Valentine’s Day 2018: Breakfast in bed with homemade chocolate spread

On Instagram I recently came across #worldnutelladay (5. February). I love chocolate spread but not Nutella. I find it too sweet and it contains too little of what a chocolate spread should include, i.e. hazelnuts and chocolate and too much of what it shouldn’t, namely sugar, palm oil and milk powder. The German consumer advice center actually calls “Nutella” a “sugar-fat spread” 😉

I came across Karielyn’s recipe via One Green Planet whilst checking out what World Nutella Day is about and tried it out at the weekend. It’s great and tastes fantastic. Nutty. Chocolatey. Yummy!

The recipe is in cups but I cook and bake with metric conversions so I weighed out the ingredients. If you prefer cups then do check out Karielyn’s original recipe.

Ingredients

  • 400 g organic raw hazelnuts
  • 10 ml (2 teaspoons) vanilla extract
  • 35 g cocoa powder
  • 85 ml maple syrup
  • 30 ml (2 tablespoons) organic coconut oil (*
  • 170 ml almond milk plus approx. 30 ml extra

(* As coconut oil is solid at room temperature put a few teaspoons in a cup and put it over a bowl with hot water to melt it.

Preparation

  • Preheat your oven to 180°C fan-forced or 200°C upper/lower heat
  • Put the hazelnuts onto a clean baking tray and bake for about 10 minutes. Open up after 5 minutes and stir them around a little with a wooden spoon. Check your oven as they can start to burn quite quickly after 10 mins.
  • Let the nuts cool off completely.
  • Take a handful of nuts and rub them between your hands. The roasted skin will come off quite easily. They don’t all have to be perfect. Sometimes the skin just won’t budge
  • Add all the ingredients to your blender (liquids first, cocoa powder, hazelnuts last) and blend until smooth and creamy. As the mixture is quite thick I stirred the mixture with a spoon quite a few times between blending. Add more almond milk to get a smooth and creamy consistency. I added about 30 ml more.
  • Spoon into sterilised glass containers (I used old jam jars)

Rubbing the skin off the hazelnuts

The smell of roasted hazelnuts – divine!

A great way of cleaning your blender is to whip up a quick smoothie. I added a banana and some almond milk. Chocolate and banana is such a tasty combination.

Chocolate Banana Smoothie

My breakfast in bed will have to wait until the weekend as I went to work today. But preparation is everything 😀

Enjoy making this recipe (and breakfast in bed)!

Original recipe by Karielyn on her blog “The Healthy Family and Home”.