I am so happy with this recipe! This chocolate spread contains no added oil or refined sugar. This is hard to believe when you taste it because it tastes so sweet. There is no chocolate or even cocoa powder used in this recipe either. For me, the more natural the food; the better. This is why I have decided to use cacao powder alongside the beautifully sweet agave syrup.
This chocolatey spread is the perfect healthy sweet fix to have on hand. I put it on oats, pancakes, toast, and even nice cream! It is so fulfilling while remaining light and easily digestible. The hazelnut taste is very distinct, and this spread highlights its flavour delightfully.
Roasting the hazelnuts allows for easy removal of the skins. Warming the nuts also releases the nut-oils within, and ensures a creamy spread. Make sure not to add any liquid to this spread at any point! Doing so completely changes the composition of the nutella and it becomes fudgy and undesirable.
Both my vegan and non-vegan family members alike have been obsessing over this spread for the last few weeks. They even prefer it to nutella! This recipe is so easy and it acts as the perfect switch-up if you usually have peanut or almond butter. It resolves those chocolate cravings and leaves you satisfied and happy! The perfect cupboard filler. This mixture naturally separates so make sure to mix it before every use to ensure its delicious flavour.
Yields: 1 Cup
- 250g hazelnuts
- 2 tbsp cacao
- 2 tbsp agave syrup
- 1/2 tsp vanilla extract
- 1 pinch of salt
- Preheat the oven to 180 degrees celsius.
- Line a baking tray with greaseproof paper.
- Add the whole hazelnuts to the tray and roast for about 10 minutes (or until the skins darken and the inside skin appears golden).
- Remove from the oven and allow to cool for a few minutes until the nuts are safe to handle.
- To remove the hazelnut skins; Take a kitchen cloth and with a handful of nuts at a time, place them into the centre of the cloth and fold over the two sides to scrub the nuts.
- Most of the skins should loosen or fall off.
- Repeat until the process is complete and most of the skins are gone.
- Add the roasted hazelnuts to a food processor and blend until a a smooth nut butter forms.
- Add the agave, cacao, vanilla extract and salt and blend.
- At first, the agave will cause the mixture to appear fudgy. Ignore this and carry on blending the mixture as it will soon re-combine.
- Carry on blending the mixture until a spreadable texture forms.
- Transfer the mixture to an air tight container.
- Keep this spread in a cool, dry place for up to two weeks.