Homemade Chocolate Hazelnut Spread
- 1 cup 1 cup 1 cup Hazelnut, (whole, raw and unsalted)
- .25 cup .25 cup .25 cup raw Cashews, (heaping measurement)
- 3 Tbsp 3 Tbsp 3 Tbsp Organic Cocoa Powder
- 2 Tbsp 2 Tbsp 2 Tbsp Granulated Honey, or granulated stevia; add an additional Tablespoon or so to taste
- 1 pinch 1 pinch 1 pinch Salt
- 1 tsp 1 tsp 1 tsp Tapioca Starch, or arrowroot powder if using for spreading (as opposed to baking)
- Optional: Toasts hazelnuts in a dry pan shaking periodically, until you start to smell a toasty aroma.
- Add the hazelnuts and cashews to the bowl of a small food processor and pulse 10-12 times (it takes a bit longer if you toasted the hazelnuts) until they form a coarse flour, then process continously, scraping the sides and bottom of the bowl periodically, until it forms a thick paste. This will take a while. The nuts hold on tightly to their flour texture, then start to form a giant ball. Just keep going; eventually the oils will release and the nuts will become a loose paste.
- Add the cocoa, Norbu or other granulated sweetener, salt and tapioca/arrowroot (if using) and process to combine.
- Taste, adjust cocoa, sweetener and salt to your preference, and process once more to combine.
- Transfer to a dish if serving immediately, or store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 3 weeks.
Toasting the hazelnuts is optional and offers a slightly richer flavor to your Not-tella. Feel free to skip the step; your spread will still taste great. Do not toast the cashews. Depending on your food processor, your spread might end up a little bit grainy. I had a lot of success transferring the grainy spread to a Magic Bullet and pureeing further to smooth it out. This should also work well in a high-powered blender. Do not replace the granulated sweetener with liquid sweetener like honey or sugar. The result will be way too runny. Without thickeners, the spread will be a little runnier than you may be expecting. This is perfect for baking with, or to use as a dip, but if you want to spread it onto toast, add additional cocoa powder and/or the prescribed tapioca (or more) until it reaches your desired consistency. Note that it will become pretty solid in the fridge, but will soften again when brought back to room temperature.
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