This recipe is a work in progress… Would love your input on it!
Sweet Chocolate Hazelnut (or Almond) Spread
makes about 1 cup
- 1 cup hazelnut butter or almond butter, salted (or add 1/4 teaspoon sea salt to this recipe)
- 3 tablespoons cocoa powder
- 3 tablespoons raw agave syrup
- 2 teaspoons vanilla extract
- 1/4 to 1/2 cup mild oil, or nut oil, adjust for consistency*
In a food processor, blend all ingredients until smooth. Scrape down sides as necessary. Store in an airtight container in the refrigerator.
*Don’t choose an oil that is solid at room temperature, or the spread will be very hard when chilled.
© Copyright 2008 by Wardee Harmon
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Wardee,
Thank you for this recipe. My children would love for me to buy Nutella every week! With this recipe I think I can give them a good substitute!
Love
Sylvia
I love Nutella, too! Since putting up this recipe, I’ve decided to go back and add about 2 tablespoons of mild oil to the mix, because when refrigerated, the spread gets harder and crumbly.
I am a HUGE Nutella fan and am so excited to try this recipe! Nutella is my favorite dip for apple slices and my reward for doing the dishes… which I strongly dislike. Lately, Nutella prices have really gone up at the local market and I’ve felt really guilty about my little treat. No more guilt!!
Blessings and thanks!
Lacy
I hope you like this Lacy! Like I just wrote to Sylvia, since putting up this recipe, I’ve decided to go back and add about 2 tablespoons of mild oil to the mix, because when refrigerated, the spread gets harder and crumbly.
Ooh, Matt might get excited about this recipe, Wardee. He LOVES Nutella but I refuse to buy it because of the partially hydrogenated nastiness in it and because of how expensive it is. I will have to see if I can get some hazelnut butter when I go to the store next… I don’t think my blender could handle making it. I think that I may surprise him with it!