Description
This chocolate hazelnut spread combines cacao, cinnamon, vanilla, stevia, and salt into a richly flavored hazelnut butter without sugar. Pair this easy recipe with toast or fresh fruit for a healthy snack. It’s also vegan, dairy-free, and gluten-free.
Ingredients
8 ounces shelled, raw hazelnuts
3 tablespoons cacao powder
2 teaspoons cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon fine mineral salt
Liquid Stevia
Instructions
Prep: Preheat the oven to 350° F. Line a rimmed baking sheet with unbleached parchment paper.
Roast the Hazelnuts: Spread the hazelnuts on the baking sheet in an even layer and bake until fragrant and slightly oily, about 12-15 minutes. Watch them so they don’t burn. Remove from the oven and let cool to the touch, about 8-10 minutes.
Remove the Skins: Once cool to the touch, spread the hazelnuts onto an old kitchen towel and rub them vigorously between your hands and the towel for 3-5 minutes to remove the skins (some will remain and that’s fine). Separate the nuts from the loose skins and toss the skins.
Blend: Transfer the hazelnuts to a food processor or high-speed blender and blend on low until beginning to form a paste. Pause to scrape the sides as needed and add the cacao powder, cinnamon, vanilla extract, and salt. Continue processing, gradually increasing the speed to high until smooth and shiny, about 2 ½-3 minutes. Sweeten with stevia to taste
Storage: Keep the chocolate hazelnut spread in an airtight glass jar and store it in a dark, cool place for up to several months. Refrigeration isn’t necessary unless you need to keep it longer. Give it a good stir before enjoying it, as oil separation is natural.
Equipment
Notes
Too much stevia will leave a funny aftertaste, so start with less and add more to your preference. I used ¼ teaspoon + ⅛ teaspoon.
