If you are a big fan of Nutella, then you are going to love this homemade chocolate hazelnut spread with added fibre and proteins. Some variation of chocolate hazelnut spread has been popular in other parts of the world for hundreds of years. It isn’t as creamy as the “real” thing and is more the consistency of almond butter, but the flavour and taste is still there. It’s homemade, is made with real food ingredients. I’ve used this spread to make brownies, buttercream for cupcakes, cake fillings, breads, cookies, and more. It’s as versatile as it is delicious.
|Prep Time||5 mins|
|Cook Time||15 mins|
|Passive Time||10 mins|
- 300 g hazelnuts
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 60 ml coconut oil or vegetable oil
- 20 g cocoa powder
- Preheat oven to 250 C/ 375° F. Spread the hazelnuts on a baking sheet and roast for 10 to 15 minutes, until fragrant.
- Carefully put the hot hazelnuts in a jar or food processor with the lid on and shake. The papery skins will fall right off. Remove the nuts that are now skinless and put them in a food processor or a high-powered blender, then re-shake the jar until the rest of the skins come off as well.
- Grind the hazelnuts for about 5 minutes until they turn into a creamy hazelnut butter.
- Add the sugar or other sweetener, cocoa powder, oil, vanilla, and salt. Blend for another minute until all the ingredients are combined smooth. Then add pea protein and soya fibre and mix again.
- Transfer to a pint mason jar. Store in the refrigerator for several weeks. Enjoy!
Allergens: see product packaging
For more of Alla's recipes visit www.allasyummyfood.com