Hazelnut Chocolate Spread Recipe Healthy

Chocolate Hazelnut Spread (Homemade Nutella)

WebJan 13, 2019 · Blend using a nut butter setting, if available, otherwise, start on low and gradually increase to full speed. Blend for 30-60 seconds, …

Rating: 5/5(18)
1. Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. Transfer the nuts to a clean, lint free kitchen towel and cover with the edges to steam and loosen the skins.
2. Once cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing them in a blender or food processor. Discard the skins.
3. Blend the hazelnuts on low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the container down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter.
4. While the nuts are blending, melt the chocolate in a double boiler. Stir in the maple syrup, vanilla, and espresso powder until combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined.

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Healthy Chocolate Hazelnut Butter (V, Paleo, GF) The …

WebJan 8, 2021 · Step 1 : Roast the hazelnuts. First, place the raw hazelnuts on a baking sheet lined with parchment paper. Drizzle the melted coconut …

Rating: 5/5(1)
1. Preheat oven to 400 F. Spread the hazelnuts out on the baking sheet lined with parchment paper. Drizzle the melted coconut oil over top and move the nuts around with a spoon to make sure each is coated in oil. Roast in the oven for 10 - 12 minutes until golden brown (keep an eye on them around the 10 minute mark as they can burn easily).
2. Transfer the hazelnuts to a food processor and blend until thin and creamy. This can take a few minutes. It's important to get the mixture to a thin consistency before moving onto the next step so keep blending until it's quite thin.
3. Once blended, add the cacao powder, coconut sugar, and sea salt. Continue to blend until the powder and sugar are "dissolved" in the mixture.
4. Transfer the hazelnut butter to a glass container and store in the fridge. It will thicken up in the fridge and will stay fresh for up 2 weeks.

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