Homemade Chocolate Hazelnut Spread
This rich, chocolaty spread has the texture of fluffy mousse, and the flavor of Nutella. It's brimming with roasted hazelnuts, scented with vanilla, and sweetened with dates.
Servings 16 tablespoons
Calories 79kcal
Ingredients
- 1 cup raw hazelnuts
- 6 pitted mejool dates
- 3/4 cup hazelnut milk or almond milk, or milk of choice, plus more if needed
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- Spread the hazelnuts out on the prepared pan and roast for 6 to 8 minutes, until just golden brown. Place the hazelnuts in paper towels, or kitchen towel, and rub until the skins come off (it's OK if some skins are too hard to remove; they can stay).
- Transfer the hazelnuts to a high-powered blender or food processor and add the dates, hazelnut milk (or milk of choice), cocoa powder, vanilla, and salt. Puree until smooth. Note, when using a high-powered blender or food processor, it can take up to 15 minutes to reach a totally smooth consistency. With my Tribest contra-rotating blender, I did two rounds on auto-high (4 minutes each) for a virtually smooth consistency. I wanted a little texture so I stopped there.
Nutrition
Calories: 79kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g | Vitamin A: 38IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 1mg