Move over Nutella! This homemade hazelnut spread is delicious and easy to make, and of course much healthier.
1 cup hazelnuts (pre-soaked)
1 1/2 tablespoon coconut oil (melted)
4 tablespoons cacao powder
1/3 cup + 2 tablespoons maple syrup (or honey)
1/4 cup hemp milk or coconut milk or water
1/8 tsp salt
Makes about 1 and 3/4 cups. I put it in a mason jar in the fridge and will be good for about 7 days, but honestly, it doesn’t last long!! Throw the hazelnuts in the food processor, blend them for 30 seconds, then add in all the other ingredients and blend until you reach a consistency you like. I’d say about 10 mins or so.
(To pre-soak the hazelnuts, add them to a bowl, add enough water to cover them with 1/2 tablespoon of salt. Soak 12-24 hours, then rinse)
** Most recipes mention roasting the hazelnuts in a pan for about 10 minutes and then removing the skins using a dish towel, before blending them in a food processor. I generally don’t do this because I want to keep the enzymes the hazelnuts have to offer alive, and because of this, this recipe is more more nutrient-dense. But if you prefer to roast the hazelnuts before, you definitely can. Just place them in a pan over low heat and roast them for about 10 minutes. Make sure to roll them around so they don’t burn.
The entire contents of this website are based upon the opinions of Cynthia Jan Holistic Nutrition. Please note that Cynthia Jan Holistic Nutrition is not a dietitian, physician, pharmacist or other licensed healthcare professional. The information on this website is NOT intended as medical advice, nor is it intended to replace the care of a qualified health care professional. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or licensed healthcare provider for all diagnosis and treatment of any diseases or conditions, for medications or medical advice as well as before changing your health care regimen.