This fall we ordered two bags of hazelnuts from Hazelnut Glen through the Charlottetown Farmers’ Market and turned them into our own palm oil free version of the popular chocolate spread.
We had two varieties: Jefferson and Northern.
Luke VERY CAREFULLY used a hammer and a cast iron pan to crack them open and we roasted them (400F for 5 to 10 minutes) until they were ready to shed their skins and release their oils in the blender.
It took a while for them to break down into a nut butter, but once they did, it was glorious!
We added cocoa, powdered suga, salt, vanilla, and a bit of coconut oil, and processed until it was well combined.
Low waste tip: We didn't have powdered sugar on hand, so we made some by blending some granulated sugar!
We found the recipe for homemade, palm free, Hazelnut Chocolate Spread via the Zero Waste Chef:
2 cups hazelnuts
1/4 cup cocoa
1/8 teaspoon salt or to taste
3/4 teaspoon vanilla extract
3 to 4 tablespoons powdered sugar OR 4 to 5 pitted dates
2 to 4 tablespoons coconut oil to reach desired consistency