Chocolate & hazelnut spread
Print recipeImagine a world without chocolate & hazelnut spread. It simply doesn't exist! There's nothing more delicious than a layer of this spread on…well, what wouldn't you put it on! Unfortunately, supermarket versions contain hardly any hazelnuts and very little cocoa, but loads of sugar.
That's why I'm sharing my wholesome homemade version of chocolate & hazelnut spread. This way you know exactly what's in it. My spread is beautifully smooth, packed with hazelnuts and easy to make. And I hardly need to tell you that this spread tastes fantastic on banana bread, crackers, pancakes or as frosting on a cake.
Ingredients
- 150 g hazelnuts
- 100 ml coconut milk
- 50 ml maple syrup
- 3 tablespoons cocoa powder
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
Kitchen tools: food processor
Method
- Preheat the oven to 170 degrees. Roast the hazelnuts for 15 minutes. Allow to cool slightly and grind the nuts in the food processor.
- Blend the hazelnuts until a nut butter forms — this takes about 5 minutes. Stop the food processor in between so you can scrape down the sides of the bowl with a spatula.
- Add all the remaining ingredients and blend until smooth and even. If you would like to thin the spread, add a little extra coconut milk. Store in the fridge — the spread will firm up once chilled.