Ingredients, Measurements & Crafting:
1½ cups raw hazelnuts
3–4 tbsp maple syrup or date syrup
2–3 tbsp unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp fine salt
2–4 tbsp neutral vegan oil (hazelnut, avocado, or coconut)
2–4 tbsp warm water for thinning
Instructions
Roast hazelnuts at 350°F (175°C) for 10–12 minutes.
Rub off skins.
Blend hazelnuts until creamy.
Add cocoa, maple/date syrup, vanilla, and salt. Blend again.
Add oil for richness and warm water to reach your preferred smoothness.
Benefits:
Fully dairy-free
Higher antioxidants (due to cocoa + nuts)
No palm oil or additives
Naturally sweetened
Usage Tips:
Spread on toast, pancakes, waffles
Add to smoothies for a “mocha” twist
Use in vegan baking as a chocolate filling
Storage:
Room Temp: 1–2 weeks, Fridge: 4–6 weeks, Freezer: 3 months