Choc Hazelnut Spread - mostly dairy free! (with photo)

[quirkycooking]

Here's my recipe for choc hazelnut spread - it's 'mostly' dairy free, as I use my rice-almond milk, and ghee, and dairy free chocolate.  I also cut down the amount of chocolate and add cocoa, so it's cheaper - it's really delicious!  If you can't have ghee, maybe you could use coconut oil instead - I haven't tried that yet.

1. Grind in Thermomix on speed 9 for 10 seconds:
- 90g Rapadura

2. Add and grind on speed 9 for 10 seconds:
- 60g hazelnuts (toasted or raw - tastes more 'nutty' if toasted)

3. Then add and grind again for 10 seconds:
- 50g good quality, dairy free dark chocolate (70-85% cocoa organic chocolate, or my recipe), broken into pieces

4. Add remaining ingredients and heat for 6 minutes, 60 degrees, speed 3:
- 20g good quality cocoa
- 100g rice/almond milk
- 70g ghee (see note below)

5. Place in a sterilized jar and keep in fridge for up to 21 days (not that it will last that long!!!)

(Note: to make your own ghee, just cook butter for 7-10 mins at 60 degrees, speed 1; cool, scrape off milk solids and discard, and carefully scoop ghee into another container, discarding any milk solids at the bottom of the container.)

[MollyGrubbles]

Yum, that looks great.  Not sure which one I am going to try now, but I think yours sounds nicer.

Not sure that you can claim it's dairy-free though if it uses Ghee.  For those who are allergic to dairy, Ghee can still cause an allergic reaction if there are even trace amounts of milk solids left in it.  Also for Vegans who choose not to eat any animal product, the label dairy-free could be misleading.

As for me, I am milk intolerant & a chocoholic so I think it looks fantastic & can't wait to try it!   

[quirkycooking]

You're right... I'll change it to 'almost' dairy free!    I'm sure you could use coconut oil instead if you wanted it completely dairy free - but I'd run out of coconut oil so couldn't try it!

[Thermomixer]

Good work Jo - wonder if you could use olive oil?  I don't eat this type of spread but may have to experiment.

[quirkycooking]

I don't know about olive oil, but I'm sure coconut oil would work, as it would set in the fridge.

[Thermomixer]

I like your thinking 

[Tebasile]

Coconut oil works perfect 

[Snoozie]

3. Then add and grind again for 10 seconds:
- 50g good quality, dairy free dark chocolate (70-85% cocoa organic chocolate, or my recipe), broken into pieces

How do you make chocolate?  I thought I was smart grabbing hazelnuts this arvo but forgot the chocolate part! sniff sniff!

[brazen20au]

mmmmmmmmmmmmmmmmmmmmm

[MollyGrubbles]

Hi Snoozie,

There is a thread about making your own chocolate here http://www.forumthermomix.com/index.php?topic=1666.0

Something else I am dying to try but haven't gotten around to yet.


Tebasile, does the spread have a strong or subtle coconut flavour when you substitute coconut oil?

[Snoozie]

Thanks for that

[Tebasile]

Not at all Molly..... and the non-dairy version stays longer fresh

[MollyGrubbles]

Thanks for that Elisabeth.

This might be a good way to use up some of that coconut oil I bought to make rice milk but it made the rice milk taste too much like coconut.

[Snoozie]

Note to self: If using coconut oil and if storing said coconut oil in the fridge... it pays to take it out of the fridge before you need to use it otherwise you need an icepick to get it out!!! lol

Scales reset whilst I was trying to pry the amount loose so I think there's a tad too much coconut oil in it.  Still tastes nice just coconutty and rich.

[quirkycooking]

Yum, I love the coconutty flavour - but if you don't, I find the Spiral brand of coconut oil is very mild-tasting.  I leave my coconut oil in the cupboard so it's not like cement!

My chocolate recipe is here: http://quirkycooking.blogspot.com/2009/07/make-your-own-chocolate.html