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This decadent recipe takes the classic cocoa and hazelnut spread to a whole new healthier level and tastes amazing with fresh fruit.
Though your Super Bowl weekend may be reserved for beer, wings, and sports, be sure to save some room for the sweet stuff later on. The Italian-born cocoa and hazelnut spread is just as delectable on toast as it is as a dip for fruit or, if you’re really feeling it, straight up on a spoon. We have a slightly healthier twist on the classic spread that’ll keep you cheering for more.
Ingredients:
1 cup hazelnuts, de-shelled
3 tablespoons confectioners’ sugar
2 tablespoons canola oil
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 12-ounce bag of dark chocolate chips
Method:
Preheat oven to 350 degrees F.
Spread hazelnuts onto a baking sheet and roast in preheated oven for 10-15 minutes, or until slightly browned.
Place hazelnuts into a food processor and grind into a paste; Add confectioners’ sugar, oil, cocoa powder, vanilla extract, and salt. Continue to process the mixture until smooth.
Over simmering water, melt the chocolate chips atop a double boiler, stirring frequently and scraping down the sides to avoid scorching. Pour melted chocolate into the food processor and blend into the hazelnut mixture.
Cool spread at room temperature before sealing tightly.
Recipe from www.allrecipes.com.
