Make your own hazelnut cream is very easy! We show you a great recipe for the chocolate spread without sugar. For this vegan hazelnut-almond cream you need only 6 ingredients.
Chocolate hazelnut spread - just thinking about the word makes many mouths water. We immediately see a crispy bun with the delicious Hazelnut spread ahead of us.
Chocolate spread is and remains simply THE absolute favorite among all spreads. That's why the nut nougat cream is regularly on the shopping list of many.
And let's be honest: Hand on heart: Who hasn't reached for the glass out of boredom, stress, lovesickness or PMS?
Table of contents
In masses you should not eat the jar of chocolate cream in any case. Because the hazelnut spread lands very quickly on the hips.
That's why dark chocolate is so healthy!
The milk powder makes many purchased chocolate spreads inedible for vegans and people with lactose intolerance. Others do not want to support a large corporation when buying the hazelnut nougat cream.
In doing so, you can make a DIY alternative and do it easily.
In short, make your own chocolate spread is a real trend. The homemade chocolate cream tastes even much better than the purchased spread!
How you can kick the candy habit!
How to make chocolate spread yourself
There are sooo many recipes for Chocolate spreads on the Internet. Some with sugar, others with a lot of sugar, some with fancy ingredients and very simple instructions.
The great thing about DIY chocolate spread is that you are in control of what ends up in the jar and what does not.
We are big fans of quick, easy and healthy cooking. That's why we have a recipe to make hazelnut spread that is vegan, lactose-free and without table sugar.
The DIY chocolate cream tastes very chocolaty, nutty, not too sweet and a little coconut.
By the way: It works best with a food processor. Then the chocolate nut cream becomes very spreadable and the nuts are chopped very finely.
Recipe for homemade chocolate nut spread
Ingredients
- 200 g Hazelnuts
- 200 g Almonds or another 200 grams of hazelnuts
- 5 EL melted coconut oil
- 4 EL Baking cocoa
- 1/2 Vanilla bean
- 7 pitted dates
Anleitung
- Preheat the oven to 170° top and bottom heat or 150° hot air. Place the nuts on a tray with baking paper. Roast them for 4 minutes, turn them over and roast again for 4 minutes. Attention: The nuts quickly turn black!
- In the meantime, cut the dates into small pieces.
- Rub the roasted nuts in your hands to loosen the shell. You don't have to remove the whole shell. But about half of it should be. Otherwise, the chocolate spread recipe may be too bitter.
- Put the roasted nuts in a kitchen chopper. Chop the nuts coarsely at first on low speed. Then increase the power until you have a nice cream. It is important that you loosen the mass with a spoon and clean it in the middle of the blender.
- While the nuts are becoming the cream, scrape out the vanilla bean. Once you have a cream, you can add the rest of the ingredients. First the dates. Then the rest.
- Taste your chocolate cream recipe and then taste it. If the chocolate cream is too firm, add a little more oil. Not sweet enough? Add a few more dates.
- Fill the chocolate nut cream into clean jars with lids and store them in the refrigerator. Take them out of the refrigerator before eating, then the chocolate spread becomes spreadable.
By the way, you can store your chocolate spread in the refrigerator for about four weeks. But it does not last that long in our house - it was always gone immediately :)
How your nut nougat cream is guaranteed to succeed
We have experimented a lot. So that it's with you the first time with the Make chocolate spread yourself here are our most important findings.
1. you need a powerful kitchen appliance
A regular smoothie maker won't get you far with the hard nuts. To really turn the nuts into a cream, you need to use a powerful device.
A normal hand blender will quickly overheat.
Even then you must Patience have. Because until the nuts become an oily mass, it can take 15-20 minutes.
2. take enough time
The recipe itself is not witchcraft. The only thing you need to do is to set aside a little time.
First the nuts are chopped, then ground. Then, when you crush them further, the oil comes out. The result is an oily cream that forms the base for the chocolate spread recipe.
This takes about 15 minutes. During this time, you must always turn off the food processor and let it cool down.
After about 10 minutes, your nut puree will be very fine. You can hardly see any pieces. The oil comes out. Now you should only see very small pieces. If your machine has less power, then it may take longer.
The finer the cream the better. But it also tastes good coarsely. It may only be that you then have to add a little extra vegetable oil so that the nut cream becomes spreadable.
You must take short breaks so that the kitchen appliance does not overheat. Keep cleaning the nuts together with a spoon so that they are all ground evenly.
If you don't have a powerful kitchen appliance to make your own chocolate spread, just buy a jar of nut puree.
Make sure that the mush to 100% contains only nuts. So no additives and no sugar.
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3. be careful when sweetening the chocolate spread.
Who Birch sugar* or Coconut blossom sugar* should be dissolved in a little liquid beforehand. E.g. in Coconut oil*.
Otherwise, it may happen that the hazelnut chocolate cream itself are granular sugar crystals in the cream. Dates, honey and Co can be mixed directly into the mass.
4. nuts are a natural product
The specification for the oil is a guide value. Since nuts are not standardized, some contain more oil, others less.
Therefore, it is important to add the nuts and oil very slowly and by the spoonful.
Anyone who has ever roasted nuts knows: they burn terribly quickly. That's why you should never let them out of your sight. Turn them after 4 minutes. Then leave them in the oven for about another 4 minutes.
However, this is only a guideline. Because every oven ticks a little differently. For top and bottom heat, 170° is used, and for hot air 150°.
5. refine your chocolate recipe
You have a desire for variety? You can have it very easily. Namely through spices and a few simple hacks.
You can roasted or unroasted nuts use to make chocolate spread itself. Depending on the degree of roasting, the spread tastes different.
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Or how about a little Cinnamon*? Cinnamon* gives the homemade chocolate spread an autumnal note.
Who likes it a little sharp has, give a pinch Pepper or chili powder in the hazelnut spread. Tastes really delicious!
Who still chocolatey who likes, can stir in a little melted chocolate. Here are now really tasty alternatives such as sugar-free or vegan chocolate.
6. take out of the refrigerator before eating
In our chocolate cream recipe we use Coconut oil*. It becomes really firm in the fridge. To make your chocolate spread nice and creamy and spreadable, take it out of the fridge 5 minutes before eating.
By the way, the homemade hazelnut spread can be kept refrigerated for up to one month. Nevertheless, it is better to make smaller quantities and consume them soon.
7. homemade chocolate spread as a base
Do you love to bake? Then you've killed two birds with one stone when you make your own chocolate spread.
You can incorporate the delicious chocolate cream into many cake and pie recipes. Or put it on pancakes. As you can see, the possibilities are endless. You can certainly think of more ideas. :)
Why you should make hazelnut spread yourself
As you can see, you don't have to give up a delicious chocolate spread if you eat healthy. Because Make nut chocolate cream yourself Is really Not complicated.
Now hold on tight: purchased nougat spreads consist of two-thirds (!) sugar and one-third (!) fat. That's also why it tastes so good to children and, of course, to us adults.
If you look at the label of a purchased product, you will lose your appetite: first place goes to sugar, followed by palm oil, a few hazelnuts, low-fat cocoa, skimmed milk powder, emulsifier soy lecithin, vanillin.
So quickly the dream of chocolate and cocoa is over. Because bought chocolate spreads are pumped full of sugar, oil and calories.
So anyone who still believes that the nut cream actually consists of nuts is very much mistaken. With only 13%, they play a very minor role.
There are 78 cubes of sugar in a single jar of chocolate cream. That means the chocolate spread tops cola by double. And that is really unhealthy. If you eat too much sugar in the long term, you risk obesity, high blood pressure, diabetes and other diseases.
Suddenly doesn't sound so delicious, right?
From much better ingredients can be made its own variety Make nut chocolate cream yourself. One, without artificial emulsifiers, masses of sugar and fat.
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If you choose to make your own chocolate spread, you have control over where the products come from. And can replace unhealthy with healthy. So the start of the day with the delicious hazelnut cream alternative is much more fun :)
PS: Palm oil is found in many foods and has a bad reputation. Because large areas of rainforest are sacrificed for it every year. It really doesn't have to be that way, we think. That's why we rely on the homemade chocolate nut cream alternative.
100 grams of purchased chocolate cream have 547 calories. The homemade chocolate spread also still comes to a proud 500 calories per 100 grams, but at least it is healthy and free of preservatives.
Our conclusion
Make your own chocolate spread is not complicated. It does not take much time and you do not need many ingredients. However, nuts are naturally high in calories. So you should not overdo it with this spread.
Well, then: Meal!
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