This one really challenged my blender. Its my second time working with nuts and I guess I’ll just have to accept the fact that my blender is not able to process them to a smooth nut butter. Because of that, there are 3 variations of this spread.
I let the nuts soak for about an hour and threw them in the blender. I had to add quite a big amount of liquid until my blender caught on the nuts. But then it finally worked and I was more than pleased with the result. It’s rich, bursting with flyvour and you actually know what’s in there. Here is what I used:
200g of hazelnuts
a few tsp of cocoa powder
optional: 1/4 cup of coconut cream
(3-5 dl water or milk or both)
Throw everything in your blender, except for the liquids. Sowly add them while mixing, as much as your blender needs.
- variation 1: Do as above.
- variation 2, if you’re in possession of a Vitamix: After soaking the nuts, dehydrate them until fully dry. Add cocoa powder, coconut cream and dates and blend it up until smooth. This one won’t spoil so fast.
- variation 3: Use hazelnut instead of hazelnuts and replace the dates with date paste or maple syrup (not raw but nutritious) if you don’t have a good blender and/or want something fast that doesn’t go bad for a while (weeks to months).
This spread is a good alternative to Nutella & Co, especially if you get it real smooth. For other chocolaty recipes, check the following:
With hemp seeds: Creamy Chocolate Spread
With lentils (yes, those lentils aren’t only good for soup, ha): Healthy Chocolate Custard
With chickpeas (more options than falafel, here!): Carob Hummus
And last but not least, a quick and easy recipe for a sweet Hazelnut Spread.