Can you believe this recipe is clean-eating approved?!
And would you believe that I actually like this better than the store-bought stuff?
I'm telling you, it's awesome.
Chocolate Hazelnut Spread
raw hazelnuts - about 2 cups
1/2 cup, or to taste, raw cocoa powder
1/4-1/2 cup pure maple syrup
1/2 cup plus 2 tablespoons skim milk (or milk of choice)
2 tablespoons vanilla extract
Add hazelnuts to your food processor and pulverize until you have a fine crumb - it will look like wet sand (and its okay that there will be some skins in there). Add the remaining ingredients, tasting along the way, until your spread is as thick or thin as you would like, and is as chocolatey and sweet as you would like. Store in the refrigerator.
You know what would make this even better, that I did not even think to do - toasting the hazelnuts! Of course! You could spread them on a baking sheet and place in the oven for a few minutes at 350 degrees F (I'm just guessing here). Keep an eye on them so that they don't burn. You should just be getting a lovely toasted aroma. This should also help the skins come off if you don't want them on there. Then allow them to cool for a few minutes before processing.
I dare you to make this and tell me it is not awesome!
And would you believe that I actually like this better than the store-bought stuff?
I'm telling you, it's awesome.
Chocolate Hazelnut Spread
raw hazelnuts - about 2 cups
1/2 cup, or to taste, raw cocoa powder
1/4-1/2 cup pure maple syrup
1/2 cup plus 2 tablespoons skim milk (or milk of choice)
2 tablespoons vanilla extract
Add hazelnuts to your food processor and pulverize until you have a fine crumb - it will look like wet sand (and its okay that there will be some skins in there). Add the remaining ingredients, tasting along the way, until your spread is as thick or thin as you would like, and is as chocolatey and sweet as you would like. Store in the refrigerator.
You know what would make this even better, that I did not even think to do - toasting the hazelnuts! Of course! You could spread them on a baking sheet and place in the oven for a few minutes at 350 degrees F (I'm just guessing here). Keep an eye on them so that they don't burn. You should just be getting a lovely toasted aroma. This should also help the skins come off if you don't want them on there. Then allow them to cool for a few minutes before processing.
I dare you to make this and tell me it is not awesome!
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