So I know there are like 5,328 recipes out there for Chocolate Hazelnut Spread, and I’m sure you guys are like, “Okay, we get it already…”, but before you are so quick to dismiss, this is the best one. Trust me. I tested it until it was absolute perfection. I mean the only better version would be Nutella itself and let’s get real, we’re not eating that crap. Plus this version is dairy-free and refined-sugar free so #winning.
In other #winning news, guess what?! My cookbook Clean Eating with a Dirty Mind: Over 150 Paleo-Inspired Recipes for Every Craving is in ALL Costco stores nationwide! I’ve been going into Costco stores in my city and doing guerrilla book signings. It’s actually kind of fun because it’s a conversation starter. People walking by browsing the book aisle, stop to inquire about my vandalism by silver sharpie. The conversation then leads to, “Oh this is my book, I wrote it! I’m just signing copies for people.” and then I get in these whole conversations about my book with these people and it’s so awesome. It kinda does feel like I’m breaking the law when I go in there and sign books. At Barnes and Noble you walk in and tell an employee and they actually give you cool stickers that say, “Autographed Copy” to place on the cover of each book you sign. it just feels a little more offish, you feel me. I’m so excited to be in Costco stores though, it feels surreal.
What about you? Are you enjoying my book so far? What recipes have you made? What are you favorites? Would you recommend it to a friend? Well feel free to tell the world! I’d be forever grateful if you left a quick review on Amazon.com so others could see how loved it is! Okay thanks, PSA over and out.
So what do I love about this Chocolate Hazelnut Spread recipe? Well, pretty much everything. It’s super easy to make, you can spread it on stuff or just eat it straight out of the jar with a spoon. My all time favorite thing to do with it though, is stuff it inside chocolate chip cookies like I do here. I need to make a batch of these again, like soon. So good. Another fun-fact about this Chocolate Hazelnut Spread recipe is, it’s one of the “Lost 7”. It was supposed to be in my book but there was no room left. So instead of letting it go by the wayside and disappear into chocolate oblivion, I thought I’d share it with y’all.
Speaking of “y’all” where did we leave off last on my book tour recap? Ahh, Surfas, Orange County, CA. This was such a fun signing! Juli and I got to do a cooking demo together! This was our second time doing a cooking demo together and it was so.much.fun. We seriously had the best time. Juli made some delicious chicken from her book Juli Bauer’s Paleo Cookbook and I made the Simple Chocolate Chip Cookie recipe from my book. Then we did a Q&A and everyone got to sample our eats. Then they had the opportunity to meet and greet and get their books signed. Surfas is so cool. It’s like a culinary supply store, but with a super sick demo kitchen in the back. The staff was so awesome and helpful and even pulled ingredients used in our recipes for people ot buy right there and make their lives easier! Such an overall great experience.
After the demo and signing, Juli and I said farewell to Stacy No Blog, which is always hard because, A. we love her, and B. we can’t function in life without her. She tells us where to be and keeps us organized. So Juli and I headed back down to San Diego. We had an early 6:30am flight to catch to officially kick off the rest of the tour. After some thai food for dinner of course. Juli is on this weird curry kick. Like she said it would be her “last meal ever” choice. I love that weirdo. And then, just like that…we were off and the tour had really begun!
- 1 cup (7ounces/200 g) chocolate chips
- ½ cup (120 ml) full-fat coconut milk
- 2 cups (280 g) dry-roasted unsalted hazelnuts
- ¼ cup (38 g) coconut sugar
- ¼ teaspoon fine-grain sea salt
- Melt the chocolate chips and coconut milk in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently, using a rubber spatula, until the chocolate and coconut milk are completely melted and combined. Set aside.
- Place the remaining ingredients into the bowl of a high-powered food processor. Process until the nuts start to release their oil and the mixture becomes super smooth and resembles the consistency of nut butter, 5 to 7 minutes, scraping down the sides of the bowl as needed.
- Transfer the chocolate and coconut milk mixture into the bowl using a rubber spatula. Pulse together 30 times or until the chocolate has been completely incorporated. Use immediately or transfer to a container and store covered in the refrigerator for up to 2 weeks.
- I get my dry-roasted hazelnuts at Trader Joe’s. If you can’t find already roasted hazelnuts, just throw raw hazelnuts on a foil-lined rimming baking sheet and bake on 350°F (177°C) for 15 minutes. Place them in a kitchen towel and rub together to get the skins off. You will inevitably have some skins still left on your hazelnuts; don’t worry too much about them being perfect.
Philippa
November 19, 2015 at 3:18 pm (8 years ago)In step 1 you say stir the “chocolate and butter” – did you mean “milk”? Or is butter missing from the recipe?
Vanessa Barajas
November 19, 2015 at 3:25 pm (8 years ago)Oops! Thanks for catching that! I meant milk, updating now!
Shannon
November 19, 2015 at 8:00 pm (8 years ago)If you have a crappy blender and wanted to sub hazelnut butter for grinding your own, how much would you use?
Vanessa Barajas
November 20, 2015 at 10:15 am (8 years ago)I would say 1 cup of hazelnut butter should work. 🙂
Angela
November 20, 2015 at 7:43 am (8 years ago)What kind of chocolate chips taste the best in this? I have milk, semisweet, dark, bittersweet………I love chocolate!
Vanessa Barajas
November 20, 2015 at 10:20 am (8 years ago)I love chocolate too! I love that you have all varieties, you sound like me! ha! I prefer either Guittard semi-sweet (46%) or dark (63%). I love Guittard chocolate because it has simple ingredients, it’s soy-free, and I can find it almost anywhere, Sprouts, Vons/Safeway, Ralphs, Amazon, Albertsons, Walmart, etc. I do prefer Guittard milk chocolate chips for just eating straight from the bag though, be warned, they are dangerous!
Angela
November 20, 2015 at 7:56 pm (8 years ago)LOL! That’s too funny! Well I’ve used Guittard’s unsweetened chocolate bar for baking but I don’t think I’ve tried their others. All I know is that I remember it being really good. I didn’t know they had other varieties and will see if I can find their semi sweet or dark chocolate somewhere locally. If not, I know I can get it off amazon at least. Thanks for the info! Oh, and I just got your book from amazon and ordered one for my sister for Christmas. Your book is beautiful and I love that you use coconut sugar for a lot of your recipes. I was just looking at one of the recipes (the flaky pie crust) and was wondering what brand of that leaf lard you use? I went to amazon and I see a few on there but I’ve never used or heard of it before so I’m not sure which one you recommend. Thanks 🙂
Vanessa Barajas
November 21, 2015 at 2:40 pm (8 years ago)Awesome! So happy to hear you are gifting my book and want to make the Flaky Pie Crust! It’s my personal favorite, it goes with everything, sweet, savory, whatever. I LOVE the leaf lard from Fatworks. I get my duck fat and tallow from them too. All humanely pasture raised. http://www.fatworksfoods.com I heard Amazon.com has some good options too, but I haven’t tried them yet. 🙂 Have fun!
Angela
November 21, 2015 at 7:59 pm (8 years ago)Oh thank you for that. I will check out that site. I’m excited to try the crust although it might be a while. I think I’m going to make that eggnog pie of yours first 🙂 And speaking of this chocolate spread, do you happen to have a recipe for crepes to use it in? Oh goodness, or inside croissants…..mmmmmm…………sorry, just reminiscing!
Lexi
June 11, 2016 at 3:42 pm (7 years ago)As a former Nutella addict and then a Justin’s addict (eat by the spoonful, could eat the jar in one day type :p ) – this recipe sounds perfect! I would use Enjoy Life chocolate morsels, which already have sugar in them. Is it still necessary to do the additional coconut sugar?
Vanessa Barajas
June 11, 2016 at 4:00 pm (7 years ago)Oh my gosh that Justin’s Hazelnut Butter is redic! I had to stop buying it because I was eating too much. Haha! You could definitely try the recipe without the coconut sugar. I used Guittard chocolate chips which I think are a little less sweet than the Enjoy Life chips. Make the recipe as written without the sugar and see what you think. If you think it needs to be a little sweeter than just transfer back to the food processor and add the coconut sugar, or even try halving the amount and then see what you think. You want to break down the coconut sugar though or else it will make the hazelnut butter gritty. Let me know how it goes!