Recipe for Nutella, Hazelnut-Chocolate spread

In case you do want to know what's "the rest", its sugar and modified palm oil. Great way to kick start diabetes in kids.

Here is a quick way to make nuts and chocolate spread where the nuts and chocolate are what's actually in the jar :)

Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

1/2 cup sugar (white or brown)
1/3 cup water
1 1/2 cup roasted hazelnut butter (or almond butter)
1/3 cup cocoa powder
1/2 tablespoon vanilla extract
1/8 teaspoon salt

Directions

1. Bring water to boil.
2. Move water to a mixing bowl.
3. Add sugar and salt, and stir until it melts.
4. Add cocoa powder and stir until it melts. Now you have a chocolate syrup.
5. Add nut butter and blend. I use hand blender, but any food processor will do the job if you scrape the side occasionally.

Tips

• If the mix does not liquefy to a paste texture, add water one tablespoon at a time.
• Some hazelnut butters are little bitter, in that case the result will taste like bittersweet chocolate. It’s a judgment call.
• You can start with 1 cup of hazelnut butter, taste the results, and add more if it is too chocolaty or too sweet. I normally do that, add the hazelnut until I get to the right flavour.
• We like 50% almond 50% hazelnut butter. Almond works equally as well as hazelnut.
• When blending, heat is your friend. Once the temperature goes up it liquefies very quickly. Let it run a couple of minutes in the blender until it heats up, you may not need to add water to make it liquefy.
• The above recipe is vegan. You can use milk instead, in that case it will not last as long in the refrigerator.
• Comparing to other online recipes, this is the quickest and also does not use caramel.