Nutella who? This chocolate hazelnut spread brings me back to my Nutella and pretzel dipping days. Aka- when I ate the whole jar in one car ride. However, this chocolate hazelnut butter is loaded with clean, nutrient dense ingredients, such as hazelnuts, pitted dates, pure maple syrup, raw cacao powder, and more. It's clean, tasty, and very easy to make! What more could you ask for? This is the perfect spread for toast, crackers, pretzels, drizzles, and all you can imagine. It only requires 6 ingredients and a food processor to reach that smooth and creamy consistency. Per usual, all ingredients in this recipe are vegan and gluten free. Let's get to it!
RECIPE
Prep time: 3 minutes
Total time: 25 minutes
Serving size: 12
INRGREDIENTS
1c hazelnuts
15 pitted dates
3-4tbs raw cacao powder
2tbs pure maple syrup
1tsp madagascar vanilla
2tbs melted coconut butter {sub unrefined coconut oil}
1-2tbs unsweetened almond milk {optional for thinning}
METHOD
1. Preheat oven to 325 F,
2. Spread hazelnut onto a baking sheet and roast for 12 minutes.
3. While those bake, add pitted dates to a bowl of warm water to soften.
4. Remove hazelnuts from oven and let cool for 5 minutes.
5. Transfer hazelnuts to a food processor and blend for 1 minute. Stop and scrape the sides a few times.
6. Then add in the softened dates, pure maple syrup, melted coconut butter, raw cacao powder, and vanilla to blend.
7. Blend for 3-5 minutes and add in the almond milk if needed to thin out.
8. Blend until smooth and creamy { should be around 3-5 minutes}.
9. Remove from food processor and transfer to a air tight jar, and store in the refrigerator.
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