Chocolate hazelnut spread. A great flavor combination. And, that very famous brand.....which I really did like.....except for one thing. It left a strange waxy coating in my mouth. And honestly.... it's not the healthy snack spread that's boasted about on those commercials. I mean...really....2 tablespoons at 200 calories? Over half of the calories come from fat. Not to mention 21 grams of sugar, 12 grams of fat, plus....artificial flavors.
As if we should expect anything else. After all, it is the sad fact of processed food.
But that's beside the point....my focus here is on an amazing alternative. Because no matter how much I question the "famous" one....I still crave that combination. Because really...I do love it. And now I have a great, healthy, easy alternative. That not only leaves my mouth feeling 'wax-free', but makes me feel so much better about eating it.
My daughter found the recipe on Instagram and unfortunately there wasn't a website link for me to give credit to. If you are an 'instagramer'...you can find the recipe on laulweighlossjourney's account.
I've made this mock Nutella twice. Once I blanched the hazelnuts first to remove the skins. The second time I left the skins on. There's no difference in the texture or flavor. Just in color.....
The main difference between the store brands and the homemade version is the consistency. It's thinner....and a bit grainier. You'll think you messed up when you first mix it up but don't worry, it does thicken once refrigerated. It doesn't become as thick as store brands, but it's enough.
And really....it's so easy. No cooking involved. Just a food processor. And if you make your own almond milk (which doesn't get cooked)...you can call this "raw". All of the ingredients are raw, or are available raw.
Are you ready to get a little healthier and step a little further away from the processed?
Let's do it!
Vegan Chocolate Hazelnut Spread
1 cup hazelnuts (skins on or off, its up to you)
1 TB coconut oil
3 TB cacao powder
4 TB maple syrup
1/8 tsp salt (also known as 'a pinch')
1/2 cup almond milk
In a food processor, pulse the hazelnuts a few times then puree them until they start forming a paste. Add in the coconut oil and continue processing until smooth.
Add in the remaining ingredients and process until completely combined and smooth and creamy.
It will be a bit runny, but just pour and scrape it into a container (mason jars work great!), cover and place in the refrigerator.
After a couple of hours, you will notice that it's getting thicker. After that, I have no idea because It has yet to last more than 12 hours in my house.
My daughter found some Belgian Chocolate Thins at the Italian Deli today....and let me tell you....I could eat the whole box with my Chocolate Hazelnut Spread.
And not feel guilty.
Well, at least not very much.