This spread can be used as a filling for the marzipan gianduia crescent rolls. It can be used as a truffle or cookie filling and as a frosting for cakes or cupcakes. It can satisfy your nutella cravings, although it doesn’t contain any milk chocolate. The taste is very similar to that famous Italian spread, but with a tiny bitter note from the roasted hazelnuts and the dark chocolate. It is so delicious, it can be eaten right from the jar.
This recipe calls for hazelnut butter. If you cannot find this product, you can use roasted hazelnuts and make your own nut butter. Place the roasted hazelnuts in a food processor and process into a smooth paste. Almond butter is also a great substitute.
The hazelnut butter I used is the natural kind. It is a little bit runny, which is important for the texture of this spread. If your nut butter is more like smooth peanut butter, you may need to add more oil.
50 g semisweet chocolate
2 T sugar
1/8 t ground vanilla
4 T soy milk
60 g hazelnut butter
1 T canola oil
Chop chocolate into small pieces. Place in a small saucepan together with sugar, vanilla, and soy milk. Carefully melt the chocolate mixture over low heat. Stir constantly to combine all ingredients and prevent burning. This won’t take very long, probably less than a minute, if you chopped the chocolate very small. Set aside when everything is well combined.
Mix hazelnut butter and oil. Stir into chocolate mixture until smooth. Transfer to a glass jar and let cool to room temperature. Place in the fridge for a couple of hours until set.
Enjoy this on a slice of freshly baked and still warm white bread, so that the spread starts to melt.
Edit: Chris of vegalicious pointed out that there should be a pinch of salt in this spread. She’s right and you might want to add 1/8 – 1/4 t salt to the mixture when you stir everything together.
Store this spread in the fridge.