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Yummiest & Affordable Homemade Nutella Chocolate Spread!
Ingredients
- 1/2 cup raw hazelnuts
- 1.5 cups raw almonds
- 2 Tbsp coconut oil (or grapeseed if you wish)
- 1/2 cup maple syrup (or more to your taste)
- 3/4 cup cocoa powder
- pinch of salt
- 1/2 - 3/4 cup plain soy or almond milk
I'm beyond excited to be sharing this incredibly delicious chocolate spread with you guys!
For a long time, I've been wanting to post this recipe. But not before I was perfecting it to get the best results, health, budget and taste-wise.
Most, if not all Nutella recipes, are called for lots of hazelnuts. For me, the taste was a little too strong and overwhelming.
So I kept experimenting and decided to mix some almonds instead of doing 100% hazelnuts.
After a couple of times, I've come to the conclusion that I only need about 1/2 a cup or so of hazel, and the rest could be something more versatile and neutral such as almonds or cashews.
This experiment has yield not only amazing results but also much more affordable to all pockets.
Kids are home now and I feel like I'm feeding them all day long. So why not feed them food that you feel good about money and health-wise?!
This spread is perfect on a piece of bread, toast, pita, cracker, or with fruits. In my case, just eat it with a spoon!
For best freshness, keep it in an airtight container in the fridge for up to 2 weeks. I know it will be gone way before though!
Let's start the process.
Instructions
1). Start by roasting or tosing the nuts until fragrant. It only takes 7-10 minutes. If roasting in the oven, place in a preheated 350 F. oven for 8-10 minutes. If using a pan, use medium heat and mix until nutty and golden.
2). Place the roasted nuts into a food processor. I know people peel the hazelnuts, but I don't. And it is still very yummy. So it's up to you.
3). Have your spatula handy, and start processing the nuts on high. The aim is to get a smooth butter. You will need to stop every 2-3 minutes and scrape down the edges so that the consistency becomes nice and smooth.
4). Once the nuts are almost like butter, add the oil. Close the lid and keep processing for another 2 minutes.
Add the rest of the ingredients and check sweetness to your taste.
5). Eventually, transfer to an airtight container and keep in the fridge up to 2 weeks!
I would love to hear from you what you think about this Nutella spread, and I can’t wait to see your kids eating it! So don’t forget to tag me and share on Instagram @batelgershowitz.
Roast or toast
Place in a food processor
Stop and mix
Scrape the edges
Add the oil
Add the sweetener
Add the milk and the rest..
Stop to check consistency…
Now look from close, try not to eat it all!
Add some more milk if you wish
Transfer to a jar
Take a nice photo, you did work for it after all…
Place in the fridge, ENJOY!
Don’t forget to download my free ebook where I share yummy breakfast and brunch ideas!
right down below this post!
Passover Notes:
-
You may use any milk you wish, such as coconut or almond
-
Replace sweetener with honey or sweetener of your choice
2 Comments
I have a question? Can almond flour be used instead of almonds and hazelnut flour be used instead of hazelnuts? There is nothing other then nuts in each …i thought I’d use the mixes fir Pesach but never did.
I’m not sure, to be honest.