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Vegan Chocolate Spread

Roast the nuts spread evenly on an oven tray at 150 degrees for about 8-10 minutes. Toss them around halfway through to make sure they cook evenly and don't burn. If you are using just hazelnuts rub them between a tea towel to remove some of the skins which will come off from the heat. Allow them to cool for a few minutes and then place into a high powered blender. I use a Vitamix or a Nutri-bulle. . .

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Servings: 14

Prep Time: 00:10

Cook Time: 00:10

Main Ingredients

250 g of nuts. cashews, almonds and hazelnuts work best.

2 tablespoons of maple syrup

1 heaped tablespoon of raw cacao

1/2 teaspoon of vanilla essence

Preparation

1Roast the nuts spread evenly on an oven tray at 150 degrees for about 8-10 minutes. Toss them around halfway through to make sure they cook evenly and don't burn.

2If you are using just hazelnuts rub them between a tea towel to remove some of the skins which will come off from the heat.

3Allow them to cool for a few minutes and then place into a high powered blender. I use a Vitamix or a Nutri-bullet and both work well. The latter takes a little longer.

4If it's clumping up on the sides of the container stop blending and scrape it down with a spatula so it can get to the blades.

5After about 2 minutes blending it will become creamy. Allow it to blend a further minute until it's almost runny.

6Stir in the raw cacao and pulse it.

7Hand stir in the maple syrup and vanilla.

8Taste it and if you want it a little sweeter add in more.

9Store in a jam jar or covered mason jar in the fridge and enjoy!

Additional Notes

Tips: I love this with fresh strawberries in a bowl. Also if you love texture stir in some raw cacao nibs at the end and that gives it a bit more bite!

Reviews: 0

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