Chocolate Spread
Tadaaaaaaaa!!! It really exists! THE perfect chocolate spread substitute 😉
It isn’t really a secret anymore that I am not a big fan of sweet stuff. But if a craving attack takes over this chocolate spread is exactly what I need. So creamy, soft and chocolaty. And there you go, here is the recipe;-)
Chocolate Spread
- 200g of hazel nuts
- 3 tablespoons of cocoa
- 2-3 tablespoons of hazelnut oil *Optional: Coconut oil*
- Some vanilla pulp
- 70 ml maple syrup
- A pinch of sea salt
Preheat the oven up to 200 degrees upper/under heat and cover the baking plate with baking paper.
Distribute the nuts on top of the baking plate and let them roast within the preheated oven for about 8-9 minutes.
Once in a while turn them over for them not to get too dark. Take the hazelnuts out of the oven and let them cool down.
Fill the nuts into a strong blender and blend them until you can see the oil coming out of the nuts.
Afterwards add the cocoa, the vanilla pulp, the oil, the maple syrup and the salt to the mush and continue to blend until the spread is nice and creamy.
Fill the chocolate cream in sterile glasses, close them and store within the fridge. The spread keeps up in the fridge for about one week.
Micha
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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