Silky Smooth Chocolate Hazelnut Spread
There has always been a place in my heart for Nutella. The idea of adding chocolate and hazelnuts together and making a spread out of the two is amazing. When I was little, I would eat it non-stop, and try a myriad of desserts that contained it.
Unfortunately, the Nutella that is typically found in stores is not as healthy as it is claimed to be. Just two tablespoons of this brand contain over 21 grams of sugar, which is craziness! It also contains palm oil, which is bad for our planet, as well as skimmed milk powder, and whey powder, which is not vegan or ethically produced. (If you want to read more about the problems of store-bought Nutella, click here.)
Because of this, I decided to make my own version of the delicious treat that is not only vegan but healthier as well! This chocolaty hazelnut spread is smooth, chocolaty, free of refined sugar, and irresistible. I hope you all like it just as much as I do!
INGREDIENTS (Yields about 1 cup)
- 1 Cup raw of hazelnuts
- 2 Tbsp. Cocoa powder
- 3 Tbsp. Maple Syrup
- 1 tsp. Vanilla extract
- 1/4 + 1 Tbsp. Original-flavored almond milk
INSTRUCTIONS
- In your toaster or oven, toast the hazelnuts until golden brown and fragrant, about 5-10 minutes.
- Once cooled, place the hazelnuts in a towel and use it to rub off the outer skin of the hazelnuts. (The less hazelnut skins, the smoother the spread will be, however do not worry if a few skins remain!) See picture above as a reference.
- Grind the hazelnuts in the food processor, stopping every so often to scrape down the sides, until a smooth butter forms. This process may take up to 10 minutes, so do not be discouraged if it does not happen right away.
- Once the hazelnut butter has formed, add in the remaining ingredients, stopping to scrape down the sides to ensure the additional ingredients are well distributed, and mix until smooth.
- Use immediately or store in an air-tight container for up to 1 1/2 weeks.