By now most semi-health-conscious consumers are into reading the labels on packaged foods. And if you didn’t know before, you’ll now be aware that the label must show ingredients listed in order of weight. The number one ingredient listed is that which there is the most of in a product.
Hint: if sugar is the first ingredient listed – put it down and walk away.
Chocolate Hazelnut Spread Ingredients
- 2 cups hazelnuts
- ¼ cup coconut sugar
- ½ cup dark chocolate (I used chips) melted
- 1/3 cup cocoa powder
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- almond milk
- sea salt
1. Preheat the oven to 375 degrees. Spread the hazelnuts out on a single layer on a rimmed baking sheet and bake for about 12 -15 minutes (they’ll likely be dark brown and toasty-smelling). At the halfway mark (about 6 minutes), rotate the baking sheet. (Resist temptation to multi-task while your nuts are in the oven! I have burnt nuts to a crisp on so many occasions – it happens fast.)
2. Take the nuts out of the oven once done and let them cool slightly. The next step is to remove the skins from the nuts. One technique is to place the nuts into a clean tea towel and rub them together vigorously. It’ll likely take a few turns but each time peek inside and remove any nuts that have successfully been de-skinned.
3. Transfer all de-skinned hazelnuts to a food processor bowl for about 5 minutes. You might need to stop it here and there to scrape the sides of the bowl. You’re looking for a buttery consistency (close to peanut butter). Then add the coconut sugar and melted dark chocolate (heat chocolate over the stove using double broiler method). Process some more.
4. Blend until fully incorporated. If the mixture is too thick, add a little almond milk (1 Tbsp at a time). Transfer to a jar with a lid and store in the fridge. It’ll harden in the fridge and so be sure to remove the jar from the fridge a while before you want to eat it – allowing it to soften.
Then spread, drip and lick the spoon clean.