This recipe is a healthier copycat of Nutella and is made with just four ingredients. Yep, just four and its soooo good.
I love having this on hand in my fridge. I like spreading it on toast and topping it with sliced strawberries to have as a quick breakfast…or just eating a spoon full without the guilt. 🙂
Key Ingredient
Dutch processed cocoa powder – gives a more rich and bold flavor than regular cocoa powder.
Texture
There are two methods to follow in order to get this spread as smooth as possible.
First is to remove as much skins as you can off the hazelnuts.
Second is to blend, blend, blend. You can use either a food processor or blender.
Chocolate Hazelnut Spread
Servings: 2 ½ cups
Ingredients
- 1 cups raw hazelnuts*
- ½ cup maple syrup
- 3 tbsp Dutch processed cocoa powder**
- ¾ cup water
Instructions
- Preheat oven to 350°F. Cover a baking sheet with foil or parchment paper.
- Place hazelnuts on the prepared baking sheet and roast in the oven for 10-15 minutes. Let cool. Remove as much of the skins as you can by rolling the hazelnuts around using your hands.
- Place the hazelnuts into a blender or food processor and blend them to as fine of a consistency as you can get them. Add the maple syrup and cocoa powder and blend to combine.
- Gradually pour in the water. You may not need all of the water if you like a thicker consistency. Store in the fridge in a sealed container. Lasts up to 2 and a half weeks.
Notes
*If you can’t find raw hazelnuts at your local grocery store you can use already roasted hazelnuts. Just roast them a little more in the oven for about 10 minutes to loosen and remove the skins.
**Can be substituted with regular cocoa powder.