Chocolate-Hazelnut Spread is delicious. It’s also something I tend to avoid as I could eat spoonfuls of it right from the jar. I love it on toast. I love it on crepes. I love it in baked goods. It’s fantastic stuff. It’s also filled with sugar and potentially unhealthy oils. Not something you want to be eating everyday.
Luckily I’ve found a brand that is close to healthy. My son loves it and eats it fairly regularly on his toast. That said I find it to be dangerous. If I have some on my toast, I am still thinking about it at lunch. It’s a little too sweet for me to start my day with. When I came across a recipe for a homemade version of the Chocolate-Hazelnut Spread in the Part Time Vegan Cookbook by Cherise Grifoni, I knew I had to try it. I changed to recipe to make it a little healthier by substituting agave nectar for the powdered sugar. I also beefed up the cocoa powder to create a deep rich flavor. In the end it was delicious and was reminiscent of my Cherry Chocolate Energy Balls. This recipe is a definite keeper. Enjoy!
- 2 c shelled hazelnuts
- 1 c almond milk
- 2 teaspoons vanilla
- 3 tbsp canola oil
- 1/2 + 1/3 c cocoa powder
- 2/3-1 c agave nectar
- Toss your hazelnuts into a food processor and process until the nuts are very fine and are beginning to stick to the side.
- Add the almond milk, vanilla, and canola oil. Process until well blended.
- Add the cocoa powder and 2/3 c of the agave nectar. Process until smooth. Taste the mixture and add more of the agave nectar if needed.
I used 2/3 of a cup of agave and it makes a slightly sweet spread. We loved it but you may need more sugar if you like a sweet spread. If you don’t like the taste of agave (which can impart a slight molasses flavor) feel free to substitute powdered sugar to taste as recommended in the original recipe.
- This will keep in the fridge in an airtight container for up to 5 days.