I know you love Nutella. Everyone does, we just don't like to admit it, or admit that most of the time we eat it straight out of the jar with a spoon. I am definitely guilty of that even though I know it is made with more sugar than hazelnuts and unfortunately doesn't use sustainable sourced palm oil. It is just so delicious that although I have tried in the past to not buy it often, it has become a staple in my house because of it's ability to turn a healthy muffin into a "cupcake" and get my daughter to eat just about anything she can dip into it. The recipe that follows is the best version that I have come up with so far, although I still have about four cups of hazelnuts to work with, so if I get a better tasting one that isn't completely made of sugar I will post that as well. I honestly think that I am just not a huge fan of hazelnuts unless they are completely masked by sugar and fat, so I may try a similar recipe using walnuts or macadamia nuts (my two favorites). Needless to say, this homemade chocolate spread is definitely delicious, although it doesn't fool my kids because it tastes more like nuts than sugar. I have used it on cookies, baked donuts, in smoothies, and even on bread with peanut butter for a quick sandwich before working out. And yes, I have eaten it with a spoon straight out of the container as well. And I am sure you will too!!
2 C. raw blanched hazelnuts
1/2 C. pure maple syrup
2 T. dark cocoa powder
1 tsp. pure vanilla
1/2 tsp. salt
4 ounces dark chocolate
1 (13.5 ounce) can coconut milk
In a food processor, combine the hazelnuts, maple syrup, cocoa powder, vanilla and salt and process until smooth. In a small saucepan, melt the chocolate and then add the coconut milk and stir until smooth. Add the chocolate mixture to the food processor and combine fully. Store in an air tight container in the fridge.
|ready to mix together
|on top of homemade Chocolate Stout Donuts
|in between store bought organic cookies