At the weekend, I made a delicious banana bread and I thought I would make a chocolate spread to go with it. Even when I was living on a high sugar diet I didn’t really eat Nutella. I think, I thought it was too fattening. Now I’m gluten free and sugar free I can enjoy the delights of homemade choccy spread without thinking about my waistline.
This recipe is again, quick, simple and really easy to make. I love it because it has two food favourites of mine; raw cocoa powder and nuts. For this recipe I used hazelnuts because when they are roasted they become sweet. A bonus for a chocolate spread. They contain significant amounts of B group vitamins including folate and vitamin B6. Plus, they are the highest in fibre of all the nuts so can be a very filling snack.
Hazelnuts are packed with a wide range of health benefits too. Apart from being a healthy indulgence, hazelnuts are a rich source of healthy fats, they are good for heart and digestion, can protect the body from cancer, they ensure normal body function and they are good for pregnant women and the unborn baby.
Another superfood favourite of mine is raw cocoa powder because it is packed with minerals, vitamins and nutrients. Nowadays most dark chocolate is highly processed. The sugar and fats used to combine the chocolate together means the body rarely absorbs the essential nutrients for the chocolate.
However, raw cocoa is a part of the beans, once they are dried out, and is a food of the gods. Cocoa contains magnesium and other essential minerals including sulphur, calcium, zinc, iron, copper, potassium and manganese. These nutrients found in raw cocao have been linked to a number of health benefits which include lowering blood pressure and improving circulation, it can help to promote cardiovascular function and health, it can improve digestion and enhance physical and mental well being.
Makes about 250mls
- Baking tray
- Clean t-towel
- Food processor
- Sterilized glass jar
- Hazelnuts x 200g (with the skins on)
- Raw cocoa powder x 2 tbsp
- Maple syrup x 2 tbsp
- Coconut oil x 2 tbsp
- Almond Milk x 4 tbsp
- Turn the grill onto full heat and weigh the hazelnuts.
- Place the hazelnuts into the baking tray and put under the grill.
- Toast them for 8 – 10 mins or until the skins start to come off the nuts.
- Once toasted, remove from the oven and leave to cool until you can touch them.
- Place a clean t-towel on an empty work surface and put the hazelnuts on one side of the towel.
- Fold over the empty half of the towel and rub the hazelnuts until the skins come off.
- Once all the skins have been removed, place in the food processor.
- Add the raw cocoa powder, maple syrup, coconut oil and almond milk.
- Blend all the ingredients together until smooth.
- It should take around 5 minutes to combine all the ingredients.
- Finally, remove the blade and spatula the spread into the sterilized jar.
Sadly the chocolate spread will only last about three days in the fridge. However, nut can be frozen so I have used ice cube trays and frozen small blocks of the chocolate spread. Then all that needs to be done is to pop one from the freezer, wait for it to defrost and spread it on toast, pancakes or banana bread. It can even just be eaten straight from the jar. However you decide to make this recipe, as always, we hope you enjoy it.