Hazelnut Chocolate Spread
Summer / Fall / Winter / Spring / Adrianna Adarme / Coconut Oil / Cook / Dessert / Snack /
A creamy staple in European households, velvety hazelnut chocolate spread with coconut oil pairs perfectly with toast for a morning indulgence, or with fruit for a sweet and yummy treat.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Yields: about 1 cup
3/4 cup hazelnuts
2 teaspoons LouAna® 100% Pure Coconut Oil, divided
6 ounces cup semi sweet chocolate chunks
2 tablespoons white granulated sugar
In a blender, add the hazelnuts and pulse until they go from resembling a meal to a smooth butter, about 5 to 15 minutes. Note: If you’re having troubles turning it into a smooth butter, feel free to pour in a teaspoon or two of melted coconut oil. If you do add coconut oil to the hazelnut butter, dial back the coconut oil you add to the chocolate by 1/2 teaspoon. Measure out the hazelnut butter. You should end up with 1/2 cup.
In a double boiler, add the hazelnut butter, chocolate, coconut oil and pinch of salt. Melt and stir until smooth. Transfer to a jar and allow it to come to room temperature. Note that the hazelnut chocolate spread will thicken as it cools.
Hazelnut Chocolate Spread Recipe photo credit: Adrianna Adarme
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