Use Vega Sport® Protein to make this plant-based chocolate hazelnut spread.
Share with your friends? Optional.
- 3 cups unsalted hazelnuts, roasted
- 1 tsp sea salt
- 1 tsp vanilla extract
- 2-3 Tbsp maple syrup
- 3-4 Tbsp hazelnut or olive oil
- 1 serving Chocolate Vega Sport® Performance Protein
Preheat oven to 350F. Spread hazelnuts over an 8X8 baking sheet and roast for 8-10 min.
Set aside and let cook completely. Once cooled remove as much of the skins as possible by rubbing with a towel or paper towel.
Add hazelnuts to food processor (a high powered blender will work too) and process into a fine powder.
Add sea salt, vanilla, maple syrup and oil to the food processor and blend until it’s the creamy, spreadable consistency you want. Start with the smaller amount of maple syrup (2 tablespoons) and oil (3 tablespoons) and add more as needed. This will take some time so breathe and let it blend. Scape sides as required.
Once you’ve reached your desired consistency add Vega Sport® Protein and blend until creamy.
Store in an airtight container until ready to serve (I prefer to store in the fridge).
Spread it on toast, add it to smoothies, top protein pancake, or (my favorite way) eat it with a spoon.