Making homemade chocolate and hazelnut spread, aka Nutella, has always been on my list, but I tried it only recently. It was so delicious, I was sorry I haven’t tried before.
All you need is hazelnuts, cocoa powder, maple syrup, olive oil and bitter-sweet chocolate. It tastes and smells amazing and most importantly, it is so incredibly pure, free of preservatives, processed sweeteners, and oils.
The only problem I had was the texture. My food processor is not a super professional one, so it didn’t come out perfectly smooth. Despite that, this recipe is a must try.
- 1 cup hazelnuts
- 2 tbs unsweetened cocoa powder
- 3 tbs maple syrup (you can add up to 5 in case you want it sweeter)
- 3 tbs olive oil
- 80 g dark chocolate
Note : 1 cup – a standard cup of 240 ml
- Preheat the oven to 180°C.
- Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 10-15 minutes, until they’ve browned a little.
- Wrap the toasted hazelnuts in a kitchen towel and rub to remove the skin. In case some remains, don’t worry.
- Let cool completely.
- Melt the chocolate in a bowl placed over a saucepan of gently simmering water or in the microwave and let cool slightly. In a food processor, grind the hazelnuts with the oil and maple syrup until they form a paste.
- Add the cocoa powder and continue processing until the mixture is as smooth as possible.
- Add the melted chocolate and blend well again.
- The homemade chocolate spread is ready.
- Scrape the spread into a jar and let it cool to room temperature.
- Keep it in the fridge for up to a week
As I previously mentioned the consistency was not very smooth, due to the fact that my food processor is not a professional one.
I’ve tried adding milk, which makes it significantly smoother, but in this cake, it only lasts around 3 days in the fridge.
Anyhow, I strongly recommend making chocolate spread at home, it his healthier and tastes heavenly. It pairs perfectly with toast, cookies, crepes etc.