When you make your own chocolate hazelnut spread using this recipe, you can be sure that it’s free from artificial ingredients, colours, bad fats and loads of sugar.
chocolate hazelnut spread
- 1-1/2 cups whole, raw hazelnuts
- 1-1/2 cups coconut milk beverage (not the canned kind!)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (this is a very flavourful sugar and is low-glycemic)
- 1/8 tsp sea salt
- 1-1/4 chocolate chips
Toast the hazelnuts at 350 degrees for about 15 minutes.
Remove the toasted hazelnuts from the oven.
Transfer them to a clean dry kitchen towel.
Rub the hazelnuts in the towel to remove as much of the skin as possible.
While the nuts are toasting, heat the coconut milk, honey, coconut sugar and salt in a small pot.
When the sugar is melted remove it from the heat.
In a double boiler melt the chocolate.
Add the skinned hazelnuts to your food processor and process until fine.
Add the melted chocolate.
Puree till creamy and smooth (about two minutes).
Then, while still processing, add the milk mixture.
Puree till smooth.
Store in mason jars and when cool, refrigerate.
Makes 3 small mason jars.
I have to say, to me this tastes better than Nutella! It’s delicious on warm bread, brioche and croissants as a nice little treat.