Chocolate for breakfast, yes please! Who would say no to a thick slather of chocolate spread on hot toast (or a spoonful straight from the jar)? Folks, this is not a drill. What if we told you, you could have your cake and eat it too… Here’s a chocolate spread that’s low in sugar and full of healthy fats and plant-based protein. This chocolate spread contains 80% hazelnuts, unlike others that contain a measly 13%. Each honest spoonful ensures you’ll enjoy the antioxidant and heart health-boosting benefits of the humble hazelnut. We’ve taste-tested this one and can guarantee it’s a great time.
NUTELLA VS. CHOCOLATE HAZELNUT SPREAD
- Nutritional Breakdown: whole recipe
- Calories: 2182
- Carbs: 150
- Fat: 166
- Protein: 54
- Sodium: 252
- Sugar: 93
- Cooking time: 20 minutes
- 2 cups hazelnuts
- 1 1/2 cup shredded coconut
- 2-3 tablespoons coconut sugar (dependent on how sweet you like things) / Nuvia Sweetener to taste for completely sugar-free
- 2-3 tablespoons cacao powder
- 1 teaspoon cinnamon
- A pinch of salt
- 1. Preheat oven to 175ºC / 350ºF. Spread hazelnuts out onto a baking tray in one nice even layer. Place into the oven to toast for 10 minutes.
- 2. Remove baking tray from oven, then pour shredded coconut on top, shaking the tray to redistribute everything and place back into the oven for a further three minutes.
- 3. Remove hazelnuts and coconut from oven and set aside.
- 4. Once cooled, transfer hazelnuts and coconut to a food processor or high-speed blender. Process for 2 minutes, then scrape down the sides of the food processor and continue. For a creamy, luscious chocolate-hazelnut spread, processing the nuts for a good 10 minutes is ideal. You may have to stop and scrape down the sides a few more times to ensure everything is well combined.
- 5. Once you’ve reached a creamy consistency, add the coconut sugar, cinnamon and salt, then process again to combine.
- 6. Transfer to a glass jar and store in the fridge for up to 4 weeks (though you’ll probably enjoy it much faster than that!)