Let me relate to you a sad fact. I am allergic to chocolate. Specifically, anything with cocoa in it's name.
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| Ninja blender for the win, minimal side scraping necessary |
There are many people who think they are allergic to chocolate but are actually allergic to one or more of the other ingredients in inferior chocolate.
Sadly, that is not the case with me. Chocolate in all shapes, sizes, forms, consistencies, and qualities is a no-go for me.
So what is a girl to do when everyone else is having yummy chocolatey goodness? Improvise. I do that a lot. This time around, I did it with hazelnut spread. Commonly referred to as Nutella.
Without further ado, I present my homemade, chocolate (cocoa) free, hazelnut spread recipe.
Hazelnut Carob Spread
Ingredients
- 1 1/2 Cups Hazelnuts
- 12 Ounces Carob Chips
- 2 Tablespoons Coconut Oil (any mild vegetable oil will work here)
- 3 Tablespoons Confectioners' Sugar (aka Powdered Sugar) (more or less depending on preference)
- 1 Teaspoon Vanilla Extract
- 3.4 Teaspoon Salt (more or less depending on preference)
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| Getting ready to pour into my mason jar |
Instructions
- Preheat oven to 350 degrees Farenheit
- Spread hazelnuts in single layer on baking sheet
- Bake for about 10-12 minutes
- Remove as much of the skins as possible. The easiest way I have found was to wrap in a towel and rub vigorously.
- Let hazelnuts cool completely
- In a food processor (I totally used a Ninja blender), grind the hazelnuts into a paste
- Add oil, sugar, vanilla, salt, and continue processing until the mixture is as smooth or chunky as you'd like
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| I may have over indulged on that piece of toast. That was a lot of spread and it is very rich! |
Your spread may be a bit runny coming out of the processor, but it will thicken up as it cools.
Your spread should keep on the counter for up to 2 weeks and in the refrigerator for up to 1 month.
Enjoy!
