Chocolate Hazelnut Spread

092115_ChocolateHazelnutSpread

My kids have been begging me to buy Nutella.

Heck, I’ve been wanting to buy Nutella! The giant Costco-size glass of silky chocolatey goodness that just tastes like pure heaven on a piece of fresh baked bread (or a slice of plain old toast…either way). You should know that I am somewhat of a Nutella connoisseur. Growing up in Germany, I’d say a Nutellabrot is the closest us Central Europeans will ever get to a PB&J. So delicious but the sugar, the modified palm oil, the (most likely) GMO soy, the artificial flavor, the sugar! I. Just. Can’t.

So, before I deprive my kids and myself any further, I thought I’d give making my own chocolate hazelnut spread a shot. So far, I have only made this once but it turned out so yummy I feel like it is my duty to share the recipe with ya’ll as soon as possible. Hopefully, it’ll have you say No-tella in no time, too!

Ingredients:

  • 3 cups hazelnuts, whole and raw
  • 1 cup of dark chocolate chips (I like these ones as they are non-GMO verified, free of allergens and have a very short list of ingredients)
  • 1 tablespoon pure maple syrup (optional)
  • 1 tablespoon organic virgin coconut oil, melted
  • 1/4-1/2 teaspoon pure vanilla extract
  • Pinch of sea salt

Instructions:

  1. Preheat the oven to 350° F.
  2. Spread the hazelnuts on a non-greased cookie sheet and bake in the oven for about 10-15 minutes, stirring them half way through. Remove from the oven and let cool.
  3. Take a clean dish towel and roll the hazelnuts in the towel until most of the skins are removed.
  4. Put the hazelnuts in a food processor and blend until they turn into a smooth nut butter. Place in a medium size mixing bowl.
  5. Melt the chocolate chips in a double boiler on the stove or in a heat proof container in the microwave. Add to the bowl with the hazelnut butter.
  6. Stir in the coconut oil, maple syrup, vanilla extract and sea salt. Keep mixing until everything is thoroughly combined.

Teachable Tips:

  1. The messiest part while making this spread was to get the skins off the hazelnuts. Maybe it was just me having a hard time but those little suckers ended up everywhere! Next time, I’ll try using only half of the nuts at a time so they won’t roll out of the towel as easily. Better yet – I’ll use a clean cloth shopping bag instead of a towel to help them stay put.
  2. Make sure you do not overheat the chocolate chips. If you use a microwave, start heating them for 15 seconds then stir before increasing the cooking time in 10 second intervals until they are completely melted.
  3. Spread this ooey gooey goodness on your favorite clean bread or dip some fresh fruit in it for a healthier treat. Just remember that hazelnuts like other nuts are high in calories and (good) fats and that the chocolate chips contain about 5g of sugar per tablespoon. As always, moderation is key!
  4. Like a true German, I would never store Nutella in the fridge as it gets way too hard. Therefore, I am keeping this chocolate hazelnut spread in an airtight container in the pantry instead of the fridge as well. However, since this concoction is made fresh without any preservatives, make sure you’ll eat it within a few days. Not a problem? Didn’t think so.

Enjoy!

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