Choccy Hazelnut Spread A delicious, homemade chocolate-hazelnut spread made with dates, cocoa, hazelnuts and a touch of vanilla, perfect for spreading on wholegrain toast. It's naturally sweetened with fresh dates and provides fibre and healthy fats. Breakfast Snack Print this recipe Details Serves: 15Number of ingredients: 6To prep: 15 minutesTo cook: 0 minutesDifficulty: Easy Nutrition per servingKilojoules: 706Calories: 169Protein: 3gFat: 13.3gSaturated Fat: 1gCarbohydrates: 9.5gCarbohydrates per 100g: 29.8gFibre: 2.8gSodium: 13mgPotassium: 237mg Ingredients 2 cups raw hazelnuts (skin removed) 1 cup medjool dates (soaked) 2 tablespoons cocoa powder 2 tablespoons lite olive oil 1 teaspoon vanilla extract A pinch of salt Method Soak the dates in hot water for 10 minutes to soften, then drain. Remove seeds and date skin. Reserve the liquid and use if you need to thin out the mixture. Place the hazelnuts in a high-speed blender and blend until smooth, scraping down the sides as needed. Add the dates, cocoa powder, vanilla, olive oil and salt to the blender. Blend until everything is combined. Add date water, one tablespoon at a time, until you reach your desired texture. Spead choccy-hazelnut spread on some low carb or low GI toast and enjoy!
