If there’s something I don’t want my kids to eat it’s those nut-chocolate spreads that have minimum nuts in them but plenty of sugar and aromas. fortunately, my children don’t eat it very often but it’s still their favorite crep ingredient, so I decided to make it at home and healthier.
To be honest, my kids didn’t become fans of the homemade spread (yet) but I have fallen in love with it. I make batches for myself completely without sugar and the hazelnuts are actually quite sweet! I like eating the spread without anythin else but it’s also great to mix with bananas or for various types of desserts.
Ingredients and tools:
- 500g of hazelnuts
- 1 tbsp of cocoa
- half a spoon of coconut oil – unrefined and organic like this one
- 50g of cocoa butter – choose a good organic one like this one
- sugar if you want (try some less unhealthy one like coconut or xylithol but I really recommend you to give the sugarfree version a chance)
- blender/food processor – I have THIS ONE and I love it!
You’ll need a potent blender to make the hazelnut paste (it’s not enought just to grind the nuts) and I actually prefer to use the food processor because the nuts get to the knives easier).
Roast the nuts for 15 minutes in the oven on 180 °C.
Put the hazelnuts in the blender or food processor and keep the machine running until the nuts form a smooth paste. You can see a difference between ground nuts (left) and nut paste (right).
This paste is already great to use but it can still be made more liquid and smooth.
Add cocoa, oil and butter (melted or at least soft) and eventually also sugar and blend it some more.
Place the spread into a jar and keep it in the fridge. It wil become more solid but it will still be super easy to spread, just the right consistency.