A Healthy and Easy Homemade Nutella Spread made at home! Perfect for your crepes, fruits, and desserts.
Hazelnuts have always been one of those nuts that we enjoy most during any season. You can simply make it into a spread or enjoyed them like chocolate. One of the simple pleasures of hazelnuts is making a delicious “Nutella” or chocolate spread that we all oh so love! (If you own Nutella home, have you ever check the ingredients on their label? The first two ingredients you see are sugar and oil. Which makes it a sugar oil spread with some hazelnuts in it)
In our raw cacao hazelnut spread recipe, we used raw hazelnuts with cacao powder, coconut oil, and coconut sugar. We chose to keep the ingredients at their rawest form without roasting the nuts. But instead, to soak them. We took the beloved chocolate spread and made it guilt-free. Friendly for most diets as our raw cacao hazelnut spread is dairy-free, gluten-free, and vegan friendly. Best of all, it’s homemade!
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Why Should We Use Hazelnuts?
The Hazelnut, also known as the filbert, is a type of nut that comes from the Corylus tree. They are more commonly known for their nutty flavor in chocolate spreads. According to Wikipedia, hazelnuts have a sweet flavor and can be eaten raw, roasted, or ground into a paste. Hazelnuts also pair very well with chocolate. Hence, why we love Nutella so much. But, why buy Nutella when you can easily make it at home?
Benefits of Hazelnuts
Some of the benefits of hazelnuts are how rich they are in vitamins and minerals. It is packed with vitamin E, manganese, and copper. Hazelnuts are also full of antioxidants to fight free radicals, may help reduce inflammation, and lower blood sugar. Amazing!
Measurements: One ounce (28 grams) of Hazelnuts contain 176 calories, 17g fat, 4.2g protein, and 4.7g carbs.
Fun fact: According to Cornell CALS: “Hazel flowers are wind-pollinated, so no bees or butterflies are needed for pollination. Hazels have separate male flowers, called catkins, that form in late summer and shed pollen early in the spring before leaves emerge. Female flowers emerge from a bud and require pollen from a second tree, because its own pollen is self-incompatible. Therefore, two pollen compatible strains of hybrid trees are planted in an orchard.”
Difference Between Cacao and Cocoa Powder
As mentioned by Healthline, “Some experts use “cacao” for the pods, beans and ground-up contents of the beans, reserving “cocoa” for the powder left after pressing the fat out of the ground beans (1). Makers of raw (unroasted) or less processed cacao bean products often use the word cacao rather than cocoa, which may imply that they’re more natural products.”
What Makes It Cacao?
- Fermentation: The beans (with some sticky pulp still clinging on) are put into bins and covered for a few days so microbes that feed on the pulp can ferment the beans. This starts to develop the distinctive chocolate flavor and aroma.
- Drying: The fermented beans are dried for several days. Once dry, they may be sorted and sold to chocolate makers.
- Roasting: The dried beans are roasted unless a raw product is desired. Roasting more fully develops the chocolate flavor and gives them some sweetness.
- Crushing: The beans are crushed and separated from their outer hulls, resulting in broken cacao pieces called nibs.
- Grinding: Nibs are ground, producing a non-alcoholic liquor. Now it’s ready to be made into chocolate products.
Did You Know?
Hazelnuts are cultivated mostly in Turkey followed by Italy, Spain, and Oregon, United States. They are also available in different forms to be enjoyed or used in your cooking. With hazelnut, you can have flour, nut butter, spreads, and oil to name a few.
Don’t forget to check out where we get our superfood ingredients, here! Now that we know about our top ingredients. Let’s get started.
How To Make Cashew Almond Nut Base
Servings: 1 Cups | Course: Topping, Desserts | Cuisine: American
- 1 Cup Raw Hazelnuts (soaked)
- 2 Tbsp Coconut Oil
- ½ Cup Coconut Sugar
- 1 Tsp Vanilla Extract
- 6 Tbsp Homemade Nut Base (refer to our recipe)
- ½ Cup Cacao Powder
- ¼ Tsp Salt
Prep: 10 minutes | Soak Time: 12 hours
Time needed: 12 hours and 10 minutes.
- Day 1: In your large glass bowl, add Raw Hazelnuts.
- Submerge your hazelnuts with filtered water. Let them soak 12-16 hours or overnight.
- Day 2: After you drain the water. Place your hazelnuts on your kitchen towel.
- Cover the hazelnuts with the towel and roll them to remove any loose skin.
- They should be soft enough that the skin peels back .
- Add Hazelnuts to your blender and pulse for 15-30 seconds so the hazelnuts are in smaller pieces. This will help with a smoother blending.
- Next, add your coconut oil, coconut sugar, salt, cacao powder and nut base.
- Now, blend everything until you get a smooth creamy consistency.
- Scoop the hazelnut cacao spread into the jar. You can store this in the refrigerator for up to 5 days for freshness.
- Lastly, Enjoy! Try it on pancakes and crepes, toast, and more!
If you like our sweet nut spread recipe, be sure to try our savory nut spread, Tahini Garlic Nut Spread.