Check out this vegan cacao spread. Please leave a review if you have tried it
To make these sensational chocolate hazelnut spreads for us, 50 kg batches of nuts are toasted at low temperatures of circa 105 to preserve flavour and mineral salts; (the standard practice in industry is cooking at 205.) The toasted nuts are stone milled, then mixed with ground cane sugar and cacao from Fairtrade or Equosolidade sources. The cacao the DeAngelis use, when it is available, is Bolivian el ceibo.
Hazelnuts (35%), cocoa powder (20%), palm oil (non hydrogenated and from sustainable sources), cold pressed sunflower seed oil, can sugar
Allergens May contain traces of peanuts and milk products