Thursday, September 8, 2011

Roasted Hazlenut Spread

1 lb raw hazelnuts
1 tblsp coconut crystals
3 tblsp unsweetened cocoa powder
Coconut oil

Pour hazelnuts on to a cookie sheet and bake in 375 degree oven for 10 minutes.  Skins will look cracked when they are done and there will be a nice roasted hazelnut aroma in the kitchen. 
 Remove from oven and allow to cool completely!  Once cooled, enlist the kiddos to "shuck" the hazelnut skins. 

The skins peel off easily but some will inevitably not come off - it's ok to leave those stubborn skins on, but peel as many as you can, since leaving all the skins on will give this spread a bit of a bitter taste.
Pour into food processor and grind for about 2-5 minutes, or until the mixture begins to clump (cookie dough consistency).

Add coconut crystals


and cocoa

Whirl for a few seconds until thoroughly incorporated.
Add coconut oil a wee bit at a time (1/2 teaspoon), until you have your preferred consistency.  If you add too much coconut oil too quickly, you will have a runny mess.

Pour into a container with a tight fitting lid and place in fridge.

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