Okay, confession time! Remember those days when a jar of Nutella was like finding the Holy Grail? Yeah, me too. My brother and I would go full-on 'spoon-to-the-bottom' mode, no shame. But let's be real, that stuff is basically a sugar bomb with a side of palm oil.
So, as a grown-up with a slightly more developed palate and a tiny bit more concern for what goes into my body (most of the time!), I decided it was time for a healthier, homemade upgrade. And boy, oh boy, did this hit the spot!
This hazelnut and chocolate spread is like Nutella's cool, sophisticated cousin. We're talking real roasted hazelnuts, a touch of dark chocolate, and just a smidge of natural sweetness. No dodgy oils or scary amounts of sugar here. It's so good, it's almost sinful, but hey, at least it's good for you...ish.
Ingredients:
- 2 cups of pre-roasted hazelnuts (the star of the show!)
- A pinch or two of sea salt (to enhance the flavor)
- 3 tablespoons of coconut sugar dissolved in 3 tablespoons of hot water (nature's sweetener)
- 2 tablespoons of strong brewed coffee (to deepen that chocolatey goodness, optional but recommended)
- 50g of high-quality dark chocolate, at least 70% cocoa (the healthier the better, but any dark chocolate will do)
- A splash of water (for the perfect consistency)
- Seeds of 1 vanilla bean or a few drops of pure vanilla extract (to elevate the flavour)
How to Make It (it's easier than you think!):
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Get Those Nuts Roasted: If your hazelnuts aren't already roasted, pop them on a baking sheet at 180°C/350°F for about 6-8 minutes, until they're fragrant and golden. Then, rub them in a clean kitchen towel to loosen their skins – a few stubborn ones are fine.
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Syrup Up: Dissolve the coconut sugar in hot water over low heat and set aside. Melt the chocolate using a double boiler or a heat proof bowl over a pan of simmering water and set aside, and brew your espresso.
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Nutty Nirvana: Once the hazelnuts are cool, toss them in your food processor and blend until they become a smooth, creamy butter. Be patient, it might take a few minutes and you might have to scrape down the sides now and again, but trust me, the process is worth it!
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Blend it All Together: Add the melted chocolate, salt, vanilla, espresso and coconut sugar syrup to the food processor with the hazelnut butter and continue to process until smooth, or slightly chunky if that's your vibe. If the mixture is a bit thick, add a tablespoon of water at a time until the spread reaches your desired consistency.
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Jar it Up: Spoon the hazelnut and chocolate heaven into a sterilized jar. (If you can resist eating it straight away that is!)
Why This Spread is Awesome:
- Less Sugar, More Flavor: We're using natural coconut sugar instead of refined white sugar and a little goes a long way.
- Good Fats: Hazelnuts are full of healthy fats that are good for your heart and brain.
- No Nasties: Skip the palm oil and other weird ingredients you find in store-bought brands.
- Totally Customizable: Add a pinch of cinnamon, a sprinkle of sea salt, or a hint of orange zest for your own unique twist.
Trust me, once you make this hazelnut and chocolate spread, you'll never go back to the processed stuff. It's so delicious and so simple to make and even better for you. So, go ahead, get nutty! And let me know how you like it in the comments below!
Nutritional Note: This spread is higher in fats and calories, but these are the good kind from healthy nuts and cocoa. As with everything, moderation is key!
Let me know what you think, and if you have any questions ask me in the comments below!