Recipe Description
In this ‘Better ‘Choco-late’ than never’ series, this nut butter spread is easy to spread and very similar to Nutella with lesser fat & sugar makes it a healthier version.
Recipe Ingredient
- 150ml water
- 180g ground hazelnuts
- Additional Water: 100ml water
- 565g chocolate malted milk powder (eg. Milo or Ovaltine)
- 1tsp vanilla extract
Instructions
- To roast the hazelnut: preheat the oven to 175℃. Line a baking sheet with parchment paper or foil and arrange ground hazelnuts in one single layer.
- Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally. Leave it aside to cool.
- To prep the spread: Puree nuts and water in a blender until pasty.
- Transfer to a desktop mixer bowl with the beater attachment.
- Use additional water to rinse out residue in the blender.
- Add chocolate malted milk powder and vanillin to the mixer bowl.
- Pour residue liquid into mixer bowl. Mix until smooth.
- Transfer to jars and refrigerate.
