Hazelnut spreadable cream

Ready in

50 min


40 min


10 min


3 jars






Lactose-free vegan cream


In my house, the hazelnut spread is very popular, it is always at hand also because, I use it in many recipes, such as in the hazelnut pie or in the hazelnut heart pralines. You can certainly tell me that, on the market there are excellent spreadable creams with hazelnuts but, unfortunately, not everyone can use them, think for example, those with lactose intolerance problems or those who follow a vegan diet and then satisfaction of making an equally good hazelnut cream at home, that when you spread it you are aware that you have used genuine products without additives.

The recipe for the hazelnut and dark chocolate spread can be eaten by everyone, it is completely vegetable and does not contain lactose. This recipe, in addition to being easy to make is also fast, in fact, a few steps are enough to obtain an excellent cream to be enjoyed at any time and for several days, even if, I don’t think it will last long. Try it and let me know the result.


  • 500 g 70% dark chocolate
  • 350 g toasted hazelnuts
  • 100 g sugar
  • 300 ml rice milk or hazelnuts
  • 50 ml corn oil
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Heat the hazelnuts a little in the oven, put them in the blender and blend them

Add the oil and continue to blend until it becomes a cream

Boil the rice milk with the sugar and let it dissolve well

Melt the dark chocolate in a bain-marie* or in the microwave and start assembling

Pour the milk into the chocolate and mix well with a spatula or spoon

Now put the chocolate in the hazelnut cream, always stir until the ingredients have become one

Put the cream in the jars, well cleaned and sterilized, let it cool then put the lid on and cork. The cream is ready


  1. After washing, the jars are boiled for 15 minutes, in this way they are sterilized.
  2. The sugar should be dissolved in the milk, so it does not remain grainy and does not feel under the teeth.
  3. Chocolate is better if you melt it in a bain-marie but, it is also fine in the microwave, the important thing is not to let it burn.
  4. If the cream is a bit hard to spread, just put the jar in hot water and it softens.
  5. The bain-marie is a cooking method that must be done with two pots, a larger one with water, it must be placed under the one in which you have to cook, making sure that the latter is suspended and does not fall into the water.


  1. The hazelnut and dark chocolate spread can be stored in the fridge for about ten days.


  1. Oven
  2. Cooker or microwave
  3. 2 pots for the bain marie
  4. 1 small saucepan
  5. Silicone spatula
  6. Spoon
  7. 3 glass jars of 300 ml
  8. Mixer
  9. Spoon