Choco-Hazelnut Spread Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

YIELD : 250 ml (1 cup)

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ORGANIC INGREDIENTS

  • 80 g (2/3 cup) hazelnuts
  • 40 g cocoa butter *
  • 160 g (1/2 cup) maple syrup
  • 35 g (1/4 cup)  dairy-free margarine
  • 60 ml (4 tbsp) cocoa
  • 1 ml (1/4 tsp) almond extract

PREPARATION

  1. Roast the hazelnuts on the center rack of the oven at 120 °C (250 °F) for 30 minutes.
  2. Remove the thin brown skin that covers the hazelnuts (that's the secret to a really successful chocolate-hazelnut spread!)
  3. Grind the hazelnuts in a food processor (more or less finely, depending on your preference)
  4. In a small saucepan, melt the cocoa butter, maple syrup and dairy-free margarine over low heat. When the mixture is melted,  add the cocoa and mix well using a whisk.
  5. Remove from heat as soon as the mixture comes to a boil.
  6. Pour everything into the food processor with the hazelnuts and add the almond extracts. Mix well and transfer the spread to an airtight container. Let cool then refrigerate.
Choco-Hazelnut Spread Gluten-free, dairy-free (casein-free) and hypotoxic recipe By: Cuisine l'Angélique

This chocolate-hazelnut spread will delight the whole family. Serve it for breakfast on your toast, your pancakes or your waffles, for a simply sublime chocolate touch!

CONSEILS PRATIQUES

You can take out the spread about 20 minutes before use, it will spread more easily.

* You can easily find cocoa butter in health food stores. Obtained from the cocoa bean, cocoa butter is a nourishing oil containing healthy fats with a host of antioxidants.

VARIATION

CHOCO-ALMOND SPREAD