I think I might’ve told you before. I love mornings and breakfast is probably my favourite meal of the day. And I love trying different things. I mostly enjoy savoury breakfasts, but won’t say no to a sweet morning treat every now and then. Especially during weekends, when we’re having breakfast together. However, even when we’re having a sweet breakfast, I try to keep it as healthy as possible. Take this homemade sugar-free hazelnut spread. Easy to make and definitely healthier than an in-store bought hazelnut/chocolate spread.
So a few months ago I asked my friend Corina, from Womb Nutrition, for a few tips about making nuts spreads, as I’ve seen she was doing this before. Thanks, Corina for sharing this with me! After trying a few combos here in my tiny kitchen, and working on my patience to just give the food processor enough time to do the job, I think I might’ve settled for my favourite mix. It’s fairly simple, made of only 3 ingredients and it’s ready in just 15 minutes 🙂
Before you start, make sure your food processor/blender is a strong one, as otherwise this might transform in a smokey business. And we don’t want that, of course! Here we go!
Ingredients (makes one small jar):
- 200g blanched hazelnuts*
- a pinch of salt (sea salt flakes)
- 2 tbsp. pure cocoa powder
- 5 dates, pitted
Tools:
- a high speed blender/ food processor**
Notes:
* If you don’t have blanched hazelnuts, you can skin them yourself at home. Roast for 5 minutes in a preheated oven at 200C, then rub the hazelnuts in a tea towel – and there you have them – skinless roasted hazelnuts. Let them cool down before using.
** Do not try using a not so powerful food processor – in order to get the right spreadable consistency, you need to blend it for a long time, and a normal blender/ food processor’s motor will not be able to handle that.
Instructions
1. Place the hazelnuts, dates (I like Medjoul ones) and a pinch of salt in your food processor/ blender. The dates will give the spread some natural sweetness – you’ll be able to adjust by adding more of them next time, if you think it’s not sweet enough for your taste. Pulse several times until you get a crumbly consistency.
2. Add the cocoa powder. If you prefer a lighter cocoa taste, add only one tbsp. when you’re making this for the first time, and you can adjust afterwards. Blend the mixture for up to 10 minutes until you reach a smooth buttery consistency. If you feel your processor needs a break every now and then, just do rounds of 2 minutes with about 30 second break in between. And you’re done. When you reached the desired consistency, transfer the spread in a small jar and let it cool down for half an hour (it will get warm from processing at high speed).
Store in the fridge for up to 3-4 weeks.
Enjoy your homemade sugar-free hazelnut spread on a slice of homemade sourdough bread, topped with some berries, or use it as a topping for yogurt together with some berries. Or maybe top some fluffy pancakes with this hazelnut spread and fruits, or just spread it inside a thin crepe. Sky is the limit!
