This chocolate hazelnut spread, aka healthy Nutella, is amazing. I would say it rivals its commercialised version with a more complex hazelnut taste. This recipe yields about 2 cups, which can then be kept in the fridge.
- 1/4 cup coconut oil, melted
- 1/4 cup cacao
- 1/4 cup honey (this can be substituted for maple syrup, agave or rice syrup)
- 2 cups hazelnuts
- Couple of pinches sea salt
- 1 tsp vanilla bean paste, or essence
- 1/3 cup approximately almond milk
- Roast the hazelnuts in the oven at 180 degrees Celsius for 10 minutes.
- Use paper towel to try and remove as much of the hazelnut skin as possible.
- Blend the hazelnuts in a food processor until it forms a butter. This will take a bit of time.
- Then add all the other ingredients, excluding the milk, and blend together until combined.
- Add the milk gradually until you get the right consistency.
Hazelnuts contain B vitamins, with a specific B vitamin called thiamin in hazelnuts working to aid in maintaining healthy muscles, cardiovascular health and regulation of the nervous system. Hazelnuts also contain a significant about of vitamin E. Vitamin E is an essential vitamin meaning that it doesn't get produced in the body. It is therefore to consume it as part of the diet. This vitamin plays an important role in eliminating damaging free radicals. Hazelnuts do not contain either sodium or cholesterol making them a healthy choice for those watching their weight or trying to improve heart health.