Are you tired of having to stuff your traditional muesli with dried fruit every morning? We have the solution that will fill you up and keep you going all day long: better than Nutella, the vegan praline spread! Because we like you and because we are gluttons (especially), we added chestnut cream. Don’t worry: the chestnut cream is not super caloric contrary to what you might imagine. Two times less than hazelnuts for example!

In any case, if you’re the type, like Kevin, to swallow whole jars of spread until the imminent degobillage (I really wrote that ?), this homemade recipe should please you. For more efficiency, you can accompany this delicious spread with vegan pancakes that you can make inspired by our recipe. Perfect for a balanced meal!

By the way, for the praline, we’ll show you how you can make it yourself (it’s easy). But if you’re lazy, you can also buy it ready-made: it’s the same and it can cost you less.


  • chocolate – 200 – 200 – 150 – 125 < span>(g)
  • sugar – 50 (g)


  • Roast the hazelnuts in the oven for a few minutes at 170°C.
  • Start by putting the sugar in a saucepan. Melt it over high heat to make a dry caramel. As soon as the edges start to caramelize, gently turn the pan so that all the sugar can melt without using a spatula (which would massage the caramel).
  • After turning off the heat, incorporate the hazelnuts in the caramel and clear the mixture on a silicone baking sheet (or parchment paper).  Once the caramel has cooled, break small pieces and mix everything in spurts until a powder is obtained.
  • Melt the chocolate in a bain-marie (or microwave) .  Incorporate the soy cream then the chestnut cream while whisking. Finish by adding the praline powder.
  • Put the spread in a jar, chill in the fridge for a few hours and enjoy 🙂
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