Who wouldn’t love the famous hazelnut-chocolate spread that your mum used to spread on your pancakes and pastries as kids. But if you’re keeping a healthy diet, you probably know that its nutritional profile isn’t exactly ideal. It contains a lot of sugar. Today we decided to prepare a healthier alternative that even vegans can enjoy.
- 200 g hazelnuts
- 80 g high quality dark chocolate (we used chocolate drops)
- 15 g coconut oil
- 10 g cocoa
- a pinch of salt
- a few drops of vanilla Flavor Drops
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Start by preparing the hazelnuts. Spread them evenly on a baking tray lined with baking paper.
Put them in an oven preheated to 180°C and bake for 8–10 minutes, until the skin is golden brown. The nuts need to be watched while baking, as they can burn quickly. Once they are well baked, take them out of the oven and let cool.
Next, melt the chocolate and coconut oil together in a small saucepan.
Let the mixture cool and in the meantime start blending the cooled nuts. If you want the spread to be sweeter, peel the skins off the nuts beforehand. Just spread them out on a clean tea towel and rub them. This will peel off the skins. You then need to use a powerful blender to make the nuts into a smooth butter. This may take 4–10 minutes. It is a good idea to give the blender shorter breaks so that it does not overheat.
Add the melted chocolate mixture, a pinch of salt, cocoa and a few drops of vanilla Flavor Drops to the blended nuts. Blend together on low speed to combine all the ingredients. Place the finished spread in a resealable glass container, let cool before sealing.
Our tip: Store the spread preferably in the fridge, where it will solidify and last for several weeks. It will soften slightly and melt nicely on warm pancakes or porridge when taken out and left at room temperature.
|Energy value||632 kcal|
This homemade hazelnut spread tastes great with pastries, in porridge, desserts and other treats. Bet you can’t resist spooning it straight from the jar.
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