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–+ servings
Best nut'ella with raw cacao or chocolate paste
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Yield: 1 pot

HEALTHY CHOCOLATE SPREAD WITH RAW CACAO

Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
If you want to beat the unhealthy chocolate spread you find in the supermarket, try out this delicious (and doable) recipe. I have a way to make it very quick too, by buying hazelnut butter!
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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 !
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!