I grew up on Nutella and pain brioché (a rich and buttery bread popular in France). My family could empty a jar at light-speed, no problem. Once looked at as a gourmet product, it is now everywhere: on the shelves of Costco and at your local grocery store. These days I prefer to make my own concoction. I favor flavor over sugar and I like my own palette of ingredients much better than what you get in the store-bought kind.
My kids loved this creation. My husband agreed that it was really good but he would have liked it better sweeter--he was outnumbered. The good thing about making it at home is that you can adjust the sweetness according to your taste. It always turns out just right!
I am about to enter a week of finals and I know that this spread will get me through the long hours of studying--just like Nutella used to do all those years ago. Only this spread is healthier!
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|Chocolate Hazelnut Spread |
I used both a food processor and a blender for this recipe.My blender could not handle the hazelnuts at the beginning and then I switched to the blender to make the spread smoother. If you don't mind a chunkier spread you can make it entirely in the food processor. Or if your blender is powerful enough to handle it, you can make it entirely in the blender.
1 1/2 cups hazelnuts
2 tbsp roasted hazelnut oil
2 tbsp coconut oil, melted
3 tbsp cocoa powdered, unsweetened or more to taste
2 1/2 tbsp evaporated cane juice (sugar)
1 tsp GF vanilla extract
1 tsp agave nectar or honey (optional)
Place all the ingredients in a food processor and process for five minutes, scraping the sides as needed. Transfer to a blender to obtain a smoother paste. Taste and adjust the sweetness to your liking. Transfer to a jar with a lid and store in the refrigerator.
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