Judy's Homemade Chocolate Spread

January 4, 2019

Hello there lovelies! As you might know by now, I have a sweet tooth and I am always looking for ways to make chocolaty treats a bit healthier, particularly for my family. Thus, I looked and tried a few different ways to make homemade "nutella" or chocolate spread, without any added sugars or nasties. There are many similar recipes out there, so give few a try or make your own!  

 

 

Cooking time: 15 min (30 min if roasting)

 
Ingredients: 
  • 400 gr of raw, unsalted hazelnuts without the skins

  • 100 gr of dark chocolate (I like 70-85% dark chocolate)

  • 2 tbsp of coconut oil (melted) (I like Lucy Bee)

  • 4 tbsp of maple syrup

  • 125 ml of milk (I like Oatly or hazelnut milk, but you could use any other types. Just be aware that using dairy will shorten its shelf-life)

  • 1 tsp of vanilla extract

  • Optional: 1/4 tsp of salt (I like the salty taste, but some family members don't... so it might be best to omit to keep everyone happy!)

 

Method:

  • I recommend roasting the hazelnuts, for extra "nutty" flavour, but you could try doing it without roasting, if you are short on time. Roasting them also bring out their natural oils, which helps when blending. To roast, preheat the oven at 170C and place the hazelnuts over baking paper on a flat tray. Roast for 10-15 min, or until they are golden brown. Tip: I roast a large amount of hazelnuts at once, and then put them away to make into nutella on different weeks.

  • Remove hazelnuts from the oven and allow to cool for 5-10 minutes.

  • Place hazelnuts in a food processor or blender (although large blenders will be more difficult to handle, particularly if making a small amount).

  • Blitz until you have a thick butter, scrapping down the sides of the processor to ensure it is evenly processed.

  • Once the hazelnuts have an even, creamy texture, break the chocolate into pieces and melt along the coconut oil, making a chocolaty butter.

  • Add the chocolaty-coconut butter to the hazelnut mixture in the blender, along the maple syrup, your milk and vanilla extract. If you wanted to add salt, now would the time as well!

  • Blitz all the ingredients together until the mixture is even and smooth.

  • Transfer to a jar and store at room temperature, or if it is summer time, feel free to put it in the fridge, where it can last up to a month (if you have used non-dairy milk). If using dairy milk, I would advise finishing it over the course of a week.      

 

Serving suggestions:

  • Over some rye bread, or an apple!

 

 

 

 

  

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