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  • Kathi

Vegan Chocolate & Nut Cream

Few ingredients - much pleasure! Start the day with this homemade Nutella!

Vegan Chocolate & Nut Cream

There is no wrong time for chocolate nut cream! Breakfast, dessert, midnight snack (best served straight from the jar with a spoon) - no one can resist the combination of hazelnuts, cocoa and creamy texture.

You don't need much for this version, but a powerful food processor is certainly an advantage. If you don't have such an all-rounder, you can simply use store-bought nut puree instead of whole nuts.

Otherwise, you need hazelnuts, cashews, baking cocoa, sweetener of your choice and neutral coconut oil. You can also use regular coconut oil, but then you will always have this subtle coconut flavor in the chocolate cream. Optionally, you can also pimp the finished cream with spices such as vanilla, cinnamon or cardamom.

For a medium jar you need:

  • 200g hazelnuts (or the corresponding amount of store-bought puree)

  • 100g cashews (or the corresponding amount of store-bought puree)

  • 4 tbsp. coconut oil, neutral

  • 5 tbsp. agave syrup (or other sweetener of choice)

  • 5 - 6 tsp. baking cocoa, heaped

  • 1 pinch of salt

  • optional: some ground vanilla, cinnamon, cardamom etc.


  1. Preheat the oven to 350°F (180°C) top/bottom heat.

  2. Put the hazelnuts on a baking tray and roast them for 10 to 12 minutes.

  3. Let the nuts cool down a bit, put them on a clean kitchen towel and rub off the shells.

  4. Place the shelled hazelnuts in a high-powered food processor with the cashews and blend until creamy.

  5. Melt the coconut oil in the microwave and add it to the nut puree. Mix everything again.

  6. Now add cacao powder, agave syrup and spices.

  7. Important! Do not mix anymore! Stir everything well with a spoon, otherwise the individual components could separate.

  8. Fill the finished cream into a clean glass.

  9. The chocolate cream keeps at least 2 weeks and does not necessarily have to be stored in the refrigerator.


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