If you’re looking for a way to enjoy chocolate hazelnut praline as a family, one without refined sugar, palm oil, additives, or preservatives, then you’re in the right place. There’s a way to make your own homemade Merenda with few ingredients. As I was experimenting, the hazelnut “caramel,” as I named it, was also created. It made us go crazy, and I had to share it with you. So, with one idea, we have two delicious recipes.
We were making our own homemade chocolate hazelnut spread even before we became parents since I always had a sweet tooth but always tried to cut down on sugar. We liked it very much, until the day we burned a food processor and stopped. Recently, though, I had a strong desire for chocolate, and while the little hands asked about it often, I remembered that fantastic and healthy spread and started experimenting again. So, as you can see, when I share sweets with you without a special occasion, it’s out of my own needs and not because the little hands need it, something that I’ve explained to you before.
What we are going to need
For the chocolate praline
- Hazelnuts. I used roasted but you can use raw. Read below for more information about how to make the hazelnut butter that will become our praline.
- Coconut oil. The coconut oil I use is cold-pressed, and in this particular recipe, it helps with the texture. I’ve made it without any, though, but the result was better when we did use it. I melted it and then added it, but there’s no problem with adding it in its solid form, as the machine will heat it up and melt it due to its speed. And you won’t even notice its flavour.
- Coconut milk. Necessary, to make the mixture thinner, and to achieve its appropriate texture. Add it slowly until you reach the desired texture. I started with 2 tablespoons and ended up adding half a cup. You might need more. You won’t notice its taste either and you can replace it with a milk of your liking if you want.
- Maple syrup. I made my homemade hazelnut praline sweeter with my favourite sweetener. If you prefer honey, you can use some in the same quantity. If you want a sweeter result, you can add more.
- Cocoa. Can we have a homemade Nutella with no cocoa? Always select cocoa made from 100% cacao, and I recently discovered that cocoa with 10% fat is the best for me. If you want to replace the cocoa with carob powder, use the same quantity.
For the chocolate caramel
- Hazelnuts.
- Coconut oil.
- Medjool dates. They’re sweeter, softer, and more delicious (in my opinion) than classic dates, which often contain extra sugar (always ask if they have any). Don’t forget to remove their stone.
- Cocoa.
- Water. I added the warm water where I had soaked the dates to help thin the mixture and reach its required caramel texture.
How to make the hazelnut butter
I used roasted hazelnuts which I processed in the food processor. I processed them until they had released their oils and became butter. I needed to scoop the mixture off the walls with a spatula only once. If you have raw hazelnuts, you’ll need to bake them in the oven, so that you can remove their skins easier, and so that they can release their oils and dissolve better. The process is the same as with the walnut butter; that is, bake the hazelnuts in a preheated oven at 170°C, set to fan, for 12–15 minutes. Then, rub the hazelnuts with a towel while they’re still hot to remove their skins. If your hazelnuts are already roasted but you have a weak food processor (mine is 1200W), I suggest warming the hazelnuts for about 5 minutes so they’re easier to work with.
Tips
- My food processor is rated at 1200W. I consider that a machine rated at least 700W would do the trick. That’s because the machine I used to make spreads before was that strong. You’ll need to take care though and take breaks often, to avoid burning it.
- Take breaks often and scoop off the mixture from the walls.
- Add the milk to the homemade hazelnut praline slowly.
- You can make a chocolate spread using premade hazelnut butter as a base, too.
Storage
Store whichever of the two you end up making in a glass jar. The homemade hazelnut praline should be stored in the fridge and consumed in 4 days (as long as you opened your milk the day you made it). The hazelnut caramel can be stored at room temperature.
How to enjoy it
- Spread your hazelnut praline on toasted bread.
- Add it to your pancakes, waffles, or on a slice of your favourite cake.
- The hazelnut caramel can be used as a base for energy balls.
- You can spread the homemade praline as a frosting on brownies or cakes.
- You can use the hazelnut butter in many preparations, from a dip or sauce recipes to cookies, and wherever else you want.
See also
Delicious, healthy, and easy recipe for chocolate hazelnut spread.
Add the hazelnuts to your food processor.
Process them until they become butter. You’ll need to stop at regular intervals to scoop the mixture off the walls and continue. If your machine isn’t very strong, you’ll need to take breaks often.
When your butter is ready, add the cocoa, the syrup, the coconut oil, and the milk (see the article for more details) and process again until you achieve the desired consistency.
Move the mixture to a glass jar and enjoy.
Add the hazelnuts to your food processor.
Process them until they become butter. You’ll need to stop at regular intervals to scoop the mixture off the walls and continue. If your machine isn’t very strong, you’ll need to take breaks often.
When the hazelnut butter is ready, add the chopped and soaked dates, the cocoa, the water, and the coconut oil.
Process again, taking breaks to scoop the mixture off the walls until you achieve the desired (smooth) texture.
Move the mixture to a glass jar and enjoy.
Ingredients
Directions
Add the hazelnuts to your food processor.
Process them until they become butter. You’ll need to stop at regular intervals to scoop the mixture off the walls and continue. If your machine isn’t very strong, you’ll need to take breaks often.
When your butter is ready, add the cocoa, the syrup, the coconut oil, and the milk (see the article for more details) and process again until you achieve the desired consistency.
Move the mixture to a glass jar and enjoy.
Add the hazelnuts to your food processor.
Process them until they become butter. You’ll need to stop at regular intervals to scoop the mixture off the walls and continue. If your machine isn’t very strong, you’ll need to take breaks often.
When the hazelnut butter is ready, add the chopped and soaked dates, the cocoa, the water, and the coconut oil.
Process again, taking breaks to scoop the mixture off the walls until you achieve the desired (smooth) texture.
Move the mixture to a glass jar and enjoy.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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