Think of this as Nutella, but all grown up with a richer dark chocolate flavor, a lighter natural sweetness, and REAL health value.
Healthier Chocolate Hazelnut Butter
I love it when healthy, whole foods straight from God’s creation outshine the factory produced and highly refined versions!
This super healthy chocolate hazelnut butter is a perfect example – toasted hazelnuts, unrefined coconut oil, raw cacao powder, raw honey, pure vanilla extract and a little sea salt whipped into a decadent yet totally healthy treat!
Nutritionally, this homemade chocolate hazelnut spread has Nutella beat by a long shot since Nutella includes refined sugar (as the first ingredient!), soy lecithin, and artificial vanilla flavor.
It even rivals the healthier store bought versions like Justin’s (which I happen to love, by the way), since Justin’s also uses refined sugar.
I’m not opposed to occasionally using high quality sugar in my baking (Evidence A: Coconut Chocolate Chip Cookies). But, I fully intend to keep this stuff on hand in the pantry for every day spooning and smearing so minimizing the sugar and using an unrefined source like raw honey is key.
In fact, a spoonful of this stuff only has 3 grams of natural sugar from the honey – that’s one gram less than Justin’s and 7 grams less than Nutella!
Plus, the hazelnuts and raw cacao pack a punch of fiber and antioxidants to earn this spread a bona fide “healthy” label!
Grab a spoon!
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Toast hazelnuts in a 350 degree oven for 10-15 minutes.
Wrap them in a clean dish towel, then rub vigorously to remove loose skins (I only rub them for 20 seconds or so to remove the loosest skins - most skins remain on which adds a little more fiber and a nice texture to the nut butter).
Place toasted hazelnuts in a food processor with standard chopping blade in place. Pulse for a few minutes, until the mixture resembles coarse crumbs that are slightly moist (dry crumbs will appear first, then the oils will begin to release from the nuts adding some moisture).
Gradually add coconut oil, then honey and vanilla, pulsing as you go (mixture should resemble a thick paste after these additions).
Gradually add cacao powder and sea salt, pulsing as you go.
If you like a thicker nut butter, transfer to a storage container at this stage.
To get a more spreadable nut butter like that shown in the picture, transfer the mixture to a stand mixer and gradually add 3 Tbsp water while whipping on high speed.
(Makes about 1 cup)