Chocolate hazelnut spread

Try this creamy and delicious spread on bread or use it as a fruit dip.

Contributed by Michele Gilson, RD


Chocolate hazelnut spread

My children used to beg me to buy hazelnut cocoa spread at the store, but when I would look at the label and see sugar as the first ingredient, it always made me cringe.

It became my mission to find a way to have a creamy chocolate hazelnut spread that I feel good about serving as one of our regular household staples. Hazelnuts, also called filberts, are a great source of B vitamins, antioxidants, and healthy fats. This recipe, adapted from Chocolate Covered Katie, has half the sugar (and half the calories!) as the spreads you see in stores.

Servings: 16 2-tablespoon servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

  • 2 cups raw hazelnuts
  • 1/2 cup milk of choice
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons pure vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Heat the oven to 400 F. Roast hazelnuts for 6 to 8 minutes. After roasting, rub them together in a dish towel or a paper towel to remove the skins.
  2. In a food processor, blend the hazelnuts until a creamy nut butter forms. Add in the milk, cocoa powder, maple syrup, vanilla extract, and salt, and continue blending until smooth (about 2 minutes), stopping periodically to scrape down the sides.
  3. Store in an airtight container (no refrigeration necessary). Use on whole wheat bread or as a dip for fruit.

Nutrition Information (per serving)

  • Calories: 130
  • Total fat: 11 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 40 mg
  • Total carbohydrate: 6 g
  • Dietary fiber: 2 g
  • Total sugars: 3 g (Added sugars: 2 g)
  • Protein: 3 g
  • Potassium: 165 mg

Note: Nutrition information calculated using soy milk.