Creamy Chocolate Hazelnut Spread Naturally Sweetened Recipes

CREAMY CHOCOLATE HAZELNUT MILK

Steps:

• Add hazelnuts and pitted dates to a small heat-safe bowl and cover with boiling water. Allow to soak for at least 30 minutes, or overnight.
• After 30 minutes, drain the hazelnuts and dates and add them to a high-speed blender along with the filtered water. Blend until creamy and smooth. Keep the blender running for at least 1-2 minutes so you get the most out of your hazelnuts.
• Strain using a nut milk bag or our favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the hazelnut milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods. Find more inspiration for the pulp here.
• Rinse the blender and pour the strained hazelnut milk back into it. Add the salt, maple syrup (starting with the lesser amount), vanilla (optional), and cocoa powder (or cacao powder). Blend until well combined - about 1 minute. Taste and adjust if desired, adding more maple syrup for sweetness or cocoa powder for chocolaty goodness.
• Transfer milk to a jar or bottle, seal, and refrigerate. Will keep for up to 4-5 days, though best within the first 1-3 days. Shake well before drinking, as it tends to separate. Enjoy hot or cold on its own, or mixed with your morning coffee or hot chocolate!

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
• Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.

CHOCOLATE-HAZELNUT SPREAD

Steps:

• Heat oven to 400 degrees. Place hazelnuts in a single layer on a baking pan. Toast in oven until the skins are almost black, about 15 minutes. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off. Discard skins, and place the hot hazelnuts in the bowl of a food processor.
• Process nuts, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes. Set the hazelnuts aside.
• Combine the condensed milk, chocolate chips, and honey in a heat-proof bowl or the top of a double boiler; set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
• Add the hot-chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.

CREAMY CHOCOLATE HAZELNUT SPREAD (NATURALLY SWEETENED)

Steps:

• Preheat oven to 400°F.
• Place hazelnuts on a baking sheet and toast in oven until coloured and aromatic, about 7 to 10 minutes. Set aside to cool.
• Transfer cooled hazelnuts to food processor and process until nut butter starts to form, stopping to scrape down the sides often.
• Add cocoa powder and coconut oil and continue processing, drizzling maple syrup in a little at a time. Process until fairly smooth. Add coconut cream, vanilla and salt and blend until smooth and creamy.
• Allow to cool to room temperature then refrigerate in an airtight container for up to 2 weeks. Enjoy with your favourite Silver Hills bread! Don't have a favourite yet? Check out our Which Sprouted Bread is Best for You and Your Family post to discover the perfect loaf for you!