Raw chocolate–hazelnut spread

Raw chocolate–hazelnut spread

By
From
Real Food by Mike
Makes
400 g
Photographer
Alan Benson

Some commercial chocolate and hazelnut spreads are laden with processed sugar, so I created this heathy version, not only to reduce my family’s sugar intake, but to derive the health benefits that cacao, extra-virgin coconut oil and maple syrup deliver in their purest forms.

Ingredients

Quantity Ingredient
100g hazelnuts
filtered water
100g cacao powder
100ml extra-virgin coconut oil
100ml maple syrup

Method

  1. Soak the hazelnuts in filtered water to cover overnight. The next day, drain and rinse the nuts well. Transfer the hazelnuts to a blender, add 1/4 teaspoon salt and pulse to combine. Add 25 g (1/4 cup) of the cacao powder and pulse to combine. Add 25 ml of the coconut oil and pulse to combine. Repeat, alternating between the cacao and coconut oil, scraping down the side of bowl, until combined.
  2. Add the maple syrup in a thin stream and blitz to form a paste. If the mixture splits, add some warm water, 1–2 tablespoons at a time, with the motor running, to bring the mixture back together. Transfer to an airtight container and store at room temperature for up to 1 week.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again