Chocolate Coffee Hazelnut Spread (i.e. DIY Nutella… with Coffee)
Nutella is one of those things that I refuse to buy. First off because it’s so easy to make at home, and second, because this is what you will find if you turn the jar of Nutella over:
Ingredients: Sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.
Notice that sugar and palm oil are ahead of the hazelnuts. And oh, who doesn’t love a good dose of reduced minerals whey?
Honestly, a chocolate hazelnut spread doesn’t really need to have more than chocolate and hazelnuts in it.
Of course the obvious excuse for making Nutella at home is that you can cut back on the sugar, bump up the amount of hazelnuts and make a spread that you can get away with eating for breakfast. You’re just eating nuts and a little cocoa powder right?
But what’s better than hazelnuts and chocolate? Hazelnuts, chocolate AND coffee of course.
I did a spin on the Homemade Nutella recipe that is in The Culinary Cyclist (proof that cookbook authors do in fact refer to their own recipes!) and added in some coffee grounds for good measure. The result is pretty much crack for any chocolate and coffee lover.
I like this spread to be intense, which means it’s not very sweet and it’s very cocoa-y. And this time around, very coffee-y. It’s ok to make up words right?
I like the extra bit of crunch that comes from making this yourself; it’s not as smooth as the store-bought kind and that’s a good thing, because you’re reminded that you are eating real hazelnuts. If you’re feeling like it’s not sweet enough, feel free to add a little extra sugar, or use honey as a refined sugar-free alternative.
Chocolate Coffee Hazelnut Spread
1 cup (5 ounces, 140 grams) toasted hazelnuts
1/4 cup (3/4 ounces, 20 grams) unsweetened cocoa powder
1/2 teaspoon sea salt
2 tablespoons organic cane sugar
1 to 2 teaspoons ground coffee
3 to 4 tablespoons oil (use a lighter, more neutral, tasting one, like safflower, unless you can afford to get your hands on hazelnut oil, in which case this is a must)
You can buy toasted hazelnuts, but I always buy raw ones and toast them myself. I toast them at about 375°F (190°C) for 15 minutes or so, until they are a dark brown and the skin is cracking. Shake the pan you are toasting them in a few times while toasting, to get them evenly toasted.
Remove the hazelnuts from the oven, let cool for a few minutes so that they are cool enough to handle. Place the hazelnuts in a clean tea towel and roll the tea towel with your hands to remove most of the hazelnut skins. You won’t get all the skins off, but that’s ok.
In a food processor combine all the ingredients and puree until smooth. I would recommend taste testing with the coffee grounds. Add in a little bit and see how strong you want it.
Store in an airtight container in the refrigerator.
Spread on everything in sight. Literally, everything.
Pro tip: this makes for a super tasty snack served with a sliced pear. Just dip.
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