08/18/2015Jams and spreads - Bites, to give - Breakfasts and brunches

Vegan Praline Spread

Vegan Praline Spread
For: 2 jarsDifficulty: EasyPreparation: 20 minCooking: 5 min

Are you tired of having to stuff yourself with your traditional dried fruit muesli every morning? We have the solution that will satisfy and fill you up for the whole day: better than Nutella, vegan praline spread! Because we like you and because we're greedy (especially that), we added chestnut cream. Don't worry: chestnut cream is not very caloric, contrary to what one might think. It has half the calories of hazelnuts for example!

In any case, if you're like Kevin, who devours entire jars of spread to the point of almost throwing up (did I really write that?), this homemade recipe should please you. For extra efficiency, you can accompany this delicious spread with vegan crepes that you can make using our recipe as a guide. Perfect for a balanced meal!

By the way, for the praline, we'll show you how you can make it yourself (it's a piece of cake). But if you're feeling lazy, you can also buy it ready-made: it's the same thing and might even cost you less.

Servings

8

Cups

  • -dark chocolate 200 (g)
  • -soy cream 200 (g)
  • -chestnut cream 150 (g)
  • -hazelnut 125 (g)
  • -sugar 50 (g)

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  • Toast the hazelnuts in the oven for a few minutes at 170°C (340°F).
  • Begin by placing the sugar in a saucepan. Melt it over high heat to create a dry caramel. As soon as the edges start to caramelize, gently swirl the saucepan so that all of the sugar can melt without using a spatula (which would make the caramel clump).
  • After turning off the heat, mix the hazelnuts into the caramel and transfer the mixture onto a silicone baking sheet (or parchment paper). Once the caramel has cooled, break it into small pieces and blend it in short bursts until you obtain a fine powder.
  • Melt the chocolate in a double boiler (or microwave). Stir in the soy cream, then whisk in the chestnut cream. Finally, add the praline powder.
  • Place the spread in a jar, let it sit in the fridge for a few hours, and enjoy :-)
Recipe cookbook - The harvestRecipe cookbook - la Dolce Vita (French)Recipe Cookbook - Spring Edition (French)

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