From our family kitchen
Chocolate Hazelnut Spread - Vegan and Gluten Free
Published
Preparation Time: 10 Minutes
Cooking Time: 10 minutes plus 10 minutes blending
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 270g hazelnuts
- 100g almonds
- 3 tbsp. cacao powder
- 1 tsp. vanilla extract
- 1/4 tsp. cinnamon powder
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Cover a baking try with baking parchment, add the nuts and roast for 10 minutes.
- Next, you need to remove most of the skins from the hazelnuts. This is done by placing the nuts in a clean kitchen towel and, holding the towel in one hand, rub the nuts together, through the towel, with your other hand.
- Place the nuts (minus the skins) into a blender and blend until oil is released and the nuts form a paste (this takes approximately 8-10 minutes, depending on your blender. You may need to stop half way through and let the blender cool).
- Add Cacao Powder, the vanilla extract and cinnamon powder and continue blending until smooth.
- Note: Unlike bought chocolate spreads, it won't go 'smooth smooth' because it still has some of the skins.
Raspberry Porridge with Cacao Nut Butter
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story