My homemade Nutella is the first recipe of the year and I have the feeling that it will be one of my favorites. To some this seems to be a bold statement as it is only the first of the year, but I have to say that I am really happy with the result. Well.. somehow, this might also be linked to the fact that I am quite obsessed with nut butters lately. Does anyone else share the same addiction? I never thought one could crave nut butters, but hey, at least it’s a not so unhealthy treat if you prepare it in the right way. This cleaner version of the Italian processed spread has all the goodness of hazelnuts in it.
Since I have my food processor I am making all kinds of nut butters on a regular basis. You will find some other non chocolaty versions on the blog soon! But back to this homemade chocolate hazelnut spread. It all started when I was checking out some recipes on the Internet yet many of the homemade versions still had loads of sugar in it (which I didn’t like). So I started checking out for healthier recipes. The funny part of the current recipe is that I was stumbling upon a recipe from a U.S. website using American cups as measurement and I was mistaken it for real cups. The result was completely different from what it should have been, but I’m so happy about my own version now that I didn’t try the original one.
Why you’ll love this recipe?
Pure and simple ingredients: Made with just roasted hazelnuts, maple syrup, cocoa powder and vanilla extract, this spread is free from additives and preservatives.
Rich and creamy texture: Blending the roasted hazelnuts creates and ultra-smooth and luscious spread that’s perfect for toast, pancakes, or straight from the jar.
Naturally sweetened: The maple syrup provides a subtle sweetness without the need for refined sugar, making it a more wholesome indulgence.
Customisable and versatile: Use it as a topping, a dip, or even and ingredient in baked goods – this spread adapts to all your chocolate-hazelnut cravings.
Chocolate Hazelnut Spread
Ingredients
- 400 g hazelnuts
- 170 ml maple syrup
- 3 tbsp raw cocoa powder
- 1 tsp vanilla extract (optional)
Instructions
- Preheat the oven to 180°
- Place the hazelnuts on a baking tray and bake for about 10 minutes.
- Take them out of the oven and let cool down a few minutes.
- Once cool, place them into a food processor and blend for around 10 minutes until you obtain a smooth nut butter.
- Then add the maple syrup and the cacao powder and blend again.
- If your food processor isn’t that strong, add a spoon of neutral oil or water.
- Optional: Once the hazelnut spread is all smooth stir in the ground vanilla.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
