a high-speed blender, process the mostly naked hazelnuts until crumbly, about 30-60 seconds. (If you’re using a regular blender or food processor, it may take as much as 4 minutes. Scrape the sides down, as needed.)
Add the remaining ingredients and blend until smooth, 1-2 minutes. Add in a little plant milk, as needed, to achieve desired consistency. It should be thick and smooth.
Taste and adjust flavors, as desired. If you prefer it sweeter, add a little maple syrup or agave. If you want more chocolate flavor, add more cacao or cocoa powder. If you prefer more vanilla, add in a little more vanilla.
Transfer to a sealed container and store in the refrigerator for up to 5 days.
Notes
* Hazelnuts are also known as Filberts.If you are able to find roasted hazelnuts, roasting in the oven is unnecessary. Simply proceed to step 3. I do not add any sweeteners (other than the dates) and no salt.