Easy Hazelnut Chocolate Spread, a.k.a Nutella
Learn how to make a yummy palm oil-free version of Nutella that can be used on crepes, toast, cakes, and more.
Equipment
- double boiler
- high-powered blender
Ingredients
- 2.5 cups raw hazelnuts
- 1 tbsp coconut oil
- 4 oz dark chocolate (70% or more) (about 2/3 cup)
- 1 tbsp maple syrup or agave
- 1 pinch sea salt
- 1 tsp vanilla extract
Instructions
Toast the hazelnuts
- Place the 2.5 cups of hazelnuts in a 375F oven for about 10 minutes.
- Pour the nuts in a paper bag or a towel and shake to remove the skin.
- You may have to do this a few times until you get most of them.
Make the spread
- Process the roasted hazelnuts in a good blender or food processor until it is smooth butter.
- Add the vanilla, sea salt, warm coconut oil into the blender, and pulse a few times.
- Using a double-boiler or a bowl over a pan, melt the chocolate making sure that no water goes into the chocolate.
- Pour the melted chocolate over the nut butter and blend until smooth. Or pulse a few times if you want a spread with more texture.
- Pour into an airtight container. It will keep for weeks.
Notes
You may want to add more maple syrup if you like it sweeter.
Spread on crepes, pancakes, waffles, toast, fruit... you get the idea!
It makes a great alternative to a peanut butter jelly sandwich for a quick snack!
Spread on crepes, pancakes, waffles, toast, fruit... you get the idea!
It makes a great alternative to a peanut butter jelly sandwich for a quick snack!