Creamy Hazelnut Chocolate Spread

Creamy Hazelnut Chocolate Spread reinvented! For your weekend nourishment – good local sourdough bread and a super quick to prepare (and disappear) creamy hazelnut chocolate spread. Nutty, smooth, flavorful, melting in your mouth leading you to absolute bliss. Spread on top of a slice of bread, pancakes, waffles, a piece of banana bread, anything. It’s legit to spoon it any time of the day, midnight escapes to the kitchen are now covered too. Can’t wait to see your beautiful creations.

10 min or less
5-6 ingredients
makes a 200 g jar of spread


All you need

60-80g high-quality dark chocolate (i use 80% Panama by Chocolate and Love)
2 tbsp coconut cream or the thick part of the coconut milk when stored in the fridge
1 tbsp coconut oil
1-2 tbsp maple syrup
100g hazelnuts (or equal parts hazelnuts/walnuts), lightly roasted (5-10min at 180C) for that special hazelnut magic to come out and because it will be easier to get them to the butter-like texture while blending
salt crystals 

A good sourdough – mine is from Ucobakery, in Palma. This special piece of art has nuts and figs inside, covered with crunchy oat flakes. Yumm!



Sprinkle some magic

with local salt crystals
extra hazelnuts to sprinkle on top


How to make

Melt the coarsely chopped chocolate bar in a double boiler.
Remove from heat and stir in gently, always gently, the coconut oil and cream.
Lightly roast (or just warm up) your nuts of choice and ground them until they become a smooth or not so smooth nut butter. You might need to stop and scrape the sides a few times.
Add the nuts and maple syrup. Stir well.
Taste. Add more sweetener if your tastebuds ask for it.

That’s it.

Store in a jar at room temperature or let it chill in the fridge for up to a week, or maybe two… haha, good luck with that 😉


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