nut butter - Skinny Nutella Spread

By tinathorn

Ingredients

• 1 cup hazelnuts, skinned
• 3/4 cup chocolate chips (for gluten and dairy free try Enjoy Life Brand and for no added refined sugar try SunSpire Bittersweet chips...grain sweetened)
• 3/4 cup lite coconut milk, canned (almond or regular milk will work)
• 1 1/2 tablespoons mild honey
• Pinch of Kosher or sea salt

Details

Servings 120
Adapted from skinnyms.com

Preparation

Step 1

Preheat oven to 275 degrees. Evenly spread hazelnuts on a cookie sheet and roast approximately 15 minutes. Remove and wrap hot hazelnuts in a kitchen towel and allow to cool 10 minutes. Remove skins by rubbing with the kitchen towel. Discard skins.
In a medium saucepan, add chocolate chips, milk, honey and salt, turn to low heat and heat until chips are completely melted. Remove from heat and allow to cool slightly while preparing hazelnuts.
Add hazelnuts to a food processor and pulse until a butter like consistency...about 5 minutes. The nuts will have a slightly grainy consistency and that's okay, a little is fine. Add chocolate mixture to food processor and pulse until well combined with hazelnut butter.
Add nutella to a glass container, allow to cool completely, cover and refrigerate. Nutella will thicken after being refrigerated. This recipe makes approximately one pint.
NOTE: The fats in this recipe are healthy fats which come from the hazelnuts and coconut milk...both are superfoods that are packed with health benefits.
Homemade Nutella makes wonderful gifts for the holidays. Add Nutella to 1/2 pint sized canning jars, tie a bow around the lid and you've got your gifts!