I’m sure you have tried Nutella
Before I started eating gluten, dairy, soy, and sugar free I would slather it on everything!
This recipe is really easy, and when it is kept in the refrigerator, will keep about 10 days.
I use a bag of hazelnuts from Fleet Farm. They are reasonably priced and exactly the amount you need :)
Preheat the oven to 350 degrees and put hazelnuts on foil lined, rimmed baking sheet (you will thank me for the foil later).
After you roast the nuts for 15 minutes you will want them to cool for a little bit. Then start removing the skins. This is messy and I usually do it over the pan, then place the nuts in the blender.
Don’t worry, you will not get all the skins off. It will not ruin the recipe. Just do the best you can.
Place hazelnuts in blender or food processor and blend until the hazelnuts are now hazel nut butter. You can make it as chunky or smooth as you like.
Put remaining ingredients in the blender or food processor and blend until everything is combined and the texture is to your liking.
It may seem a bit runny, but it firms up in the fridge.
Empty into a air tight container to store in the fridge.
Healthy Chocolate Hazelnut Spread
ingredients
8 oz hazelnuts (filberts)
1/2 cup unsweetened cocoa powder
3/4 cup unsweetened milk of choice (I use almond)
2 tsp vanilla
1/2 dry sugar of choice (I use a mix of Just Like Sugar and xylitol)
instructions
preheat the oven to 350 degrees and put hazelnuts on foil lined, rimmed baking sheet
bake for 15 minutes and let cool
when cooled, remove the skins of the hazelnuts using a paper towel
place hazelnuts in blender or food processor and blend until the hazelnuts are now hazel nut butter (you can make it as chunky or smooth as you like)
put remaining ingredients in the blender or food processor and blend until everything is combined and the texture is to your liking
empty into a air tight container to store in the fridge
Enjoy!
This recipe is really easy, and when it is kept in the refrigerator, will keep about 10 days.
I use a bag of hazelnuts from Fleet Farm. They are reasonably priced and exactly the amount you need :)
Preheat the oven to 350 degrees and put hazelnuts on foil lined, rimmed baking sheet (you will thank me for the foil later).
After you roast the nuts for 15 minutes you will want them to cool for a little bit. Then start removing the skins. This is messy and I usually do it over the pan, then place the nuts in the blender.
Don’t worry, you will not get all the skins off. It will not ruin the recipe. Just do the best you can.
Place hazelnuts in blender or food processor and blend until the hazelnuts are now hazel nut butter. You can make it as chunky or smooth as you like.
Put remaining ingredients in the blender or food processor and blend until everything is combined and the texture is to your liking.
It may seem a bit runny, but it firms up in the fridge.
Empty into a air tight container to store in the fridge.
Healthy Chocolate Hazelnut Spread
ingredients
8 oz hazelnuts (filberts)
1/2 cup unsweetened cocoa powder
3/4 cup unsweetened milk of choice (I use almond)
2 tsp vanilla
1/2 dry sugar of choice (I use a mix of Just Like Sugar and xylitol)
instructions
preheat the oven to 350 degrees and put hazelnuts on foil lined, rimmed baking sheet
bake for 15 minutes and let cool
when cooled, remove the skins of the hazelnuts using a paper towel
place hazelnuts in blender or food processor and blend until the hazelnuts are now hazel nut butter (you can make it as chunky or smooth as you like)
put remaining ingredients in the blender or food processor and blend until everything is combined and the texture is to your liking
empty into a air tight container to store in the fridge
Enjoy!
