Chocolate nut butter or homemade nutella (almost), this is a decadent yet healthy chocolate spread.
CHOCOLATE SPREAD WITH NUTS
Forget any other chocolate spreads you have been having for breakfast over the years. This homemade chocolate spread is better than all of them! I really feel strongly about that!
The main reason for my belief is that I don’t like any chocolate nut spreads myself, never did, never will. From the most famous one that everybody knows to the gourmet and super expensive alternatives, none!
But this homemade chocolate nut spread or homemade nutella is AMAZING!!!!
Pure chocolate and nut taste, only very slightly sweetened, creamy and unctuous, just 1-2 teaspoons of this chocolate nut butter and you are in heaven. I really never tasted anything better when it comes to chocolate spreads or dips.
And another bonus: unlike all the other chocolate nut spreads that you can buy, this homemade chocolate nut butter is actually quite healthy!
Only pure ingredients like dark chocolate with very little or no sugar at all, pure nut butter, a little coconut oil and a touch of a healthier sweetener like stevia or xylit, for instance.
I am not saying that this homemade nutella is low in calorie, no nut butter ever is, but I suppose everybody knows that. And it is for sure lower in calorie than any bought chocolate nut spread and you will not eat more than 1-2 tablespoons at a time anyway…
Well, you could – it is that good and it is pretty addictive – but I don’t recommend it. 🙂
INGREDIENTS FOR THE HOMEMADE NUTELLA
I call it homemade nutella to give you a better idea of how this chocolate spread might be, but actually it doesn’t taste much like nutella.
It tastes more of chocolate and nuts than of sugar, is definitely nowhere that sweet, it is creamier and runnier. And it uses not only hazelnuts, but a mixture of nuts.
The first times I’ve made this chocolate spread it used to be a chocolate peanut butter spread and it was one of the first recipes I have ever published on my blog.
However, ever since, this homemade chocolate spread evolved to what it is today, got better and better and has become the only (slight) chocolate addiction I have ever had. Meaning, that if I have a jar full of it on the counter, I have to open it and eat ½ teaspoon of it at least 3 times a day.
Nuts for the chocolate nut spread:
- Peanuts: you can make this a pure chocolate peanut butter spread, if you like, that is the original spread I used to make. Tastes great, but I like the mixed nuts version more nowadays.
- Hazelnuts: for a pure homemade nutella only use hazelnuts.
- Mixed nuts: my favorite version. I use a mixture of peanuts, hazelnuts, cashews and almonds. I buy the the peanuts usually slightly salted and roasted, the cashews are already roasted but unsalted, the hazelnuts and almonds are mostly raw and I roast them myself.
Bought or homemade nut butter?
I use homemade nut butter most of the times. It is just better! And healthier! It contains only the nuts and a little bit of salt, nothing else. Most importantly no sugar and no additives, palm oil and whatever it is they also dump into nut butters.
However, to make a really good nut butter at home, you will need a little bit of time and a very good and strong food processor. If you don’t have those, bought nut butter is an alternative.
When buying nut butter to make this homemade chocolate nut spread, make sure you buy a pure nut butter with nothing else but nuts inside. NO SUGAR!
I could buy that as well here, but it is sooooo expensive. Buying a tiny jar of pure peanut/mixed nut butter without palm oil and sugar costs about 5 Euro. Shop-bought pure almond or cashew butters are even more expensive.
I can make at least 5 jars of peanut/nut butter myself in less than 10 minutes for that amount of money…
What chocolate to use for chocolate nut spread?
- The best quality chocolate you can afford.
- This homemade chocolate spread recipe requires only a few ingredients and those really shine through. You have to use the best or the chocolate spread will not taste as good as it should. Buy a chocolate sort you really enjoy eating as it is, no baking chocolate or cheap chocolate chips.
- I use dark chocolate between 72% and 90 % cocoa, which contains significantly less sugar than milk chocolate. The darker the chocolate, the better.
- You will need a small amount of coconut oil as well, it will make the chocolate nut spread creamier and dip-able.
- I have successfully made the homemade chocolate nut butter with stevia and xylitol. You can use powdered sugar, if you like, but then the chocolate spread will be less healthy.
- Stevia: a zero-calorie sweetener derived from a plant called Stevia rebaudiana. This plant grows in Brazil and Paraguay and its leaves have been used there to sweeten foods for hundreds of years.
- Stevia is 200 times sweeter than sugar, so pay attention to what you buy and how much of it you are using.
- I buy a kind of stevia that looks like sugar and can be used just as sugar, so I take about 2-3 teaspoons of it for this chocolate nut butter.
- Xylitol: a sugar alcohol (not the kind of alcohol that makes you drunk, it is safe for people with alcohol addiction), derived from trees like birch or from a plant fiber called xylan. It looks and tastes like sugar, but has less calories than sugar and, like stevia, doesn’t raise blood sugar levels either.
- Powdered sugar can be used instead. Don’t use granulated sugar, as it will remain grainy and your homemade chocolate spread will not be nice and smooth.
HOW TO MAKE NUT BUTTER
Making homemade nut butter is super easy, all you need is the nuts and a good food processor.
How to roast nuts:
- If using raw nuts, roasting them first is a good idea, that will increase their flavor.
- Roast in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10-15 minutes, mixing twice in between and keeping a close eye on them, you don’t want them to get too dark.
- They should be slightly underdone as they will continue to cook when removed from the oven.
- It is probably best to roast different kinds of nuts separately, as their size can differ a lot, for instance, cashews are normally larger than peanuts.
- Leave the roasted nuts to cool.
- If roasting smaller batches of nuts, you can also do it in a pan without adding any fat.
- Roast the nuts, shaking the pan regularly, until golden and fragrant. Don’t leave the pan unattended as the nuts can burn very easily. Immediately transfer the roasted nuts to a plate and leave to cool.
Homemade nut butter:
Use a good strong food processor. I use the Thermomix for this purpose.
I always make a larger quantity of nut butter, not only because it tastes good and it is worth it to make more when using the energy, but also because the Thermomix can handle larger quantities of nuts better than smaller batches.
If I make a small batch of nut butter I have to scrape the walls and lid of the Thermomix several times in between. If making a large batch, scraping is almost not necessary, maybe once, if needed.
If making a big batch of nut butter, use as much as needed for the homemade chocolate spread and refrigerate or freeze the remaining jars.
- Give the nuts to the food processor. Add some salt if desired.
- Process until smooth and creamy, scraping down the walls and lid of the machine, if necessary.
- Obtaining the nut butter it will take at least five minutes in the Thermomix and maybe even longer in other food processors. Be patient, it will happen, the nuts will turn to nut butter eventually.
- The mixture will get hot during the process, if it gets too hot, stop the food processor and wait for a couple of minutes for it to cool down.
- Once the nut butter is really creamy transfer it to jars.
- The nut butter might seem too runny at this point, don’t worry about it, that is the way it is supposed to be, it will set as it cools down.
HOW TO MAKE CHOCOLATE NUT SPREAD
- Chop the chocolate and give it to a heat proof bowl.
- Find a pan that fits this bowl, fill with some water, taking care that the water doesn’t touch the bottom of the bowl. Fit the bowl on top of the pan, slowly heat the water and let the chocolate melt while stirring from time to time.
- Don’t let the water start to boil, if it does, turn off the heat and stir the chocolate until completely melted.
- Add the coconut oil and stir until incorporated.
- Add the nut butter, vanilla extract, salt and sweetener to taste. Mix thoroughly and transfer the homemade chocolate spread to jars.
- The chocolate nut butter has a runnier consistency than bought chocolate nut butter. That is the way it is supposed to be, don’t assume that the recipe went wrong. It is still set enough for you to spread it but also runny enough to use as a dip.
HOW TO KEEP THE HOMEMADE CHOCOLATE SPREAD
The chocolate nut butter is best kept at room temperature. If kept in the fridge it will harden and you will have to let it come to room temperature before serving.
The homemade chocolate spread will keep for about 2 weeks at room temperature, but it never ever lasted so long in our house.
If making several jars of homemade nutella, keep the ones that are still unopened in the fridge and let them come to room temperature before serving. The jars of chocolate spread will keep for 3-4 weeks in the fridge.
You can also freeze the jars for a couple of months.
HOW TO SERVE CHOCOLATE NUT BUTTER
You can also serve it as a dip for sliced fruit. Apples and strawberries are great and crispy pears are even better, my favorite combination at the moment.
OTHER BREAKFAST SPREADS YOU MIGHT LIKE:
- 250 g/ 8.8 oz/ 1 cup nut butter (See note 1)
- 80 g/ 2.8 oz/ scant ½ cup chopped dark chocolate (at least 70 % cocoa)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- sweetener of choice and to taste (See note 2)
- a pinch of salt, if the nut butter is unsalted
- Chop the chocolate and melt it in a double boiler or bain marie.
- In order to do that, give the chopped chocolate to a heat proof bowl.
- Find a pan that fits this bowl, fill with some water taking care that the water doesn't touch the bottom of the bowl.
- Fit the bowl on top of the pan, heat the water on medium low heat and let the chocolate melt while stirring from time to time.
- Don't let the water start to boil, if it does, turn off the heat and stir the chocolate until completely melted.
- Add the coconut oil and stir until incorporated.
- Add the nut butter, vanilla extract, salt and sweetener to taste. Mix very thoroughly.
- Pour the chocolate nut spread into a jar and let cool and set for several hours before serving.
- Store at room temperature. Keeping the nut spread in the fridge will cause it to harden, so let come to room temperature before serving.
- Serve as suggested above.
- The chocolate nut butter has a runnier consistency than bought chocolate nut butter. That is the way it is supposed to be, don't assume that the recipe went wrong. It is still set enough for you to spread it but also runny enough to use as a dip.
The nutrition is calculated for the whole jar.
- Best is homemade nut butter, see blog post for instructions on how to make homemade nut butter. Alternatively use bought pure nut butter, with no sugar in it.
- I have used both stevia and xylitolvover the years, both are perfect. Use to taste, not too much, thevchocolate nut spread should not be too sweet. vIcing sugar can be used instead. Don't use granulated sugar as it will not dissolve and the spread will be grainy.
Nutrition Information:Yield: 1 Serving Size: 1 jar
Amount Per Serving:Calories: 2190 Total Fat: 185g Saturated Fat: 55g Trans Fat: 1g Unsaturated Fat: 121g Cholesterol: 37mg Sodium: 926mg Carbohydrates: 102g Fiber: 23g Sugar: 49g Protein: 54g