I made several jars of this stuff and it went in three days. Seriously good, crunchy texture. Homemade chocolate spread is usually made with hazelnuts, but you can also throw in some almonds, sunflower seeds, walnuts… you choose.
200 g roasted, peeled unsalted hazelnuts
200 g raw unpeeled almonds
2-4 tbsp coconut oil
2-3 heaped tbsp raw cocoa powder
3-4 tbsp brown sugar
8-12 tbsp milk, almond milk or soy milk
tiny pinch of salt
1. Place the hazelnuts and almonds in a food processor and turn on full speed. Keep checking every 5 minutes or so, and when the nuts have turned into a gooey paste, they are ready. Depending on the food processor, this could take between 10-15 minutes.
2. Add 2 tbsp of coconut oil and 8 tbsp milk to the mixture and give it a good mix.
3. Add 2 heaped tbsp raw cocoa powder, 3 tbsp brown sugar and a pinch of salt. Mix some more.
4. Taste. If you want a really intense chocolate taste, add more cocoa powder, mixing it in little by little. Because raw cocoa powder is fairly bitter to the taste, you may want to also add extra sugar at this point – feed it into the mix in small amounts and keep tasting until you get the right balance. And when adding more dry ingredients, you will also need to add more coco oil and milk to give the mixture a bit of moisture.
5. Serve on bread, croissants, rice cake, toast or sliced fruit. Or spread on frozen bananas… nom.
This spread is at its best when it’s had 24 hours to settle in the fridge. It should be stored in the cold and eaten within 3 days.