Ah that famous chocolate spread you could eat with a spoon… except it’s high in saturated fats and white sugar. Good news, you can easily make your own healthy chocolate spread that is also dairy free, refined sugar free, oil free and delicious! All you need is 5 ingredients: hazelnut butter, dark chocolate, grapeseed oil, agave syrup and vanilla extract. I’m already addicted to it – and don’t feel guilty digging in the pot!
It all starts with hazelnut butter. You can buy it from the store or better, do it yourself!
To begin, roast the raw hazelnuts in the oven at 180ºC (fan assisted) for about 5 minutes and then leave till cool-to-touch. This adds extra flavor and loosen the skins. I’m actually allergic to hazelnuts and discovered that roasting them in the oven removes the itchy reaction I have when eating them raw. Win-win!
To remove the skins use a clean tea towel and rub between your hands. The friction of the nuts rubbing will cause the skins to fall off. Next place them in a food processor and blend till smooth. This is best done in intervals, so the nuts ( and machine) don’t overheat. I have a small basic food processor and it takes me about 5-10 minutes to get a smooth butter.
I recommend you use 300g hazelnuts at a time to make your butter. You’ll need a third of it for this chocolate spread recipe. Hazelnut butter keeps well for about 2-3 months. That way you’ll always have a fresh batch at hand!
Now that your butter is ready, all you need is to mix it with melted chocolate, oil, vanilla and agave syrup. Transfer it into a glass jar and use it on crêpes, pancakes, waffles, on a slice of fresh bread or any other other creative way!
This healthy chocolate spread is not as silky-smooth as Nutella, but I like it just this way with its tiny bits of crunchy hazelnuts. If you try this recipe, let me know it goes!
- 150g hazelnut butter (see notes how to make it yourself)
- 100g dark chocolate 70%
- 2 tbsp grapeseed oil
- 1 tsp vanilla extract
- 2-3 tbsp muscovado or coconut sugar
- Heat the chocolate over a double boiler (bain marie) or in the microwave in 30 second increments.
- Stir in the hazelnut butter, vanilla, sugar and oil, whisking well to incorporate all the ingredients.
- Transfer to a glass jar with lid.
Preheat oven to 180°. Place 150g (or 300g to have extra!) halzenuts on a baking tray covered with parchment paper.
Bake the hazelnuts about 5 minutes then take out and let cool down.
Rub gently in a kitchen towel to remove the skin.
Place in the bowl of a mixer and blend until a smooth dough forms. Use a spatula to help taking the mixture from the sides when you are blending.
Transfer to a glass jar and keep in the fridge for about 3 months.
- 150 g purée de noisettes (voir note comment la réaliser soi-même)
- 100g chocolat noir à 70%
- 2 càs huile de pépins de raisin
- 1 càc extrait de vanille
- 2-3 càs sucre muscovado ou de coco
- Faire fondre le chocolat en morceaux au bain marie ou au micro-ondes.
- Incorporer la purée de noisette, l'huile, la vanille et le sucre en fouettant pour bien émulsionner.
- Conserver la pâte à tartiner dans un pot en verre avec couvercle.
Préchauffer le four à 180°.
Placer 150g (ou 300g pour avoir de la réserve!) de noisettes sur une plaque de four recouverte de papier cuisson.
Faire dorer les noisettes environ 5 minutes puis les sortir et laisser refroidir.
Frotter dans un torchon pour retirer la peau puis placer dans le bol d'un mixer.
Mixer doucement et en pulsant, jusqu'à obtenir une pâte homogène. Utiliser une spatule pour décoller le mélange des bords pendant le mixage.
Transférer dans un pot en verre et conserver au réfrigérateur pendant environ 3 mois.
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