Homemade Mocha "Nutella"
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Once you taste this homemade chocolate spread, you’ll never go back to the store-bought stuff again! In all honesty, I haven’t tasted the brand-name stuff personally, but my testers tell me this version is way tastier than any store-bought or homemade knock-off they’ve tried. I use coconut sugar for an unrefined sweetness and raw cashews for the luxurious creaminess that dairy would normally provide in chocolate spreads. My secret ingredient, espresso powder, takes this recipe to the next level—it adds a hint of sophistication that adults will love, but feel free to leave it out if you don’t have any on hand. Enjoy my Homemade Mocha “Nutella” drizzled overtop a bowl of oatmeal, thrown into a smoothie, spread on toast with fresh berries, or inhaled off a spoon (the way I usually like it). Please note that this recipe requires a heavy-duty food processor...less powerful processors aren't robust enough to make nut butter.
Yield
1 1/2 cups (375 mL)
Prep Time
15 Minutes
Cook time
15 Minutes
Total Time
30 Minutes
Ingredients:
- 2 cups (265 g) raw hazelnuts
- 1/2 cup plus 1 tablespoon (90 g) coconut sugar
- 2 tablespoons (30 mL) coconut oil
- 1/2 cup (75 g) raw cashews
- 1/2 teaspoon (2.5 mL) pure vanilla extract
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1/4 to 1/2 teaspoon espresso powder, to taste (totally optional!)
- 1/4 teaspoon fine grain sea salt, or to taste
Directions:
- Preheat oven to 300°F (190°C) and roast the hazelnuts for 14 to 17 minutes, watching closely, until the skins have darkened and are starting to peel away from the nut.
- Meanwhile, add the coconut sugar to a blender and blend until fine and powdery. Breaking the coconut sugar down helps yield a smoother spread.
- Grab a large old tea towel. Slowly roll the roasted hazelnuts directly off the pan onto the centre of the towel. Gather the corners of the tea towel to form a “purse” around the nuts, then rub vigorously for 1 to 2 minutes until the skins fall off. Don’t worry—not all of the skins will come off, but at least half should. Pick out the nuts (leaving the skins behind on the towel) and place them into the bowl of a heavy-duty food processor.
- Add the coconut oil and raw cashews to the hazelnuts in the processor bowl. Process for 5 to 10 minutes, until you achieve a nut butter texture, stopping the processor to scrape down the bowl if necessary.
- Now add the coconut sugar, vanilla, cocoa powder, espresso powder (if using), and salt to the processor and process for another 5 minutes or so, until the chocolate spread is smooth and runny. The spread should drip right off the spoon!
- Serve and enjoy! Leftover spread can be stored in an airtight container in the fridge for several weeks. The spread will thicken when chilled. Simply bring it to room temperature or heat to soften before enjoying.
If you don’t have a blender to blend the coconut sugar into a powder, you can try using a food processor instead. The processor won’t get the coconut sugar quite as smooth as a blender would, so the final spread will be a bit grainier in texture, but it’s an option in a pinch.
If you'd like to amp up the chocolaty flavour, feel free to add some non-dairy chocolate into the food processor during the second processing step.