Because of the huge number of different chemicals that are being added to the chocolate spreads that are being offered in shops nowadays, I strongly advise you to create your own rather than purchasing one. That isn’t difficult at all, and it doesn’t take up much of your time either. Lets get into it.
Time required for preparation: twenty minutes
- 1 cup (250ml) of organic Medjool dates + 5 tbsp. (75ml) of water
- 1/2 cup (125 ml) organic chocolate chunks
- 1 cup (250ml) raw organic hazelnuts
- 1 cup (250ml) raw organic almonds
- 1/2 cup (125ml) raw organic walnuts
- 1/4 cup (62.5ml) unsweetened organic cocoa powder
- 1/2 cup (125ml) of almond milk
- 2 Tablespoons (30 ml) organic coconut oil
- Preheat your oven at 350º.
- On a cookie sheet, spread the hazelnuts, the almonds, the walnuts and put them in the oven for 10-12 minutes.
- In the meantime, cook your dates with the water for 5 minutes in a small pot.
- When it’s all in puree, melt in your chocolate chunks, the coconut oil and stir in the cocoa powder.
- When your nuts are roasted, put them in the food processor and mix until you see it starts to turn into butter, about 3-4 minutes. I find it’s faster when the nuts are still hot compared to cold ones.
- Add in the chocolate and continue mixing until it’s a paste. Put in the almond milk and you will get a nice smooth texture, really spreadable.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
I crafted these as presents during the holiday season. That is a delectable treat. While I served it with shortbread, I’m sure it would taste delicious on a variety of other things.
I am grateful that you shared this recipe with me. It is wonderful in every way.
I gave in and switched to almond butter, which I prepared myself, instead of peanut butter. Wow, tastes so darn wonderful. Once again, many thanks for sharing this fantastic recipe.
I whipped up this dish for my boyfriend and his family to enjoy throughout the holiday season. That was quite enjoyable for everyone. Incomparably superior than the sort that can be purchased in stores.
This is very impressive! It was delicious on toast and biscuits that I had for breakfast.
This was a wonderful spread that was quite velvety and delicious. It was a wonderful complement to the bread we had for morning.
Although my partner does not like chocolate spreads, I substituted almond butter for peanut butter in this recipe so that he may enjoy a delicious treat that I cooked for him.
This is such a lovely spread.
This one, which I created only last night, turned out to be rather tasty. Since I was out of coconut oil, I cooked using olive oil instead.
Due to the fact that her family is vegan, I’m not quite ready to tell my Italian wife about this just yet.
Over toast with strawberries, the Chocolate Hazelnut Spread is delicious and has been used by me in the past.
Those who are allergic to peanuts, like myself and my friends, may enjoy this spread to the fullest. We all have a lot of affection for it.
On my birthday, my wife gave me some chocolate hazelnut spread that she had bought back from the store. Ok, ok! It was the day when I, too, succeeded.
And, just a little message before I officially say my goodbyes to all of you: You are one thousand, no, one million, no, one billion, no, one billion times more great, pleasant, and fantastic than any of these recipes. Love you, love you all!