Better-Than-Nutella Creamy Chocolate-Hazelnut Spread Recipe
What's better than Nutella? A homemade chocolate-hazelnut spread made of real food ingredients in your own kitchen, of course. This creamy chocolaty spread is perfect when paired with fresh berries, in raw desserts, or right off the spoon with a glass of raw milk. Absolutely delicious, and quite healthy too!
2 cups raw hazelnuts / filberts, soaked overnight, then roasted and peeled
1/2 cup pure Grade B maple syrup (honey usually tastes too distinct for this recipe, but you can use a mild honey if you don't have maple syrup on hand)
1/4 cup raw unsweetened cacao powder (preferably fair trade - I use Pacari)
2 tablespoons grass-fed heavy cream
1/3 cup grass-fed whole milk (preferably raw)
4 tablespoons organic virgin coconut oil
1 teaspoon fair-trade pure vanilla extract
dash of unrefined sea salt
Soak the hazelnuts overnight. This step is pretty important to make the hazelnuts more digestible, and get rid of some of the phytic acid that can inhibit the absorption of other nutrients. Cover 2 cups of raw hazelnuts with warm water and a dash of salt. Leave to soak overnight, or for as long as 24 hours. Rinse well before use.
Toast the hazelnuts. Preheat the oven to 375 degrees. Spread the hazelnuts on a baking sheed and roast for about 15 minutes, or until fragrant. Make sure to roll the nuts halfway so all sides can roast evenly.
Peel the hazelnuts. When hazelnuts have cooled, place in a bowl, add another bowl on top and shake vigorously between the two bowls so the skins can come off. You can also try rubbing the nuts between paper towels, but I have found the bowl method to be easier.
Blend hazelnuts to a nut butter consistency. Add the peeled hazelnuts to your food processor and blend on and off for about 3-4 minutes, scraping the sides of the processor container throughout, until the nuts have become completely smooth.
Add other ingredients and blend. Add sweetener (I prefer maple syrup), unsweetened raw cocao powder, coconut oil, heavy cream, whole milk, vanilla, and salt, and blend for 2-3 minutes on and off until all ingredients are very well integrated. Taste test the mixture, and adjust ingredients to your liking.
Refrigerate and enjoy. Add blended spread to a glass jar and refrigerate. It will keep for a couple of weeks (if it stays that long!)
*To make this vegan, use coconut manna instead of the heavy cream and homemade (unflavored) almond milk or coconut milk instead of the dairy milk. I will not lie - the one with dairy is much tastier than the vegan version (at least it is to me), but the vegan version is pretty good too.
**Adapted from Nutmeg Nanny with my own modifications.