Hazelnuts are packed full of vitamin B, vitamin E, fiber, iron and even calcium. Bring on Nutella, you think? Everyone loves Nutella, but don’t be so quick to reach for that jar, try reading the label first. The highest percentage of ingredients are always placed first; in this case, you’ll see that sugar, palm oil, then only hazelnut is listed. Try making your own and you’ll never look back!
- 2 tablespoons raw cacao powder
- 2 cups hazelnut, roasted and skinned
- 1/4 cup raw cacao or quality dark chocolate*
* I used 60% Pana Chocolate which contains coconut oil, agave nectar, and salt. Depending on the chocolate or cacao bar used, you may want to consider adding some coconut sugar or dates for sweetening, and coconut oil or cacao butter to make it creamier. Have a play round with it to see what your preferences are.
Note: Double the ingredients if you wish to make more as edible gifts to spread love!
- Roast the hazelnuts in the oven at 180°C for about 5 – 7 minutes or until fragrant. Let it sit to cool completely before using.Tip: This can be done ahead of time or you can opt to buy ready roasted nuts instead.
- While waiting for the nuts to roast, you could save time and energy by placing the cacao/chocolate in a ramekin and place it in the oven. Remove once it begins to melt. This process is very quick I suggest you watch it, so that it doesn’t burn. Stir and let it sit to cool until it’s needed.
- In the food processor, grind the nuts continuously for about 1 minute then pulse and scrape down the nuts from the sides for an even grind. Add in cacao powder and melted cacao to blend. You’ll find nuts breaking down in chunks and see it forming a paste, continue the blending process until a desired consistency is reached. I discovered a liking for a slightly chunkier version of Nutella; keep blending if you prefer the smoother paste we’re more accustomed to.
- Pour the hazelnut butter into a glass container; a mason jar would be ideal. Use immediately or store in the fridge until ready to be consumed. It’ll be good to keep for up to 3 weeks, if you can resist it for that long. Enjoy it with crackers, toast, apple slices or make your own version of ants-on-the-log.