Prepare your own chocolate hazelnut spread with a few simple ingredients. Enjoy it on whole grain toast or as a dip for fresh fruit — an easy treat for guests who stop by during the holidays. The spread also makes a lovely gift. Watch our how-to video.
Preheat the oven to 350°F. Spread almonds and hazelnuts on a large rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool slightly. Place nuts in a clean kitchen towel, and rub together to remove as much skin from hazelnuts as possible; discard skins. Transfer nuts to a food processor and grind as finely as possible, about 1 minute, scraping down sides of food processor bowl as needed.
Combine almondmilk and dates in a small saucepan and simmer over medium heat until dates completely break down, about 10 minutes. Add date mixture, cocoa powder and vanilla to the food processor and purée until very smooth.
Enjoy warm or chilled. Hazelnut spread will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Per Serving: Serving size: 2 tablespoons, 100 calories (50 from fat), 6g total fat, 10mg sodium, 9g carbohydrates, (2 g dietary fiber, 5g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.