Craving Nutella? But your not interested in the processed part of it? Or the sugar part of it.
Look no further. This my friends, is Nutella at it’s healthiest. And super customizable in terms of texture or even taste. If you were to buy this in stores, a 1 cup bottle would easily cost you $15. But I paid $10 for 2 cups of hazelnuts, roasted them myself, and threw everything together. For the chocolate, hazelnuts, coconut milk, and extras, I probably spent $20 (I doubled this recipe), but I literally made 4 cups worth!!! I can’t even fit it all inside of my big mason jar, it’s crazy! I am thinking this is going to be a great idea for christmas, making your friends/family little jars of homemade chocolate hazelnut spread, yummy:)
This is the chocolate I have 100% fallen IN LOVE with, TAZA Chocolate, made in the USA right in Boston, MA. A few months back my husband took me to a tour of their chocolate factory, and we had so many free samples of all kinds of flavored and different textured chocolate we were about to explode. It really opened my taste buds to true quality chocolate, not hershey’s junk (no offense). It is the closest thing I have ever tasted to REAL chocolate since I actually ate from a cocoa pod in Africa. Taza is vegan, gluten free, direct trade, all that good stuff. Next time you see it in your local health food store, I suggest to pick up a disc and treat yourself to the best mexican hot chocolate right in your own home, or a bar for direct enjoyment:)
If you do not like the taste of hazelnuts or just can’t find any in your local health food store, this recipe should work for just about any nuts, definitely cashews (nice and creamy), and almonds, pine nuts (if you have the $$ because they are expensive), and peanuts! I am just not super sure about pecans or walnuts for this.
If you are going to use hazelnuts, know that you are getting a good source of vitamin E, B, magnesium, calcium and potassium, so although it is fattening comfort food, you are getting nutrients out of these little guys too.
Chocolate Hazelnut SpreadPrint Recipe
- 1 Cup - Hazelnuts (roasted or unroasted)
- 2/3 Cup - Coconut Milk or Almond Milk
- 12 - Pitted Dates
- 4 Tbsp - Honey or Maple Syrup
- 1.3 oz - Dark Chocolate Bar
- 1/3 Cup - Cocoa Powder
- 2 tsp - Vanilla Extract
- 1 tsp - Sea Salt
Preheat your oven to 350F and gather your hazelnuts together on a tray lined with aluminum foil. Spread them out 1 layer thin evenly and bake for 8-10 minutes (if already roasted), 12-15 minutes (if raw).
Once finished, they should not be burnt black but rather cracked and fragrant. When cool enough to touch, grab a few in the palms of your hands and roll them around until the shells come off. It is OK if you cannot get all of the shells off, but it will help make the butter creamier if you can get most of them off.
Throw all of the ingredients into your food processor or a high powered blender (I used my Vitamix). Blend until smooth and creamy. Taste it along the way and see if it needs any more cocoa/sugar/salt, etc. Also check the consistency and feel free to add more milk to make it creamier and softer.
Once finished, feel free to eat immediately or store the rest in a jar in the fridge for later:)