4-ingredient choconut cream

Is there anything better than a steaming hot pancake, straight from the pan, topped with chocolate cream and enjoyed immediately by hand? We don’t think so. You might think that you have to kiss your favourite hazelnutty chocolate spread goodbye to embrace a vegan lifestyle – however, we are delighted to tell you that you are mistaken!
The only downside is that you might have trouble finding vegan chocolate creams in your local grocery store. That’s why we are sharing this delicious homemade recipe with you, so that you can always have a fresh batch ready for those impromptu pancake nights.
Here is a vegan choconut cream, and it’s a-ma-zing. Perfect for spreading on pancakes and waffles!
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  • 400 g roasted hazelnuts
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 120 g dark chocolate with at least 70% of cocoa


  • Preheat the oven to 180 C. Put a baking sheet in a single layer on a pan. Add hazelnuts and roast for 8-10 minutes.
  • After roasting let cool slightly. Put hazelnuts on a kitchen towel, roll the nuts around and remove most of the skins.
  • Add hazelnuts to a blender. Blend on low until a butter is formed – about 8-10 minutes.
  • Melt the chocolate on a steamer and set aside.
  • When hazelnut butter becomes creamy and smooth, add the vanilla and salt and blend everything. Add melted chocolate a little at a time and blend again until everything is united. Taste and add salt or vanilla if needed.
  • Transfer choconut cream to a jar and store at room temperature for use for 2 weeks.

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This spread is perfect for example between crepes/pancakes, check out our recipe here!

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