15 min
30 min
💡 AKA Nutella, but unlike Nutella, our recipe is packed with gut-loving fiber, NOT sugar and palm oil. If you want to make this recipe super smooth, you can add a small amount of coconut oil during the blending process. Just note that it can change the flavor!
💡 Double the sunflower seeds and nix the hazelnuts to make this recipe nut-free!
Chocolate Hazelnut Spread Ingredients
1 C blanched hazelnuts (~140g)
1 C sunflower seeds, roasted, unsalted (~140g)
120g 70% dark chocolate
2 tbsp maple syrup, honey, or agave
1/8 tsp salt
2 tsp baking soda
Chocolate Hazelnut Spreade Directions
Step 1
Preheat the oven to 350 degrees Fahrenheit. Bring a pot of water to a boil. Add the baking soda and the hazelnuts. Boil the nuts for 1-2 minutes, strain the nuts, and immediately transfer them to a bowl of ice water. Remove the skin from the hazelnuts, dry them off using a kitchen towel, and transfer them to a small baking sheet. Roast the hazelnuts for 10-15 minutes, keeping a close eye on them and checking in on them often. Nuts burn fast and easily!
Note: If you can find roasted hazelnuts already blanched, fabulous! They are pretty tricky to find though.
Note: Roasted, unsalted sunflower seeds are much easier to find. However, if you can only find unroasted, you will roast them with the hazelnuts.
Step 2
Chop the chocolate and add to a microwave-safe bowl. Microwave the chocolate in 15-30 second intervals, stirring the chocolate in between microwaving intervals. Repeat until the chocolate is completely melted (typically 2-3 rounds)
Step 3
Once the nuts (and seeds if you had to do that step) are roasted, transfer them to a food processor or high-powered blender and blend until very smooth, 6-8 minutes. You'll have to stop and scrape down the sides of the blender/processor a few times.
Step 4
Add the melted chocolate, sweetener of your choice, salt, and blend until combined. Transfer to an air-tight jar and keep the spread at room temperature for optimal spreading. Bottoms up!