Hazelnuts are in season right now so I figured it was the perfect opportunity to make some chocolate spread!
This weekend I bought a fresh batch of hazelnuts, sat on my front porch, and shelled them. (You also have the option to buy them pre-shelled as well).
Hazelnuts have a delicious, rich, and nutty flavour, but they can be a little bitter when you eat them raw because of their outer skin. The most common method to skin hazelnuts is called the “roast and rub” method, which is the method I used. If you don’t mind the bitter taste of raw hazelnuts, then you can skip this step!
I absolutely loved the way this recipe came out, it was so mouth watering and delicious. It has a smooth consistency, rich creamy taste and makes for the perfect fruit dip. I can’t wait to try out new variations by adding different kinds of nuts and spices like mint, cinnamon, or pistachios.
~ This recipe makes about a jar full (500 ml).
1 1/2 cup shelled hazelnuts
1/2 – 1 cup of pitted dates
(more or less depending on preferred sweetness)
1/2 of raw cacao nibs
(dark chocolate works too)
1/2 maple syrup
(agave, honey, or other sweetener of your choice)
~1 cup of plant-based milk or water
(more or less depending on desired consistency)
If you are using shelled hazelnuts, you will need to use a nut cracker to shell these before you begin.
Roast and rub: in order to get rid of the skins, spread them on a baking sheet, and pop them in the oven for 15 minutes at 400°F. Take them out to cool for 5 minutes, then fold them into a clean dish towel, and rub them together for about 5 minutes. And voila! You’re hazelnuts are ready. (click here to watch video description)
In either a food processor or a blender, you’re going to start by tossing in your dry ingredients first, which is your hazelnuts and cacao nibs. Let them blend for about 10 minutes, until you have a nice buttery consistency.
Next, you’re going to add in your dates. Blend for about 5 minutes. You may notice that the consistency is starting to get a bit clumpy and hard, this is normal!
To make the mixture smooth, add in the maple syrup and milk, and let it blend for about 5-10 more minutes. Add in more or less milk until you’e reached your desired consistency.
Scoop into a jar, and store in the fridge!