Craving a sweet treat for breakfast? Try our homemade chocolate-hazelnut spread recipe. Less sweet than store-bought options, it offers a more nourishing alternative. Who says chocolate for breakfast is a bad idea? With this recipe, it's a delicious and wise choice.
Ingredients
-
340 g (2 ½ cups) raw hazelnuts
-
250 ml (1 cup) dates
-
125 ml (½ cup) water
-
60 ml (¼ cup) skim milk powder
-
60 ml (¼ cup) cocoa powder
-
30 ml (2 tbsp) milk (as needed if too thick)
Preparation
-
Preheat the oven to 350°F (180°C).
-
On a baking sheet, spread out the hazelnuts and roast for 12 minutes, stirring once or twice during cooking.
-
Meanwhile, soak the dates in water and heat in the microwave for 2 minutes to soften them.
-
Once the hazelnuts are roasted, put them in a food processor and blend until smooth. Add the rest of the ingredients and blend until the mixture is homogeneous. Add more or less milk as needed, depending on the desired consistency.
-
Distribute into Mason jars and keep refrigerated for extended storage.
Notes
Can be kept for 7-10 days in the fridge in an airtight container.
The nutritional values calculated are for a serving of 1 tbsp (15 ml).
