Chocolate Hazelnut Spread
Maple Syrup Recipe
It is tempting to call this Nutella but it’s a bit different than what you would buy off the grocery shelves. This is not loaded with sugar, it uses maple syrup for a healthy natural and flavorful sweetness and raw cacao powder is loaded with magnesium, calcium, iron, and even more antioxidants than blueberries. Also this rich chocolate nut butter does not contain unhealthy palm oils, you can even leave out the coconut oil in this recipe. There are only simple ingredients, can be dairy free if using oat, almond, or coconut “milks”, and no preservatives. Use it to spread on toast, in peanut butter sandwiches, top your maple oatmeal, pancakes and waffles, or just eat by the spoonful! Feel free to adjust the sweetness (maple syrup) to your liking, and add more or less milk to get the consistency that works for you.
- 2 cups of raw hazelnuts
- 5 tablespoons Ben’s Maple Syrup
- 2 tablespoons coconut oil
- ⅓ cup raw cacao powder
- ¼ cup unsweetened milk (almond, coconut, oat)
- 1 teaspoon vanilla extract
- Pinch salt
- Preheat your oven to 350 degrees F.
- Spread the hazelnuts on a baking tray and roast for 10 minutes.
- Once cooled, rub the hazelnuts with a kitchen towel to remove the skins.
- In a food processor blend the hazelnuts about 5 minutes or until they become creamy like butter.
- Add the coconut oil and blend until combined.
- Add all the remaining ingredients except the milk and blend until fully combined. Add the milk slowly, a little at a time, just enough to reach a spreadable consistency.
- Add your chocolate hazelnut butter into a container with a lid, refrigerate unused portions for up to 2 weeks.