The inspiration for this comes from Glen’s Chocolate Sauce. You will need 1/2 cup + 2tbsp of this sauce for the spread. I have altered the recipe ingredient amounts just slightly and redid the directions.
Here are the nutrition facts for both recipes:
Here is my twist:
Jenn's Twist on Glen's Chocolate Sauce
- 1/4 cup honey
- 8 pitted dates
- 1/3 cup coconut milk
- 1/4 cup cocoa butter*
- 1 tbsp vanilla extract
- 1 tbsp butter
- 1/8 tsp salt*
- Combine half of the coconut milk, dates, vanilla extract, salt, and honey in a food processor. Pulse until combined and the dates are finely chopped.
- Combine the cocoa butter, butter, and remaining milk in a saucepan over low to medium heat.
- When the butter and cocoa butter have melted, add the date mixture.
- When the pot begins to bubble, begin to whisk constantly until the sauce reduces by about 1/3 to 1/2 (or when the sauce coats the back of a spoon/spatula).
- Remove from heat.
- Optional: Use an immersion blender on high speed to liquify any remaining date bits. This will provide a smoother texture.
- Allow to cool and store in a mason jar in the fridge.
SCD No-Chocolate Hazelnut Spread
- 1/2 cup + 2 tbsp Jenn’s Twist on Glen’s Chocolate Sauce
- 1.5 cups hazelnut meal/flour (or 4oz whole hazelnuts)
- 2 tbsp honey
- 1/4 tsp salt
- 1.5 tbsp coconut oil (palm shortening may work as well)
- Combine the hazelnut flour, honey, salt, and coconut oil in a food processor. If using whole hazelnuts, place them in alone first and pulse until it is the consistency of hazelnut flour (ground hazelnuts).
- Process the ingredients until the consistency is that of hazelnut butter. It may not become smooth, but if tasted, the resulting spread will melt in your mouth. It will not be gritty. This takes about 15-20 minutes.
- Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter.
- Store in the fridge for up to a month.