Cacao and hazelnut spread

Cacao and hazelnut spread

By
From
Green Kitchen Travels
Makes
750 g

This is our version of Nutella – it’s less sweet and has an intense and wholesome flavour. Use it on top of rye bread, on your morning smoothie bowl or inside the rye and chocolate croissants.

You can substitute cold-pressed coconut oil for the cacao butter – the taste will be different but delicious too.

Ingredients

Quantity Ingredient
375g raw hazelnuts
or 375g nuts of your choice
125g cacao butter
20 fresh dates, stoned
120ml water, or more if you prefer
4 tablespoons raw cacao powder
or 4 tablespoons unsweetened cocoa powder

Method

  1. Preheat the oven to 150°C. Place the nuts in a single layer on a baking sheet. Toast in the oven for about 20 minutes until they are golden and the skins are starting to split – keep an eye on them to prevent them from burning. Remove from the oven and leave to cool slightly. Place the nuts on a rough-textured, clean tea towel and rub to remove the skins, then place them in a food processor and process until completely smooth (like nut butter) and their oil has been released. You may want to scrape down the sides of the food processor a couple of times.
  2. Melt the cacao butter or coconut oil in a small saucepan over a very low heat. Mash the dates with a fork until they have the consistency of sticky caramel. Add the melted cacao butter, cacao powder, mashed dates and water to the nut butter and process until smooth. Alternatively, combine the mixture by stirring with a spoon. Thin with a little more water, if preferred. Taste and add more cacao powder, if preferred.
  3. Spoon into airtight glass jars and store in the fridge. It will keep for several weeks.

Tip

  • Add the finely grated zest and juice of an orange instead of some of the water for an extra twist.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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