HAZELNUT COCOA SPREAD
February 19th, 2018 | 2 minutes to read
I’ve always loved Nutella since I was young. Who wouldn’t? However, when I decided to become vegan 8 years ago, I haven’t eaten it ever since. The only vegan alternative I’ve found in the supermarket so far is called Hazelnut Cream, and the main ingredients are sugar and fat. I ate it a few times, but was not very satisfactory with the nutrient profile.
I finally decided to come up with something on my own when one day I crave for this so badly. The result was surprisingly good! I used all the whole and natural food, including dates as the sweeteners, coconut oil as the fat, so it’s certainly a healthy and “no-guilt” option when it comes to spread. I store this in the fridge, it does become a little hard and less “creamy” or “spreadable” once you take it out from the fridge, but it softens after a while. So perhaps take them out ahead. Of course, perhaps you can add more water too, but I myself prefer the “concentrated version”.
Makes 400ml (approximately)
Kitchen Gadgets: Food Processor
- 1 ½ cups (375 ml) hazelnuts
- ¼ cup (60 ml) coconut oil
- 10 fresh dates
- 2 tbsp cocoa powder
- ¼ cup (60ml) water or more if desired
- Preheat the oven at 150 C° (302 F°).
- Spread hazelnuts in a single layer and bake for 15 minutes. After that you can choose to remove the skin, or keep as they are. I like to keep everything. Let it cool down.
- Add hazelnut to food processor and blend until they are small crumbles.
- Add coconut oil, dates (if you use dried ones, soak them in the water to soften them), cocoa powder and water.
- Blend again until it comes to the consistency you like. I like thicker spread so I didn’t add more water. If you want a thinner one feel free to add 2 to 4 tbsp water gradually.