Crunchy Chocolate Hazelnut Spread
Crunchy Chocolate Hazelnut Spread is a healthier take on the classic Nutella spread. It's dairy free, gluten free, Paleo and Vegan and is perfect with brioche or challah.
Print
Pin
Servings: 1 cups
Ingredients
- 250 g hazelnuts (9 oz. or a little less than 2 cups)
- ⅓ C cacao powder or cocoa powder
- 2-3 tablespoons raw or brown sugar use more if a sweeter taste is desired
- ¼ cup macadamia oil or refined coconut oil
- ¼ teaspoons fine sea salt
Instructions
- Preheat the oven to 165C/330F and then roast the hazelnuts for 10 minutes. Remove from the oven and let cool for 10-15 minutes. If desired, you can remove most of the skins by wrapping the hot nuts in a clean tea towel for a few minutes and then rubbing the skins off with the towel.
- Place the hazelnuts in the bowl of a food processor/high speed blender and blend for 5 seconds, then remove and set aside 2 tablespoons.
- Add the remaining ingredients (except the reserved hazelnut pieces) in to the food processor and blend for a few minutes. Use a spatula to get any stray ingredients from the base and sides of the processor and then blend again for another minute.
- Remove the mixture from the processor/blender and pour in to a clean glass jar. Add in the reserved hazelnuts and mix together using a spoon in the jar.
- Storage: Will keep at room temperature for up to 3 weeks.
Notes
Equipment: food processor or blender, measuring cups and spoons, baking sheet, clean kitchen towel, silicon spatula
--------
Hello! The photos of this recipe and the content above are copyright protected.
Please do not use the photos without prior written permission from Allison Jones. If you wish to share this recipe, please provide a link back to the recipe on my website - social media sharing sites like Pinterest will do this automatically. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!