Chocolate Hazelnut Spread #2 (Gluten, Dairy & Refined Sugar Free)


I’ve made a version of Chocolate Hazelnut Spread previously, you can see that recipe (plus my child-like love for all things Nutella) here.

But for some reason or another, I set about concocting a new batch made with different ingredients and techniques. The best news? The taste of both is the bees-knees!! This one here is chocked full nuts and sweetened by maple syrup, the other uses dried dates. This one sets all mousse-like and melts gloriously over your hot toast. The other is deliciously fudgey and rich.

For now I’m feeling a bit nutty, so #2 here is my pick of the day! Whichever you use, enjoy!!


Chocolate Hazelnut Spread #2

1 cup hazelnuts, roasted lightly and skinned
1 tbsp coconut oil, softened
3 tbsp cocoa or cacao
3 tbsp pure maple syrup
5 tbsp full-fat coconut milk
pinch salt
1 tsp vanilla extract

Add the hazelnuts to a high-speed blender or for processor, blend until it begins to turn to a nut butter consistency. Add the coconut oil and blend to smooth. Add the remaining ingredients and whiz up till you have a gorgeous smooth mixture.
Pour into a jar and store in refrigerator.

Keeps well for 5 days.


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