How to make chocolate-hazelnut spread
Chocolate hazelnut butter
Ingredients:
200 g raw, unsalted filberts (hazelnuts), about 11/2 cups
2 28-g squares semi-sweet chocolate, melted
2 tbsp honey
Directions:
1. Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel.
2. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min.
3. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks. Makes 1 cup.
Per tbsp: 105 calories, 2 g protein, 7 g carbs, 9 g fat, 1 g fibre.
Switch it up
For a different taste, try these flavours. (Omit chocolate and honey from main recipe)
Roasted-almond: Use blanched whole almonds instead of filberts. Toast, then whirl until finely ground. Blend in 1 tbsp vegetable oil until creamy.
Natural peanut: Use roasted, unsalted peanuts. Whirl until creamy. (No extra oil required.)
Creamy cashew: Use raw, unsalted cashews. Toast, then whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
Cashew-tahini: Use raw, unsalted cashews. Toast along with 1/3 cup sesame seeds. Whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
Four ways to use it
Breakfast is only the beginning!
French crepes: Spread chocolate-hazelnut butter on half a ready-made crepe. Top with sliced bananas and whipped cream. Fold in half.
Honey and almond fudge: Line an 8 × 4-in. loaf pan with plastic wrap, leaving a 1-in. overhang. Combine 1 1/2 cups graham cracker crumbs with 2/3 cup roasted-almond butter (left), 5 tbsp honey and 2 tsp vanilla. Press into prepared pan using damp hands. Chill until firm, about 30 min. Cut into small squares.
Crispy lace cookies: Line 2 baking sheets with parchment paper. Stir 2/3 cup granulated sugar with 1/2 cup melted unsalted butter, 1/2 cup natural peanut, roasted almond or creamy cashew butter (left), 1/4 cup all-purpose flour, 1 beaten egg and 1/4 tsp vanilla. Drop 1 tsp batter onto prepared sheets, about 2 in. apart. Batter will spread. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are deep golden, about 5 min. Cool on baking sheets for 2 min. Transfer to a wire rack to cool completely.
Cashew satay dip: Stir 2 tbsp creamy cashew butter with 2 tbsp water and 1 tbsp hoisin. Serve with crudités or spring rolls.
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