This amazing ‘chocolate’ spread is perfect to use as a dip for fruit or spread on toast in the morning. No matter how you choose to eat it, you and your family will love it!
cacao hazelnut spread
(makes about 2 cups/500 mL)
what you’ll need:
- conventional blender
- 1 cup (250 mL) raw, ground hazelnuts
- ½ tsp (2 mL) sea salt
- 1 cup (250 mL) maple syrup
- ½ cup (125 mL) raw cacao powder
- 1 tbsp (15 mL) vanilla
- 1 tbsp (15 mL) coconut oil (see tips)
- ¾ cup (175 mL) boiling water
instructions:
1. Warm a saucepan over medium heat.
2. Add hazelnuts and salt and toast, stirring constantly, until hazelnuts are golden brown and aromatic, about 5-7 minutes.
3. Add maple syrup, cacao powder, vanilla and coconut oil and stir to fully combine.
4. Transfer mixture to a blender and add boiling water. Puree until smooth. (see tips!)
5. Serve immediately or cool to room temperature and transfer to an air-tight container and store in the refrigerator for up to two weeks.
chef jordan’s tips:
- Some people do not like the flavour of coconut oil, my daughter Jamie is one of those people. For her I will use an unscented coconut oil which can be found in health food stores.
- When using a blender to puree warm mixtures it is important that you remove the middle portion of the lid to allow the steam to escape. Failing to do this can be result in the mixture exploding onto your ceiling and all over your kitchen, not to mention all over you. Safety first!
