Last Updated on December 7, 2018 by Fiona Maclean
Chocolate Nut Butter:
There are things I wish I’d never tried making. Mostly, as in this case, those things involve chocolate. However, they are just a little too complicated to be a serious threat. And, mostly I can’t pretend they might be healthy. So mostly I manage to limit my indulgence.
Somehow, the fatal combination of a new ‘Elite Blender’ and my need to clear out my larder has resulted in Not quite Nutella or, dare I be so presumptuous as to say ‘Naughtier than Nutella’ – because the truth is this recipe can be just as naughty as you want. I have lots of bits of left over chocolate left in the cupboard – ends of bars from when I’ve needed a certain amount. And for some reason I seem to have bags of different kinds of nuts too. After a bit of research I realised that nut butters are easy to make – and decided to try my hand at making chocolate nut butter.
The result, this recipe, is a luxurious, indulgent nut butter. Using the froothie you just need to add in chunks of chocolate of your choice to create the base for a perfect chocolate spread. My recipe included some cocoa powder, raw honey and walnut oil to make the mixture chocolatier, sweeter and just a little smoother. And a good pinch of fleur de sel because everyone knows you need to salt your chocolate for the perfect flavour notes. Next time I’m seriously considering what would happen if I added in a glug of cognac. Would that be really bad?
- 200 g Hazelnuts
- 100 g Dark Chocolate
- 2 teaspoons Cocoa Powder
- 1 teaspoon Walnut Oil You can add more for a 'runnier' butter
- 1 teaspoon Honey/Agave Nectar Vegans can use Agave Nectar. Add more of either to taste
- 1 pinch Fleur de Sel Or more to taste
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Gently roast the nuts in a low oven for 20 minutes till the skins can be rubbed off (if not skinned already) or they are turning slightly golden
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Remove the skins by rubbing with a clean tea towel
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Pop the nuts into the blender or food processor and blitz until the mixture turns to peanut butter consistency. The length of time this takes will depend on your blender power and could take 5 - 8 minutes in a normal food processor
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If you are using a vitamix or froothie type of elite blender, you can add the chocolate at this stage without melting first as the heat of the machine will melt the chocolate. If not, melt the chocolate over a bain marie or in the microwave
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Add the chocolate, cocoa, honey, salt and walnut oil and continue to blitz until well mixed. You will probably need to scrape down the sides from time to time. Once blended taste and adjust salt and honey as required. You can also add more oil if you want a smoother spread. Reblitz as necessary
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Enjoy! This will keep in the fridge for at least 2-3 weeks or in a cupboard for a week or so.
I like this rather better than commercial nut butters, perhaps because I don’t have that sweet a tooth and I can just add the right amount of honey for me. The texture here is not quite as smooth as nutella, but I suspect it would only take a few more minutes of blending to remove all the last nutty bits.
This sounds tasty!
This sounds yummy and easy to make!
We love Nutella and i will have to make this version.
This sounds gorgeous and so easy!
I’m going to try this and add some cointreau. My theory is then it’ll be slightly orangey!
Lovely. Great thing await this !!
the photo of the nutella looks really really really GOOD! faye xx
Absolutely marvellous. I’ve made it in my magimix before and it works well but you have to keep scraping the bowl. Must try it in my froothie. Thanks for sharing x
The nice thing about the froothie is you don’t have to mess around melting the chocolate – the heat of the machine does it for you
this looks fantastic and so tasty .. especially as i am allergic to the original nutella! 🙂 faye x
Add the cognac (or whiskey, spiced rum for holidays or even an interesting floral cordial or liqueur!). I think that’s a great concept. I like that this one is more crunchy. Would be great to give as holiday gifts!!
Awesome post title!
I seem to have Nutella glut at home as I bought big jar on holiday camping then we had more at home too. When it runs out I want to make my own instead so it won’t have palm oil in it.
woo hoo! How totally delicious and your ‘not quite nutella’ would work really well in the cake recipe I’ve just posted!
Oh heavens! Yes please – and a glug of cognac too!
nut butters are SO easy in the froothie, I’m going to experiment a bit more!
Fiona you know I expect this in my Christmas stocking right? Stumbling it.
hehehe, you know what, the amazing thing is I can make this so easily!
This looks good and can be made in small batches for exactly what you want. Well done!!
I’m going to fess up here Fiona, I am not a Nutella fan, and I know that puts me in the minority, but I hate it!!! HOWEVER, your chocolate butter looks and sounds delicious and I bet it is WAAAY better than Nutella – LOVE the addition of fleur de sel in it too! Karen
the nice thing is you can tailor it to your own taste. So for those of us who prefer things not so sweet it’s perfect
Looks lovely Fiona, I occasionally buy a chocolate peanut butter (which sounds pretty grim as I write it, but it’s a dairy free version of nutella that is actually really tasty) but I can’r wait to give making my own a go 🙂
Janie x
I was really suprised at how easy it was – and of course you chose what chocolate you add so it’s very easy to make it dairy free. Even the basic nut butter was delish – I will be making more because it really is a 10 minute job to wizz up!
I was amazed how easy it was to make your own nut butter. It means buying a big bag of nuts if you are baking becomes practical, because you can just wizz up whatever is left over. And of course if you add chocolate – you get temptation!
Sounds complicated! But also sounds great!!!
not complicated at all heidi because you don’t have to cook it. It’s more an exploration because you can adjust everything to your own taste!
I need this in my life but I think it would be too dangerous for me to actually make it. I’m cursing my lack of willpower right now.
LOL I really sympathise. It’s mindblowingly easy to make – and very tailorable to your personal taste. AND, I keep eating it by the teaspoonful!