I am a fervent lover of Nutella. I mean, it tastes awesome… Until you look at the long list of ingredients, which also contains palm oil, it’s so disappointing. Since then, a little over two years ago, I stopped buying Nutella, but I have been craving the delicious chocolate spread a little bit too much lately.
Before creating this recipe, I had several criteria in mind. First, I did not want this spread to cost an arm and a leg, as hazelnut can get pretty expensive! It had to be a quick recipe, in case it has to be whipped during busy mornings and a short list of ingredients, which had to be as natural as possible.
I think you can give me a high-five because I’ve met all the criteria! Yay!
I like the crunchy texture of this spread in addition to not being too sweet (compared to the original one)! Without further ado, here is my chocolate spread recipe, which is nut-free and vegan.
Chocolate spread – vegan and nut-free!
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For the chocolate spread
1 cup of sunflower seeds
2 ½ tbsp. of cocoa
3 pinches of salt
1/3 cup of maple syrup
1 ½ tbsp. of coconut oil
- In a skillet over medium heat, toast the sunflower seeds.
- In a blender, add the sunflower seeds and grind until it turns into powder.
- Add in the cocoa and the salt, blend.
- Add maple syrup, coconut oil and blend until smooth.