Dark Chocolate Hazelnut Spread {Homemade Nutella}

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I have to admit that eating full meals doesn’t happen often for me. It’s not that I don’t enjoy a good plate, but I would describe myself as a habitual snacker. It often happens when Kris is working and I am alone for dinner. I skip all the  fuss of preparing a meal for myself and instead satisfy my instinct and go for the pickings; something like creamy St. Andre cheese on a multigrain cracker, a super green salad with toasted almonds, or some sort of bruschetta crostinis. Now that I think of it, I think it’s the crunch of snacks that I really love. I don’t know where it began; whether it is engrained in my genes (my mother is perpetual nibbler too) or if it is just something women in general enjoy. I love small bites throughout the day, but this way of eating could be dangerous if you don’t make the right decisions on what you choose to nosh on. I often have healthy snacks in my pantry and fridge, and always have homemade stuff in jars on the counter; like this Coconut Espresso Nut Butter. I love having handcrafted versions of  my favorite kinds of spreads I grew up on as a kid, like Nutella. Who doesn’t love that creamy, sweet, chocolatey hazelnut butter on, well….anything?! It’s good stuff but to be completely honest it is really not that good for you. The store bought stuff is loaded with modified (partially hydrogenated) palm oil and the first ingredient is sugar. Now, if we are gonna be doing all this snacking we really need to stray from ingredients like that. This is why I make my own version at home, and I am fully aware of every single component I put into it. Here is the recipe for a the best tasting chocolate hazelnut butter I could come up with…and guess what? It has only 4 ingredients, it’s sweetened with natural sugars, and it’s vegan. You’re welcome.

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Dark Chocolate Hazelnut Butter {Vegan, Gluten Free, & Paleo}

(Cook time: 10 minutes, Assembly time: 10 minutes)

 

2 cups raw whole hazelnuts, roasted

1 cup 72% (or higher) dark chocolate, chopped (if vegan, use vegan dark chocolate)

1 cup organic unsweetened vanilla almond milk

4 TBSP organic honey or agave

1/2 tsp sea salt

1. Preheat the oven to 400ยบ. Spread the hazelnuts on a small baking sheet and roast in the oven for 10 minutes. Set aside to cool before putting the nuts onto a dish towel. Fold the dish towel over the nuts and rub all the skins of the hazelnuts off (not all the skins will come off, and that’s ok). Put the nuts into the bowl of the food processor and process for about 5-8 minutes or until hazelnut butter is formed.

2. Fill up a small saucepan halfway with water and bring to a boil. Add a glass bowl on top of the water, be sure the water isn’t touching the bottom of the glass bowl, and turn the heat down to a simmer. Add the chopped dark chocolate to the glass bowl and stir until melted. Remove from heat and add in the almond milk. Stir until milk and chocolate are completely combined. Set aside to cool for a few minutes.

3. Add the milk & chocolate mixture to the bowl of the food processor with the hazelnut butter. Add the sea salt and honey and process for a few minutes until well combined. Pour the mixture into an airtight container and store in the refrigerator for up to one month. Serve on toast, or dip your favorite pretzels, or better yet…eat by the spoonful! Enjoy!

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Is it just me or does this kinda looks like Pac-man?? It’s the little things…

7 Responses to "Dark Chocolate Hazelnut Spread {Homemade Nutella}"

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  1. Carolyn Fleischer

    9 April, 2013 at 12:00 am

    Omg

    Reply
  2. Pingback: Honey Maple Grahams | HONEYED HOME

  3. xueli

    4 November, 2013 at 8:30 am

    How long will you be able to store this in the fridge ?

    Reply
    • Honeyed Home

      4 November, 2013 at 4:24 pm

      will store in the fridge for about 1 month!

      Reply
  4. Karni

    18 February, 2014 at 10:05 am

    Can you substitute pure cocoa powder? What would be the amount to use?

    Reply
    • Honeyed Home

      26 February, 2014 at 3:11 pm

      Hi there! I have not tried substituting cocoa powder for the dark chocolate but I do know that this recipe really needs the actual chocolate to create the creaminess in the spread. Let me know if you have any luck!

      Reply
  5. sudhakar

    12 April, 2015 at 2:32 am

    That looks luscious, especially the pic of it pouring into the jar.

    Reply

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