Creamy Hazelnut Chocolate Spread
Written by Wendy Macfarlane•
Posted on July 09 2021
Food By Anita
It’s super quick to make and super delicious. The end of the recipe will tell you how to store it but we have a feeling it won’t quite make it to the fridge! A generous helping spread lovingly onto some fresh sourdough bread will make for a nourishing weekend snack.
60-80g Chocolate and Love Rich Dark 71% dark chocolate
2 tbsp coconut cream or the thick part of the coconut milk when stored in the fridge
1 tbsp coconut oil
100g hazelnuts (or walnuts), lightly roasted for that special hazelnut magic
Pinch of flaky salt
Maple syrup to taste
Melt the coarsely chopped chocolate bar in a double boiler.
Remove from heat & gently stir in (always gently) the coconut oil and “cream”.
Lightly roast your nuts of choice and grind them until they become a smooth or not so smooth nut butter. You might need to stop and scrape the sides a few times.
Add the nuts & maple syrup. Stir well. Taste. Add more sweetener if your tastebuds ask for it.
Store in a jar at room temperature or let it chill in the fridge for up to a week.
Generously spread it onto a slice of fresh bread of your choice and enjoy!