Chocolate Hazelnut Spread!

So, I finally managed to get settled and make something! YAAAY! It's been a ride, and I'm so happy in my new home! Work, apartment, Missus... life is pretty awesome and fantastic, which obviously makes baking and creating foods easier.

This is obviously not baking, but it sure as hell is worth the work. I love chocolate... I may have mentioned how much before, but I really really dig chocolate! Chocolate spread is, surprise, also on the love-list. Alas, it's not very healthy, I'm pretty sure it's quite the oposite in many way. Not only in sugar content, but probably most of them will also contain WAY too much fat, especially transfats like palm oil. Eygh!

Thankfully, The Spunky Coconut to the rescue!  This woman is a genious. Yes, when it comes to dairy and sugar free foods, she pretty much is! She has so many amazing recipes on healthier alternatives to all your sweet tooth hanckerings. Chocolate spread, not withstanding :D The Missus bought her book called Dairy Free Ice Cream on Amazon, and it's just filled with nommy, mouth-watering amazingness! Highly, highly recmomended.

Now, this recipe is pretty easy, and could potentially actually be healthy. The condition really is what type of chocolate you use. The diary and gluten free chocolate I use still has good amounts of sugar it in, so I'm not gonna pretend it's healthy. But paired with the rest of the ingredients, I'm gonna go out on a limb and say it's not particularly UN-healthy either, atleast it's lots better than the store bought stuff ;). I substituted coconut sugar with dates. Dates are my new favourite sweeteners, not only do they sweeten very well, they also have high fiber content and work as natural thickeners. Three for one, and all natural. What I also like is that I KNOW exactly what they are. They aren't processed or changed, they are fruit, look like fruit and taste like fruit. No mumbo-jumbo!

Hazelnut Chocolate Spread

Buttery hazelnut chocolate spread, the healthier nutella substitute. By
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1 1/2 cups Hazelnuts
250 grams Dark Chocolate (70%)
1 1/2 cups Coconut Milk
5 Dates, pitted
Prep time:
Cook time:
Total time:
Yield: 4 dl

Toast hazelnuts at 350F/175C for about 15 minutes. Melt dark chocolate (70%) in a double boiler.

In a blender, pour the coconut milk and the dates. Puree until smooth. Remove the hazelnuts from the oven and let them chill a little. Transfer them to a dry kitchen towel, and rub them until the skin comes off. You don't need to be too careful, but try getting most of them clean. Add them to your blender, and puree until it either becomes a smooth paste, or until it becomes too thick to actually puree anymore. Add the melted chocolate and puree until smooth.

When done, transfer to mason jars or your storage container of choice! Bon appetit!

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