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About the Recipe
You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach!
Ingredients
Hazelnut milk:
1 cup hazelnuts, soaked overnight and drained
4 cups water
Sweetener of choice (optional, e.g., honey, maple syrup, dates)
Dark chocolate hazelnut spread:
Leftover hazelnut pulp from making hazelnut milk
4 ounces (about 115 grams) dark chocolate, chopped
1/2 cup powdered sugar (adjust based on preference)
1/2 cup hazelnut oil or coconut oil, melted
1 teaspoon vanilla extract
A pinch of salt
Preparation
Blend the soaked and drained hazelnuts with water until smooth.
Strain the mixture through a nut milk bag or fine mesh strainer into a bowl, squeezing out as much liquid as possible. This is your hazelnut milk.
Sweeten the milk to taste if desired. Store the milk in the fridge for up to 5 days. Shake well before using, as it may separate over time.
Dark Chocolate Hazelnut Spread
Instructions:
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly.
In a food processor, combine the hazelnut pulp, melted dark chocolate, cocoa powder, powdered sugar, hazelnut or coconut oil, vanilla extract, and salt.
Blend until the mixture becomes smooth and creamy. Pause to scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
Taste the spread and adjust the sweetness according to your preference. If the spread is too thick, you can add a little more hazelnut or coconut oil to achieve your desired consistency.
Transfer your homemade dark chocolate hazelnut spread to an airtight container and store it in the fridge. It should keep well for up to a week.