Recipe: Chocolate Spread

This pancake day, you might make this and gorge on the whole jar (only joking – but seriously, you’ll struggle to make it last very long!).⁠⁠
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Let’s look at the world’s biggest brand of chocolate spread: Nutella. Not only is a jar 55% sugar, the next highest ingredient is palm oil – YUK!⁠⁠
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Have you tried making your own nutty chocolate spread? It is so easy, you’ll wish you’d tried it out sooner. Plus there are only two ingredients so you can avoid all the nasties.⁠⁠
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It's easy, all you need is a blender.⁠⁠

  1. Roast 3 x cups of hazelnuts at 180 degrees, for 12-15 minutes. This warms the natural oils and loosens the skins⁠⁠

  2. Let the nuts cool down and then remove the skins by rolling them around in a kitchen towel⁠⁠

  3. Add the hazelnuts to blender and blend until a spreadable consistency is formed, scraping down the sides when necessary⁠⁠

  4. Meanwhile, melt 2/3 cup of dark chocolate, then add melted chocolate into the blender with the nut spread⁠⁠

💡 You can also add in a pinch of salt and 1 tsp of vanilla extract for more flavour⁠⁠.

💡 If you don’t want to use chocolate, you can sub it for 3 tbsp of cacao and 1-2 tbsp of date syrup, maple syrup or honey⁠⁠.

Your homemade chocolate spread will be healthier, much tastier and not come in a plastic jar.

Daniel Webb