This hazelnut chocolate spread is so good that you will never be tempted with Nutella again!! There are many different variations online but I have come up with this version and I must say it is the best one so far. You will find no nasty additives or refined sugar in this chocolate spread and you can mix it up by using almonds instead of the hazelnuts or a mixture of both works well too. It just takes a little bit of patience to get it to the consistency you want, as you need to keep scraping the side of the bowl down until the hazelnuts have released their natural oils to give it that creamy texture. I used the Nutribullet to blend mine and it was definitely quicker than the first time I made it with a blender that I had for years! This recipe will make 10 servings so just double up on ingredients if you want to make more. I use the empty nut butter jars to store it in the fridge for up to a week, well that’s if it last’s that long! Delicious spread on rice cakes topped with banana or on the protein oat bread topped with strawberries!
120g Hazelnuts ( Aldi’s are the best as there is no skin on them, if you get the ones with skin there is a little more work involved!)
2 tbsp. Cacao Powder
1 tbsp. Maple Syrup
1 tsp. Vanilla Extract
50 ml Unsweetened Almond Milk
In a pre heated oven (200c) roast off the hazelnuts for 10-12 minutes.
If the hazelnuts have skin, dampen a clean tea towel and wrap it around the roasted hazelnuts and roll, this will remove the skin.
Using the grinder blade on the Nutribullet, pulse the hazelnuts until they look like fine breadcrumbs.
Change over to the blending blade and add the cacao powder, maple syrup & vanilla extract to the hazelnuts and blend. You will have to stop and scrap the sides down. Pulse and blend for up to 5 minutes to release the oil from the hazelnuts. Then add the almond milk, just a tablespoon at a time until you get the consistency you prefer (I use 4 tablespoons).
Store in an empty nut butter jar in the fridge for up to a week. Delicious served with my Chocolate Banana & Walnut protein oat bread, recipe here. Don’t forget to tag me if you make it on Facebook here, Instagram here, Twitter here or Snap me on @jenser01!
Each serving (Roughly a tablespoon) is equal to 81 calories, carbs 2.4, fat 7g, protein 1.7g, sugar 1.7g.
Much love, Jen xx