I am so excited about today’s recipe, and if you are a chocoholic like me then I am sure you will be too! In our house we like to keep a jar of chocolate spread at the back of the pantry cupboard for those occasional Saturday mornings when we have pancakes for breakfast. While I feel it’s ok to enjoy chocolate spread as an occasional treat I like to start the day on a wholesome note and am conscious that said chocolate spread is not the healthiest thing for the family to be eating first thing in the morning! So when I discovered a healthier version that I could make easily at home I was over the moon.
This simple chocolate spread recipe comes from one of my favourite cookbooks, “Deliciously Ella” by Ella Woodward. I have mentioned the book many times over the last few months, it really is a fantastic resource for vegan, gluten-free and sugar free inspiration. I adapted the quantities slightly and used honey instead of maple syrup – I was absolutely thrilled with how my chocolate spread turned out.
I think the key thing here is to use a high powered blender to get that super smooth texture. If you use a regular food processor the chocolate spread will still taste great but might be a bit on the grainy side. The roasted hazelnuts give the chocolate spread its amazing flavour – you just have to try it!
How to use your chocolate spread:
- spread over pancakes, flapjacks, waffles and French toast
- drizzle over vanilla ice cream
- use as a dip for fresh strawberries and apple slices
- a delicious topping for muffins and cupcakes
- add a spoonful to your overnight oats or porridge before serving
- It’s best to use a strong, high speed blender for this recipe to get a smooth texture.
- Replace the honey with maple syrup for a vegan version.
- The chocolate spread will thicken slightly in the fridge.
- Halve the recipe to make a smaller batch (1 cup).
4 INGREDIENT CHOCOLATE SPREAD
- 300g blanched hazelnuts
- 120ml honey
- 1 tbsp + 1 tsp cacao
- 125ml water
1.) Preheat your oven to 200ºC and line a baking tray with baking paper.
2.) Arrange the hazelnuts in an even layer on the tray and roast for 10 minutes. Set aside to cool.
3.) Place the cooled hazelnuts in a food processor and blitz for a couple of minutes until broken down into a paste.
4.) Add the honey and cacao and blend again until fully combined.
5.) Add the water and blend again until combined and the spread is smooth. Transfer to a jar and store in the fridge.