CHOCOLATE HAZELNUT SPREAD - SUGAR FREE
A homemade healthy version of the nutella you get at the shops. A healthy alternative with no sugar and no preservatives.
Provided by cookingpompom
Categories Toddler Friendly
Time 4m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the first 4 ingredients into a food processor and blend.
- Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
- Place paste into a jar and refrigerate.
- Keeps for 1 month.
Nutrition Facts : Calories 167.7, Fat 1, Sodium 156.7, Carbohydrate 40.6, Fiber 2.1, Sugar 34.5, Protein 2.1
HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
CHOCOLATE HAZELNUT SPREAD
About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/gbXilj
Provided by DrGaellon
Categories Nuts
Time 30m
Yield 1 1/2 c, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Spread nuts on baking sheet and bake 10-15 minutes until lightly browned and fragrant. Transfer nuts to clean kitchen towels and rub until most of the skins are removed.
- Transfer nuts to food processor and grind into a smooth paste, about 5 minutes. Add sugar, cocoa and salt and process until combined.
- With processor running, slowly pour oil into work bowl through feed tube until fully incorporated. Transfer to storage jars. Keeps about 1 month in refrigerator.
Nutrition Facts : Calories 101.8, Fat 8.3, SaturatedFat 0.7, Sodium 26.2, Carbohydrate 6.3, Fiber 1.5, Sugar 4.2, Protein 2.3
CHOCOLATE HAZELNUT SPREAD (MOCK NUTELLA FROM GALE GAND)
Recipe courtesy Gale Gand. Keeps 1 month, covered, at room temperature. Try it on Recipe #328906. Some Nutella history: Chocolate and hazelnut is a classic taste combination in northern Italy, where it goes by the name of 'gianduia' (pronounced jon doo ya). Pietro Ferrero, a candy maker in Italy, blended the two into a spread in 1946, and the company that carries on its production says that Nutella has grown to become the best-selling sweet spread in the world. For another (simpler) but lower calorie version, try Recipe #328643
Provided by 2Bleu
Categories Kid Friendly
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well.
- Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly.
- NOTE: To roast and peel hazelnuts: Preheat oven to 350°F Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes, stirring halfway through baking so ensure an even color. Let cool, then place the nuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off.
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