For all chocolate lovers, just like me, the healthier, semi-guilt-free version of Nutella or chocolate spread. As a Belgian, I love my chocolates... so I used dark chocolate with 85% cacao for this. If you want to keep it vegan, use cacao powder and a little maple syrup instead. Delicious either way!
Servings: 3 cup
- 1 cup hazelnut raw or roasted (roasting gives the nutella more flavor)
- 1.5 oz dark chocolate chopped (or use about 3 tbsp raw cacao powder + 2 tbsp maple syrup)
- 1/4 tsp vanilla extract or more to taste
- 1/2 tbsp extra virgin coconut oil
- 1/2 tablespoon maple syrup/honey (optional: creates more firmness)
- Optional, but highly recommend: preheat oven to 375F or 190C. Roast hazelnuts in a single layer until browned and fragrant. This will take about 8 to 10 minutes. The heat also makes it easier to remove the skin and will help to bring out the natural oils while blending.
- When ready, add roasted hazelnuts to a clean kitchen towel when they are still warm. Rub them together to remove the skin. No need to strive for perfection. it's good enough to get most of it off. This step is needed to improve texture and creaminess.
- Add hazelnuts to a small blender when they are still warm. Pulse a few times first before going full speed. Stop blending process regularly to scrape down the sides. See pictures below for different blending steps. When almost smooth, add a little coconut oil. This is actually optional but it improves the creaminess of the paste.
- Melt chocolate, if using, in a double boiler or in the microwave. Add to the hazelnut butter and blend until well combined.
- Taste test and add a little honey or maple syrup if needed. Do not add more than one tablespoon as it makes the paste firmer and less easy to spread.
Calories: 381kcal | Carbohydrates: 51g | Protein: 15g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 340mg | Potassium: 204mg | Fiber: 10g | Sugar: 11g