Creamy Mocha Date Hazelnut Spread
Homemade Creamy Mocha Date Hazelnut spread for the win! Bonus...technically, it can be made Raw Vegan so, even better. Shout out to Publix for having these beautiful Raspberries but you could serve it with any fruit you like…or just eat it right out of the mason jar you store it in! No judgement here.
I hesitate to call this homemade Nutella or “Healthy Nutella” because it has a flavor all it's own and I will admit that it’s not as sweet as the original but with only 6 ingredients and zero added processed sugar...let's just say I feel a lot better about having this than the jarred stuff!
Note: You’re going to need a high powered blender for this recipe. Not a stick blender. Not a hand mixer. Not a food processor…a blender! I don’t normally dictate hardware in my recipes but you’re essentially making nut butter and neither hazelnuts nor dates are cheap! I don’t want anyone to buy these ingredients and not be able to actually make the recipe in the end…
What you are going to need to buy:
Hazelnuts (I used 2 cups)
Dates (one medium container, about 10-12 ounces)
Cocoa powder, to taste (I used about 1/3 cup)
Maple Syrup
Vanilla
Salt, to taste (I used 1/2 teaspoon)
Water
What you are going to need to do:
This recipe is really more about processing and assembly than cooking but to begin you need to preheat your over to 400 degrees. If you want this recipe to be officially “Raw Vegan” you don’t have to toast your hazelnuts of your dates and can skip this step…but the flavor is much better, in my opinion, if you toast them.
Spread your hazelnuts and dates onto a baking sheet and roast on 400 degrees for about 10 minutes. Be careful that they do not start to smell burned.
Allow to cool on stove-top 1-2 minutes. Pour hazelnuts into blend and pulse to chop until fine. Blend hazelnuts on medium high until they release their oil and a “butter” texture starts to form. If the mixture feels too dry to the blades get stuck add 2 tablespoon of maple syrup and 2 tablespoon of water.
Finely chop the dates into small pieces and once the hazelnuts start to become creamy, add the chopped dates, along with another 1/2 cup of water and the cocoa powder and salt.
Blend on high until well incorporated and creamy.
If you want your spread to be sweeter, add more maple syrup. Need more Mocha flavor…add a bit more cocoa and water. Continue to blend, taste, and tweak until you get the desired taste and texture that you like.
I ended up using, probably 1/4 cup of Maple Syrup and 1 cup of water, total to get both the taste and the texture I was looking for.
Store in a glass jar, and refrigerate.
Enjoy!