This hazelnut and chocolate spread will fulfill your inner child's dreams while being healthy and completely plant-based.
Ingredients:
400g hazelnuts
140g dairy-free dark chocolate (alternatively, 3 Tbsp of cacao powder and 2 of maple syrup/agave/rice syrup - this is actually the version that I prefer but it lost the popular vote)
½ tsp sea salt
Optional: cane sugar, coconut sugar, maple syrup or agave to taste; it depends on how sweet the chocolate you're using is
Method:
1. Preheat the oven at 180°C. Once warm, roast the hazelnuts for 12-15 minutes or until they will become golden brown. Remove from the oven and let cool slightly.
2. Transfer the hazelnuts on a clean kitchen cloth and remove the skins by rolling them around. The whiter they get, the creamier the "nutella".
3. Place the hazelnuts in a food processor and blend for at least 15 minutes until you get a butter-like texture (at the beginning, it might seem impossible but don't lose faith!)
4. Melt the chocolate in double boiler.
5. Pour the melted chocolate in the hazelnut butter a little at a time, together with the sea salt.
6. Blend until the chocolate and the butter are well incorporated. Add sweetener to taste (if your chocolate is already sweet enough, this won't be necessary).
7. Pour in a clean jar.
Notes:
This "nutella" can be stored at room temperature for a few weeks.
If the texture isn't firm enough, you can store it in the fridge and take it out half an hour before enjoying it.
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