Truly healthful and totally delicious. Make a batch of easy hazelnut chocolate spread to feed those chocolate cravings with a satisfied smile.
Hurrah! You can have your chocolate spread and eat it for breakfast.
Because nutrition can sometimes taste like chocolate. Especially – as in the case of this easy hazelnut chocolate spread – when it’s made with raw cacao and it hides a little something extra-good for you.
You see, one of the many wonderful things about raw cacao is that it does an excellent job of hiding the taste of green powders. And I tend to want to hide green powders like chlorella and spirulina in everything. Bring on those magnificent micronutrients!
Remember to prepare your nuts (haha) beforehand; soak them overnight with a generous pinch of salt and then dry them in the oven on the lowest setting. Consider doing this in advance and keeping them in a jar until you’re ready to use them. If you think that sounds nuts take a peek at why (and how) to do it.
Keeping a jar of this stuff in the fridge means you can smile secretly to yourself as you generously hand out spoonfuls of chocolate spread to your family or make chocolate pancakes for breakfast. And I bet they won’t know they’re eating algae; I won’t tell ‘em if you don’t.
licks spoon and smiles a chocolatey smile
P.S. Parents of littlies, be wary of doling out the cacao stuff after 3pm. It can lead to challenging bedtimes. Believe me.
EASY HAZELNUT CHOCOLATE SPREAD
Fills a 500g honey jar with perhaps a little extra
Food processor or high-speed blender
Spatula to scrape the sides (or use a spoon and your finger)
- 1 cup hazelnuts, soaked overnight and dried,
- 2 pinches good salt, like Oryx Desert Salt
- ¾ cup cacao powder (or cocoa, if that’s what’s in the cupboard)
- ½ Tbsp Drasanvi Chlorella Powder
- ½ cup coconut oil, softened or melted
- 1⁄3 cup natural maple syrup or honey
- 2-4 Tbsp warm water
Soak hazelnuts in salted water overnight, then drain, rinse, and dry out in a dehydrator or in the oven on the lowest heat.
- If you are making the chocolate spread right away: 2-3 hours should be good.
- If you’re making the chocolate spread in the near future: dry them for up to 12 hours. To test if they’re done, place a few nuts in a glass jar and seal; if condensation occurs, keep drying.
Making the Chocolate Spread:
- Optional: dry roast hazelnuts for 10-15 minutes on 180C.
- Put hazelnuts and salt into a food processor or high-speed blender and blend until a nut butter consistency is reached. Stop regularly and scrape down the sides of the blender jug. Remember to give your machine’s motor a rest now and then to prevent overheating. It takes about 10-15 minutes.
- Add cacao powder, chlorella, coconut oil and maple syrup or honey. Pulse until well combined, stopping to scrape down the sides and lick the spatula. 😉
- With the motor running if possible, add the warm water 1 Tbsp at a time. Blend and stop to check the consistency. Add water until you’re happy that it’s super smooth.
- Scoop into a jar and refrigerate. It should keep for a good few weeks, depending on your refrigerator.
- It melts easily, so dollop onto warm foods (like gluten-free toast or pancakes) and enjoy!