I worked around what I had in the house at the time to make a chocolate hazelnut spread that I think tastes like a combination of a Bueno bar and the Mayan Chocolate Häagen-Dazs flavor ice cream. With my changes, the recipe looks something like this:
Per 1/2 cup hazelnut butter (the all-natural, no preservatives kind):
- 2-3 tablespoons cocoa powder, to taste (I used Fry's Premium Cocoa)
- 2-3 tablespoons pure maple syrup (you can also make a simple syrup with unrefined cane sugar or use agave nectar or honey)
- 1/8 teaspoon cinnamon (for richness and depth)
- 2-3 tablespoons rice milk
You can also add a pinch of salt for a more salty/sweet combination. If your hazelnut butter is not very oily, you can add a little bit of oil to help it stay spreadable. The recipe I followed suggested Canola oil. You can really play around with the ingredients to make it individual to your taste. It is good hot or cold, and is actually nutritious enough to be a believable breakfast item, and delicious enough to amaze you every time you eat it.
I make it in very small batches so I don't just sit there with a bucket and a spoon and go to town. Good luck experimenting! Next time I may try spicing it with chili to give it a bit of a kick!
Apologies, this blog post is unedited because life is kicking my butt.
Special thanks to author of blog Seitan is my Motor. Your recipes warm my heart.