As summer slowly comes to an end, I find myself wanting to spend as much time outside as possible, trying to soak up the last of the August sun. Baked paleo pancakes have been my go to breakfast, which allows me to be productive in the mornings. This 4 ingredient chocolate hazelnut spread is my new favorite topping. It is thick, rich, not too sweet, and tastes like Nutella, without all the added crap. Imagine a nut butter, with melted chocolate swirled in, and you have this 4 ingredient chocolate hazelnut spread.
As will all my recipes, I strive to be as plant based, and simple as possible. This 4 ingredient chocolate hazelnut spread truly has just 4 ingredients: hazelnuts, dates, coconut oil, and 100% baking chocolate. And that’s it! Besides having minimal ingredients, the spread is made in the food processor, and is ready in a jiffy!
If you’re not already fantasizing about the myriad of ways to use this chocolatey goodness, let me give you a few ideas. 1. Spread on pancakes 2. Smeared on toast 3. Swirled into ice cream 4. Slathered on waffles 5. Eaten with a spoon (my personal favorite).
4 Ingredient Chocolate Hazelnut Spread
Yields 1 generous cup
1 cup raw hazelnuts
6 pitted dates – at room temperature (I used medjool dates)
2 oz. 100% baking chocolate (i.e. no sugar added)
2 T. coconut oil
1. Preheat the oven to 350 degrees. Pour the hazelnuts onto a rimmed baking sheet and roast until fragrant and lightly browned, about 10 minutes. Let cool for 15 minutes.
2. I found that the softer the dates are, the better, so keep them at room temperature before using in this recipe. Or if you refrigerate them, pull out six when you turn the oven on. Remove the pits from the dates by pulling them apart in two pieces. Places the halves in your food processor. Grind until the dates form a ball.
3. Next, melt the chocolate in a heat-safe bowl either on the stove over simmering water, or in the microwave. Set aside.
4. Add the hazelnuts into the food processor and blend and blend and blend. We want this nut butter as smooth as possible. Periodically stop and use a butter knife to scrape around the bottom edges; this is where the nut butter sticks. Gently scoop in the melted chocolate and blend again.
5. At this point you will notice the nut butter looking slightly more dry. This is your cue to add in the coconut oil. Pulse a few times, then scrape every last morsel of this hazelnut spread into your favorite jar. Store at room temperature and enjoy!