5.12.16
Grab A Spoon: Chocolate Hazelnut Butter To Die For

If you’ve ever fought back the urge to down a whole jar of chocolate hazelnut spread, you’re not alone. And if you’ve ever surfaced from a chocolate hazelnut mini-binge long enough to read the label, you’ve found that commercial spreads contain much more than just chocolate and nuts.

This two-ingredient blend from Heather Cox of EatRealFoodNYC changes everything and deserves to be experimented with stat. Have a pal that would go bonkers for this no-added sugar, no-dairy dupe? Share this link – or better yet, whip up a batch and deliver with two spoons…

I used to love Nutella as a kid. That chocolatey, sugary goodness was very hard to resist! Sadly, store-bought Nutella is full of nasty ingredients so, needless to say, I don’t eat it anymore.

Luckily making your own is super easy – and you can use it for so many things! Here are my top five favorites: Spread it on your morning toast with sliced strawberries; make banana boats by slicing a banana in half lengthwise and spreading a little on each side; mix it with a can of coconut milk and throw it in the freezer to make Nutella ice cream; throw a few tablespoons into a smoothie with some homemade nut milk and a banana; use it on this delicious sweet quinoa pizza.

Two-ingredient Chocolate Hazelnut Spread

ingredients:

1 cup raw hazelnuts
1 2.1 oz dairy free chocolate bar, roughly chopped (I used Hu Kitchen Simple Chocolate Bar)

Directions:

Preheat oven to 350F.

Spread the hazelnuts evenly onto a baking tray and roast in the oven for about 10 minutes. (You can also toast the nuts in a dry fry pan if you prefer.)

Let cool and then place the hazelnuts in the middle of a clean tea towel, folding the edges up to make sure they can’t escape.

Slowly rub the tea towel with your hands so the outer layer/skin of the nuts comes off. It’s pretty messy – thus the need to contain it in a tea towel!

Transfer the nuts (minus the skin) to a food processor and blend until the oil of the nuts starts seeping out and it gets smooth. It could be anywhere from 5-10 minutes, depending on your processor.

While this is happening, melt the chocolate in a heatproof bowl that fits snugly over a pot of simmering water. This should only take a few minutes.

Add to the blender with the nuts and blend until combined.

From our friends

Comments


  1. I would like to point out that this is not a “sugar-free” recipe. It’s a recipe made without refined sugar (if the chocolate bar used is made without refined sugar.) A Hu Simple bar contains 18g sugar total (9g/serving.) It’s coconut sugar, but it’s still sugar.

    Burnside | 05.12.2016 | Reply

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