This healthy chocolate spread (my type of Nutella) is a great way to get some superfood from the morning. Firstly, it has a delicious taste of hazelnut and an intense chocolate flavor. On top of it, the texture is seriously smooth and velvety. So, it beats any unhealthy spread you can find out in the supermarkets.
And did I mention that this delicious chocolate spread is also high in vitamins A, and B, antioxidants, and healthy fats ? This is because I am using here the best ingredients.
Besides, it’s totally decadent and tasty. And the good news is that it’s environmentally conscious. This spread contains only hazelnuts (butter), raw cacao, high quality chocolate, coconut oil, vanilla and maple syrup. It doesn’t contain any palm oil or any other unhealthy oils. And fortunately, there are no preservatives or refined sugar. It has only the right nutrients for your body.
The delicious organic BARE chocolate (71%) I use in this recipe makes it a hit. It brings a deep chocolate flavor. I love to use other healthy vegan chocolate bark brands too: Auro chocolate or Vivani. And it’s definitely better to play around with them.
If you fancy more plant-based recipes made with dark chocolate, check my Pumpkin Matcha Cookies, Hot Cinnamon Chocolate, Vegan Vanilla Cookies.
And yes, this healthy Nutella or spread with raw cacao is simple and it takes only 30 minutes. Best of all, you can even buy your hazelnut butter to save more time. If I use already made hazelnut butter, I make sure it is plain and it has nothing added (no sugar or oil).
Top Tip
Let me tell you, raw cacao is definitely part of my diet, from smoothies to desserts and even as a spread!
It’s cacao that is not processed and that is not refined (no butter, sugar or preservatives added). It is plain.
Finally, it is rich and strong in taste. And I love it too for its vitamins, essential minerals, and antioxidants.
Healthy chocolate spread with raw cacao and…
Creamy, chocolatey and nutty !
If you make it
If you make this healthy chocolate spread with raw cacao, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
HEALTHY CHOCOLATE SPREAD WITH RAW CACAO
INGREDIENTS
- 2 cups hazelnuts raw (plain, with or without skin) - or 230 grams of hazelnut butter
- 50 gr organic dark chocolate - (I use 71% organic BARE chocolate)
- 1 tbsp raw cacao
- 1 tbsp coconut oil (liquid) - (warm it up in a bain-marie to make sure it is liquid)
- 1/2 tsp vanilla powder or extract
- 1 pinch Himalayan salt
- 1-2 tbsp maple syrup - (optional if you want a sugar free version)
INSTRUCTIONS
HAZELNUT BUTTER (if you make it yourself OR SKIP IF STORE-BOUGHT)
- Preheat oven to 190-200°C (fan).
- Roast the hazelnuts for 6 to 8 min in the oven tray and watch them carefully. Stir them 1 to 2 times.
- Remove from the oven and let them cool down for 2 to 3 minutes. If they have skin, rub them vigorously together in a kitchen towel to get a maximum of the skins off. Some won’t come off. But it is perfectly fine.
- Blend them in a powerful blender (for example Vitamix or Blendtec) until the nuts turn into butter (for about 10 minutes), You might need to scrap the sides of the blender 2 to 3 times along the process.
- Keep the blender jar with the nut butter aside for a little while.
CACAO SPREAD
- If you go for store-bought hazelnut butter. Place 230 grams of hazelnut spread in the blender jar. Set aside.
- Break the chocolate and melt it in a bain-marie: place the chocolate into a heatproof bowl. Sit over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally.
- If your coconut oil is solid, place the jar in the same hot water (you have used for the bain-marie) to be able to scoop 1 tbsp of liquid coconut oil or microwave for few seconds.
- Then, add the melted chocolate to the nut butter in your blender's jar. Add the remaining ingredients (1 tbsp raw cacao, 1/2 tsp vanilla powder, pinch of salt, 1-2 tbsp maple syrup, 1 tbsp liquid coconut oil) and blend again until you reach a creamy texture.
- Transfer to a jar and keep it at room temperature for 1 to 2 weeks (so it is easily spreadable). Enjoy !
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