Chocolate Hazelnut Butter

chocolate_hazelnut_butter

Chocolate Hazelnut Butter


Popularly known as Nutella. We love Nutella in our house. Luckily, it is a staple food in every country we have lived but I still had to experiment with making my own. I especially like the idea of being able to control the type and amount of fat and sugar in the final product as well as the amount of chocolate. I started with this recipe from Chocolate Covered Katie and then made a few changes based on my tastes and the products I had available. I do not use stevia or agave for sweeteners but instead prefer honey or maple syrup as alternatives to white sugar. I have made the recipe with honey, white sugar and maple syrup and the maple syrup version produces the best results. I use regular milk or coconut milk if I happen to have some open and I use melted butter or cream in place of the oil. The final result does not have the exact same texture or taste as Nutella but it is tasty and I love the fresh hazelnut taste.

Chocolate Hazelnut Butter
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(Makes about 2 cups)

2 cups raw hazelnuts
1 1/2 tablespoons pure vanilla extract
1/4 cup cocoa powder (special dark cocoa powder is especially delicious)
1/4 cup plus 2 tablespoons maple syrup plus more to taste
1/4 teaspoon salt
2-3 teaspoons oil, melted butter or cream
1/2 cup milk or coconut milk

Roast hazelnuts for 10-14 minutes at 400 degrees Fahrenheit. Rub them together in a paper towel to get the skins off. In a food processor, blend the nuts until they turn to butter, then add all other ingredients and blend until it’s smooth (2-5 minutes depending on your food processor).

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