Hazel Nut Spread
We have a super crop of hazelnuts this year, and I was looking for something else to make besides the 2 recipes in C and C on Lasqueti,(pages 112 and 192. So I'm experimenting with making my own wholesome and pure nutella-type spread. Here is the recipe for version #2.
1 c hazelnuts shelled
1/2 c water
3Tbsps melted coconut oil
2Tbsps pure cocoa powder
2Tbsps Maple syrup
1 tsp vanilla extract
Lightly toast the hazelnuts on a baking sheet for 10-12 mins in a 375F oven. Watch them carefully and shake the tray from time to time to avoid burning.
Place the nuts in a bowl and cover with a plate so you can shake the bowl to remove the brown skins.
Place all the ingredients in a blender and blend till smooth and creamy.
You may need to stop the blender from time to time to push down the mixture from the sides. This is also a good time to do a taste test, then you can adjust the flavour, ie add more cocoa or more sweetener, to taste.
I like this version better than my 1st one, but I'm still open to refining it.