Everyone in my family loves chocolate hazelnut spread but because it includes dairy in the ingredients, most of us cannot eat it due to issues with lactose intolerance and whey allergies. After some trial and error, we came up with a nondairy version that is just as rich and creamy as the commercial version and packed with protein.
Nondairy Chocolate Hazelnut Spread
This recipe make 1 1/2 c.
Serving size 2 Tbl sp. = 2 Weight Watchers’ Points
2 C. or 8 oz of hazelnuts
1 c. confectioners sugar
1/3 C. cacao powder
2 Tbl sp. hazelnut oil (can substitute walnut oil in a pinch)
1 tsp vanilla
2 Tbl sp – 1/4 C. canned coconut milk (must have a heavy cream consistency)
1 pinch salt
- Set your toaster oven or regular oven to 375 degrees. If using a large oven, place you rack in the middle position. Lay the hazelnuts out in a single layer on the baking sheet and roast until aromatic and dark brown. For us, this takes about 10 minutes but ovens tend to vary so keep a close eye on the hazelnuts as they are browning. You cannot use them if they burn. About halfway through roasting, rotate your baking sheet. After they have browned, place the hazelnuts in a medium sized bowl to cool.
- Now comes the fun part where your kids can participate. To remove the hazelnut skins, place the nuts in a mason jar with a lid. Shake the jar to remove the skins. You can also place the nuts in a tea towel. Fold the towel over to cover the nuts and then roll them against the table. This should remove all the skins.
- Once the skins are removed, process the hazelnuts in a food processor until their oil is released and they begin to form a chunky, loose paste. This takes about 5-7 minutes. You will need to continually scrap down the bowl.
- Once you have processed the nuts until they are as smooth as you can get them, add the sugar, cacao powder, oil, vanilla and salt. Process this mixture until it becomes thoroughly incorporated. You will need to continually scrap down the bowl.
- Once your mixture has been thoroughly combined, begin to add the coconut milk – very slowly. You are trying to create a creamy smooth texture with a slightly glossy look. Add the milk until you have achieved the correct texture. This will take between 1 Tbl sp to 1/4 c. of milk.
- We store our hazelnut spread in a glass mason jar in our refrigerator.