Dairy-free Choc Hazelnut Spread
My daughter has some allergies that make enjoying treats a bit tricky. She loves chocolate, but can’t have dairy, gluten, or eggs. So Nutella is off the list for her – along with many other (healthier) versions of the hazelnut spread. So, we tried out a few different homemade Nutella recipes and this is our favourite. Its dairy, gluten, and processed sugar free!
- 1 1/2 cups roasted hazelnuts
- 1 tbsp of maple syrup (optional)
- 1 tsp pure vanilla extract
- Pinch sea salt
- 1/3 cup dairy-free semi-sweet chocolate (chopped)
- Preheat oven to 180C and add hazelnuts to a baking tray in a single layer. Roast for about 8-10 minutes just to warm the natural oils and loosen the skins.
- Let the nuts cool a little, then pop onto a clean tea towel and given them a rub to remove the skins. You don’t have to remove every single spec of skin, but the more you take off, the nicer your spread will be.
- Next put the skinned hazelnuts into a food processor (with the S blade) or a high speed blender and process for around five minutes, scraping down when necessary. You know you’ve hit the right consistency when the spread is creamy and almost runny.
- Next melt your chocolate in a double boiler (or a microwave in 30 second bursts).
- Add the salt and vanilla extract to the nut butter and blend until well incorporated.
- Add the melted chocolate to the food processor a little at a time, mixing in between.
- Once you’ve added all the chocolate and blended it well, have a taste and add in more vanilla, salt, or some maple syrup to reach the taste you prefer.
- Enjoy on bread, waffles, pancakes, or as a way to sandwich cookies. Put it in a pretty jar and use as a teacher gift, or a Christmas present. But definitely don’t just eat it with a spoon. I’d NEVER do that…
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