Hazelnut Nut-ella
A dairy-free chocolate hazelnut spread sweetened with syrup and blended with coconut milk—smooth, rich, and perfect on toast.
Servings 1 jar (yield)
Ingredients
Roast Hazelnuts
- 1 cup hazelnuts
Blend Spread
- 5 tablespoons raw cacao powder
- 4 tablespoons rice malt syrup or pure maple syrup
- 1 tablespoon vanilla powder
- 1 tablespoon melted coconut oil
- ½ cup coconut milk
- ¼ cup water, if needed
Instructions
Roast Hazelnuts
- Preheat oven to 350°F (180°C). Roast hazelnuts about 10 minutes, turning if needed. Cool, then rub to remove most skins.
Blend Spread
- Grind hazelnuts in a food processor until smooth. Add cacao powder, syrup, vanilla, coconut oil, and coconut milk; process until well mixed and spreadable. Add water if needed. Store refrigerated.
