Homemade Chocolate Nut Butter (move over Nutella)

I've been meaning to make some homemade chocolate nut butter in my power blender for a while. We all love Nutella, but it's not suitable for vegans so Graham's been missing out.

My first batch was a complete disaster! I blended if for too long and it ended up cooking it. Oh it was nasty!

I also nearly killed my blender. I didn't realise I should hold it in place. I wasn't paying attention and I may have knocked the jug as there was a terrifying grinding noise. My first batch was not a great experience at all. Still my blender is easy to clean, so I cleaned it up and got ready to try again. I was determined to get it right.

I was more careful with the second batch. I blended it on slow, held on to the blender and used the tamper to help it along. Thank goodness it worked  this time and turned out rather darn well.

I really don't know what I did before I had my blender. I think it's the only gadget apart from my toaster that has stayed out on my counter top and is used every day.

I use an Optimum 9200 Next Generation (which is the fastest and most powerful blender available commercially and £80 off at the moment). I joked in my latest giveaway away that it could blend a house, but actually it could, brick by brick. In a video on the website they blend stones to powder in seconds.

It's so versatile too, I use it for daily smoothies, pesto, hummus, soup, pasta sauce, pizza sauce, nut butter, shakes, cocktails, falafel, burgers, chocolate mousse and lemon or lime curd.

Now to the ingredients. I had a big bag of roasted blanched hazelnuts from Gresado with no skins, but I notice they aren't doing these at the moment. You can buy fresh hazelnuts, roast them and rub of the skin (you don't want the skin in your chocolate spread), but it's much easier and quicker if you can buy them already roasted and skinned.

I also used coconut oil and maple syrup from Holland and Barrett's new Free From range.

I'm rather impressed with their new Free From website, it has a really extensive range and covers everything you can think of. It makes life much easier, you just choose what you want to avoid (as many things as you want to avoid) and then have a good browse. It's been great for easily finding vegan products for my recipes, much, much quicker and I love their money off deals.

Anyway, back to the chocolate nut butter. You'll be wanting the recipe now.

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Homemade Chocolate Nut Butter

Written by Jacqueline Meldrum

June 10, 2015

A homemade Nutella style chocolate nut butter made in a power blender.

Ingredients

• 300g roasted blanched hazelnuts (or fresh hazelnuts roasted and skins removed)
• 200g dark chocolate (melted)
• 4 tbsp maple syrup
• 1 tbsp coconut oil
• 3 tsp flax seeds (linseeds)
• a good pinch of salt

Instructions

1. Make this in a power blender. Do be careful if you have a less powerful blender as you may burn out the motor.2. Blend the nuts and seeds on slow for up to 5 minutes to make a nut butter. Hold down the jug firmly while it blends and use the tamper to help it along.3. Stop half way through, take of the base and give it a mix.4. Add the other ingredients and blend briefly. Keep an eye on it, you don't want the chocolate to scorch. I like to have a bit of texture in the mixture, so didn't blend it for too long.4. Spoon at the ready! 5. Enjoy!

Details

Total time: 8 mins
Yield: Makes 2 small jars of chocolate nut butter

Disclosure: 

I'm working with Holland and Barrett at the moment to promote their Free From range. I've always used their products, but now the website is much easier to use for those with intolerances or dietary requirements. 

I've been promoting the Optimum range since I got my blender just over a year ago and now work for the company. Any opinions expressed are my own. I hope you enjoy the recipe.