Who doesn’t like good quality chocolate? It is a guilty pleasure for so many of us. I have a perfect solution for you without a need to feel guilty. Homemade chocolate spread made with natural ingredients and sweetened with natural sugars. No need to even roll up your sleeves and spend hours in the kitchen; it only takes 30 minutes to make. Could it get any better than this?
2 cups hazelnuts
2 tbsp rice malt syrup or honey for non-vegan version (optional)
2-3 tbsp raw cacao powder
1 tbsp coconut oil (optional)
2-3 tbsp almond butter (optional)
Preheat the oven to 180°C. Spread the hazelnuts across the tin and roast for 5 minutes always keeping an eye on them making sure they don’t burn.
Once they are golden in colour and roasted, leave them to cool down for 5-10 minutes.
Remove the skin from the hazelnuts by gently rolling them in between your palms. Not all the skin might come out, but try to remove as much as possible as that will prevent your nut butter tasting bitter.
Transfer all the blanched hazelnuts into a high-speed food processor blending them until they start to extract the oil and become nut butter consistency. It should take 5-10 minutes depending on the speed and power of your food processor.
Once you reach a liquid consistency add optional sweetener and cacao powder and blend until well incorporated.
If you find the texture being too thick and hard to be properly mixed up, add a tablespoon of melted coconut oil. Once set, the nut butter will be a thick consistency and could be stored for up to two weeks on the counter.
In case you prefer a more liquid texture, add few tablespoons of almond butter. In this case, the nut butter will have to be stored in a fridge and consumed within five days.