[Advertising: Affiliate Links]
I have to share this recipe with you, because my colleagues loved my chocolate hazelnut spread that I brought today for tasting. I prepared chocolate croissants this weekend and thus had a little glass of chocolate spread leftover. So I thought it would be nice to let my colleagues taste this healthier version of nutella. And what can I say, those dear greedy people didn’t left me some for lunch. 😛
Well, this spread tastes amazing. So rich, chocolaty and nutty. Contrary to store-bought chocolate spread I don’t use palm oil or refined sugar. The ingredients list is very short. Just hazelnuts, cocoa powder, agave or maple syrup, vanilla and non-dairy cream or water. I am not saying this spread is super healthy, but the fats are most unsaturated fats and the nuts add protein and b-vitamins to it.
If you prefer a darker, more bitter chocolate spread, use water. If you use non-dairy cream it will be lighter and tends to milk chocolate.
Make sure to toast the hazelnuts. I tried to make this spread without toasting them, but that didn’t work well. The nuts have to be in the machine much, much longer until a nut butter forms. You need a powerful food processor to make nut butter. It needs power and time. So your machine must be able to run 10 minutes or longer.
Enjoy your chocolate moment!
- 200 g (7 oz) hazelnuts
- 100 ml (1/3 cup plus 2 tbsp) agave nectar or maple syrup
- 3 tbsp (raw) cocoa powder
- 1/4 tsp ground vanilla
- 1 pinch salt
- 3 - 4 tbsp non-dairy cream or water
- 1 pack Pillsbury crescents
- Spread the hazelnuts on a baking tray and bake in the oven for about 10 minutes at 160° C (320° F), let cool.
- Chop the nuts in your food processor until a nut butter forms. It takes about 10 minutes in my machine. Scrape down the nuts from the side from time to time.
- Add cocoa powder, vanilla and syrup and mix well.
- Last pour in the cream or water little by little until it reached your preferred consistency.
- Preheat the oven to 200° C (400° F), line a baking tray with parchment paper.
- Unroll the dough and spread a little chocolate spread on it, then roll up, form a crescent shape and place on the baking tray.
- Bake in the oven for 10 - 15 minutes until golden.
If you want to make this spread and don't have a food processor use store-bought hazelnut butter and mix with the other ingredients.