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